Many people love wine. For those who enjoy this beverage, it may be deemed as one of life's great pleasures. Archaeological evidence suggests that the earliest known production of wine, made by fermenting grapes, took place possibly as early as 6,000 BC.

Most of us have heard that red wine contains a chemical called resveratrol which has cardio protective benefits. We also know that drinking too much can cause cirrhosis of the liver and alcoholism. However, the topic of this article is not about how alcohol affects your health. It is about what you may not know that exists inside your bottle of wine.

No matter whether you are drinking a $200 bottle of French wine or merely a Two-Buck Chuck from Trader Joe's, has it ever occurred to you that you may be ingesting pesticides, heavy metals, and a whole sleuth of additives? If you are already trying to stay healthy by buying grass-fed meats and organic fruits and vegetables, why would you not worry about what you drink on a regular basis, or several times a week?

In the following, we will look at some shocking information about what may be present in your wine and how to pick wine that does not contain these unsavory ingredients.

9 Out Of 10 French Wines Contain Pesticides

The wine trade journal Decanter reports a recent study of more than 300 French wines that only 10% of those tested were clean of any traces of pesticides and fungicides. Although all of the individual pesticide residues appeared at levels below limits set by the French environmental agency, some samples turned up with as many as 9 separate pesticides!

In France, vineyards represent just 3% of agricultural land but the wine industry accounts for 80% of fungicide use. The most worrying part is that even though individual molecules were below threshold levels of toxicity, there is a lack of research into the long-term accumulation effect and how the molecules may interact with each other - which means, a pesticide ix may be more toxic than the sum of its parts.

Another survey by Pesticide Action Network Europe found similar results. All the conventional wines included in the analysis contained pesticides, with one containing 10 different pesticides!

What about American wines? Unfortunately, there is hardly any study of this sort for domestically produced wines; but like in France, conventional viticulture in the U.S. tends to be fairly pesticide-intensive too.

Additionally, don't forget that grapes are on the Dirty Dozen list, being one of the top 12 produce with the most pesticide residue. Winemakers generally do not wash the grapes before pulping them, so all the pesticides found on the average grape will likely end up inside your wine glass.

Heavy Metals Found in Wine

Heavy metals are widely dispersed in the environment. The presence of heavy metals in our food chain poses immense problems to health. These metals accumulate in our organs and overtime promote oxidative damage in cells, a key part of chronic inflammation which may lead to cancer and many other degenerative diseases.

In 2008, a study by Kingston University in London analyzed wines from 15 countries throughout Europe, South America, and the Middle East. It found that many wines contain heavy metals up to 200 times the amount considered safe. The metal ions that accounted for most of the contamination were vanadium, copper, and manganese. But four other metals with above safety levels were zinc, nickel, chromium, and lead.

THQ, or Target Hazard Quotient, is a risk assessment system developed by the U.S. Environmental Protection Agency designed to determine the safe levels of frequent, long-term exposure to various chemicals and compounds. A THQ value of 1 is considered safe. Values over 1 indicate a health risk.

The study found that typical wines have THQs ranging from 50 to 200 per glass, but some wines had THQs exceeding 300. To provide some perspective, seafood considered dangerous usually falls between a THQ of 1 and 5.

The worst wines were from Hungary and Slovakia which had THQs exceeding 350. Wines from France, Austria, Spain, Germany, and Portugal registered THQs over 100. Wines from Italy, Brazil, and Argentina showed safe metal levels.

What about U.S. wines? Again, there is hardly any data available concerning the contamination of domestic wines.

However, a 2011 Consumer Report which tested 88 samples of apple juice and grape juice purchased in New York, New Jersey, and Connecticut found that 10% of those samples had total arsenic levels exceeding federal drinking-water standards of 10 parts per billion (ppb) and 25% had lead levels higher than the 5 ppb limit for bottled water set by the Food and Drug Administration. If heavy metals like arsenic and lead were to be found in apple juice and grape juice, you would have to expect some will probably find their way to the wine too.

