Comments on: An Organic Debate – Part II

By: Pam S.

Pam S. — Sat, 30 Apr 2011 08:01:46 +0000

And…I wish we could stop arguing about this and get on with the bigger question of the terrible issues happening with the use of synthetic pesticides and herbicides on the vast number of acres of wine grapes being grown in California, Oregon and Washington. I’d like people to focus more on that topic and what can be done to encourage an industry to develop. Consumers need to be able to buy wine that is organically grown and processed and promote the growth of the industry without having to drink sulfite free wine that is made by a handful of wineries. Sulfite free wineries can continue to make their wines and people who prefer to buy their wines would still be free to buy them, so I don’t really understand why Frey and LaRocca are having a problem with this issue.

By: Pam S.

Pam S. — Sat, 30 Apr 2011 07:57:33 +0000

I don’t understand how/why sulfite free is equated with organic. It should be easy enough to label all wines grown with organically grown grapes and processed in an organic winery as organic. Sulfite free should be a separate classification.

By: Tony Coturri

Tony Coturri — Wed, 16 Jul 2008 15:09:04 +0000

This article seems to refute the idea that sulfur in wine is only an American obession:

http://ukwinesonline.co.uk/wp/a-tasting-of-low-sulphur-wines/

By: Barbara Fite

Barbara Fite — Tue, 08 Jul 2008 23:13:15 +0000

The distinction between “Made with Organic Grapes” and “Organic Wine” is a huge one for people who are allergic to sulfites. It’s a necessity for me to know that wines labeled ‘organic’ have no added sulfites, as it is a serious health issue for me to be exposed to high levels of sulfites (as on dried fruit, salad bars, etc.). Some wines have caused health problems for me, so I have learned to drink only those labeled ‘organic’ or those that have no sulfites added. I would have to quit drinking wine (horrors) if I could not trust the “organic wine” label! So THANKS to people like Phil LaRocca who have spent time & effort to develop a truly organic wine!

By: Tony Coturri

Tony Coturri — Tue, 17 Jun 2008 15:07:09 +0000

An interesting debate only to be found in the world of wine. In all other food production be it farming to a final consumable organic means no preservatives. If a crop needs chemicals to exist then it shouldn’t be grown there, if a final product like wine needs a chemical to preserve it maybe it shouldn’t exist. The whole debate can be solved by truth in labeling. Full and total disclosure on the label allows the consumer decide what they want to put in their bodies.
There are many wines made in Europe without SO2. Its not an American issue only but only in America would there be discussions like these.