Organic Wines in a Nutshell
What’s the deal with organic wines? Have you heard the rumor that organic wines are somehow inferior? (That’s false, by the way!) And how the heck do you buy quality organic wines?
Just as with other organic groceries, natural wines follow strict USDA regulations. Understanding the differences in organic labeling is important. It can be confusing, too. But, I’ll give you the basics “in a nutshell.”
In 2002, the USDA launched the National Organic Program. For a wine to be declared “organic,” it must be made from organically grown grapes. (No chemicals!) It can then bear the official USDA organic seal. The label must list the agency that certified the organic farming and production. And bottles must state all organic claims.
Okay? So far, so good.
The benefits of organic wine may include a purer taste, control of soil erosion through organic farming techniques and support of independent farmers. Not bad.
This is where it gets weird. In addition to proper labeling and organic growing conditions, organic wine cannot have any added sulfites. That’s the reason behind the silly rumor … because sulfites are added in minute quantities to preserve wines. Sulfites allow wine to age gracefully. If you enjoy wine, you are enjoying sulfites. USDA organic regulations exclude almost every wine ever bottled. Because of the lack of added sulfites, some people question whether organic wine is truly wine. Of the hundreds of grape growers in California, only 29 are certified as organic producers.
If only a handful of growers use organic methods, who makes a good organic wine? Try Lolonis. Featuring an excellent selection of red and white varietals, the California vineyard that uses ladybugs to fight pests is very drinkable and quite popular. Organic producers Badger Mountain and Our Daily Red both have a reputation for quality and a commitment to the organic movement.
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