Sunday, December 30, 2007

We have been given a bottle of Chardonnay Vin de Pays des Coteaux des Baronnies. It seems rather sedimenty and we wondered if this is how it should be. Or is it off?

It is showing a 1996 label and is a reddish color but on the back it says it has a buttery nose and perfectly balanced by citrus flavors.

Can you advise please?
Dennis
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This wine was meant to be drank within a couple of years of its creation, certainly not later than 2000. By now it is very oxidized, having turned from clear yellow to dark to orange or reddish which means an advanced state of evolution. While some rare people enjoy the "maderization" effect of oxidation it is not what this wine was supposed to become. It has simply been forgotten and will now end up in the sink unless you can find a use for it in cooking!

DrMic

Thursday, December 20, 2007

I recently purchased an organic vegan no sulfite wine from your business. I received the wine a few days ago,tried it and was very,very unhappy with the flavor. I'm sorry to say that I think there might've been an error when the wine was produced because it tasted like bad vinegar and neither me or my guests could finish a glass of it.Please discontinue to sell this wine to
customers until the problem is resolved.

Thank you/Angela
.................................................

Hi Angela,

I am sad to hear your story but I am happy to report that it is an extremely rare occurrence. As any "alive" product, wine can also "die". Trying to answer consumer's request for no added sulfites in the wine is a real technical challenge! Particularly for wines that come all the way from France and then travel back across the USA.
Sulfites are not put into wines for pleasure but precisely to prevent the kind of accident you were the victim of. This particular product is in fact remarkably made but being without sulfites is like being naked in the winter, a demanding situation!

While we have ourselves drunk cases of this particular wine (Didier) without finding any bad one it is certainly possible and even to be expected to find occasionally one that has turned bad. It is our policy to satisfy the customer and we will be happy to send you a replacement. If the problem persists, either you have really bad luck or we have to seriously look at it. Moreover even conventional wines have an admissible percentage of defective bottles. For the moment with maybe a 2 per thousand occurrence, this wine is still way better than most.

I will send you a replacement bottle hoping to have better luck with it.

sincerely

Dr Mic

Friday, December 14, 2007

Hi Michel,

We have enjoyed being members of the 'red only' club. However, we are becoming increasingly concerned about climate change issues and are seeking ways to reduce our own footprint. While we love opening the once a month package you've shipped us, we recognize the significant transportation impact to the environment. We've been having a big discussion about saving international wine experiences for special occasions. Then, we excitedly opened December's shipment, and were extremely disappointed at the Styrofoam packaging. What's up????

- Anna and Doug
..................................

I guess I should make a general email for this subject. During weather extremes, both hot and cold, my warehouse switches to Styrofoam following weather reports. While corrugated cardboard is our preference it has little if any insulating quality. It then becomes a choice of stopping the service or using Styrofoam to reduce greatly the chances of ruining the wines, which in itself would be a stupid loss for everyone and a possible damage to other goods!

Regarding the Wine Club, I am having the same thoughts myself. This is the reason why I chose to send 3 bottles instead of 2 like in many other wine clubs, but in terms of impact it would make more sense to send a full case 3 times a year! Given the durability of wine this is the way to go!

All the best

Dr Mic

Sunday, December 02, 2007

Comment on Gypsy Melody

This red is spectacular! My taste in reds is light, crisp & non-acidic & this wine is all that. I was surprised by my first sip which was at first light & fruity, then slightly dry & acidic but completed so smoothly & deliciously that I found myself on my 2nd glass in what seemed like no time. I've been telling everyone about this wine & will be getting a case to share with all my family and friends during the holidays.

Anonymous, Boston

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Friday, November 30, 2007

Hello! My name is Tony and I am interested in purchasing organic restricted, no added sulfite wines from you. My favorites are Pinot Noir, Pinot Grigio, Chianti, and Cabernet Sauvignon in that order. My fiancée loves lighter and sweeter wines like White Zinfandel. I prefer wines made in France and Italy.

Your selection online of no added sulfites seems limited. Please advise?

Thank you
............................................

Hi Tony,

What you see is what you get! Organic No added Sulfites wines are hard to come by. They are rarely good and affordable and few vintners are crazy enough to take the financial risk to put them on the market. Whereas it is relatively easy and reasonable to restrict to low levels of SO2, to do without any is a dangerous proposition with little benefit since the vast majority of people are very happy with low SO2 wines. Sometimes the "pure" thing is not viable nor the most desirable. This is why you see almost exclusively domestic NSA and few imports!

