Do you know the Difference Between Kosher, Natural, Dynamic, Biodynamic & Organic Wines?
The distinction between this somewhat sustainable and religious modality is sometimes murky. But what do they represent in the world of wine lovers?
As the wine world marches towards eco-friendly and cultural consciousness, consumers are becoming more selective about sustainability, beliefs, and health, but many questions also arise.
Are there significant differences between organic wine and biodynamic practices? What is the producer’s goal of natural winemaking? Can any winemaker make a Kosher wine?
Before appreciating any wine in this category, it is necessary to understand conventional, organic, and biodynamic agricultural systems.
Want to know more about alternative wines and their benefits? Follow me in this article, and you will learn everything about them.
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–Benjamin Franklin
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Jump To Section
- Conventional, Organic, and Biodynamic Agriculture
- Organic, Biodynamic, Natural, and Kosher Wines
- Global Organic Wine Market
- Organic, Biodynamic, Natural, And Kosher Taste Profiles
- Impacts Of Organic, Biodynamic, And Natural Wines On Human Health
Conventional, Organic, And Biodynamic Agriculture
Conventional Agriculture
In Conventional Agriculture, agricultural producers have been using increasingly modern technologies and intensifying chemical fertilizers and pesticide sprays to meet the growing need for food caused by population growth.
Like other living organisms, plants need various nutrients to develop properly. The shortage of these elements causes plants to acquire a stunted appearance, becoming a gateway to many diseases, and leading to low productivity. Consequently, the plants will perish.
With a frenetic growth in search of food, especially after World War II, the soils became increasingly poor in chemical components.
Many crops that were previously for family supply became crucial production centers, demanding an excessive and, in a way, uncontrolled use of these soils.
As a result, organic fertilizers made from natural elements were not enough to respond to the needs of plantations, as their reaction to large-scale farming was slow.
Consequently, chemical or synthetic fertilizers emerged, becoming an instant solution to supply soil deficiencies and promoting rapid plant growth.
The problem is that synthetic fertilizers are constantly made from non-renewable resources and degrade the quality of soils over time.
Agricultural pesticides were developed during World War I and were widely used in World War II as chemical weapons. After the conflict ended, they played a fundamental role in crops in the fight against pests and diseases on a large scale.
Although these conventional practices guarantee food productivity far above organic farming, there are risks of toxic residues in food and contamination of soil, water, and air due to inappropriate use, and lack of information or guidance, thus increasing the chances of poisoning living beings.
However, it does not mean that conventional agriculture is harmful to the environment or dangerous to living beings.
The important is how each producer works, following the guidelines of technical professionals, such as agronomists.
Ideally, the use of chemical products should be strictly controlled, monitored, and tracked at all stages of food production.
This acceptable and safe practice links the conventional and organic systems and is called the Integrated Production System.
This system ensures sustainable agriculture, using integrated pest management methods compatible with environmental protection.
Organic Agriculture
Organic agricultural production systems seek to optimize the use of available natural and socioeconomic resources and maintain the cultural integrity of rural communities. In addition, it aims at economical and ecological sustainability, maximizes social benefits and the protection of the environment, and minimizes dependence on non-renewable energy.
Applies cultural, biological, and mechanical methods in opposition to synthetic materials, eliminating genetically modified organisms or ionizing radiation in storage and distribution whenever possible.
In other words, organic production aims for an ecological balance between plant species and micro and macro-organisms, which requires the producer to adopt necessary practices in the search for this equilibrium, such as:
- Recycling practices;
- Use of renewable energy sources;
- No use of synthetic chemical pesticides adopting biological control;
- No use of artificial fertilizers, but only those from natural origin, like manure or other composts.
- Conservation of soil, water, energy, and biological resources;
- Farming-free of genetically modified products.
The slow response of organic fertilizers is beneficial if the goal is to improve the Physico-chemical characteristics of soils over time. However, this condition becomes a burden if the producer seeks immediate results for the crop.
Biodynamic Agriculture
Biodynamic Agriculture is an ecological and organic production system in which distinguished and appreciated products are obtained for their exceptional quality.
This methodology was created from the principle of anthroposophy in 1924 by Rudolf Steiner (1861 — 1925), an Austrian philosopher, educator, artist, and esoteric.
