With the term “eco” increasingly on everyone’s lips, the wine industry finds itself in a tricky spot. On the one hand, winemakers’ reliance on the environment for site-sensitive product inclines the industry to eco-consciousness. On the other, unless we all commit to drinking wine from our backyards, we’re adding a heavy, fragile product to the world’s vast volume of international cargo.
Responsible practices cost money both in farming (such as managing vine canopies to reduce fungicide and pesticide use) and winemaking (for example, allowing wine to slowly stabilise in the winery versus wasteful filtration or indiscriminate additive use), so the sustainability-minded drinker should be prepared to pay a bit more per bottle. But committing to eco-friendly imbibing shouldn’t mean sacrificing on flavour. Most environmentally committed producers claim to prize above…
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Tatler Hong Kong (Digital) - 1 Issue, August 2019