VINSIGHTS

A staff training infographic worth 1,000 words by MARNIE OLD

Many wine shoppers now look for organic options and may pay a little more for them, for the same reasons they might choose organic produce, reflecting a preference for both eating healthier and preserving the natural environment. As awareness of and demand for eco-conscious products continues to increase, you may also hear some wineries describe themselves as“ practicing organic,” as opposed to being“ certified organic.” This might sound a bit like cynical corporate green-washing – a way to benefit from some of the positivity of organic certification without the cost. In reality, though, it’ s just a new way to describe a traditional approach to winemaking.

Prior to the Industrial Revolution, all agricultural cultivation was“ organic,” in the sense that crops were grown without the use of synthetic materials or genetic engineering. Today’ s conventional wine grape farming does not involve GMOs, but often does rely on manmade“ inputs.” Chemical fertilizers are routinely used to boost productivity, as are the fungicides, herbicides and pesticides used to manage crop risks. However, farming with agrichemicals is primarily concentrated in value-oriented wine production, where keeping prices low requires maximizing yields and efficiency. That’ s because vintners have long known that reducing or eliminating chemical use in the vineyard is necessary if your aim is to prioritize wine quality.

In the wine world, farming in a way that is consistent with organic practices simply means farming without synthetic chemical inputs, in the same way vines were tended before modern agribusiness existed. This choice is not just about doing what’ s best for the environment; it’ s also the best way to grow the best possible fruit to make the best possible wine, and has been for centuries. In practice, this means that the finer the wine, the more likely it is to have been grown as naturally as possible, whether it is labeled as certified organic or not. For some vintners, it’ s worth putting in the extra effort to certify their grapes and label their wine as organic. Ironically, though, the cost of certification makes a lot more economic sense for value brands than it does for premium producers, who may prefer to rely instead on their reputation for quality. •

Marnie Old is one of the country’ s leading wine educators and content marketers. Formerly the director of wine studies for Manhattan’ s French Culinary Institute, she is best known for her visually engaging books published by DK such as Wine: A Tasting Course and her popular Wine Simplified series of wine tutorials on YouTube.

No genetic engineering.

Strict labeling standards.

Certified via filings and inspections with an official regulatory body, such as the U. S. Department of Agriculture.

Higher Wine Quality

Better Soil Health

Lower Water Usage

More Vineyard Biodiversity

BENEFITS OF ORGANIC PRACTICES

Healthier Work Enviroment www. beveragedynamics. com Fall 2025 • Beverage Dynamics 11