Food and Wine and Things

When I tell people what I do, and ultimately what I would like to do, the general response I receive is something along the lines of, “Is wine really that important?”.

As a luxury product, wine often doesn’t receive the same attention that more essential food items do. While this is certainly understandable, the fact remains that viticulture is a major horticultural activity around the globe and therefore requires at least some attention in regards to it’s current and future sustainability. According to the Office International de la Vigne et du Vin (OIV) nearly 8 million hectares of the world’s surface were planted with vines in 1998. It hasn’t changed much in the past 15 years, peaking in 2002 and then dipping back down to about 7.5 million hectares in 2007 (FAO).

While grapes have a variety of uses, 71% of them are vinified and turned into wine or wine derivatives (port, sherry, grappa, etc.). This means that wine production accounts for a large portion of grape horticulture (viticulture) and is part of the same complex system as other food products. Due to the cultural history and importance of wine we should not expect demand to slow any time soon. Working in the retail end of the wine industry has allowed me to witness the increasing popularity of international wines, as well as the changing demographics and demands of consumers. Wine enthusiasts are getting younger and younger, with an increasing interest in sustainability.

But what does it mean to be sustainable? And what does it mean to be a sustainable wine? I hope to address both of these questions in this blog, as I learn and discover new possibilities in the world of viticulture.