When you are deciding between organic or conventional wine, there are a few things to consider. The largest difference between the two is the grapes used to produce the wine. Grapes grown for organic wine must conform to standards for organic agriculture and viticulture, such as no synthetic fertilizers, fungicides, herbicides, etc. Conversely, conventional wines have considerably less oversight in the application of chemicals to the grapes, as well as additives, to the wine.
The real benefit to drinking organic wine, just as consuming any organic food, is that you are not only making a healthier choice for yourself, but for the environment, as well as the farmers involved.
There are a two primary tiers of organic certified wine:
“USDA Certified Organic”
wine requires 100% of the grapes used in the wine production to be certified organic by a verified third party, which means no use of prohibited substances or genetic engineering and no added sulfites. This is the only way the USDA Organic label is allowed to be on the packaging.
Wine that is “Made with Organic Grapes”
requires at least 70% of the total grape (juice) to be from organic certified grapes. This labeling is used for wines that are made with 100% third party certified organic grapes, but do not have the USDA Organic label. They are allowed to contain added sulfites up to 100 ppm (parts per million) according to international standards. This is typically how every country outside of the U.S. does organic wine production and certification.
Of course, there are also those who practice organic viticulture (the science of growing grapes) and viniculture (the science of growing grapes specifically for wine) but do not choose to go through the expensive certification process.
Sulfur dioxide (sulfite) is an antimicrobial and antioxidant agent in wine. This assists in keeping the wine from spoiling and helps the wine maintain its color and flavor. Pre-industrialization, sulfur was burned inside of the barrels that held wine. The U.S. is one of the only countries that requires sulfite labeling on alcoholic beverages. Sulfites are sometimes used in the production of dried fruits and vegetables, pickled vegetables, sauces, breads and processed meats.
Wines made without sulfites need to be very hygienically produced to prevent microbial contamination, and they typically are not barrel conditioned. They are also usually designed to be consumed fresh and to not be bottle aged.
A small percentage of people exhibit sensitivity to sulfites, particularly asthmatics. In response to concerns and a desire to keep wine as natural as possible, there are a number of wineries that produce sulfite-free wines. At Marlene’s, these wines are all USDA Organic and labeled “no added sulfites.” Check out Marlene’s Beer, Wine and Spirits Department for a list of No Sulfites Added (NSA) wines and more.
Please give us a call for today’s deli hours as they can vary due to staffing.
Grab and go options are always available until close.
FEDERAL WAY
Monday-Saturday: 8 am - 8 pm
Sunday: 9 am - 7 pm
Please call for current deli counter service hours. Grab and go options available until closing.
2565 S. Gateway Center Place
Federal Way, WA 98003
TACOMA
Monday-Saturday: 8 am - 8 pm
Sunday: 9 am - 7 pm
Please call for current deli counter service hours. Grab and go options available until closing.
2951 S. 38th Street
Tacoma, WA 98409