A new category of “clean wine,” which is pared of toxins, aims to stand out from wines that are made from grapes grown with pesticides and herbicides, The New York Times reports.
Among the natural wines that have been repackaged for supermarket wine shoppers and touted as clean are bottles with names like the Wonderful Wine, Good Clean Wine, Scout & Cellar, and Pure the Winery, according to the report.
But as these brands strive to appeal to wellness-minded shoppers, one thing remains apparent, according to New York Times wine critic Eric Asimov, “No matter how a wine is made, it contains one inherently dangerous substance: alcohol. Drinking too much wine is risky no matter how it is made. The alcohol will do the harm, not the host of legal additives or trace remnants of herbicides or pesticides.” Full Story
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