Hope that answers your query

DrMic

Tuesday, November 06, 2007

Good morning:

I am a fact checker at Rodale and would like to ask some information about organic wines. One of our writers believes that organic wines are always made from younger grapes. He also believes that due to the low sulfite content of organic wines, it is best to drink them while they are younger.
I am hoping you can confirm that this is the case. Also, we plan to mention your website as a resource in our publication Best Life magazine in February 2008.

Many thanks
Kate K, PA
.......................................................
Hi Kate,

If you mean by younger grapes those coming from younger vines the answer is certainly no as there is just as much incentive to get grapes from old vines in organic viticulture as in conventional. Older vines tend to extract more elements from the earth since they have had more time to grow roots in deeper soil.
If you mean less mature grapes (green) the answer is still no as every vintner tries for the same reason to obtain the best possible extraction and maturity in the grapes to have the best fruit to work with (higher sugar content and other components). Naturally there is a limit where you risk bringing in the cellar grapes that may be over mature and maybe more prone to oxidation. For that reason it is conceivable that organic vintners would want to avoid that risk but it is certainly more a personal choice than an industry-wide practice.

Regarding the low sulfite content: in most cases (the wines made from organically grown grapes) the limit of 100ppm is more than enough to protect wines adequately and I can attest that our own wines have lasted up to 10 to 20 years without suffering with the modest amount of SO2 they contain.
In the case of organic wines (by the legal definition of having no added sulfites) then the really low if not inexistent amount of sulfites puts them definitely at risk if you keep them for a certain amount of time. While we cannot draw a general conclusion due to the amount of factors involved it is probably safer to drink them as soon as you can. However to give you a relatively counter example, the no added sulfites wines that we have selected (a tough job!) which are both 2004 vintages are perfectly drinkable even though one of them is a white! So you see…

We’ll be delighted to be mentioned in your publication. We are modest but believe that our website is certainly the best resource to obtain good and well priced organically grown wines.

At your service

Dr Mic

Tuesday, October 30, 2007

I am not an expert on wine, so I was thrilled to discover The Organic Wine Company. In the past, I was always nervous in buying wine because I was afraid I might be choosing something that, frankly, didn’t taste very good.

Every wine I have ordered from The Organic Wine Company has been superb, and I know that I can count on them. The fact that so many of the wines are organic makes buying them all the more gratifying. --

Laurie Graham, Pittsburgh, PA.
-----------------------------------
Thank You, Laurie!

Monday, October 29, 2007

...............
I also wanted to mention that we have very much enjoyed all of the wines you have sent monthly - great quality at a good price, and you do a great job. I'm so happy I found the Organic Wine Company! Organic wine is not easy to find, and you have a great selection. I also appreciate the obvious care with which you select the wine to include with the monthly sampler.

Andrew B. , WA

......
No Comment!
I have a question about the 2003 Veronique I received last week. I had a
bottle this weekend, very good, but I noticed some residue in the glass
when finishing the bottle. Is this normal for Veronique? I have not
noticed this in other bottles.

This is not a complaint, just a question.

Thanks for your great wines.

Ken, WA
...............................................
Hi Ken,

I do notice from time to time some residue on different bottles, on Château Véronique or others. It depends on various physical factors like the temperature (cold) reached during the winter or the time spent in the bottle but mostly the temperature after the wine has been bottled. If it goes down further than during its stay in the cellar, then a certain amount of components will precipitate and give this residue without consequences other than visual.

Sincerely

Dr Mic

Tuesday, October 23, 2007

Dr. Mic,
I'm asking specifically about ORGANIC pesticides, not synthetic ones. Organic/natural pesticides are permitted in certified organic gardening/farming. Yesterday I had some organic grapes that gave me a bad reaction. So, needless to say, I'm concerned about organic pesticides as much as I am synthetic ones.
I'm still in the process of tracking down food allergies. So, knowing specifically what I'm being exposed to will help me to track what is causing a reaction. I know for a fact that I have allergies to legume products, which would include the natural pesticide rotenone. There are a couple of other pesticides from other food groups that may also be causing me trouble. Are any of the pesticides listed on the following website used in organic wines? If so, which ones, please? http://www.ghorganics.com/Page44.html Also, if you know that a certain vineyard doesn't use specific natural pesticides or herbicides, it may help me to try wines from that vineyard to see if I can tolerate the one or two other pesticides that may be used.
Thank you for you help.

