Wine Testing and Sustainable Vineyards
Wine tasting is more than assessing a wine’s quality; it is also about helping the environment. As our global focus moves away from synthetic pesticides and toward organic and biodynamic farming methods, vineyards have rapidly adopted sustainable practices like dry farming to protect water resources in California and other Western states where conservation of resources has become a top priority. Winemakers are taking notice, revitalizing Old World traditions such as dry farming – in which grapevines receive nourishment directly from soil through direct roots; dry farming advocates argue this helps produce better-tasting wines while protecting terroir characteristics of wines as a result of dry farming’s preservation!
Some vineyards have gone even further in their efforts, attaining Demeter certification – which emphasizes regenerative agriculture and holistic methods to enhance soil health through compost and herbal preparations that support their ecosystem and support the vines. Wine produced by these vineyards will bear this label.
An increasingly popular approach is forgoing irrigation altogether and leaving Mother Nature take control. This has long been practiced across Europe, as Benziger notes; its purpose being to forge an authentic link between wine produced on location and its taste profile.
Other sustainability initiatives include adopting energy efficiency practices within both vineyard and winery facilities, offering competitive wages, medical insurance and training to workers, as well as employing “biodynamic” practices to maintain good soil condition while increasing biodiversity through planting cover crops with different varieties, using biochar to balance pH levels on earth and encouraging beneficial insects.