Organic wine, like organic food, is made without the use of artificial pesticides, fungicides, herbicides etc. Instead, grape growers can use naturally occurring products, like sulphur dioxide, to help promote growth and fight disease which can threaten the life of the vine and quality of their grapes. They may also introduce predators that might prevent insects, such as vine-destroying caterpillars, from breeding. When it comes to making the wine in the winery, organic vineyards are also prohibited from using certain additives – of the 300 or so pesticides permitted under EU law, just 20 are permitted under organic standards, and all derive from natural ingredients. Only vineyards certified organic by the Soil Association are able to label their wine organic. However, a growing number of vineyards in England are adopting organic processes, even if they are not certified, so it’s worth asking about a particular vineyard’s techniques when choosing a wine. Some say that another benefit of organic wine is that you are less likely to get a hangover thanks to the low level of sulphites. However, every wine, organic or not, contains naturally occurring sulphites, so it’s not possible to get an entirely sulphite-free wine. And when it comes to a hangover – well we would always advise to only drink in moderation anyway!