Mary H.

........................................
Hi Mary,

Indeed Rotenone is a plant extract therefore not considered to be synthetic. It is toxic to some animals (fish) and is used in vineyards to get rid of specific worms that attack the fruit early in the season. However its efficient life is very short as it degrades in the sun fairly quickly and therefore should certainly not be present as such on the grapes you eat.
I assume BT on your list is Bacillus Thuringiensis, a bacteria used to combat caterpillar/butterflies. Could not really be counted as a chemical! And there is no known toxicity.
Pyrethrin and its derived products are also a seed extract, easily biodegraded in the sun with low or no toxicity to humans. It is commonly used as an insecticide when needed.
Essential oils can be used too without any known possible harm to humans.

To tell you which winery is using or not a specific product is a real trick as conditions change every year and what is true now may not be next year. So many factors come into play: quantity used, time of spraying, repetition, climatic conditions, nature of soil, type of grapes and then harvest conditions, the winemaking style etc it's a very complex assessment!

On the other hand if you are eating grapes I do not know what is permitted to use as a conservative since this is a different story than wine grapes (few varietals are accepted and growing requirements are different). Usually SO2 (sulfurous gas) is used to keep fruits from rotting.
I hope this helps you!

Dr Mic

Friday, October 19, 2007

Could you please verify that your organic wines are indeed pesticide-free? I've been doing some research in dealing with allergies and have found that a product being organic does not mean that it is pesticide-free, as there are several pesticides that are certified for use by certified organic farmers. I happen to have allergies to a couple of those pesticides.
Thank you in advance for your response.
Mrs. Hitt
........................

As far as I know there are no synthetic chemicals authorized for use in organic growing in France. In the case of vineyards we are allowed to use Sulfur and Copper Sulfate which are 2 ancient mined products that do not qualify as "chemicals". Moreover they are working by contact which means they are carried away by the wind and washed out by rain. Do you have any specific name in mind?There are up to 300 products that can be chosen from in the conventional winemaking process and those could also create problems. With organic production you have none of that.
Dr Mic

Saturday, September 08, 2007

Hello,
Early this week I received a shipment of six bottles of wine. When I opened the box, the bottles were hot to the touch. Will this cause any issues with or damage to the wine? I was planning on storing the wine in my wine cellar for a couple of years. Will heating the bottles decrease the shelf-life of the wine?

Thank you,
Peter, AZ
.......................
Hi Peter,

While this is not the best thing to wish for, if the bottle gets warmed up it quickly shows: the cork is being pushed out by the expansion of the wine in the bottle!
As long as the wine has not sipped out and created a way out (and therefore a way in for the oxygen), you can always push the cork back in and the incident should be of no consequence.
Generally speaking rapid variations of temperature are not good for wine but it’s only one of many factors in its life expectancy!

Dr Mic

Sunday, August 26, 2007

Hi,

The fermentation process produces approximately .9 lbs of carbon dioxide for
each pound of ethanol.

What happens to the carbon dioxide? Is it vented to the atmosphere?

Sincerely.
Sy
....................
Most of it is released during fermentation (that's why it is dangerous to lean over open casks and people die each year doing that). Depending on the amount of freshness the winemaker wants in the final product, he will arrange to stop the fermentation and keep more or less dissolved CO2 in the wine. 400 to 600mg/l in red wines, 800 to 1,200 in rosés, 1,200 to 1,500 in white wines and even more in sparkling wines obviously since the famous bubbles are made of CO2!

Dr Mic

Monday, August 20, 2007

Hello!

Wonderful site you have!

We are interested in the monthly wine club - we live in N.J. - how are the wines packed to ensure freshness & no damage from the seasonal heat, or cold, when the order arrives?

Thank you.

Olivia

...................

We use recycled cardboard boxes most of the times and Styrofoam containers in times of extreme heat or cold. It generally takes 6 to 8 days delivery time.
Damage to the wine is extremely rare and, when assessed, refunded.

Thank you for your interest in the wine club. It's still a small one but our people seem to enjoy it. I rotate wines from different vintages so you never have the same bottle twice (well, exceptionally!). See you there sometime?

