organic wine [or-GAN-ihk] | Wine Terms

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organic wine
[or-GAN-ihk]

The definition of an organic wine is continually in flux, changing as various organizations study the subject in detail. In the United States, these organizations include the TAX AND TRADE BUREAU (previously the BATF), the USDA (their National Organic Program (NOP)) and the California Certified Organic Farmers (CCOF)). Organically grown grapes are those that have been grown without the use of synthetic or chemically altered pesticides or fertilizers. Organically processed wines cannot contain any SULFUR DIOXIDE added during winemaking. If a wine contains less than 10 parts per million (ppm) of sulfur dioxide, it’s not required to print the “Contains Sulfites” warning on the label. The Tax and Trade Bureau does not allow the term “organic wine” to be used on wine labels, so the label must carry phrases such as “grapes organically grown” and “wine organically processed.” Wines made from organically grown grapes can use sulphur dioxide in the winemaking process (up to 100 ppm) and be labeled “made from organic grapes.” However, a winery wishing to use this phrase and a vineyard choosing to claim that its grapes have been grown organically must be certified by one of the USDA’s approved organic certifying organizations. The Organic Grapes Into Wine Alliance (OGWA) is also exploring other winemaking aspects such as FINING, FILTERING, and clarifying (see CLARIFY) materials, storage tanks, barrel sterilizing materials, bottle CAPSULE materials, and CORKS (the chemicals used to bleach them) to determine how such elements fit into the organic winemaking concept. There are a number of similar organic endeavors going on around the globe, with France being a leader in this area.

Related Links: BATF, sulfur dioxide (SO2), fining

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