Organic Wines

Organic wines have been around since the first wine was made, but recently people are paying more attention to these wines because of the benefits that are associated with them, and with the negative effects of pesticides, herbicides, and other harmful substances. As organic foods have become more popular because of the healthier lifestyle choices people are making, so too have organic wines. Both are known to be better for us because they have fewer or no chemicals added.

An aerial view of organically grown vines in France's Languedoc region.

In the United States, wines that are organic must be made from grapes that have been grown with techniques such as composting, cover cropping, utilizing beneficial insects, and refraining from the use of synthetic pesticides or fertilizers. This designation is now handled by the growers themselves, as no national standards for organic wines currently exist.

Some people have been known to have allergic reactions to wine, and assume that this is caused by chemicals used while growing the grapes, or during the fermentation process. This allergic reaction can, but need not, arise from the use of such chemicals. Three of the most common causes of bad reactions to wine are from sulfites, pesticides, or simply from the alcohol present in wine.

Sulfites are sometimes added to wine as a preservative, but they can also naturally occur in wine during fermentation.


Pesticides are used to eliminate harmful organisms that cause health problems to vines but may also affect the human body. Some pesticides have been linked to cancer, birth defects, nerve damage, or other serious health problems, but still remain on the market and are commonly used. One of these agents is methyl bromide, which continues to be allowed by regulatory agencies in California. However, most pesticides have been tested and approved for use in making wine. These chemicals have no discernible effect on our health, but some people with certain allergies may experience discomfort from consuming wines that use such pesticides.

Pesticides being sprayed on crops to try to keep bugs at bay.

Currently, organic wine makes up only about one percent of the total wine market, and one-third of imported wine that comes from France and Italy is considered to be “organic,” primarily because many of their wine estates are small and have practiced organic grape growing for many years. Most of these estates grow their grapes on old vines, which are already firmly established, meaning that they are less likely to be heavily affected by insects, or require help competing with weeds. Organic wines from Europe are difficult to recognize, as most winemakers are like farmers around the world, and do not like to go though the trouble of extra paperwork to have their wines certified as “organic.”

It will take some time for us to be able to organize, label, and clearly all organic wines as such, and by then we might only be using pesticides that are not harmful or all wines will have become organic, due to mounting consumer awareness and pressure. The best thing for now is to get to know the wine merchant where you buy most of your wines. These people can share their knowledge and help you choose wines that are most likely to be organic. Or, look for the designation “wine made from organic grapes” on the label.

In general, organic wines are more likely to come from old-world wineries in Spain, France, Italy, Portugal, Germany, etc., (such as Argiolas or Chapoutier) or from progressive and conscientious new-world wineries (like Frog’s Leap or Bonterra).

We are proud to offer a number of Organic Wines here at The Cellar, including those from BC's Hainle Vineyards and California's Bonterra Vineyards.

Cover crop are selected and grown to fill the needs of specific grapes, and plowed under to enrich the soil at Bonterra Vineyards.