Michel
I always have to bring your messages from the "spam filter" file and move to my inbox. Not sure what can be done about that but I definitely want your emails. Is there something I need to do with my filter folks at GCI?

Also, if not for the cost of shipping, I would be ordering you wines. Sure wish you could use USPS.

Hope all is going well and please give my best to Veronique,
Caroline
........................

Hi Caroline,

Indeed it is illegal to ship wine with USPS! Have you looked up our free shipping offers?
The best way to beat the system is to order a full case for which you get the (relatively speaking) best price per bottle. And you can always make me an offer!

Generally spam filters have a feature like a white list where you can enter email addresses that you want to accept as senders. See if you can find that! The one I use for my newsletters is michel@theorganicwinecompany.com
Also filters often take out emails with HTML (code) content and/or images. Those are settings that you should be able to turn on and off to see what actually goes through. I have no spam filter beyond what my server does and I simply put in the junk folder the addresses I don’t want and that’s enough…

Sunday, July 08, 2007




Dear Friends:



Greetings from San Francisco! In recent months, we have received an increased number of requests for information about organic wines. These requests emanate both from the public and the media. Questions we thought we had answered continue to be asked over and over again. "Why should consumers care about organic wines?" We are truly delighted with this steadily growing interest in what we do and why we do it, and therefore it is with much pleasure that we update you as to the status of organic wines.


For starters, what do we mean by an Organic Wine? First and foremost, it's a wine made from certified organically grown grapes. The fundamental idea behind organic wine is that making wine from grapes grown without pesticides, herbicides and chemical fertilizers is clearly better for our planet AND therefore, in all likelihood, better for you, the wine drinker.

"Why should consumers care about & choose organic wines?" Well, let's take a look at the alternative. Conventional wines are the result of conventional agricultural practices. These were adopted in large part after the last World War and rely heavily on chemicals. The problem with that approach is that these chemicals damage the soil, the vine, the air, the water, the farmers, and, in all likelihood, all of us down the road. Not only that, this approach triggers a destructive circle of poison. Pesticides, herbicides and fungicides throw the natural harmony of the vineyard completely off balance. Chemical fertilizers strip the soil of minerals essential to its health, thus necessitating an ever-increasing reliance on artificial inputs to restore what has been lost.

There is an enormous amount of scientific evidence, which we will review in more details for you at a later date, documenting how pesticides, weed killers, fungicides and other chemical substances damage the soil and the plant, its fruits and everyone else in their path. Grapes are no exception and wine is merely liquid grapes. Make no mistake, grapes are one of the most heavily sprayed crops around. When pesticides are sprayed on the grape skins to protect them from disease, they end up as residue in the wine (by being washed from the grapes as they are pressed or put in the vat). And then there are the systemic pesticides which are sprayed on the ground, absorbed by the vine roots, end up in the grape pulp, and therefore inevitably as residue in the wine.

Thankfully, there is the sustainable approach, namely, organic farming. There is absolutely no question that organic farming methods are better for the earth and all of its inhabitants. They are based on traditional, common sense farming methods which are not harmful to people or the environment. Like the Chinese acupuncturist, the organic farmer's primary objective is balance, and his other mandate is the Hippocratic Oath: "First do no harm." The key to the success of organic farming is maintaining a balanced, fertile soil. Why? Because a healthy soil is likely to produce a healthy plant capable of fighting off disease. How is that achieved without the use of heavy-duty chemicals? Well, let's bear in mind that our forefathers did manage to reap some fruits from their land before the advent of Malathion & RoundUp.

Let's briefly review some of the organic techniques & tools. "First do no harm," said Hippocrates, the father of medicine. That is our motto as well. Therefore, instead of chemical fertilizers, we spread manure or algae in the vineyards. Instead of spraying pesticides, we promote biodiversity. That means we grow plants other than vines in and around the vineyard. Why? Because biodiversity helps regulate the vineyard soil by attracting beneficial flora and fauna into the vineyards, such as insects, spiders and predatory mites. Cover crops provide shelter and food (pollen, nectar) to "beneficial bugs" which decreases/replaces the need for insecticides or pesticides.

What cannot be fully controlled through biodiversity can still be managed organically, through the use of naturally occurring plant or mineral extracts, which leave no residues in the soil. As for weeds, we let them grow, and we mow periodically so that the cut weeds rot back into the ground, thus providing organic fertilizer. Needless to say this approach is much more labor-intensive than the conventional quick fixes. In fact, it costs on average 20% more per unit, and the yield will be less. In our opinion the costs are more than worth the outcome by any measure you want to use.

