Allan Mullins takes a look at the state of organic and no-sulphur added wines in SA right now.

Eco warriors

After a slow start in South Africa, more and more producers are releasing organic wines.

Established wineries, such as La Motte and Laibach, have produced the odd organic wine, while others make them practically their entire focus.

These include Bon Cap (Robertson), Avondale (Paarl), Lazanou (Wellington), Stellar (Olifants River) and Mountain Oaks (Slanghoek).

Although consumers were wary at first, many have been won over as the quality of the wines improves. There is no conclusive evidence that organic wines have health benefits apart from the legal requirement that their
sulphur levels must be below 10 parts per million (ppm), but, much like organic food, they are becoming an attractive choice.

Johan Reyneke of Reyneke Wines in Stellenbosch is causing excitement with his biodynamic wines. This principle was developed by Austrian philosopher Rudolf
Steiner and is governed by the movement of the moon and stars.

Some people find the idea and rules far-fetched but, if Johan’s superb wines are anything to go by, he is
certainly doing a lot right.

Knocking heads

Sulphur is used at various stages of the winemaking process to avoid oxidation. Although wine-makers use as little as possible and there is a legal limit of 200 ppm, many people blame sulphur for allergies or hangovers. 

Medical opinion is that not more than four percent of people are seriously sensitive to sulphur.

In fact, there is far more sulphur found in carbonated soft drinks and in many other things we eat and drink.

Woolworths sells a very popular range of No-Sulphur-Added wines. The term “No Sulphur Added” can be used for wines with less than 10 ppm sulphur.

It is almost impossible to make a totally sulphur-free wine as the grapes themselves contain small amounts.

Much research with UV filtering is under way to eliminate sulphur and early results are very promising.

MORE ON ORGANIC WINE

Can organic wine prevent a hangover?