Earth Month may be over, but caring for the environment should be a daily priority. If you’re a regular reader of The Wine Chef or a follower of my Instagram, @nycrestaurants, you know I advocate for wine producers who work sustainably and aren’t paying lip service to the cause.
What can a wine producer do to be more eco-conscious? Here is a small but important sampling of what can be done.
Farm organically without synthetic chemicals that deplete the soil of its life and can contaminate soil, water, turf, and other vegetation.
Hand-tend vines, eliminating the need for diesel tractors and the air pollutants they emit.
Promote biodiversity, increase soil fertility, and preserve habitats by incorporating grasses, hedges, and wooded areas into the vineyard and introducing pollinating insects like bees. Farm animals like sheep provide natural fertilization and grazing.
Conserve water by recycling and reusing it.
Use eco-friendly packaging with lighter bottles and less cardboard, and remove non-recyclable tin foil capsules.
Support employee well-being with programs and other incentives for employees and their families.
The Slow Wine Contribution
Since I’m always on the hunt for earth-friendly wineries to support, I happily made my way to Eataly Downtown for the recent Slow Wine tasting held in New York City. This annual press and trade event, with tastings across the U.S., coincided with the release of Slow Wine Guide USA 2024.
Slow Wine, an offshoot of Slow Food, advocates for wineries that produce good-quality wines in an environmentally responsible way. Currently, the guide has
This Article was originally published on The Wine Chef