All right, all right, you say, organic viticulture is better for the earth and probably for me, but are the wines any good? That's what I want to know. Well, what would be the point of producing something, organic or otherwise, that no one can drink? Relax, nowadays many organic wines are every bit as good as their conventional counterpart, and as affordable and varied. Some feel that organic wines are actually better, and that they taste more flavorful and "cleaner." That's what we hear most often. Of course, it's always a matter of personal opinion. However, more and more, consumers AND critics are beginning to think that they do taste better.
One theory is that since organic vineyards have more natural resistance to poor weather or pestilence, they tend to perform better in poor vintages than non-organic ones. Additionally, many organic vineyards harvest by hand, rather than using mechanical pickers. This allows only the ripest and healthiest bunches to be picked, with the minimum amount of stress to the vine, fruit or soil.

In short, why do we encourage you to choose organic wines? Well, because they're very good, because they are very affordable, and because when you do, you help us break the "circle of poison." There is absolutely no question that organic agriculture is the way OF the future and the way TO our future, therefore we should all support it wherever and whenever we can.



'Till Next Time...


Warmly,Véronique Raskin


President & Founder

Saturday, May 19, 2007

Dear Customer Service,

I wanted to let you know that my shipment arrived on the exact date I requested. Your new selective shipping date service works. Thank you!

There is something I would like to ask about the Bordeaux. When I opened it the cork had a stale smell. The wine also seemed to have the same, faint odor. Since I am hardly an expert on wine, even less so with organic wine, I wanted to know if this is typical for this particular wine. The taste of the wine was quite nice, though, (obviously the odor did not prevent me from trying the wine!) and it is mainly curiosity that causes me to inquire.

The shipment occurred during our brief heat wave and when it was delivered the box was warm and had most likely been riding around in a hot delivery truck all day. I don't know if this might have had an effect on the wine or not.

I haven't tried the white wine yet but will let you know when I do.

It's wonderful that you are promoting an organic product. As a consumer who chooses organic whenever possible, I am glad to have a resource for good wine.

Sincerely,
Cindy

Hello Cindy,

It is obviously a little difficult to talk about smells through an email but let’s see! The smell of the cork is not really indicative of the quality of the wine unless it is so off that the wine will probably be not good! Sometimes it has been wet on the outside part and may have molded a bit without affecting the wine. However the wine itself should definitely have a pleasant smell though it is possible that it needs a bit of time (hence the decanting) to open up and ‘relax’, particularly with wines having aged in oak barrels as is the case here. It is not infrequent that a wine smells and tastes better the following day! If the wine was pleasant on the palate it makes me think that this was the case here. A bottle would need to rest after a long trip (as we do) and to take its time to reveal itself (like a good conversation). It’s like you don’t rush on your visitor with questions after they just got through the door! Bordeaux Capucine ’03 is a great vintage and should be really satisfying. Anything less could be a bad bottle, you be the judge.

Your comment on the temperature refers to what I am saying above, the wine is not really changed, but a bit disturbed probably.

All the best in your future enjoyment.

DrMic


Dr. Mic,

Thank you for the mini lesson on the care and handling of wine. The Chateau Moulin de Peyronin '03 was delightful to the last drop! I would not hesitate to recommend the wine and your service to others.

Again, thank you for your help and for providing a resource for organic wine.

Sincerely,

Cindy

Saturday, February 17, 2007

Hello:

I am allergic to the sulfites in red wine. Are the wines low in sulfites, and are they sulfite free? I am pure Italian and grew up with wine at the dinner table every night. As you know, wine goes hand in hand with delicious Italian food.

If so, can you please recommend a bottle I can try.

Janine

All our wines have a minimal amount of sulfites in them as it is very difficult to do completely without !
We have a Muscadet without Sulfites and a dessert wine Cartagene also. And we have recently found a good red in France that wil be there in a few months.
However most sensitive people are very happy with our wines and discover that it is probably something else that bothers them in conventional wines! In any event we have thousand of clients in your case (my sister is highly sensitive too) and the consensus is there! Give them a try and I will refund you if you don’t find your happiness in our line! It is really up to your taste, you can find pleasure with the Venbtoux at $10, the Veronique at $14, the Cotes du Rhone Pouizin at $16, a Syrah Janiny at $19 etc.

