As the trend toward organic, local food gains ever more momentum, people are starting to pay more attention to ingredient labels and what exactly is in their wine.
Originally an entirely natural process requiring only grapes and fermentation, wine-making today is a much more complex venture. Aside from sulfates, which occur naturally in wine and have been used as a preservative for hundreds of years, there are a startling number of ingredients in many commercial wines.
Many wineries, for example, use chemical fertilisers, weed killers and insecticides to protect their harvest. In addition to the fact that these harmful chemicals leave residues on the grapes, they also damage the environment and are hard on the grape vines.
Unbeknownst to most wine drinkers, producers are allowed to use a huge range of additives to manipulate flavour. Enzymes may be used to clear and filter sediment from the juice more quickly, as well as enhance the colour of red wine and purify whites.
Some wine producers also use animal-derived ingredients, such as egg whites, milk protein or fish bladder extract to clarify wines.
While wine has long enjoyed its "all natural" reputation, perspectives have begun to shift. Festivals like the RAW Artisan Wine Fair in London are driving the push for transparency through education, outreach and word of mouth.
As the quality of both wine and food has an impact on people's overall health and well being, it's little wonder more and more people are choosing organic, biodynamic wine to complement their healthy meal plans.
Vegans and vegetarians are also benefiting from the organic wine trend, as they will now be able to enjoy a glass of vino, comfortable in the knowledge that no animal ingredients have been used in production.
The next time you're puzzling over which wines to pair with dinner, consider going organic.