Everyone uses the term ‘sustainability’ these days, but what it means to everyone can vary enormously.
From simple carbon reducing measures, such as using lighter glass bottles and renewable energy, through changes to vineyard practice including organics, and even wholesale regional programmes, the term covers many issues and different levels of commitment.
When the issue of “Sustainability in the wine trade” was raised with a cross-section of the world’s wine trade on Vrazon’s AccessZone at the London Wine Trade Fair, what was noticeable was the ambition and commitment of producers from Australia and New Zealand and their assumption that this was a collective task. There were also interesting stories from Europe, but they tended to be from individual producers taking unilateral steps, often at a cost and risk to themselves.
Many of the answers revolved around what needed to change in the vineyard and the winery, and interestingly, how ‘sustainability’ is not synonymous with ‘organics’ (or is that the other way around?). There were a lot of laudable changes proposed to how we treat vines and how we protect water resources for example. There were also allusions to alternative packaging for wine and to philosophical approaches such as Natural Wine (more videos on this will be published soon). It made me wonder whether the driving force for these changes came from a concern for the planet, as a reaction to a consumer demand for action, or simply because they made business sense to those businesses with an eye on the future?
The answer, of course, was “all of them”, but I am not convinced that there is sufficient consumer awareness of the issue as it affects wine for ‘sustainability’ to be a positive differentiator for a wine or winery, and so any sustainability projects needed to be either required of all businesses (by governments, regional authorities or even retailers, to avoid some producers taking all the risks) or carefully tested for commercial returns on investment.
What do you think the future of ‘sustainability’ is for the wine business, and how might this topic be made more relevant to the wider wine trade?