Our wines are meant for the table and this is how we enjoy them ourselves!
All the best

Dr Mic

Saturday, February 10, 2007

Hello Michel,

What wonderful wines!! I have a couple of severe gastro intestinal problems. Your organic wines do not cause me any distress whatsoever. I find they are “clean” on the tongue and leave no after effects such as headaches or stomach upsets. Since I prefer the red wines, this has been a totally new experience. I simply cannot drink regular red wine and, consequently, am very pleased to have happened upon your products. My congratulations to the producers of the wines and to you for making them available at such good prices!

Mary Jo Yack

Wednesday, February 07, 2007

I recently ordered several wines from you. Among them was a bottle of Domaine de Caillan Viognier 2003. When I opened this bottle, I was surprised to find it almost amber in color with a stronger, more unusual flavor than expected from a viognier. Is this common for this particular wine? I'm concerned that the bottle has started to turn, and don't really know what to do with it.

Any advice would be greatly appreciated.

Maggie, NJ

I had the same experience with this vintage recently which means that it is starting to oxidize. It is definitely your call, was it drinkable and ok or simply past its time? These wines are meant to be drunk with a couple of years of their bottling and can last more ..or not, depending in part on the quality of their cork .
It seems that yours was gone, in which case we’ll be happy to replace it with a 2004 at the next opportunity. (We are actually drinking the last bottles of 2003 ourselves and my mother loves it, when it’s good!)

Dr Mic

Tuesday, January 16, 2007

Do you sell red wine in small bottles? I am looking for smaller bottles because I plan to use the wine as a daily medicine. It has been pointed out to me that the resveratrol in wine evaporates or oxidizes quickly after opening.. and this is the substance I'm after. I have been treating breast cancer naturally for three years with good results and would like to add this to my regimen. Thanks, Victoria

Hi Victoria,

We have no small bottles available at the moment. However there is an easy way around your request: purchase a $10 canister of neutral gas (Nitrogen) sold in wine shops to preserve wine. This is the gas also used in big wineries when they have open or unfilled casks. 2 or 3 whiffs of gas in the bottle after usage will preserve the wine almost indefinitely and avoid spoiling or losing any of it. Under the gas there is no oxidation possible therefore the degradation of resveratrol will be kept to a minimum.

Dr Mic

Saturday, January 13, 2007

I wanted to know what BIODYNAMIC means?
Also I am looking for a sweet organic red wine, do you have any? Most red are not sweet for some reason.
Thank you,
Joni

Hi Joni,

You can find the meaning of biodynamic in our info pages at
http://www.theorganicwinecompany.com/biodynamics.php

There are no sweet red wines in our line, they are all dry, meaning with less than 3 grams per liter of sugar. The reason is that the legal definition of a wine is the result of the complete alcoholic fermentation of grape juice, therefore there should not be any residual sugar in a finished wine!
If you mean fruity that is another matter and you can look at our Beaujolais or Cotes du Rhone Villages Visan for instance.

Sincerely

Dr Mic

Thursday, January 11, 2007

Hello. I am a die hard Cabernet Sauvignon Lover , particularly the California, Napa and Sonoma wines. Recently, I have developed allergies after drinking these reds. All brands. I never had this problem until after menopause so I know it's related. My question is, would organic make a difference in this regard? Have you ever heard of someone being allergic to wine and not so with organic wine?

Regards, Dr. Nancy G
Doctor of Chiropractic
Certified Classical Homeopath

Dear Nancy,
Thank you for contacting me on this matter. I happen to be somewhat your colleague, having been an Advanced Rolfer/movement teacher for 30 years (oops! What a thought!)
and having been trained in homeopathy by my late stepfather, Dr Joly, a renowned homeopath and teacher in his time.

Indeed your situation is not unique, except that I never realized the possible link with menopause, a worthy path to explore. I could almost say that not a day goes by without hearing about one story of hypersensitivity/intolerance/allergy to some or all wines and a question from some wine lover eager to find an alternative! It has become my ‘cause célèbre’ or my “cheval de bataille” to use some French expressions!

This is actually a widespread phenomenon, very little talked about (certainly by the wine industry and one can understand why!) because of the ‘healthy’ image carried by wine these days.

