Ever wonder how your favorite bottle of wine can taste the same every time you open it? Essentially, it is chemical quality control. A typical winery will use pesticides, additives and sweeteners to protect crops, enhance yields, control bacteria and even deliver the color you have come to expect. The techniques are designed to maximize profitability and deliver a consistent customer experience. Unfortunately, it is not a natural process and can have adverse effects on your health or submit you to headaches from allergic reactions, excess sugar or histamines.
Clean wine is held to a different standard. There are specific guidelines that must be upheld to be certified and carry the label of “clean crafted”, “organic” or “bio-dynamic.” The industry is developing and different wineries claim different processes, but according to one domestic producer:
The tenants of clean wine should include:
- Grown without synthetic pesticides
- No added chemical enhancers (there are 250 FDA approved additives)
- No added sugar (mass produced wines have up to 16 grams of added sugar!)
- Low sulphites (less than 50 ppm)
- Harvested from sustainable vines
Tasting is believing. I hold tastings monthly and would be happy to arrange a time that works for you and your friends and family. If you are interested in more information before tasting, I have included a link to a club that hunts down certified clean-craft wineries and secures supply for us.