Climate change “has fundamentally altered French wine harvests”

The above makes a worrying headline on WineSpectator.com a few days ago. The news, they say, comes according to NASA and Harvard. According to Dana Nigro, writing on the site: "After looking at more than 400 years of harvest and climate data from France and Switzerland, researchers from Harvard University and NASA have concluded that…
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Five questions about sustainable wine for Monty Waldin, wine writer

After our recent sustainable drinks conference in London on March 15, where Monty and Chris Scott (recent podcast/post on that here) had a spirited debate about sustainable wine and particularly organics and biodynamics, I sent Monty a few questions for the blog. His responses are below. Well worth a read, given he is one of…
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The ethics of “conflict wine”

In my main area of occupation, (aside from obsessing about wine) I've seen increasing numbers of 'things' labelled as 'conflict' in the last 15 years. It began with conflict minerals, firstly diamonds and then key ingredients of the electronics industry like Tantalum, Cobalt, Cassiterite and other rare/difficult to find minerals. (The move "Blood Diamond" focused…
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More on sulphur in wine, now the negatives

Following up from the last post, here's the counter-point to the summary I added in the previous post about sulphur from the Berry Brothers and Rudd blog, from the same source. Again in quote and bullet point form, the author argues against using any more sulphur in wine, than naturally occurs. Here are his counter…
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A few myths about sulphur

[caption id="attachment_231" align="alignright" width="250"] Sulphur, in all its glory[/caption] The blog run by wine merchants Berry Brothers & Rudd is often a useful source of insight into various aspects of the wine sector. They are hosting some different perspectives on the blog around sustainable/natural/organic wine at the moment. Here's one in particular that I thought…
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Being sustainable “pays off”, apparently

It seems like a misnomer in many ways. The idea that being more sustainable pays. Of course it must, or your organisation, or winery, won't be around in 5, 10, 20 years time. But in a narrower context, the question about how environmental and social improvement to business operations contribute to the bottom line, and…
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Lovely, affordable sustainable wine from Friuli: Radical methods from, er, Radikon

Radikon is apparently a name well known amongst discerning, sustainably-minded winemakers and appreciators. I discovered it today at lunch in a lovely restaurant in Ventimiglia, on the border with France, called Il Giardino del Gusto. Having eaten there today if someone had told me it had a Michelin star I probably wouldn't have been surprised.  Browsing…
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Great article on climate change and wine

This article from Andrew Jefford on Decanter.com is well worth a read. He discusses some of the predictions and possible trends around wine and climate change. Well worth a read. Despite the potential doom and gloom around this subject, (it's really really not a good thing, let's face it)he does have some positive-ish predictions which I…
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