There are practices in wine making that I had no idea about. Although I really like it, I’m not an everyday wine drinker like some of my friends. I have always been interested in the health benefits, as well as the historical and spiritual benefits. My perception of wine making was always a natural one – a vineyard of rolling hills, hand picked and foot squished grapes, and farmhouses filled with oak barrels of fermenting grape juice.
Some of that is true and good, but there are things I did not realize were taking place in the commercial wine making process. Wine making is, after all, a business with profit as the end goal. I was shocked at some of the practices, and I think you will be too.
The company that inspired this post is called Dry Farm Wines. I met the founder, Todd White at a nutrition conference and he “schooled” all that would listen. I was impressed. He had the same integrity and passion for real, clean, and pure wine, as we here at SW have about food, super foods and supplements.
Take a look at what you should know. Dry Farm Wines meets and exceeds all of these high quality qualifiers:
What does that mean? Commercially, grapes are sprayed with water before harvest to yield more liquid when pressed.
When grape juice is allowed to completely ferment, the yeast devours all of the sugars. Commercially, this process is halted, leaving behind unhealthy sugars and carbs. Additionally some producers will add sugar to the grape must during fermentation.
Traditionally, wild native yeasts present in the vineyards were used to ferment the grape juice. Commercially, a lab-created yeast is used for fermentation. Yeast also may be added for enhancing the flavor profile.
No to low sulfites
Winemakers often add S02 as a preservative, meant to stabilize and preserve the wine. Drinking wines that are low, generally below 50 ppm (parts per million), is probably optimal. The US government restricts added sulfites in wine to 350 ppm. There should be published S02 levels on each bottle. Do not select wines that exceed 75 ppm.
No chemical additives
Not for flavor, color, aroma, or texture enhancement. Does your favorite wine have great “legs”? That is usually created by adding glycerol!
Healthier for many reasons
We know alcohol is not good for you, right? Alcohol is toxic but so are water and oxygen in the wrong dose. Dosage matters. Conventional wines can range up to 24% alcohol by volume, but wine manufacturers don’t have to print an accurate number on their labels because of certain loopholes in the alcohol laws. At 12% alcohol you enjoy an energized, cleaner, and more vibrant effect without the sluggishness that comes from higher doses. In addition, you’ll enjoy more wine in a single evening. The lower alcohol content does help in part with reducing the hangover symptoms, however, the hangover (groggy feeling, bloating, and headache) you experience is mostly due to the sugar and other additives.
We have posted about this subject in a past article; molds can sabotage your health.
Grown and produced with organic practices. This means no pesticides, herbicides, irradiation, or added synthetics. Many small family artisans do not have the official organic certification because it costs a hefty annual fee to get it. “Organic” offers no guarantee that the wine producer didn’t add extra sugar or other synthetics during the winemaking process.
Dry Farms Wines independently lab tests every wine so it meets their strict standards of purity. This insures you are getting the cleanest, driest, healthiest, and best tasting wines possible. Currently none of the Dry Farm Wines are sourced in the United States. Unfortunately, even the beautifully bountiful wine country of California and the west coast, are not producing wine that meets their standards.
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