Where to Buy Organic Wine in Maine

Where to Buy Certified Organically Grown, Biodynamic and No Sulfites Added Wines in Maine


Hello,  we have compiled a list of retailers that carry a range of Organically Grown, Biodynamic and No Sulfite Added wines. If you do not find them in your local store Please check out these stores. Some might be able to special order wines in they are available in the state.


Belfast Co-op

123 High Sreet

BELFAST, Maine 04915
Hours  7:30AM-8PM


Blue Hill Co-op Community Market & Cafe
4 Ellsworth Road
Blue Hill, Maine 04614
Phone:(207) 374-2165
Hours: Open today · 7AM–7PM


Rising Tide Community Market
323 Main Street
Damariscotta, ME 04543
Phone:(207) 563-5556
Hours: Open today · 8AM–8PM
Bath Natural Market
36 Centre Street
Bath, Maine 04530
(207) 442-8012

Lois’ Natural Marketplace
152 US Route 1
Scarborough, Maine  04074
(207) 885-0602
47 India Street
Portland, Maine  04101
(207) 210-6500

Morning Glory Natural Foods
60 Main Street
Brunswick, Maine  04011
(207) 729-0546

New Morning Natural Foods
3 York Street
Kennebunk, Maine  04043
(207) 985-6774
230 Main Street
Biddeford, Maine  04005
(207) 282-1434

Royal River Natural Foods
443 US Route  1
Freeport, Maine  04032
(207) 865-0046

Spice of Life
338 Madison Ave, Suite 10
Skowhegan, Maine  04976
207) 474-8216

Uncle Dean’s Good Groceries
80 Grove Street
Waterville, Maine  04901
(207) 873-6231










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January Food Days

January Food Days

Welcome to January Food Days a list of Marketing Ideas that we can unite behind to promote our  businesses interests. Not all of these “Days” may work for the Membership but it is a Starting Point. 

National Hot Tea Month
National Oatmeal Month
National Slow Cooking Month
National Soup Month
National Baking Month
National Fat Free Living Month

January Food Days

January 1
National Bloody Mary Day

January 2
National Buffet Day
National Cream Puff Day

January 3
National Chocolate Covered Cherry Day

January 4
National Spaghetti Day

January 5
National Whipped Cream Day

January 6
National Shortbread Day
National Bean Day

January 7
National Tempura Day

January 8
National English Toffee Day

January 9
National Apricot Day

January 10
National Bittersweet Chocolate Day

January 11
National Hot Toddy Day

January 12
National Marzipan Day

National Curried Chicken Day
National Glazed Doughnut Day

January 13

National Gluten-Free Day
National Peach Melba Day

January 14
National Hot Pastrami Sandwich Day

January 15
National Strawberry Ice Cream Day

January 16
National Fig Newton Day
International Hot and Spicy Food Day

January 17
National Hot Buttered Rum Day

January 18
National Gourmet Coffee Day

Peking Duck Day

January 19
National Popcorn Day

January 20
National Buttercrunch Day
National Cheese Lover’s Day

January 21
National Granola Bar Day
National New England Clam Chowder Day

January 22
National Blonde Brownie Day
National Southern Food Day

January 23
National Pie Day

National Rhubarb Pie Day

January 24
National Peanut Butter Day

Lobster Thermidor Day

January 25
National Irish Coffee Day

January 26
National Peanut Brittle Day

January 27
National Chocolate Cake Day

January 28
National Blueberry Pancake Day

January 29
National Corn Chip Day

January 30
National Croissant Day

January 31
National Hot Chocolate Day

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Texas Organic Cotton

Welcome to

Texas Organic Cotton Marketing Cooperative

 Texas Organic Cotton Marketing Cooperative

Texas Organic Cotton Marketing Cooperative

(TOCMC) members produce the majority of the organic cotton grown in the United States. Founded in 1993, TOCMC is headquartered in Lubbock, Texas, and most of its members are located in the surrounding South Plains area. 

This region of Texas, the heart of “the world’s largest cotton patch,” is well-suited to the production of organic cotton.  Winter temperatures are cold enough to limit insect pressure and provide a hard freeze to defoliate the cotton plants prior to mechanical harvest. In addition, a sunny climate and quick-drying soils facilitate timely weed control.

Texas Leads the Nation in Organic Cotton Production

The cooperative has approximately 40 producer members who plant 10-19,000 acres of organic and transitional cotton each year.  In recent years, total annual production on these family farms has ranged from 6,000 to 15,000 bales. Since many of these farms have limited or no irrigation, yields are very rainfall dependent and vary significantly from year to year.

TOCMC and its members are certified organic under the United States Department of Agriculture National Organic Program (USDA-NOP).  Each bale of cotton marketed by TOCMC is tracked from the field to the customer.  Buyers can know the producer’s name and farm for each bale purchased.

