Wine & Health

Everyone’s seen the labeling on wine bottles: “Contains Sulfites.” There is no shortage of opinions as to whether sulfur should be used at all in the vineyard or the winery. Much like anything, with opinions comes confusion. As a wine-industry professional, I would like to dispel some of the myths.

When it comes right down to it, there is always going to be some sulfur in wine. Sulfur is a natural byproduct of the fermentation process (yes, small amounts of sulfur can be found in bread too) and it is one of the most useful tools a winemaker has.

This article is Part II of a two part series by Céline Guillou. Part I, "Green Wine: What Does "Green" Mean? Does it Taste Better?", can be viewed here.

Organic Wine

For many years, the simple mention of “organic wine” inspired a less than enthusiastic reaction from wine consumers, who generally viewed purveyors of organic wine as “tree-huggers”.

It goes without saying that “green” is the new red. Talk of “green” is all over the media and fast spreading to every industry – food, automotive, home improvement, and now wine. But when it comes to wine, does “green” really taste better? And, more importantly, what does it actually mean?

A short answer to the first question is a resounding “yes” (more later on that).

Answering the second, however, is more of a challenge, and really the starting point of this article.

In the U.S. and abroad, the movement towards embracing organic foods is evolving rapidly. It seems a day can not pass without new information emerging concerning the health benefits of organic foods. Major grocers such as Whole Foods and Molly Stone’s are popping up in cities across the U.S. as consumers embrace the health benefits –and better taste – of organic foods. IntoWine.com recently chatted with Celine Guillou and Chris Tavelli, the owners of Yield, San Francisco’s first and only “green” wine bar, about “green” wine and the Yield Wine Bar experience.

Something akin to the shot heard 'round the world on the dawn of American Revolutionary War, was heard in the wine world Sunday night, November 17, 1991.

February 18, 1998, Filed at 2:36 a.m. EST
By The Associated Press

PARIS (AP) – The French scientist who showed the world that wine is good for the heart has a new discovery: Two to three glasses of wine a day reduces death rates from all causes by up to 30 percent.

"I've always suspected this,'' said Serge Renaud, whose findings appeared today in the journal Epidemiology. "Wine protects not only against heart disease but also most cancers.''

Wine is referenced in many Bible passages:

Genesis 9:21