, Tasting Climate Change conference 2024: Key takeaways

Host Michelle Bouffard of Tasting Climate Change.

Founded by Montreal-based Michelle Bouffard, DipWSET, Tasting Climate Change is international in scope. Held 22-23 January 2024, the 4th edition of this trade-oriented, biennial symposium brought in 30 experts from around the world to lead seminars and panel discussions for an audience of almost 400.

Bouffard led with a reminder that 2023 was the world’s warmest year ever recorded. She referenced the record forest fires across Canada, widespread loss to fungal disease in Europe and dire drought in Catalonia. ‘Even though we need to acknowledge the challenges, these aren’t the reasons I am here,’ she said.

Turning swiftly to the conference’s objective to explore solutions, she shared a report by France’s National Research Institute for Agriculture, Food and Environment (INRAE), suggesting that agriculture, which includes viticulture, has the potential to sequester 41% of its carbon emissions through proper soil management.

The role of soil

Taking the relay, keynote speaker Marc-André Selosse, professor at Paris’ Muséum National d’Histoire Naturelle, gave a dense presentation of the composition and choreography of dirt. ‘Low water isn’t necessarily the problem,’ he stated, pointing instead to the ability of soil to retain water. Modern practices like ploughing, tilling and using pesticides and mineral fertilisers have diminished this and crucially reduced soil’s capacity to store carbon.

Carbon sequestration is one of the main goals of regenerative agriculture, a trending topic in the world of wine. Michel Gassier from Famille Gassier described the approach as pragmatic rather than dogmatic. It takes all

This Article was originally published on Decanter

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