Most brewers of American organic brews use malt from Canadian grains. The Scots and the Australians can draw on indigenous organic materials, and they do both make organic beers, though only two of the Scottish organic beers are available in the U.S. Organic hops are a different story. This may be because hops are very susceptible to diseases. In the early part of this century, an area north of Madison, Wisconsin, was the hop capital of the U.S., but a fungus wiped out the Wisconsin crop. The American organic beers I know about use organic hops, hop pellets or hop extracts from Bavaria, Tasmania or the British Isles.
Wine is both simpler and more complex than beer.
Over time, the great wine producing regions have imposed standards both of mixing and of allowable additives. No pesticides, herbicides, fungicides, chemical fertilizers, or synthetic chemicals of any kind are allowed on the vines or in the soil. Strict rules govern the winemaking process and storage conditions of all imported and domestic wines that acquire certification. They are a natural result of fermentation. The Organic Wine Company notes that fermenting yeasts produce sulfur dioxide from the inorganic sulfates in grape juices.