Organic vs Non-Organic Wine

As a sommelier I am frequently asked about organic and biodynamic viticulture practices. Friends and guests often want to know if organic wines taste better, and if they are better for you. The answers to these questions are not so simple – there are many variables like: who is the producer? Where is it from? And which year was it made?

To give further perspective it is important to know what it means to be organic. I have put together a list of terms that relate to organic practices that will give a general idea of how it applies to wine:

Organic – a term used to describe wines that are free from manmade compounds such as fertilizers, fungicides and pesticides, as well as anything that has been genetically modified. This doesn’t mean that the wine is free from all additives such as sulphur dioxide– there are certain levels that are still permitted depending on the governing body, but these additives in organic wines are a lot lower in content than wines from conventional grown grapes.

Biodynamic – Winemakers who follow this practice believe all parts of the vineyard are interrelated and contribute to the success of the final product. Subscribers follow a specific calendar that tells the best days to plant, prune — and even drink — wine. The biodynamic philosophy is controversial because there is no real scientific proof as to why it is successful.

Sustainable Farming – a form of viticulture practice that avoids all forms of environmental degradation

FYI, many winemakers believe “great wine starts in the vineyard” and already practice organic or biodynamic farming, but can’t list it on their labels, because they haven’t paid the thousands it costs to get organically certified.
However, if you’re in the market for a certified “green” wine,” try some of my local organic favs from the LCBO:
2008 Gamay, Malivoire, Niagara, VQA
A juicy red for the warmer weather. Try it with bbq burgers, game meats or enjoy it on its own.

2008 Chardonnay, Village Estate, Le Clos Jordanne, Niagara, VQA
A perfect match with creamy pasta dishes, fish or hard cheeses like beemster.

2009 Cabernet Rose, Southbrook, Niagara, VQA
Great on its own or with lighter dishes such as salad with vinaigrette dressing, scallop ceviche, or grilled vegetables.

2008 Pinot Noir, Tawse, Niagara, VQA
An everyday pinot. Drink it with grilled beef or salmon and mild or soft cheeses like brie, camembert, and gruyere.