Sulfite free organic wine does not exist in nature.  It’s physically impossible.  But, organic wines low in sulfites or no-sulfites-added organic wines are becoming more popular in some circles.  There is a movement in the organic wine making industry that wants to rid wine of added sulfites. Why? It’s a chemical preservative. But let’s look at what it actually does.

What are Sulfites?

Sulfites are typically added during winemaking to prevent bacterial growth and oxidation. In sulfite-free wine, no sulfites can be added to the wine during the winemaking process, although they are naturally produced in the fermentation process. So, there is technically no such thing as a sulfite-free organic wine.

These days non-organic winemakers have often overused them to mask odors from the wine or a poor quality crop of grapes. Sulfites have been linked to headaches, respiratory problems, rashes, and other allergic reactions. The sulfites that are added cause these allergic reactions, whereas the naturally occurring sulfites usually cause no side effects. 

The biggest complaint about sulfites is the side effect of headaches.  While added sulfites can cause headaches, naturally occurring tannins released from the skins of the grapes are more likely the cause of headaches. But people are unsure and no conclusive testing has been done to demonstrate the harmful side effects of sulfites. So for now, organic proponents will say that if it isn’t naturally occurring, it shouldn’t be added.

What about Organic Wine and Sulfites?

Organic wine has no added sulfites, but sulfites are a naturally occurring result of fermentation, coming from the skin of the grapes. So, organic wines must maintain a level of sulfites less than 100 parts per million (ppm), as opposed to the 350 ppm limit for non-organic wine makers.

If you are concerned with added sulfites, you should be aware that European wines have significantly more sulfites than American wines. Also, white wines need twice the sulfites red wines do.

Taste of Sulfite-Free Wines

Many people have complained over the years about the taste of wines with no added sulfites. This is what has prevented organic wines from flying off the shelves.  But organic vineyards are doing better with this. 

Although sulfite-free wines have a brown tint to them, organic wine lovers are touting the rich, true flavor of the wine when no sulfites are added. But, still others will swear that sulfite-free wine tastes like battery acid.

Since wine tasting is such a personal thing, only you can decide if you like the flavor of truly organic wine with no added sulfites. Many times the good organics never get to the wine shop shelves, but can be found at local restaurants and wineries.  Since the nature of sulfite free wine is that it cannot sit for long periods of time without some spoilage, these untainted bouquets may never be for mass consumption.

The concept of organic wine refers to grapes grown without the use of pesticides, herbicides, chemical fertilizers, and no other chemical additives to the wine. But, when you wander through the wine shop for organic wines you may be confused by the different levels of “organic” found on the labels.

When the label says “100% Organic” this means that the wines are made from certified organic grapes and no sulfites have been added in its creation. This is the most pure form of wine possible.

If you see “Organic Wine” on the label then 95% of the wine’s ingredients are certified organic. The other 5% is usually yeast.

American organic wine
labels that have the words “made from organically grown grapes” or “organically grown” means the vineyards have complied with the organic certifying agency of the state in which the wine was made. These wines may have sulfites added though.

French organic wines
may be labeled as such without certification.  If you are looking for a certification from the International Federation of Organic Agriculture Movements (IFOAM) you may find a stamp from Eco-Cert, Terre et Vie, or Nature et Progrés on the label.

The whole organic movement is spreading around the world in an effort to get back to the natural properties of foods and to avoid the chemicals that cause health issues. In fact, organic wines have become more popular in Australia, Chile, France, New Zealand, and the U.S. over the last few years.  And, while many vineyards are following organic standards and using sustainable agriculture, using environmentally friendly techniques, some large vineyards have decided not to get certified.\

Why not get the wines certified organic? Because it’s a lot of hassle for vineyards. And, which organization should they get certified with?  Since there is no centralized international organic wine certification, the rules are different with each certification.  Organically certified wine is such a new issue, the regulations for determining a truly organic wine is changing all the time. This can be expensive for vineyards to comply with an ever moving target.

Sulfites in Wine

Sulfur dioxide is added to wine in small amounts to maintain freshness and prevent oxidation. When the sulfur dioxide dissolves in the wine, it destroys impurities and creates sulfites. Some people have allergies to sulfites and experience headaches.

Organic wine has no added sulfites, but sulfites are a naturally occurring result of fermentation, coming from the skin of the grapes. So organic wines must maintain a level of sulfites less than 100 parts per million (ppm).

If you are concerned with added sulfites, you should be aware that European wines have significantly more sulfites than American wines. Also, white wines need twice the sulfites red wines do.

Benefits of Organic Wine

Organic wines are made with no added chemicals or preservatives.  This makes for a healthier wine.  But for wine lovers it also means a richer tasting wine, in which the full flavor of the fruit can be enjoyed.