Hidden Additives And Allergens In Wine

Most people who are not involved in winemaking may not be aware that the production of wine actually involves a great amount of additives. In the old days, the original intention of using additives was to stabilize the wine and to make it last longer. But nowadays, winemaking is as sophisticated as food processing, whereby a whole arsenal of synthetic chemicals are utilized to correct and manipulate the products of mother nature in good and bad years. Such performance enhancers can improve body and mouth feel, take away the greenness of a wine, mask defects, deepen color, and add flavors.

American wine producers are not required to list additives in their wines - the only exception is sulfites when the level exceeds 10 ppm in the finished wine. Sulfites are used to kill unwanted bacteria and yeasts and help preserve and protect the wine from oxidation. All wines contain at least some levels of sulfites, which occur naturally during winemaking. In spite of that, conventional wines often have artificial sulfites added to them. Most wine has about 150 ppm of sulfites, some as high as 350 ppm.

People with sulfite sensitivity are more likely to be triggered by the high levels of artificial sulfites. Symptoms range from headaches, runny nose, hives, to closing down of the airway, which can become life-threatening.

Other potential allergens in wine include:

Histamines and tannins. Histamines come from grape skins and tannins from grape stems, seeds, and skins. For people who are sensitive, they may produce bad headaches or aggravate seasonal allergies.

Wheat and gluten. The wine itself is gluten-free but the paste of flour and water that is used to seal new oak barrels may be problematic for people who are extremely gluten sensitive.

Egg whites, casein (from milk), and isinglass (a fish derivative). These are fining agents mixed into wine during production, then removed by filtration or sedimentation. Depending on the person's sensitivity, each of these substances can potentially unleash severe allergies.

Yeast. It is a fungus added to ferment the sugars in wine, turning them into alcohol and carbon dioxide. People who suffer from candidiasis, colitis, or Crohn's disease should stay away from drinking wine.

Reading Organic Wine Labels

Now that you know what may have gone into the wine that you drink, and if you do enjoy a glass of wine regularly, you should be concerned about the long-term effects of ingesting various toxins. The good news is there are healthier alternatives. That is why many have switched to organic wines. The following explains how to buy organic wines and what the different wine labels mean.

"Made with Organic Grapes" - The wine contains at least 70% organically grown ingredients (the rest is not organic). A vineyard cannot label its grapes organic until it has completed three growing seasons without using chemical pesticides or fertilizers. Sulfites may be added, but it may not go above 100 ppm.

"Organic Wine" - The wine contains at least 95% organically grown ingredients (the rest is not organic). No sulfites are added, but the wine can contain naturally occurring sulfites, usually in amounts ranging from 6 to 40 ppm. The bottle bears the USDA (U.S. Department of Agriculture) organic seal.

"100% Organic Wine" - The wine contains 100% organically grown ingredients. Only organically produced aids can be used. No sulfites are added, but the wine can contain naturally occurring sulfites, usually in amounts ranging from 6 to 40 ppm. The bottle bears the USDA organic seal.

"Biodynamic Wine" - This is the best organic wine you can get. Not only is it 100% organic, the vineyard also takes sustainability well beyond shunning pesticides and chemicals. Unlike organic farming, which often simply replaces synthetic fertilizers and herbicides with naturally-derived products, biodynamic farmers build soil fertility and manage pests by encouraging biodiversity among crops and by using specially prepared farm-generated outputs like composted animal manures, plants, and minerals. They also aim to conserve natural resources such as water and soil.

Modern biodynamic farming is based on agricultural principles proposed by Austrian scientist Rudolf Steiner in 1924, as a reaction to the declining soil fertility and crop quality due to the adoption of industrial farming techniques like monoculture and synthetic fertilizers. A vineyard cannot legally refer to its farming practices or products as biodynamic without meeting the USDA organic requirements and being certified by the non-profit Demeter Association.

