Natural vs. Organic Wines

Nearly 250 chemicals have been identified in the making of conventional wines–chemicals that are not only present in the wine itself, but also affect the soil, vines and the environment as a whole.
It’s surprising to learn how tampered with wine can be. Sadly, wine grapes are one of the most heavily sprayed crops, as the grapes’ thin skins are susceptible to pests. This makes me grateful to the “green” wine movement, for trying to reduce or eliminate pesticide use in the wine industry.
Great wine originates in the vineyard. Organically grown grapes are increasingly being embraced by winemakers due to higher quality grapes, healthier vines, and a belief that the resulting wines are superior. Each skilled winemaker can take pride in producing clean, fresh, superior wines that are both good for the earth and tantalizing for the palate.
The true definition of organic wine depends on where the wine is produced. Different nations have their own certification criteria, so what’s organic in one country may not be so in in another. For wines sold in the United States, the National Organic Program, the USDA Organic seal means consumer confidence and rigorous standards–but they aren’t always obvious to understand:
100% Organic - Refers to wines that are produced with grapes that are certified 100% organically grown and do not have any added sulfites.
Organic - Refers to wines that have at least 95% of their ingredients from certified organic sources. These wines may have an additional 100ppm of sulfur dioxide added to them.
Made With Organic Grapes - Refers to wines that have at least 70% of their grapes from organic sources. These wines have added sulfur dioxide as well.
To add to the mystery, many wineries that are technically organic choose not to be certified. There are many reasons for this. Some do not want the added costs and bureaucracy of registering. Others may disagree with their governments’ standards. It can also be a marketing decision. Whatever the case they are not allowed to use “organic” on their labels unless they are registered.
Throughout the three California North Coast counties of Napa, Sonoma and Mendocino, the days of applying routine applications of pesticides, herbicides and fungicides to vineyards- until nothing is living but the grapevines - are gone. In fact, it’s hard to find a winery that isn’t committed to some form of natural farming these days. These winemakers are making huge strides in their efforts to grow grapes without pesticides or fertilizers. For those of us in California, these organic, local wines have many benefits for the planet, they have a unique local charm, and they make great gifts or talking points.
Europeans have known for centuries that a simple and respectful approach to wine production produces a superior product. Increasingly, wineries around the world and especially in the U.S. are backing away from chemicals–and adopting a more sustainable approach to viticulture that produces quality organic and biodynamic wines.
Public demand is great and wineries are moving swiftly in the organic direction. The resulting boom in organic viticulture in California is notable: Total organic acreage has zoomed from 178 acres in 1989 to approximately 12,000 acres today.
Overall, the organic industry has been experiencing annual growth between 17 and 22 percent over the past few years, compared to just 2 to 3 percent growth in the conventional food industry. Organic wine sales are strong in both natural and conventional supermarkets nationwide.








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