W I N E K N OW L E D G E
DRINK TO YOUR HEALTH Sweep aside the marketing and consider theseimportant factors before having “healthy wine”. BY RICHARD HEMMING
T
he entire concept of “healthy wine” is equivalent to lowfat wagyu beef or environmentally friendly aircon. For many decades, all wine was viewed as intrinsically healthy – thanks in part to the theory that, as part of a Mediterranean lifestyle, wine promoted longer life. Today, however, the emerging category of so-called “healthy” or “clean” wines implies that other wines are bad for you – and indeed, many of these new brands market themselves on that premise. There is a significant market of drinkers for whom health plays a major role in decision making. Anyone prioritising their health deserves to be taken seriously, but many of the claims made by healthy wines are somewhat flexible with the truth.
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For a balanced view, let’s consider the principal factors in the debate around wine and health: organics, additives and alcohol.
ORGANICS Organically grown grapes are cultivated without any herbicides or fungicides, which is primarily intended to improve environmental sustainability. However, it’s not always that simple, because the increased weeding required for organic viticulture can dramatically increase soil compaction and carbon footprint, assuming tractors are being used. Also, organic farming still permits the usage of copper sprays, which can be harmful if they accumulate in vineyard soils over long periods.
