Organic Wines?

Let me start off by saying that I’m approaching this topic from what the scientific literature says about these issues.

Defining Organic

Let’s begin with the definition of a 100-percent organic product. According to the USDA’s National Organic Program, it means that all the ingredients and processing fall under this definition with no GMOs with ones that are approved.

There are varying definitions, not unlike the wine classification system in many countries. They involve different levels of organic ingredients, certification, and use of non-organic ones.

The critical takeaway is that an official framework and regulating body exists unlike natural and biodynamic.

The definitions are nuanced and probably out of the ken of the average person. We’re talking the difference between 100, 95, and 70 percent of the contents. Then, there is that stickler about sulfites.

Sulfites and Wine

Winemakers use them to control downy mildew and other pests that could wipe out a vineyard quicker than you can say phylloxera. As with agriculture, chemicals are necessary as are GMOs to reduce the use of the former.

That’s one reason why EU winemakers are in a panic as the debate continues whether to allow its use which is currently allowed. The problem is that there isn’t an alternative. Without it, they risk devastation of their vineyards.

Sorry to break it to you, folks, but the whole world is composed of chemicals including wine, food, and even you. Suggesting otherwise shows a general ignorance about chemistry and the world around us.
That’s called the appeal to nature fallacy.

Lest we forget, sulfites are a product of fermentation. And those chemicals keep wine from turning into vinegar and preventing you from contracting nasty bacteria. E. coli, anyone?

BTW, the most toxic substance in the world is a natural one, botulism.

The bottom line is that chemicals are not bad.

What About Organic Wine?

The essential thing to understand about this topic is the cache that the term organic has with its followers. The USDA is precise about the distinctions from their regulatory perspective. Marketing is a whole different animal, and that’s where the questionable advertising practices come into play.

Some may claim that the wine tastes better. More likely, it’s another riff on the “marketing placebo effect.” In essence, it’s the phenomenon whereby someone thinks a bottle of wine tastes better just because it costs more. The opposite is possible with organic wines because of the spoilage risk.

Cutting to the Chase

If you’re drinking organic wine because you believe it’s healthier, forgive me if I chuckle. It is alcohol, after all, but I don’t fault you one bit for why you or I drink. It isn’t like drinking a glass of orange juice to ramp up your vitamin C intake even if you take it with a shot of vodka.

There are no superior health benefits, minuscule positive environmental effects, and certainly not a way to avoid the so-called evil chemicals.

Don’t get me wrong. Organic farming has lots of problems and questionable benefits, but it has brought to light better agricultural practices like integrated pest management.

It makes sense on so many levels both environmentally and economically. If we’ve learned anything from the last few years of wildfires, it’s that an income is not a sure thing for winegrowers. The fact remains that conventional agriculture has the least impact on the environment.

My take: It’s marketing hype and greenwashing with no clear consumer advantage.

Photo by Karsten Würth (@inf1783) on Unsplash