USDA classing specifications are used to classify each bale of TOCMC cotton into different quality pools.  Payments to producers are determined by the pool in which the bale falls, giving producers an incentive to grow the highest quality cotton possible.  However, quality, like yield, is somewhat subject to weather conditions that are beyond the farmers’ control, resulting in some year-to-year variations in the percentage of the crop in each pool.

The quality pools are also the basis of TOCMC’s price structure.  Customers receive bales from the pool containing cotton of the quality specifications they have requested and are charged the price related to that pool.

TOCMC members grow other organic crops including peanuts, wheat, corn, blue corn, milo, forage sorghum, soybeans, blackeye peas, and watermelons.  Also, the cotton seed, which is separated from the cotton fiber in the ginning process, is marketed to organic dairies for feed.

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Free Business Listing Outline

Free Business Listing Outline

Business Listing Outline Winery

For a Free Business Listing Outline Winery


Please follow the Outline Below


(Winery Name ) is located in the  village of (Name) in the (Region) in the (Northeastern) section of (Country). The Winery has been Certified Organic/Biodynamic by(Insert name) since (Insert Year) add both if necessary. We will eventually need a Copy of the Certification

The winery is owned by (name) since (year) or if the winery was in the family for several generation please mention that is managed  by (name) the (3rd) generation wine growers.

The winery grows the following grapes on (number) of acres/hectares. Please name and produces what Styles (Red, White, Rose, Desert and or Sparkling) This relates to a future navigation feature on the website.

The winemaker and a brief description.

List wines and brief description.

Can You supply Cheese Pairing Ideas and Family Recipe ideas for each wine.

The winery produces (xxxx) number of case’s per year.

Our Wines are available in (name the countries)

Again this to help with future navigation and marketing tools.

We are seeking distribution in the following countries.(Please List)

Again this to help with future navigation and marketing tools.

This outline has been organized to follow best practice in Search Engine Optimization and the Readability Factor. This Factor helps in the websites ability to translate into at least 100 languages.

Beyond Free Business Listing Outline


As part of a Broader Promotional and Marketing Strategy and this is not part of the Listing Information but our Trade Lists.

  1. Is your website Html or CMS (Content Management System) like WordPress.
  2. What Languages does it translate.
  3.  What Social Media Account ae you on. (Facebook,Twitter, Instagram,Pinterest and LinkedIn)
  4. What Trade shows do  you participate in domestically and internationally.
  5. Label Shots without vintages.
  6. To whom you submit samples for Reviews.



This is at the Bottom of Every Page to reinforce Our  Branding

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Domaine de l’Ecu

Domaine de l'EcuDomaine de l’Ecu

The Owners



We are extremely honored to represent the wines of Domaine de l’Ecu. For many years, under the guidance of the talented Guy Bossard, this Domaine has held its place in the top echelon of Muscadet estates, though it has been relatively unknown in this country. Many feel that Guy Bossard (among a very small group of others, of course) is to thank for what Muscadet is today. His influence can be attributed to three main factors:

1) The estate was one of the early practitioners of organic viticulture in the Loire, well before it was fashionable to do so. The vineyards of Domaine de l’Ecu have been certified Organic for over 40 years and certified Biodynamic for over 20.
2) Guy believed so strongly in the unique terroirs of Muscadet that he chose to vinify and bottle based on soil type, as opposed to appellation blends. Thus was born the famed terroir wines from the subsoils of Gneiss, Orthogneiss and Granite.
3) Unlike most regular Muscadet, the wines are aged sur-lie for 15-18 months, resulting in a texture and layered complexity that have come to define the unique style of Domaine de l’Ecu Muscadets and set them apart from other wines in the appellation. In fact, some Loire cogni scenti have argued that Domaine de l’Ecu should be its own appellation – like Chateau Grillet, for example – due to the singularity of the wines.

Besides these factors, there are a series of non-negotiable “house rules” that apply to all the wines at Domaine de L’Ecu: working the soils, harvesting by hand, fermenting with indigenous yeast, avoiding pumping or racking of the must (only gravity), and minimal use of sulfur. All in all, it is a philosophy of “no make-up”; just true wines without adulteration or artifice.

In recent years, the domaine has seen a change ownership, as Bossard had no heirs interested in taking over the property. The estate is now run by a passionate, wine-loving gentleman named Frederik (Fred) Niger Van Herck. Fred is a very “hands-on” owner and is dedicated to maintaining the greatness of the estate. To that end, he has retained Bossard as an ongoing consultant to work side-by-side in both the vineyards and cellar to make sure that the transition is smooth for years to come. Both Fred and Guy are extremely pleased with this arrangement, as Bossard absolutely loves the opportunity to continue his life’s work in the vineyard and cellar, and Fred benefits enormously from the infinite wisdom and perspective of working intimately with one of the Loire Valley’s great vignerons.

