Earlier this year, Wine Spectator published an article by Master of Wine Liz Thach examining the sustainable wine industry, and whether implementing sustainable wine-making practices are really valuable  to wineries or not. This is what she had to say:


SustainableIf you had to select between two 92-point wines of the same variety, appellation and price, but one was made with sustainable winegrowing practices and the other was not, would you choose the sustainable wine? What if it cost $5 more?

Research has been mixed on whether consumers are willing to pay more for eco-labeled wines, and yet the number of wineries adopting sustainable practices continues to rise. But a new study by a team of researchers in Italy, Spain and California claims winery owners believe sustainability makes economic sense in the long term.

The study, by researchers at Spain’s Universitat de Barcelona, California’s Sonoma State University and Italy’s Università San Raffaele and Università degli Studi di Macerata, was presented this summer at the Academy of Wine Business Research Conference in Germany.

The authors note that more wineries are adopting sustainable, organic or biodynamic techniques in their vineyards. More than 1,800 grapegrowers and wineries have participated in the California Sustainable Winegrowing assessment, the first step toward receiving certification. Sonoma County Winegrowers has launched an effort to have every Sonoma winery certified sustainable by 2019. Multiple programs exist in other major wine nations.


Read the full article on Wine Spectator for more information on sustainable wine-making.


Photo source: Is Being Sustainable Worth It For Wineries? (Wine Spectator)