Deborah Allard Herald News Staff Reporter @debsallard

As more and more people fill their plates with organic eats, their attention has turned to what’s in the glass too. Not the water glass, the fun one sitting beside it – or maybe in place of the H2O.

Organic wines are not only getting table space, but shelf space, and that’s just smart business for wine makers and sellers counting those millennial dollars as good health continues to trend.

“It’s happening,” said Evan Plamondon, a manager at Somerset Liquors, 1011 GAR Highway, Somerset. “It’s here to stay. More people are being health conscious.”

Plamondon stood beside a rack of organic wines, a classification that didn’t exist in the past. Most of them are also gluten-free since the wines are made with – you guessed it – grapes.

“These are very good. We’ve tried them all,” Plamondon said.

One example in the wine rack — in shades of red, white and rose — was Bonterra Organic Vineyards, which highlights its organic and biodynamic farming processes on its three ranches in California. Santa Julia wines touts itself for its sustainable farming practices in Argentina, and attaining its organic status in 2004, before it became fashionable.

Plamondon said organic wines are especially beneficial for people who are allergic or sensitive to sulfites, a preservative used in wine making, but is also naturally occurring in small amounts.

People with sulfite sensitivities may report headaches. Those with an allergy may suffer hayfever-like symptoms or even hives.

“People don’t want to sacrifice their beer or wine,” Plamondon said. “We have to cater to that.”

Even those without such afflictions are gravitating toward organic blends. And, labels can be confusing.

Wines labeled “certified organic” generally contain no synthetic additives or added sulfites, and the grapes themselves are grown organically with no pesticides. There’s a difference between that classification and “wines made from organic grapes.” The grapes in that process are farmed organically, but the wine may contain some additives – though generally less and more natural than commercial wines, according to the Organic Vineyard Alliance.

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Jeff Siegel, the “wine curmudgeon” blogger and author of “The Wine Curmudgeon’s Guide to Cheap Wine,” said wine, whether organic or not, contains heart healthy resveratrol. There’s more resveratrol in red wine than white, and it may reduce the risk for heart attack and stroke, according to the American Heart Association.

As far as vegan and gluten-free claims, Siegel said much of the “health stuff” posted on wine labels is “marketing” and he believes it will continue as demand for healthier ingredients in both foods and beverages rises.

“Here’s the funny thing about wine: It’s made with grapes and yeast, it’s automatically vegan and gluten-free,” Siegel told The Herald News.

When it comes to sulfites, Siegel said red wine has fewer, but those sensitive to sulfites may want to consider other sources too, since it’s naturally occurring and present in foods like yogurt.

A selection of organic wines — like Natura, Bonterra and Our Daily Red — has also made it to Globe Liquors on President Avenue, Fall River.

“It is picking up,” said Nora Souza, Globe office manager. “A lot of people get headaches (from sulfites). They don’t want to give it up.”

Beer is another avenue of health concern — as is vodka.

There are lots of non-GMO beers on the market now, like Michelob Ultra Pure Gold, and Samuel Smith Organic Lager.

As for vodka, Ving, which markets its product as “the cleanest vodka” on its website, makes a blend with kale, lemon peel and cucumber. It’s not sold on the east coast yet, but it ships world-wide.

If you plan to stick to wine, it’s easy, according to Siegel. “Find what you like, and don’t pay more than you think it’s worth.”

Email Deborah Allard at dallard@heraldnews.com.