Like Bossard, Fred is a fanatic in the vineyards, crops extremely low, and makes Muscadets that have remarkable depth, precision and ageability. His passion and connection to the natural world guide his every move in the vineyard and cellar. He is present, observant and mindful, always with the goal of working in tandem with the forces of nature and never against them. In recent years, Fred has embarked on a compelling endeavor to craft a collection of Vin De France varietal wines fermented and aged in a combination of amphora and barrel, and sometimes amphora alone. He is particularly interested in the energy exchange between vessel and wine, and ultimately in how this energy is transmitted to those of us who have the pleasure of experiencing these vibrant, lively, pure expressions of soil and grape.  less

Available Wines

Domaine de l’Ecu La Divina Brut NV
Domaine de l’Ecu Lux [Chardonnay] Vin de France 2014
Domaine de l’Ecu Mephisto [Cabernet Franc] Vin de France 2014
Domaine de l’Ecu Muscadet Sevre et Maine Classic 2014
Domaine de l’Ecu Muscadet Sevre et Maine Gneiss 2014
Domaine de l’Ecu Muscadet Sevre et Maine Granite 2014
Domaine de l’Ecu Muscadet Sevre et Maine Orthogneiss 2013
Domaine de l’Ecu Muscadet Sevre et Maine Orthogneiss 2014
Domaine de l’Ecu Pinot Noir Ange 2014
Domaine de l’Ecu RedNoz Vin de France 2014


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Domaine Clusel-Roch: Rhone

Domaine Clusel-Roch

Domaine Clusel-Roch

The first time the hills of Côte Rôtie present themselves, it is impossible not be overwhelmed with their beauty. The cliff-like granite hillsides seems to have burst from the Earth with vigor and violence. It is also impossible to not be completely dumbfounded by them at the same time. When seeing those impossibly steep slopes, one has to wonder, “who the hell decided to plant vines there?”  Well it’s the Romans we can thank, for there may be no greater red wines made in the world today than the ones from Côte Rôtie.

Only the truly dedicated would decide to make their living this way. No tractor on Earth can plow these vineyards – everything has to be painstakingly done by calloused hands. The will of these hard working people are mirrored in the terroir they plow, iron and rock. Domaine Clusel-Roch is one such family winery who calls this treacherously beautiful place home.

Based in Verenay, the northern most village in Côte Rôtie, this tiny 3.5 ha domaine is run by Gilbert Clusel, his wife Brigit, and their son Guillaume. It was in 1935 that the grandfather of Gilbert first planted a low yielding clone of Syrah called Serine at the one of the highest altitude sites on the hill. This vineyard became known as ‘Les Grandes-Places’, and it would become the foundation for this family winery. In fact, all subsequent plantings made by the domaine were done with cuttings from this very vineyard. The Clusel family first gained considerable fame for their early belief in the advantages of biodynamic farming, and would become pioneers of the movement within the region as they converted fully in 1990. This meticulous care for their vines, along with their hands off approach in the cellar is clearly evident in their lineup of terroir expressive, minerally intense Côte Rôtie and Condrieu. These are not to be missed!


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Austrian Organic Wineries Nikolaihof


Austrian Organic Wineries Nikolaihof

Nikolaihof is one of the oldest wine estates in Austria, whose history goes back almost 2000 years to the Roman empire. Originally chosen by the Romans because it was considered a Celtic holy site prior to 800 B.C., the foundations of the current house date to a Roman tower which existed as early as 63 B.C. Wine has been produced here since the time of the Celts and continued throughout the time of the Romans. Germanic monks obtained the estate during the collapse of Rome, and the first written evidence of winemaking comes from 470 A.D. This writing documented the monk’s ownership of the vineyard ‘Im Weingebirge’, the earliest named vineyard site in all of Europe.

In 1894 the Saahs family took over the estate and carried on the traditions the monks had established here. Integrated farming continued, and even as winemaking and grape growing took a larger role at Nikolaihof in the 1960s, chemicals were never used in farming. Essentially this estate has always been organic. Nikolaihof has been practicing Bio-dynamics since 1971, making them one of the longest Bio-dynamic practicing wineries in the world. Nikoliahof became Demeter certified Bio-dynamic in 1998.

Nikolaihof still functions as an independent, bio-diverse farm, growing all kinds of herbs, fruits and flowers, tending beehives for honey, and even using seeds for grapeseed oil. The average age of the vines at the estate are 47 years old and the vineyards are farmed without herbicides, pesticides, artificial fertilizers or synthetic sprays. Instead, stinging nettles, manure, valerian root and other specially produced preparations are used. Natural fermentations are the rule, in Austrian oak vessels, deep in the cold, 700-year-old cellar. Long lees contact and aging are the norm, with some wines aging as long as 15 years before being bottled.

