Embracing eco-friendliness without compromises
The general notion is that beer brewed in an environmentally-supportive manner doesn't seem to have the same kick that the original stuff does. As a result, organic or eco-friendly beer that was introduced almost half-a-decade back has failed to establish itself as a marketable entity. Further, brewing beer in the unconventional (a term obviously used by folks who aren't familiar with sustainability) has proved to be economically unfeasible. Surprisingly, the same idea has brought about a revolution in the wine industry. Yes, you too might have heard about ‘green wines’ but in all probability you wouldn’t know the extent to which this format of being green has gained unprecedented success. The one remarkable aspect that has surprised the most pessimistic of researchers is the mass acceptance that the greener variety of wine is gaining.
It is now believed that in the next five years, nearly every niche restaurant around the globe would have to have a separate 'green wine listing to make itself look fashionably contemporary. While the hardcore green activists might fume at the idea that being green will come about at the cost of people trying to impress upon as being educated about the environment without actually endorsing the cause, it does solve an issue — green wineries are becoming an exemplary way of endorsing sustainable business practices without compromising the health of our ecosystem. With practices such as organic farming still unable to find many takers outside the upmarket, urban marketplace, the success of this business niche may soon become the most commonly-quoted example of being ecologically-responsible in a profitable way.
Is green wine another form of organic wine?
To make this point clear beyond doubt, the answer is, ‘absolutely not’. This may sound surprising to some folks but the fact is that these are similar-sounding, parallel-themed but very different formats for producing wine. Sustainable winemaking doesn't mean just using organic soil or reduced dependence on chemical additives — concepts that are at the core of organic winemaking. Being sustainable spans across every little detail, i.e. from sowing the wine crop to harvesting it, brewing, warehousing and packaging it. Even the manner in which wine is transported to the customers and how the wine bottles are dumped are within the realm of sustainable wine practices but not organic winemaking. You may have had wine made with grapes that were ‘grown organically’ but that doesn't mean that that wine was necessarily ‘ecologically-compatible’. Green wine is essentially also Sustainable Wine but this doesn't apply to organic wine.
Just consider this — nearly 70% percent of a wine’s market cost is incurred due to the manner in which it is packaged and stored.
Greener wine packaging
Greener Wine Packaging has made a huge difference to the carbon footprints of a bottle of wine. The use of packaging materials like PET, screw caps, aluminum and TetraPak means lesser use of cork and unrecycled glass. Screw caps are yet to be used among the top bracket of wine labels, but a beginning has already been made and it is only a matter of time before its use becomes a norm. Use of lightweight aluminum means that wine can be chilled much faster too, leading to direct energy savings. Further, aluminum is recyclable and lesser packaging weight means more wine units are transported per vehicle. This means a definite reduction in carbon emissions per unit of wine transported.
Understanding how a bottle of wine can become an epitome of sustainability
Wine has often been associated with the ‘good life’ and now, in all probability, it will become the brand for a ‘green life’. The most astonishing feature about sustainable wines is that they seem to taste better when procured from green wineries!
This innovate Program has taken the cause of adopting greener business practices in a more hands-on approach. The wine producers are not only ‘educated’ about being eco-conscious and preached the greenest of business practices but they are practically helped in developing day-to-day solutions for sustaining an ecologically-beneficial approach to doing business. This means that each winery is educated about causes such as waste management, use of organic soil beds, fertilizing through composting, crop water recycling and on-farm energy conservation. The Program has been able to provide undemanding solutions to indoor temperature maintenance and bottling through new mediums to reduce the carbon footprints of the entire facility.
This approach is in stark contrast to the usual green methodologies that have been advocated until now. For example, consider the use of solar panels in wineries. The solar panel vendors have never came forth with a solution as to how the wineries are supposed to finance upgrading to the alternative energy format without eating into their profits.
Now, analyze how the Program handles a similar situation:
If a winery cannot immediately update itself to installing large-scale, overtly expensive solar panels, it is first educated about making energy savings through conservation.
The biggest change
This is the biggest change — the Program induces savings first rather than expenditures. A part of the savings is then invested in energy-savings installations such as retrofits and greener agricultural practices such as using organic fertilizers. It is only when the businesses witness actual gains, made through this approach, the idea of buying solar equipment is put forth.
The Difference? The idea of adopting extensive greener installations begins to make a lot more sense than hearing about the same from college graduates or Nobel Prize-winning scholars. This is combined with furnishing information about tax credits awarded for adhering to sustainable business practices.
The Result? The probability of another winery crossing over to the greener side of conducting business is raised exponentially, beyond conventional wisdom.
Understanding Green Winemaking
The example of nurturing certain species of local birds as a pest-control measure beautifully illustrates this approach. More birds mean more bird droppings, leading to a proportional rise in the rate of plant pollination and chances of more plants sprouting along with eliminating the use of chemical pesticides and weedicides.
Green wineries are realizing that the best way to sustain a green practice is using nature’s own resources.
Such winemakers now vouch for the effectiveness of this method — their bottomlines are improving significantly, as they realize that the ecosystem puts forth plenty of solutions itself, it is just a matter of exploring them.
Is switching over to being green easy?
It would be a mistake to assume that it is a straightforward decision for winemakers to adopt greener measures in an already-established production chain. Adopting greener business practices is a matter of developing a greener mindset first. This applies to both the consumers and the manufacturers. A winemaker who realizes that his present or prospective customers won't appreciate a greener production initiative will never dare to procure sustainable wines. It just wouldn’t make a good business decision. This is why the growing reference of green wines among the conventional wine lists is so important — it is gradually educating consumers about an ecologically-compatible and equally-delightful way of tasting their preferred brand of wine.
When people start accepting that sustainable merchandise doesn't necessarily mean paying for something fundamentally different or imperfect, only more ecologically beneficial, will greener initiatives like this gain a sizeable momentum.
Some Upcoming Green Wine Tasting Opportunities:
Zeto Green
Zeto Wine Shop
Slow Spirits: Greenmarket Inspired Mixology
Mid-August 2009
October 29th onwards




