Ever notice there is no “nutritional information” label on your bottles of wine? That’s because the U.S. government does not require there to be one. This can make things a bit tricky when you care about what you put into your body (and I know you do).
2017 seems to be the year for organic wines to begin their trending. Yay! You might be wondering what makes a wine ‘organic,’ ‘natural,’ or ‘biodynamic.’ I was too. So I found this article by the fantastic folks over at the Winerist.com:
Biodynamic and organic viticulture are methods of production that certain winemakers favour to help them influence the nature of the wine to their style and philosophy of farming. What both methods have in common is the prohibited use of any chemicals or fertilisers that can leave residue on the vines; only a small amount of sulphur can be used to control a rise in mildew.
Winemakers around the world are adopting this approach due to the boom in people wanting to know exactly what they are consuming and where it comes from. Countries such as Australia and Italy are producing vast amounts of natural wines, and winemakers are in various stages are converting to biodynamic production. For example, Estates such as Domaine Romanee Conti in Burgundy have been converting since 2007. In certain cases, Domaine de la Boissonneause (also Burgundy) and the famed Henschke estate in New South Wales have only a few vineyards producing biodynamic wines.
France is a good place to start looking for natural wines because in certain regions such as Provence and Bordeaux the climate produces mists that naturally protect the vines against most pests.
Organic wine production is the same as all organic farming in that there must be no added pesticides or other synthetic chemicals.
There is, however, one big difference when comparing organic wine with organic food and that is the use of Sulphur-Dioxide. Sulphur-Dioxide increases the shelf-life of the wine and has a slight influence in the flavour of the wine.
In Europe and Canada the law in wine production is that an organic wine may have added sulphites, whereas in the USA the law is that wines cannot have added sulphites. Thus, an organic wine produced in the USA will have a poor shelf-life compared to the Canadian and European counterparts. However, what I learnt is that people can be allergic to the sulphites in wines, so this is where the USA organic wine comes into play.
To read the full article, please click here: The Winerist