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	Comments on: Peter Liem &#8211; Making Green Champagne	</title>
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	<description>...spontaneously fermenting</description>
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		By: Francesco		</title>
		<link>https://vinosseur.com/peter-liem-green-champange/#comment-89</link>

		<dc:creator><![CDATA[Francesco]]></dc:creator>
		<pubDate>Fri, 11 Sep 2009 19:13:00 +0000</pubDate>
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					<description><![CDATA[And that is precisely what gives wine it&#039;s soul.]]></description>
			<content:encoded><![CDATA[<p>And that is precisely what gives wine it&#8217;s soul.</p>
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		By: vinosseur		</title>
		<link>https://vinosseur.com/peter-liem-green-champange/#comment-88</link>

		<dc:creator><![CDATA[vinosseur]]></dc:creator>
		<pubDate>Thu, 10 Sep 2009 20:40:16 +0000</pubDate>
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					<description><![CDATA[This is precisely why I feel that the philosophy and attitude of the individual grower is the most important....]]></description>
			<content:encoded><![CDATA[<p>This is precisely why I feel that the philosophy and attitude of the individual grower is the most important&#8230;.</p>
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		<title>
		By: Francesco		</title>
		<link>https://vinosseur.com/peter-liem-green-champange/#comment-87</link>

		<dc:creator><![CDATA[Francesco]]></dc:creator>
		<pubDate>Wed, 09 Sep 2009 22:20:49 +0000</pubDate>
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					<description><![CDATA[I definitely agree with this whole going &quot;green&quot; wine making craze.  People want wine to be produced in an organic way which is fine and dandy, but there are hidden costs.  Instead of having a crop of 15,000 kilos with the use of inorganic techniques, you now have a crop of 9,500 like Pascal Doquet said.  How do you make up that loss, you have to charge more for a bottle of wine.  So the expense of organic farming comes at price that I think most people may not be willing to pay when it comes to register.]]></description>
			<content:encoded><![CDATA[<p>I definitely agree with this whole going &#8220;green&#8221; wine making craze.  People want wine to be produced in an organic way which is fine and dandy, but there are hidden costs.  Instead of having a crop of 15,000 kilos with the use of inorganic techniques, you now have a crop of 9,500 like Pascal Doquet said.  How do you make up that loss, you have to charge more for a bottle of wine.  So the expense of organic farming comes at price that I think most people may not be willing to pay when it comes to register.</p>
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