Here are the main reasons organic wine is recommended as part of a nutrient dense lifestyle.
Higher Anti-Oxidant Levels
Resverotrol, a compound found in red grapes, has been shown to be beneficial to health by lowering cholesterol and preventing cell oxidation, an important process in the prevention of cancer. Researchers have found that grapes sprayed with fungicides commonly used on conventional vineyards had 80% less resverotrol. Resverotrol occurs in grapes as a defense compound produced in a process known as systemic acquired resistance, or SAR. SAR in plants produces many types of defense compounds and is induced by low to medium levels of pathogen and insect attack. It goes without saying that organically grown crops would have SAR induction occurring on a regular basis, since organic farmers do not, for the most part, use eradication as an approach to pest management and commonly have low levels of pests as part of their overall equilibrium. There is evidence for this increased SAR, such as the recent finding that soup made from organic ingredients contain higher levels of salicylic acid than the same soup made from conventionally grown vegetables (Baxter 2001)*. Salicylic acid is an important component of the SAR process, and in fact of the two major SAR pathways in a plant, one is called the salicylic acid pathway. *Baxter, G. J. et. al. 2001. Salicylic acid in soups prepared from organically and non-organically grown vegetables. European Journal of Nutrition, 40:289-292. See also http://www.organic-center.org
More Authentic Regional Character
As a natural, non-industrial agricultural product, organic wine can be seen as a return to the origins of wine in European culture, where for centuries the concept of ‘terroir’ has driven the appreciation of food and wine. Much broader than the Australian concept of ‘regionality’, ‘terroir’ is a French expression for the individuality of food and wine as a function of microclimate, soils and cultural heritage. Because organic vines feed purely on soil minerals and farm nutrient cycles, it is argued by French organic vignerons that their wines are a truer expression of their ‘Appellation’ than those grown using manufactured synthetic fertiliser, herbicides and pesticides.
Higher Nutrient Levels
Organic crops contained significantly more vitamin C, iron, magnesium, and phosphorus and significantly less nitrates than conventional crops. There were non-significant trends showing less protein but of a better quality and a higher content of nutritionally significant minerals with lower amounts of some heavy metals in organic crops compared to conventional ones… Conclusion: There appear to be genuine differences in the nutrient content of organic and conventional crops.”Taken from the abstract of the report: Nutritional Quality of Organic Versus Conventional Fruits, Vegetables, and Grains, JOURNAL OF ALTERNATIVE AND COMPLEMENTARY MEDICINE, Volume 7, Number 2, 2001, pp. 161-173, by Mary Ann LiebertMore Information:
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