Fear of added sulfites is, in fact, the main reason why people buy organic wine. As explained by Kim Marcus in this space last week, ignorance is widespread about sulfites in wine. Sulfites are added to wine to prevent mold, bacteria growth and oxidation. Wines produce natural sulfites during fermentation, usually around 10 to 20 parts per million. For that matter, our own bodies produce sulfites as well.
Labels can be tricky things.
In the United States, organically grown wines are certified by individual states based on stringent guidelines of cleanliness, pest control and fertilization. In order to be certified organically, the winery must comply with all the regulations of growing, fermenting and bottling. However, new USDA National Organic Program rules were proposed in December 1997. This 450-page document is coming under harsh criticism from some wineries for proposing standards that are too low. Practiced largely in Europe and Australia, it is slowly becoming more popular in this country.