Each year, literally billions of people consume the highly addictive alcoholic beverage known as wine and most do so for a variety of reasons; its unique and exhilarating taste, its ability to relax the senses and when drank in moderation, its various health benefits. Today’s article focuses on the relatively new concept of organic or natural wine.
What is natural wine?
First, just to be clear, natural wine is little more than good old-fashioned ordinary wine that has been grown, sold and consumed by all of civilisation for thousands of years, but for one distinct difference; the grapes are grown and cultivated without the use of harmful toxins, such as pesticides. While wine is primarily and most commonly comprised of grapes, some wines also contain traces of apples, which possess a suitable quantity of fruit sugar, which transform into alcohol through the process of fermentation.
There are multiple interpretations of the term ‘organic’, in the context and food and beverages. Most commonly, organic refers to products which are cultivated using recyclable materials and which are focused on the preservation of natural environmental supplies. In the context of wine, organic indicates a wine that does not utilise chemical agents in any part of the wine production process.
Advantages of organic wine
In addition to the health benefits of regular wine offered at online wine clubs (premium club wine, sparkling white wine, international wines, 90+ point wines) which helps to moderate blood pressure, promotes better cardiovascular function, optimises metabolic rate, while helping to protect the body from numerous other harmful diseases such as cancer, drinking natural wine safeguards the body from dangerous bacteria.
Red wine contains resveratrol, a natural phenol, which has been shown to reduce the likelihood of developing and halting the effects of degenerative brain disorders such as Alzheimer’s. While consumers cannot hope to see truly remarkable results, due to the sheer number of other foods that contain potent toxins in them, it as a least one positive health benefit, however small.
Those who are particularly sensitive to sulphur dioxide (SO2) consumption, of which regular wine contains quite substantial quantities, will be pleased to know that natural wine has far less SO2, making it much more compatible with their digestive system.
Beyond the direct health benefits that organic wine provides consumers, there are also other positive effects to consider such as those on the local environment. Since organic wine does not rely on the manufacture of toxic chemical agents, the production process is entirely clean, doing zero damage to surrounding water supplies, air supplies and terrain. As well as this, organic winemakers typically make an effort to ensure that their wines utilise biodegradable bottles.
Disadvantages of organic wine
The principal disadvantage of naturally grown wines, concerns their complete absence of preservatives. In cases where no artificial compounds are used in the wine’s manufacture, it is naturally going to have an extremely brief lifespan (upwards of a month at most). As an expensive beverage, it is impractical to have a wine expire after a mere few weeks.
For this reason, most winemakers choose to incorporate a small number of inorganic preservatives to help lengthen then expiry. Another common disadvantage is cost. Organic wines are generally much more expensive to buy than regular wines. For consumers who don’t mind paying extra for a high quality wine, then this will not be an issue.
It must be noted that virtually no wines on the market – even those labelled as ‘organic’ are entirely organic in composition. Only wines that have the necessary certification label, which clearly indicates that the wine has been authorised and deemed organic by a third party governing body can truly be considered organic wine.
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