Once the vineyard is certified as biodynamic, its grapes are considered biodynamic. However, the wine cannot be labeled as biodynamic unless it goes through Demeter's secondary verification program for processed agricultural products. To ensure you are purchasing a biodynamic wine, look for the statement saying that both the vineyard and the wine have been Demeter-certified. Beware that many vineyards may claim to practice biodynamic farming but they have no Demeter certification.

"Natural Wine" - These vineyards cannot back up their eco-friendly claims with federal laws or certification programs. They are usually smaller operations that cannot afford the high cost of achieving organic and biodynamic certifications. Nevertheless, many natural winemakers practice sustainability and process their wine with as little intervention as possible, avoiding additives like sugar, sulfites, and acidifiers, as well as technological manipulations such as spinning cones to remove alcohol and micro-oxygenation to accelerate aging. Check with the vineyard to learn about its natural practices before making your purchase decision.

"Vegan Wine" - Most winemakers use ingredients derived from animals such as egg whites, caseins, or gelation from fish bladders or cow and pig hooves to remove solid impurities like grape skins and yeast from the fermentation process. With vegan wines, winemakers usually process the wine manually or use minerals like bentonite or kaolin instead.

"Vin Biologique" - Organic wine from Europe.

Where To Buy Organic And Biodynamic Wine

The obvious places to shop for organic wine are health food stores, speciality markets, and gourmet shops. Whole Foods and Trader Joe's both carry a number of organic wines.

Bear in mind that in the world of organic wine there are some fantastic, high quality organic and biodynamic wines being made by passionate organic winemakers. Some are proud to communicate their organic values by labeling their wine organic. Yet, many more do not label their wine organic because they want to compete in the broader wine market purely on taste and without being pigeonholed. For this very reason these unlabeled organic wines will not show up in the organic section.

Therefore, it is always worthwhile to do some research to find out which vineyards practice such eco-friendly methods. You will be amazed by the growing selection from both the old and new worlds. Find out best wines by clicking on visit wine site.

It's sad to see how many websites perpetuate myths about wine storage just to convince consumers that only the most expensive wine coolers/cellars/fridges can prevent fine wines from turning to vinegar overnight. Unfortunately, the truth is far less motivating. Below we discuss the basics of typical wine storage - i.e., wine held for personal consumption rather than speculation - and to help clear up some of the rampant confusion so new enthusiasts can make sensible, cost-effective buying decisions.

Terminology - Wine Coolers, Fridges, Cellars, Etc.

Wine Cooler vs. Wine Cellar - What's the Difference? We see lots of blogs and other websites that attempt to define and separately categorize wine coolers, wine cellars, and wine refrigerators - as if they can be systematically differentiated. In most cases, however, you will notice that despite saying and assuming that they are distinct, the author can't actually articulate any meaningful way to distinguish them. And when the do, most websites attempt to categorize wine "cellars" based on vague notions of price class, by calling them "high-end" wine coolers. That defines nothing, since prices vary along a continuum.

In other cases, the attempted distinction is more concrete but just as arbitrary - e.g., some say wine cellars must have humidity control. But this is also not helpful, since even the most basic wine fridges can come with, or be fitted with, some form of humidity control system, such as a simple tray of water. Finally, a third so-called definition that we typically see is that wine cellars are supposedly designed for more "long term" storage. But this too is impossibly vague and unhelpful, since most wine coolers/fridges are designed to maintain proper long term storage temperatures. So as long as the fridge or cooler holds up over the long term, then it can function for long term storage. There's no fundamental difference as to how they go about maintaining temperatures, since cheaper wine fridges and expensive "cellars" alike all use the same types of cooling machinery (compressors or thermoelectric systems).

Simply put, wine coolers, wine fridges, wine cellars or any other temperature-controlled boxes/cabinets are all designed to do the same thing: maintain wine at optimal storage temperatures, generally around 55 degrees Fahrenheit. Some can also chill whites to their proper service temperature (but that has nothing to do with storage). Of course, these units may vary greatly in their reliability and quality, but this generally has nothing to do with whether they are marketed as wine cellars versus wine coolers.