Anthroposophy is a modern spiritual science that proposes a free and responsible way of thinking and acting, respecting the human being and the environment in which he is inserted.
According to the principles of anthroposophy philosophy, a biodynamic farm does not use synthetic fertilizers, pesticides, transgenic materials, antibiotics, or hormones.
It is self-sustainable, seeks cosmic harmony, and promotes minimal human interference in farming, producing products that express the characteristics of the place.
Among its most relevant practices are biodynamic preparations – the same principle as Homeopathy and monitoring the astronomical calendar, such as moon phases.
Organic, Biodynamic, Natural, And Kosher Wines
Organic Wines
They are produced from grapes grown without synthetic fertilizers extracted from mines, processed in chemical industries, and without applying pesticides.
The management of an organic vineyard is based on applying organic fertilizers, such as manure, humus, or composts.
The target is maintaining the biological balance, controlling pests and disease-transmitting insects through the use of their natural enemies, which can be other beneficial insects to the crop, preserve natural resources, water, air, and soil and, as a result, provide the consumer a wine free of any chemical residue.
During the winemaking process, producers avoid any resources that are not natural to the grapes, such as using laboratory-produced yeasts or adding sulfites. In this way, organic wine has its production process based on sustainable activities, not using chemical compounds to increase profitability or change the quality of beverages.
Organic wines have been produced since the 1960s, with the US being the pioneers. Their organic wine is divided into two categories: organic wines and wine made with 100% organic grapes.
In producing “organic wine,” no amount of sulfite can be added to the wine. However, it does not mean that the beverage is entirely sulfur-free, as a small amount of sulfur dioxide is naturally produced during fermentation.
Sulfur dioxide is the most used oenological product due to its preservative, antioxidant, disinfectant, and fungicide effects. Sulfur ensures the elimination of undesirable bacteria and yeasts, improving the quality of the wines.
“Wines made from 100% organic grapes” dictates that their additional ingredients used in the winemaking process don’t have to be organic but cannot be produced using pesticides or synthetic fertilizers. Wines must be made and bottled in organic facilities, and sulfites can be added up to 100 milligrams per liter.
American organic wines are certified by the United States Department of Agriculture (USDA).
In 2012, the European Union allowed producers to label their bottles “organic wine.” Before that, wines were labeled as “made from organic grapes.”
In Europe, an organic producer may add sulfites to wine during winemaking or bottling. Acceptable amounts are lower than the conventional method.
In Canada, the organic standard is closer to the US. A “100% organic” wine must be made from certified organic grapes and contain no added sulfites.
Canadian producers also have the option to designate their wines as “organic” if they are made with a minimum of 95% certified organic grapes and contain low levels of sulfites or “made with organic grapes,” made with a minimum of 70% of organic grapes and added sulfites.
Biodynamic Wines
Basically, a biodynamic vineyard seeks a link between wine and the environment.
Generally, properties are composed of a complete ecosystem, with varied species of animals, corn crops, grain, or forests with ornamental and fruit trees, to create a natural habitat for birds and insects, forming a self-sufficient environment.
The biodynamic viticulture practices seek to naturally revitalize the soil and strengthen the vines, allowing them to prevent and resist diseases through biodynamic preparations using natural elements and plants.
An essential feature of this philosophy is the nine basic biodynamic preparations that are fermented, diluted and mixed, called dynamization.
These preparations are applied to the soil or directly to the vines in homeopathic doses. The two most important, 500 and 501, respectively, are based on cow manure and finely ground quartz.
- The 500 solutions are made with manure placed in a cow horn and buried for six months during autumn and winter, then sprayed into the soil to promote root development and revitalize the soil.
- The 501 solutions are made with quartz powder that is also placed in the cow’s horn and buried in the ground for six months during spring and summer, then sprayed on the leaves, stimulating their growth and fruiting.
Other complementary preparations are infusions made with medicinal plants to be mixed with biodynamic compounds and prevent fungal diseases.
