According to the Los Angeles Times, the question of whether or not sulfites should be allowed in the making of USDA Organic wine is becoming quite an issue among leading environmentalists in the wine industry. Currently, the law says that in order for a wine to be labeled USDA Organic, there can be no added sulfites. But these experts are claiming that the use of sulfites is crucial in wine making to decrease spoilage and preserve flavor.
“If you want to make a difference in the organic growing of wine grapes, you need to allow sulfites,” said Paul Dolan of Mendocino Wine Co, and a supporter of the petition under consideration for allowing sulfites.
While the use of sulfites is good for preservation, there are people that oppose the use of sulfites in their organic wines, and want to keep the law the way it is. The biggest argument seems to be that of personal preference, with people saying that they have physical reactions to sulfites in their wine.
“I experience body aches when I drink wines with sulfites in them. The organic wines, I can drink them and they don’t have the same effect on my body,” said Norma Long-Smith, a healthcare professional in Oakland.
For winemaker Adam Lee, the use of sulfites depends on your location. “If you were going to come to the winery and ask me to fill a jug for you, I would do it without sulfites but if you’re shipping across the country, you need them. They’re vitally important.”