Please note that when we talk about long term storage, for most consumers, this normally means up to five years, typically much less. So if your fridge/cooler/cellar can function properly and reliably during this period, it can by this definition store wine "long term." If you plan on storing wine longer than this, and your cooler/cellar has been running well so far, go for it. However, if you are storing fine wine as an investment, or are keeping ultra-expensive wine that you are passionate about, forget about storing your own wine altogether - put your best wine in a professional storage facility and only keep in your cooler the wine you intend to consume!

Maintain Proper Wine Storage Temperature

There is no question that temperature is the most crucial storage consideration of them all. But the decision as to which temperature is best couldn't be simpler, and we are stunned by all of the misinformation that exists.

Store All of Your Wine at Around 55 Degrees Fahrenheit

The consensus among the most respected wine organizations is that the best storage temperature - for both red and white wines - is around 55 degrees Fahrenheit. That's it! And no you don't have to maintain this temperature exactly, a few degrees above or below this is fine. Don't make the rookie mistake of confusing storage temperature with service temperature, which does differ between reds and whites!

General Recommended Wine Service Temperatures:

F Wine Type

64 Red (Full-Bodied)

59 Red (Medium-Bodied)

55 Red (Light-Bodied)

54 White (Full-Bodied)

52 White (Medium-Bodied)

50 White (Light-Bodied)

48 Sparkling

Precision is Not Required

Moreover, there is no harm in storing wine colder than this, all this does is slow down maturation. So why 55F? Pretty much all of the credible sources agree that at around 55F fine wine (i.e., those wines that are worth aging and can benefit from aging) can slowly and gradually mature (oxidize) at a rate that improves and deepens the wine's taste and aroma. Much below 55F, the chemical reactions responsible for this process (like all chemical reactions) slow down or halt, thus lengthening the time needed for the wine to reach its "peak." So a wine that may require 5 years of aging at 55F to taste/smell its best may still not be ripe after 10 years in cooler storage. On the other hand, if wine is kept slightly warmer than 55F, it will mature more quickly. For example, a wine that might peak at 8 years may peak at 5 if kept closer to 60F. Indeed, this is not a problem for most people - and many people might prefer speeding up maturation to some degree - which is why we are always surprised at how much paranoia exists with respect to temperature.

Temperature Stability is Most Important

While storing wine anywhere within a few degrees of 55F is ideal, the bigger concern is maintaining stable temperatures around the chosen set point. Why? First off, a significant, prolonged spike in temperature is damaging simply because it rapidly promotes oxidation in a way that is not controlled and that can set off other, undesirable reactions, which can then affect the aroma and taste of the wine. However, much less dramatic but periodic temperature swings can be equally or more deleterious.

Wine, and particularly the ullage (airspace/unfilled space in the bottle), expands when temperatures rise and contracts when temperatures drop. And because corks are porous, this essentially causes the bottle to "exhale" through the cork when temperatures push upwards and "inhale" as they come back down. In other words, some gas from the ullage is pushed out and fresh air is pulled back into the bottle during significant temperature swings. This fresh air, unlike the original gas composition of the ullage, has a fresh supply of oxygen - and more oxygen means higher rates of oxidation. As a result, a continuous cycle of excessive "breathing" can quickly degrade wine by over-maturation just as surely as continuous storage in elevated temperatures can. Again, you don't need to panic over a swing of a few degrees; however, the more stable you can keep your wines around the set temperature, the better. Try keeping your wine cooler full - a larger volume of wine in the cabinet results in greater thermal inertia, which helps minimize temperature swings due to fluctuating external temperatures.