Therefore nobody I meet, including health professionals like you, ever blames the product. Rather they take it on themselves finding reasons for their intolerance among genetics, old age or hormonal balance in your case, chemical poisoning or intolerance, weak liver, general poor health or plain bad luck! The product itself is never questioned!

The truth of the matter is that wine is indeed a very healthy food, taken in moderation to process the alcohol content AND provided it comes from organic sources or at a minimum made without chemicals in the process. Given that, 99% of people who claim negative side effects from wine consumption realize they can happily enjoy their favorite glass of wine with their meal and feel perfectly fine right afterward and the following day! Intolerance is in my view a very HEALTHY response of your organism who says: “There is something wrong in this product that I don’t want inside, please!”. Only seriously sick people (asthmatic or actual allergic sufferers) will not tolerate even organic wines because of their histamine, tannic or sulfite content.

Therefore my answer is an unequivocal YES, it will make a difference and is certainly worth trying if you do not suffer from any major illness. We need prominent voices to expose this dirty little secret. It is my contention that the decrease in wine consumption in old time wine growing nations is due more to the millions of people silently turning away from a drink that hurts them than to the appeal of modern concoctions. Make a poll around you to 10 to 20 people and you will be amazed by the percentage who has stopped drinking wine altogether or restricted consumption due to its ill after effects. I guarantee it!

In the meantime I will be happy to see you try our best Cab, the Mas de Janiny 02 and tell me what you think.

Michel Ginoulhac, M.D.
Wine Selection

Dear Michel,
I always enjoy a serendipitous meeting such as this one! I never expected to hear back from such an renowned expert as yourself in so many areas. Indeed, all that you say is true. From my prospective as a practitioner and menopausal woman , I can tell you that 90% of my women have had to give up red wine due to its propensity to increase hot flashes and histamine reaction. I, for one, adore Cabs, as I mentioned and, while I humbly accept the passing of my taut skin,and toned muscles, I really must rebel against giving up my wine!

I would love to try your Cab and I would love to interview you further for an article I will write about this very subject. On Friday, this week, I will be addressing a local garden club about natural health opportunities into the "golden years". I will use the health giving aspects of red wine as an example. Resveratrol to the rescue!

Thanking you for your kindness
Dr. Nancy

Friday, January 05, 2007

Hello,
I just turned 21. I am not a heavy drinker, but wine every now and then is very relaxing. My teeth are overly sensitive meaning that I don't eat sugar. Sugar-free and diet everything. I have heard distinctions between sulfite-free and organic wine. Your website is very helpful. I have asked this question to many people that told me organic "is" sulfite-free, but it's not. I don't know when fermentation is or S02. Bottom-line......I need to know of wine(s) that are very very low in sugar. No one else has responded to my emails, so maybe they don't know the answer. I hope you reply to me with some help. I am in need of it. I don't trust most of what I read on the net or hear from others. How much sugar is in wine? Also, can I get any decent tasting wine that is sugarless or very low in sugar?

Thank you for your time

Hi Adam,

Sorry to hear about your difficulties. I hope you find a way to balance your body that would be more permanent and less annoying. I am pretty sure there are natural ways to help you achieve that and I can point to a few if you need.
As far as wine is concerned you should know that, unless a wine is left intentionally unfinished to keep some sweetness to it, a finished wine is "dry", meaning it contains less than 3 to 4 grams per liter of sugar (and it is fructose). In most cases and certainly in the wines we carry, the analysis finds less than 1 g/l, almost undetectable! Therefore sugar in itself should not be a concern to you. Most people are wary of the alcohol content that gets transformed in the liver and has obvious and well known detrimental effects when taken in abundance, since the liver has the capacity to handle a few grams a day just like it does with meats. Always a question of balance!
As far as labeling is concerned, unfortunately the FDA has ruled to label Organic only the wines without SO2 (sulfites) added and therefore under 10ppm.
This is the source of a lot of confusion because most 'organic' wines are made with the addition of SO2 therefore the world of official Organic Wines is restricted to a half dozen products that usually do not respond to people's expectations, not to say worse things about them!
The reality is that the bulk of organically grown wines which are made with some addition of SO2 are perfectly assimilated by even a sensitive organism and that nobody except the seriously ill should have concerns with them in reasonable amounts.
Needless to say you can certainly find better than decent wines in our portfolio of 50+ wines!
All the best
Dr Mic