Why are organic wines so popular now?

The main difference between organic wine and non-organic wine is that organic wine does not use pesticides in the vineyard.The use of pesticides not only ensures that chemicals (the pesticides themselves) come into the wine, but, and that is much more important, it makes the Earth dead in which the vines have to grow. The word death has to be understood quite literally: there is no more grasprit and there is no more miertje or worm creeping through the earth. That Earth Impoveriis thereby perfectly. This is then compensated again by the farmer with manure, preferably fertilizer, because natural manure creates a vineyard without ecological balance for all sorts of problems. And that fertilizer also comes again (indirectly) in the wine, which gives a one-sided taste pattern.

The French wine philosophy for quality wine is summarized with the word ‘ terroir ‘.This is also true in Germany and in many other countries. Terroir means that the farmer tries, given the vineyard, the grape variety (and), the often centuries-old traditions of winemaking and the climate, to make the most beautiful what is feasible. The wine is therefore the result of the circumstances and not, as mass wines are produced and as the traditional tradition, for example, is in Spain, that what the winemaker desires as a flavour profile and to which he is going to produce. You can imagine that the variety of terroirwines and the qualitative results of this approach for the wine lover are much more interesting, more enjoyable and tasty than wine made by the farmer’s taste profile. But, if you want to produce a taste profile, then it is important to check all the conditions completely. Pesticides and fertilizer help.

If a winemaker wants to make terroirwines, then he does not come so far with a dead field.However, it is hardly possible to make terroirwines if you do not grow organically. It is also a misunderstanding that organic viticulture would be something recents. Self-respecting farmers with pride for their product have been producing organic for decades and there is an awful lot of organically produced wine where nothing is on the label, to which you could see that it is organic. For real quality farmers it is a matter of course and it is superfluous to report it specifically. The top-Bourgogne farmers have been organic for years and that has never stood on a bottle.

Why does it now appear to be a new trend?This is because the wine-growing industry has developed a tremendous technological development. It is much better to do this nowadays to have a healthy vineyard with good returns without using chemical pesticides. The biological alternatives to this have now been developed so far that organic wine-growing is also feasible for the less expensive wines. And if a wine is less costly but organic, it is a sales argument. This is why you see it more and more on bottles.

The most striking difference in taste between organic and non-organic wine is the minerality of the wine.Minerals really come from the earth itself. If the Earth is dead, then hardly anything comes out and no minerals come into the nutrients for the plant, and for the grapes that hang on it. The minerality of the wine makes for freshness and a certain ‘ lightness ‘, which is experienced by many people as very enjoyable. Anyway by me. In addition, a huge variety of flavours is created between wines: each vineyard gives its own character to the wine. Every year the weather is different, and that is better to be noticed in organic wine than with wine whose growth is dominated by the farmer as much as possible: a more constant taste will be achieved. That’s nice, because people then always know what they’re getting, year in, year out, but for the real enthusiast it’s boring and a bit shallow.

If a farmer uses only natural yeasts (it is normal to choose and add the yeast as a farmer himself, also in organic winemaking), the differences between the years are quite large.If you do not add yeast but the yeast species that are naturally on the grapes will leave their course, then as a farmer you have no control over which yeast species is going to hit. And each type of yeast produces its own taste results, which also makes wine more interesting and more exciting. However, after a few years of maturation in the bottle, the flavour effects of the yeast species have largely disappeared, which makes the effect especially for young wine large.


Wine.This consists of only grape juice, yeast, and some sugar. An artisanal product in which a wine cart accurately controls the fermentation process. A good wine consists of carefully selected and malanned grapes, slowly fermenting in barrels made of limousine oak.

All Flauwekul.

For wine money There is, thanks to the French, an exception in terms of labelling.They only need to indicate whether wine or not contains sulfites, as this is an allergen. What wine can also contain is;


Tartaric acid

Means for clearance and removal bitters
Gum arabic
Vegetable protein
Egg protein
Ferrous Sulphate
Polyvinyl-Polypyr-Rolidone (PVPP)

Active Carbon

Lactic acid Bacteria
Potassium sodium
Potassium bicarbonate
Calcium carbonate

Copper sulphate

Wood chips
Metawijnsteenzuuric acid

Concentrated grape must

Beta Glucosidase

Thiamine hydrochloride
Yeast cell walls
Diammonium phosphate
Ammonium sulfite

Acidity regulator
Potassium ferrocyanide
Calcium phytate
Citric acid

Potassium bitartrate
Yeast Mannoproteinen

Sorbic acid
Carbon dioxide
Allyl isothiocyanate
Potassium sorbate
Ascorbic acid

Organic wine does not have this.It is a narrative and artisanal product.

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