Maintain Proper Humidity Levels

Humidity levels are important for wine stored for longer periods, for a couple reasons. First, low humidity can cause corks to shrink, which sacrifices their sealing ability and can allow outside air to infiltrate and/or wine to be pushed past the cork. And sealing failures can expose the wine to higher levels of oxygen, which can over-mature the wine or spoil it depending on the magnitude of the breach. Second, high humidity can foster the growth of molds and mildew, which is not so much a problem for the wine as it is for the wine's labels, which can be permanently discolored and lower the bottle's potential resale value.

Most wine storage experts suggest keeping your collection at around 70-75 percent humidity to ensure good cork sealing without promoting mold growth. However, as with most figures, precision is not necessary, and anything from 50 - 80 percent is probably just fine. Again, keep things within reason. If your wines are valuable enough to be concerned about label damage and resale value, they should be sitting in a professional storage facility anyway.

Protection From UV Light

The damage to a wine's taste/aroma that can occur from exposure to UV light is well documented. UV (ultraviolet) light is a form of high-energy invisible electromagnetic radiation present in natural sunlight and artificial light sources to varying degrees. Most people recognize the effects of UV exposure in the form of suntans and sunburns.

As far as wine is concerned, however, it's believed that UV radiation reacts with sulphur compounds that naturally occur in wine, causing a "light strike" reaction - a process whereby these compounds are then broken down into to smaller, undesirable metabolites that go on to form unpleasant volatile compounds, which even an average palate can notice at trace levels. Indeed, the regrettable flavors/aromas associated with such compounds, such as dimethyldisulphide and hydrogen sulfide, have been characterized by test subjects as "wet dog" and "cooked cabbage." See the problem?

Moreover, it is evident that even artificial lights, especially fluorescent lighting, emits enough UV to do damage - and quickly. In fact, one study found that white wine stored in clear or green-colored bottles (which filter very little UV light) under typical grocery-store fluorescent shop lighting suffered from "light struck" poor flavor with just hours of exposure.

Dark Wines Have Greater Protection From UV light

Interestingly, not all wines are equally sensitive to UV light. Tannins, which are present in virtually all wines, are a class of very powerful phenolic compounds, and these compounds help to reduce the effect of "light struck flavor" in UV-exposed wine. Tannins are present in the highest concentrations in dark-colored grape skins. White wine, made with light-skinned grapes, has much less tannin, and therefore has less much less protection from a similar period of UV exposure than a red wine. This is analogous to the greater risk of sunburn light-skinned people face due to their relative lack of UV-protecting melanin.

Now the good news is that wines stored in opaque or amber-colored bottles are very well-protected from UV light, as compared to green bottles, or the worst - clear bottles, which offer little to no UV protection. In addition, most wine coolers/cellars today use UV-free LED interior lighting and tinted door glass that further minimizes the risk of UV degradation. So, assuming you don't buy wine in green or clear bottles, and are storing your collection in a dim location or within a typical wine cooler, you have nothing to worry about.

Avoid Vibration, Within Reason

Of all of the storage factors, we see some of the most unsupported fear-mongering focused on the issue of vibration. Some sites will lead you to believe that even the vibration caused by a compressor turning on/off in the wine cooler can over-ripen or somehow damage your wine, and that as a result only thermoelectric coolers are acceptable. This is hogwash, to put it politely.

Yes, shaking, excessive handling, or otherwise subjecting wine to repeated, significant vibrations that are sufficient to actually stir or agitate the contents can theoretically speed up oxidation and lead to premature aging, but that is not what we are talking about. Unless you live over a subway system, under a landing strip, or host rock concerts/dance competitions near your wine cooler, relax, and just keep your collection in a quiet place and away from heavy foot traffic.

Store Bottles on Their Side

Why do you always see wine bottles laid on their side? In addition to being a great way to make the most out of your cellar space, the general wisdom is that storing bottles horizontally brings the wine in contact with the cork, which in turn keeps the cork moist and sealing properly. This may not be necessary for sparkling wines and Champagne, however, as the internal gas pressure supposedly keeps the corks moist enough while the bottles remain upright.