ORGANIC WINE (working title)
Director(s): François ALTHABEGOÏTY – Writer(s): Stéphanie THOMAS Contact Print page
Traditional wines, organic wines, natural and biodynamic wines: what is the difference?
Despite a decrease in alcohol consumption over the years, France remains the largest producer of wine in the world before Spain and Italy. This record is accompanied by a less glorious consequence: the wine industry uses high levels of pesticides. Wine is the only food product that does not indicate its exact composition on the label.
For reasons of health and taste, the consumption of organic wine has been a growing trend in recent years - and it’s what Europeans demand: the traceability of products and respect for the environment. But the new phenomenon is the consumption of so-called natural and biodynamic wines, as they go even further than just renewing the treatment of vines. A new generation of winemakers has decided to banish any chemical inputs in the process of winemaking. The aim is to offer wines without any chemicals - quite a challenge when you know the role that chemicals play at all stages of the winemaking process.
Has this evolution progressed sufficiently in the minds of the professionals for it to have influenced the way of teaching the art of the vines and wine-making in agricultural colleges then?
To answer these questions, let's look at some fundamental issues. How do we make wine today? What has changed in the way of growing vines and making wine and how to respond to consumers’ fears concerning potential risks?
What is at stake for the industry and for us wine lovers who wonder “What’s in our glass?"