Healthy Wines from Organic Vines

By Alison Matera, DWS

The supply and demand for organic wines is growing at a rapid pace worldwide. Organic wine is both good for the environment and good for our bodies.

There are several reasons why I have always been an advocate for the promotion and consumption of this enticing, aromatic, fermented goodness we call wine. First of all, it’s yummy and secondly; it has many health benefits. When consumed in moderation and as part of a healthy diet, wine has been shown to reduce the risk of heart disease and certain cancers. It has also been shown to slow the progression of neurological degenerative disorders, such as Alzheimer’s and Parkinson’s disease and improve lung function, to name a few.

Organic wines are becoming increasingly more popular, but much confusion still exists about what the term organic means. When a label says organic, it means the wine has met certain standards that are set by a government agency. Different nations have their own certification criteria, so what’s organic in one country may not be so in another.

This topic is in constant debate as the various organizations concerned with this matter study the subject in detail. However, farmers share a common belief that the purpose of growing organically is to bring about a healthy soil, as well as to produce the highest quality product, that is beneficial to consumers and the environment. Some of the terms used to describe organic wines are: organically grown, certified organically grown and biodynamically grown.

An organic vineyard is one where grapes are grown without harsh chemical fertilizers, weed killers, insecticides or other synthetic chemicals. This method of growing grapes tries to eliminate the use of chemicals in favor of natural cures to vineyard problems. Several problems plague vineyards, but one in particular is the presence of pests that can ruin a vintage. Organic farmers combat this problem by using organic viticulture. This involves locating insects that will eat problem bugs that are feeding on their plants, such as ladybugs.

Organic farmers also aim to maintain healthy, biologically active, fertile soil using plants that fix nitrogen from the air. In a vineyard this means planting cover crops between the vines instead of applying herbicide.

Certified organically grown designates that the grapes in the wine are not only grown and certified by a government or private certifying organization, but that the wine has been produced and handled without adding color additive or any prohibited materials. Many wineries that are producing organic wines choose not to be certified because of the added expense and bureaucracy of registering. As a result, there are a number of organic wines in the market that are not labeled “organic.”

Biodynamic farming treats the whole vineyard as an ecosystem. This process is guided by natural cycles that rely upon both plants and animals for success. The farmers also pay close attention to the rhythms of the earth and the solar system. The wine making process is accomplished as naturally as possible.

The label on your bottle of wine may say “organic wine” or it may say “wine made from organic grapes,” and this can be confusing. In the United States, wines labeled “organic” are produced without added sulfites; wines labeled “made with organic grapes” can add sulfites to the wine. Sulfites are a naturally occurring compound found on grapes, onions, garlic and many other growing plants. They are nature’s way of preventing microbial growth and also act as a preservative in wine. For those of you that are more sensitive to sulfites or have sulfite allergies, please read the label carefully, and as always, “drink what you like and like what you drink.”