Here’s what they don’t tell you about organic wine
Organic wine is not allowed to use artificial pesticides in the vineyard and there are restrictions on the number of additives that may be used during winemaking. However, certain pesticides and adjustments are permitted. This does not make organic wine the sustainable solution, but rather a step in the right direction.
It has been around for over a 100 years, but has only taken off in the last 25 years: organic wine. Despite its popularity, only 8,3% of total wine production is certified organic. There are several reasons for this. One of the most important being lagging consumer demand (like you, ‘wink’). We believe organic wine to be healthier and better, but it remains unclear what you get for those extra bucks. It is time we change that and clarify what organic wine is all about.
What is organic wine
Wine can be labelled organic if no artificial pesticides such as fungicides (against fungi), insecticides (against insects), other pesticides nor artificial fertilizers have been used in the vineyard. The goal is to create healthy soil to promote healthy grapevines. In addition, certain restrictions also apply during the winemaking process compared to conventional viticulture. More on that later.
After a three-year ‘conversion period’, a winegrower can call themselves organic and display the beautiful green star leaf on their labels. The organic certification is recognized throughout Europe, but inspections are often carried out by various organizations on a national level such as Ecocert in France or SKAL in the Netherlands.
The advantages of organic
You can imagine that artificial pesticides are not good for life above and below ground. Although crop yields increase, the soil quickly becomes depleted. This means that more and more additives are needed. There is no natural balance. Organic viticulture uses more natural resources such as compost and ground cover. In addition, the increased biodiversity in the soil leads to better natural resistance of the vine to diseases.
Another possible advantage of organic wine is the lower legally permitted amount of sulfite. Organic grapes must be healthy, because you cannot use additives to compensate. Sulfite has a protective function, but the healthier the grapes, the less of this protection is needed. However, in practice, most wines do not come close to the set limits for sulfite. Whether they are organic or not. For that, you have to look at the cheaper wines, i.e. under 6 euros.
Is organic wine a sustainable choice
Organic viticulture seeks to achieve a better balance with nature, whereas conventional viticulture combats this artificially. However, pesticides are not excluded under the organic label. A common pest in vineyards is mildew. A well-known remedy for this is copper sulfate. Although its use is more limited in organic viticulture (max. 1/3 of the conventional amount), it can still be used, resulting in copper accumulation and adverse environmental effects.
Also during winemaking, producers are also allowed to use artificial manipulations. For instance means to acidify the wine, clarify it, or influence its color. You would not believe all the things allowed in organic wine. Biodynamic wines go a step further in this regard, but even there you can question its sustainability. In any case, neither of them implies a vegetarian or vegan suitable wine.
Finally, the organic label does not require responsible water and energy consumption or sustainable processing (i.e. reuse) of waste. In that respect, organic is not the holy grail, but rather a step in the right direction. And a little bit may go a long way.
Robert, Cloud Wine
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