This morning I read a very well-written and interesting piece in the Los Angeles Times about what is going on in the organic wine world.
For those who are unfamiliar with the details of organic wine, I wrote a blog post about this a while back. Essentially, naturally-occurring sulfites above a certain number are not allowed in USDA certified organic wine. Added sulfites are not allowed at all.
The Los Angeles Times discussed a movement going on that would allow sulfites to be added. Some organic wine producers want to be able to add sulfites because they think it would encourage more wine producers to grow more grapes organically, without the use of herbicides or pesticides. They also say that sulfites are important, given that wine is regularly shipped around the world and these sulfites are critical to help prevent the wine from going bad. Read More »