An Organic Buzz
Like organic fruits and veggies, there are many benefits to drinking organic wine. According to The Green Book, a bottle of conventionally produced wine can contain up to 250 different types of chemicals. And my recent edition of the Sierra Club magazine states that nearly 30 pounds of pesticides are applied to fields of conventionally grown California wine grapes each year.
However, when choosing an organic wine, the different labels affixed to the bottle might cause your head to spin (before you even pour a glass.) For example, in America, wines with added sulfites cannot display the “USDA organic” label, even when the grapes are 100 percent organic. Labeling confusion doesn’t stop there. When looking for organic wines, you will find some bottles bearing the USDA organic seal, some that are labeled as “Made with Organic Grapes” and some labeled “Biodynamic”. (You can read about the different classifications at The Daily Green.)
Needless to say, the history of organic winemaking is one worth reading about. E/The Environmental Magazine did a cover story on the subject in their November/December 2006 issue. The article (which was most helpful when researching this post) covers the topic of sulfites, labeling, the history and challenges of organic winemaking.
So pour yourself a glass of your preferred organic wine (such as the La Marouette Merlot shown in the photo above) and enjoy all the healthy antioxidants wine has to offer — minus any toxic additives.