Vineyard area: 22 hectares
Top sites: Im Weingebirge, Vom Stein, Steine Hund
Soil types: Primary rock topped with humus or gravel, and eroded primary rock
Grape varieties: 55% Riesling, 35% Grüner Veltliner, 10% Weissburgunder, Malvasier, Neuburger, and Chardonnay

2014 Nikolaihof Gewurztraminer

 Tasting Notes

This is the first vintage I’ve really liked this wine; figures, with its high acidity. It has some of the basic nuttiness of the cellar, and interestingly also of (the variety) Neuburger, yet it’s varietally true; dry, not gaudy, 12% alc and no RS—but also no bitterness— and a focus of lychee stands out of the smoky murmuring dream. – Terry Theise

2014 Nikolaihof Gruner Veltliner ‘Hefeabzug’

Muller-Catoir: Pfalz


Muller-CatoirFamily owned since 1774 with 9 generations tending the vines, the winery is now run by Philipp David Catoir. Martin Franzen, hailing from the Mosel, with experience as head of operations at Schlossgut Diel in the Nahe and Gut Nagelsforst in Baden, took over winemaking responsibility from Hans-Günther Schwarz in 2001. In an effort to showcase terroir and varietal character, Müller-Catoir has adopted the following philosophy of winegrowing: “Vines were grown by natural methods with organic fertilization, permanent green cutting that gets more and more radical every summer, and ever-greater selective harvesting with hand-picking of grapes for even the most “basic” kabinett wine – all these measures cannot help but produce only a small yield of wines with a mineral note, a filigree acidity structure and exotic fruit aromas.” The estate began an organic conversion in 2007 and completed their first organic vintage in 2009. The vineyards in Haardt are composed of primary rock (urgestein) and sandstone, with an increasing proportion of gravel lower on the slopes. Vineyards of Gimmeldingen contain more loess and sand, while the vineyards of Mussbach are the most gravelly. Müller-Catoir also bottles several “micro parcels”; one of which, the Breumel in den Mauern, is a monopole inside the Burgergarten which was first planted 700 years ago, and is also one of the oldest vineyards in the Pfalz.

Müller-Catoir was a pioneer of reductive winemaking in Germany. The estate implements a gentle crush, a long skin contact, slow gentle pressing, and then ferments at warmer than customary fermentation temperatures in stainless steel. The wine is racked only once and very late. Müller-Catoir produces wines of outstanding transparency and density, and remains emblematic of Riesling at its most sophisticated.

•Vineyard area: 21 hectares
•Annual production: 12,500 cases

•Vineyard holdings:
Haardt – Bürgergarten, Herzog (both sandstone) and Herrenletten (loam, limestone)

Gimmeldingen – Mandelgarten (weathered sandstone and löss)

Mußbach – Eselshaut (gravel)

For more information, please view the Terry Theise catalog on this website.

Farming Practice:

Certified Organic

Weingut Bernhard Ott

Weingut Bernhard Ott

Weingut Bernhard Ott

The Ott family has been growing and producing wine in the region of Wagram in Lower Austria since 1889. Bernhard Ott is of the fourth generation and has managed the winery since 1995, when he took the helm from his father, expanding the estate to 28 ha in Feuersbrunn and Engabrunn.

After assuming control at the winery, Bernhard worked meticulously to improve the family estate. He improved the cellar with new stainless steel tanks, began bottling everything under Stelvin closure and started enforcing his own personal philosophy – being as true to nature as possible. Bernhard has converted many of his vineyards to biodynamic cultivation, certified biodynamic by RESPEKT, and has taken steps at the winery to reflect this philosophy.

Bernhard is extremely diligent in his vineyard work; he adds compost and preparations to the soil rather than fertilizing individual vines, uses cover-crops and biodynamic tinctures and homeopathic remedies to treat vineyard problems. In keeping with the philosophy of the biodynamic approach, work in the vineyards and cellar is done in a holistic and lopped system. Ott found that after switching to biodynamic farming, he was able to harvest grapes from his vineyards several weeks earlier than he had in the years prior to his switch to this biodynamic viticultural approach.

“Before, I was one of the latest people to harvest. Now I am one of the earliest.” Ott says. He feels he is able to achieve physiological ripness earlier, without getting overly high levels of sugar that would result in high alcohol wines.

Bernhard Ott is a cult icon in the world of Austrian wine, leading the way in the Wagram region through meticulous vineyard management in some of Austria’s best vineyards. At a young age he has already received Austria’s highest accolade as Falstaff’s Winemaker of the Year in 2008.

Vineyard area: 28 hectares

Top sites and soil types: Feuersbrunner Spiegel, Feuersbrunner Rosenberg, Engabrunner Stein (loess, Gföhler gneiss, sand, chalk, and red gravel)

Grape varieties: 90% Grüner Veltliner, 10% Riesling

Farming Practice:

Certified Biodynamic