- 502: Yarrow (Achillea millefolium)
- 503: Chamomile (Matricaria chamomilla)
- 504: Stinging nettles (Urtica Dioica)
- 505: Bark of oak (Quercus robur)
- 506: Dandelion (Taraxacum officinale)
- 507: Valeriana (Valeriana oficcinalis)
- 508: Horsetail (Equisetum arvense)
Many biodynamic producers plan the work on maintaining the vines and winemaking according to the astronomical calendar. Each day coincides with one of the elements: Earth, Fire, Air, and Water.
The days are organized by fruit day when harvesting takes place, root day for pruning; leaf day to intensify watering; and flower day, when the vines should not be touched.
Biodynamic specialists claim that the proximity of the Moon to the Earth brings a “winter climate” to plants, causing the sap to concentrate in the vine roots.
As a result, white wines will be less fruity and less aromatic, and reds to taste more tannic than usual.
The full Moon brings a ‘summer mood’ to plants by reflecting sunlight to Earth, making wines fruity and aromatics, and making red velvety.
The supermoon can be beneficial during malolactic fermentation, helping bacteria become more active.
Natural Wines
It all started in the Beaujolais region of France in the 1980s when producers like Marcel Pierre and Jean Foillard started making wines without additives.
The technique spread out quickly in France and then continued around the world. Soon the wines were called natural wines.
Currently, no regulation defines “natural wine” or shows a guideline for its production.
Thus, the generally accepted definition of natural wine is a wine spontaneously fermented with native yeasts without any intervention.
As a result, organically grown grapes are used, sulfur is almost always banned, and wines are not filtered and clarified, which means they may contain particles or appear cloudy, as there may be solids that remain in suspension. In addition, many producers do not use oak barrels to mature their wines.
The main characteristic of natural wine is the absence of any compound added during winemaking, including sulfur dioxide, so they become quite unstable.
So, without this antiseptic and preservative compound, the producer has to double hygiene care in the winery, which causes them to be produced in smaller quantities.
However, some natural winemakers sometimes add about 30-50 milligrams per liter of sulfur to stabilize the wines.
Theoretically, natural wines are also organic since no chemical substance is added, and they can be biodynamic if they use the techniques established by Rudolf Steiner in their production.
Although it is classified as natural wine and many believe it to be healthier than any other drink, remember that “alcohol is alcohol.” Drinking too much can lead to hangovers and long-term health problems. So, the best thing to do is drink wine in moderation.
Kosher Wines
Kosher Wines are produced according to Jewish Dietary Laws, which require a certain way to prepare food and drinks, ensuring their purity.
It means proper and legitimate. In this way, Kosher wines are suitable drinks for consumption by Jews.
Archaeological evidence suggests that Kosher wines were produced throughout Israel during antiquity. In the 17th century, with the immigration of Jews to the United States, wineries were established in the state of New York.
Kosher wines were associated with sweet table wines made with the Concord grape for a long time. But, in the 1980s, producing high-quality Kosher wines began in Israel, using fine wine grapes like Cabernet Sauvignon, Carménère, Syrah, and Chardonnay.
In addition to Israel, other countries dedicated themselves to producing this type of wine, such as the United States, France, Germany, Italy, Portugal, South Africa, Chile, and Australia.
Traditionally, wine occupies excellent importance in Jewish law and history. For a wine to be considered kosher, grapes from vineyards over three years old are required. All inputs used in production must be kosher. Furthermore, each stage of the winemaking process, from crushing to bottling, must be done by Jews and under the direct supervision of a rabbi.
Global Organic Wine Market
With the growing interest in the wine sector in finding ecologically correct production methods, organic viticulture has emerged, a trend that has been growing since the end of the 20th century.
This development can largely be explained by social issues, particularly consumer health and environmental protection.
As a result, there has been an increase in organic wineries worldwide seeking to maintain ecosystems and soil fertility in the long term.
In addition to increasing biodiversity and the protection of natural resources, promote the use of ecological processes and cycles, minimize or eliminate the spray of chemicals, delete the use of genetically modified organisms, and adopt organic products and processes.
The global pioneers were the United States starting in Oregon in 1974 and then California in 1979. Years later, France was (in 1983). Both were the first to legislate on organic agriculture.
According to the International Organization of Vine and Wine, In 2019, a total of 63 countries across all continents were involved in organic viticulture. In addition, the certified organic vineyard surface area was estimated at 454 Kha, representing 6.2% of the world’s total area under vines.
