Is organic wine really better for you? Here’s what the experts say

Organic wine may sound like the healthier choice, but does it live up to the hype? Industry experts weigh in on additives, sulphites, and whether it’s worth making the switch.

As demand for natural and sustainable products continues to grow, many consumers are reaching for bottles labelled "organic" in hopes of a healthier pour. But is organic wine actually better for you? A recent article by Delish explores this question, drawing on insight from wine professionals and food scientists.

In the US, there are two key organic wine classifications: "Wine Made with Organic Grapes" and "Certified Organic Wine". The former uses organically farmed grapes, free from synthetic pesticides and fertilisers, but may include non-organic ingredients and added sulphur. The latter, which qualifies for USDA Organic certification, must use entirely organic ingredients - including yeast and fining agents - and cannot contain added sulphur, though naturally occurring sulphites from fermentation remain.

Regulations vary internationally, with European organic wines permitted to include limited added sulphur. Meanwhile, biodynamic wines follow organic methods along with holistic farming principles, and “natural” wines - often unfiltered, unfined and fermented with native yeast - remain largely undefined by law.

The main difference between organic and conventional wine lies in the vineyard and winemaking practices. Organic growers avoid synthetic chemicals, instead relying on compost, cover crops, and natural pest control. “Without the artificial safety net that using additives can provide, winemakers must take care and be mindful of what is going into the soil,” said Torrey Grant, sommelier and professor at Syracuse University.

Conventional wines, by contrast, may use over 70 permitted additives, such as tannin powder, Mega Purple, lab-grown yeasts, and gelatine for fining. “Additional sulphites (which are not bad!) are commonly used, sometimes too much,” noted Walter Hamlin of First Bottle Wines.

But does all of this make organic wine healthier? Possibly - but only marginally. Organic wines typically have fewer synthetic residues and lower sulphite levels, which some people may find easier to tolerate. Still, experts caution that wine is alcohol, and alcohol is a known carcinogen. “While drinking organic wine may reduce exposure to certain chemicals, it doesn’t make the wine inherently ‘healthy’,” said Eric Hemer of Southern Glazer's Wine & Spirits.

Dr Bryan Quoc Le, food scientist and author, added: “It could be safely assumed that those organic wines made without any of these chemicals are healthier over the long term,” but also noted that natural pesticides are not always safer than synthetic ones.

Ultimately, the benefits of organic wine appear to lie more in sustainability and flavour expression than in tangible health advantages. As Hemer summarised: “The benefits are more aligned with sustainability and personal preference than with measurable health impacts.”