I give up.
I’ve spent the better part of the evening searching, blindly, for one thing – an organic or biodynamic sparkling wine under $20 that I’d want to drink.
So far, I’ve come up with so few names it’s barely worth mentioning. It’s not until I raise that price to $30 that I get anything interesting.
Sure, it’s sparkling, so value is even harder to find (as sparkling is inherently more expensive to produce). But this search did have me thinking – would you pay more for a wine because it is organic/biodynamic? Is this a trigger to have you part with more dollars?
The potential speedhump for this rampant growth prediction, I’d argue, is that there aren’t enough well-priced organic wines available. Not yet. Makers like Angove, Yalumba and Bosworth (with the Spring Seed brand) are releasing plenty of products, but it’s still small bikkies in volume terms.
What’s worse is that some of the new inexpensive organic wines aren’t even that good, banking on the ‘organic’ label to mask what are average industrial wines – like this one that Mike Bennie reviewed recently.
Importantly, making organic wine is more expensive. As studies like this one note, extra inputs – labour, principally – push up costs. And in turn, that should make organic wine more expensive to buy – the ‘the organic tax‘ that Campbell Mattinson suggests.
But I’m interested in what you think. Would you pay more for organic/biodynamic wine?
P.S. If you have any good organic Australian sparkling recommendations for circa $20 let me know as well…