Now there's a switch

I, like many of my peers, am turning to organic food to escape pesticide and hormone-laced, tastless @#$@$ that once was the staple of many supermarket shelves. Food retailers have picked up on the fact that we are ready to pay a premium for "organic", "free-range" and "pesticide-free". The opposite appears true for wine. As Mark Lacter reports, " a new UCLA study finds that consumers get turned off by wines that are identified as organic, even though they often rate higher than non-organic". Mr. Lacter proposes several possible explanations, including snobbery, for this finding.

My thought is that to be labeled organic, there must be significantly less sulphite added in the wine-making process. I have encountered wines that oxidized well before their time because of it. I prefer wines not labeled organic for this reason. Food for thought.