Although the high concentration of organic vineyards is located in Europe, this production method is also gaining ground in several countries from other continents.
Over the entire period analyzed (2005–2019) by the International Organization of Vine and Wine, the certified organic vineyard surface area increased by an average of 13% per year, while the ‘non-organic’ vineyard area decreased by an average of 0.4% per year within the same timeframe. One of the factors explaining this intense growth rate is that certified organic viticulture is still a recent phenomenon.
Among ten leaders in organic production, three are in Europe: Spain, Italy, and France primarily cultivate wine grapes and account for 75% of the world’s certified organic vineyard surface area. This trio is followed by three non-European countries: the United States (4%), Turkey and China (3%), Germany (2%), Austria, Greece, and Argentina (1%).
The five countries with the highest growth rate in their national organic vineyard are Egypt (+36%/year), South Africa (+30%/year), Switzerland (+15% /year), France (+11%/year), and Turkey (+10%/year).
Germany, France, the UK, and the US are the countries that most consume organic wines.
The average cost of a wine organic bottle in France is €6.14, while in the United States and Argentina, it is around US$15.00.
A survey in France in 2015 revealed that 60% of organic product consumers chose this category because the products are eco-friendly or don’t cause socio-environmental damage. Some buy it because it is beneficial to their health or has a better quality. Other consumers prefer organic wines because they like the taste.
Organic, Biodynamic, Natural, And Kosher Taste Profiles
Producers of organic and biodynamic wines often say that they are fresher with higher acidity and that biodynamic wines have a more intense flavor than organic ones. In addition, they say that organic wines have a darker color and are denser than conventional wines due to the more significant conservation of the natural characteristics of the grapes from this process.
Despite all the producers’ efforts of unconventional wines, there is no way to say that they are more or less aromatic and tasty than the others. Indeed, no “organic or biodynamic flavor” can be identified in this category of wines. It is the final consumer who decides!
Like kosher wines, it doesn’t mean they can be better or worse than common, organic, or biodynamic ones. Being a Kosher product doesn’t indicate anything about the quality of the wine. It is simply a certification that the wine has been supervised under Jewish traditions.
Natural wines are often described as having more acidic aromas and flavors reminiscent of cider, maybe because they have slower fermentation. The longer a wine ferments, the more it is exposed to oxygen, contributing to these cider aromas.
Flavors and aromas depend on the producer, terroir, and grapes, regardless of their preparation method or belief. The idea that the grapes are free from synthetics will give a different impression of what we are tasting.
Impacts Of Organic, Biodynamic, And Natural Wines On Human Health
A moderate intake of red wines has shown positive results in boosting the immune system, reducing cancer risk, acting as antioxidants, and controlling heart attacks and stroke, among other benefits.
So what is the difference between alternative and conventional wines?
The beneficial health effects promoted by organic, biodynamic, and natural wines are the same as those of conventional, as they are made from grapes. However, non-conventional wines do not contain sulfites, and their grapes have not been exposed to synthetic fertilizers or pesticides.
In addition, Spanish scientists have further identified that organic wine from Tempranillo grapes, rich in fibers, can significantly help heart health by lowering harmful cholesterol levels- LDL by 12-9%.
Bottom Line
The conversion to organic viticulture is a significant change from a conventional vineyard. The producer may lose productivity in the first years, but then the vines find a balance and return to normal levels.
Most producers who opt for the organic system do with the conviction that it is good for the environment, because they will make better quality wine and protect their families and employees, as they will be eliminating potentially dangerous synthetic products.
However, growing wine in many of the world’s wine regions is not easy without any synthetic products, sometimes almost impossible.
For example, the application of the Bordeaux solution, allowed in organic agriculture, is a mixture of water, copper sulfate, and lime that prevents the worst fungal disease, mildew. Still, it can be challenging to control if it is a rainy year.
However, climatic phenomena, structural and organizational issues, and lower yields can lead producers to abandon their organic production. These factors vary significantly from country to country, depending on the weather conditions that impact the harvest and wine prices.
Will producers accept the risk of productivity losses in environmental protection cause?
How about the consumers? Are they willing to pay a higher price for better quality and environmental protection?
The whole debate between the environment and the final consumer is highly complex.
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