Dear Sir, Can I consume non organic/natural wine with a fair degree of confidence that I won't get intoxicated with pesticides? Do wine-makers really need all 80 (I read) of the different chemicals authorized in wine making so as to make "good" wine (which won't taste too tart, won't sting the throat)? Thanks!
Answer From Expert Roger Bohmrich MW
I appreciate your concern about avoiding pesticides, as I try to go the organic route as much as possible in terms of edibles - but that's not always possible, and wine is a separate challenge. First, use of pesticides is routine around the world, not simply in viticulture but in agriculture generally. Fortunately, the trend is to reduce chemical usage in favor of sustainable and organic farming techniques. Regions and crops which are less vulnerable to pests tend to require fewer pesticides. The reality is that none of us can avoid residues of pesticides, herbicides or fungicides unless we live a life sealed off from the world. Even groundwater can contain potentially harmful chemicals. As scientist Jamie Goode explains on his website (wineanorak.com), "many substances are harmless at normal levels of exposure." As for additives employed in modern winemaking, we are on even safer ground. I think the sensible approach to this question is to realize that even widely accepted substances could be harmful if consumed at high doses on a frequent basis - caffeine is a perfect example. Cornell University, in a guide used by science teachers, says "any chemical can be toxic if you eat, drink, or absorb too much of it." If you're still concerned, look for wines which are certified organic or biodynamic, or those labeled "made with organic grapes" to avoid synthetic chemicals used in the vineyard. But you should be aware that these represent a small fraction of all wines on the market.
