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Weekly ‘Climate Talks’, the EU’s greener future, bees in the vineyard and post-Covid predictions for fine wine

The Porto Protocol ‘Climate Talks’ The Porto Protocol is an open platform that brings together hundreds of voluntary members from the wine community committed to the fight against climate change. Throughout this month The Porto Protocol has held a series of online talks and roundtables with speakers from across...

‘Confusion Sexuelle’ in the Sustainable Vineyard

As part of our occasional series of posts from Sally Evans, owner/operator at Château George 7, we're sharing Sally's latest post on how to control pests in vineyards with 'Confusion Sexuelle.' "How can we control pests in the vineyard...

Trends in sustainable wine: The limits of Natural, the potential of circular approaches

David Harvey David Harvey, long time observer of sustainable wine and London representative of Raeburn Fine Wines, talks to Sustainable Wine about his views on the evolution of natural wine, more holistic approaches, and bottle weight and wine packaging changes that are on the horizon.

How far away is truly “sustainable” Champagne?

Sustainable Wine’s Tobias Webb interviews Caroline Henry, author of “Terroir Champagne: The Luxury of Sustainable, Organic and Biodynamic Cuvees” for her views on how the region is progressing, and the challenges and opportunities that lie ahead. Caroline Henry (This is quite an in-depth Q&A, but really worth reading, in our...

A guide to wine certification, Germany’s ice wine shortage and wine in the time of COVID-19

Ice wine grapes Explaining the difference: A guide to wine certification The numerous labels, logos and certifications on wine bottles have led to extensive confusion among consumers. What’s better, organic or biodynamic? What exactly is biodynamic wine? Should my wine be B-Corp certified? Writing for VinePair, Emma Balter has put...

Top champagne producer sees sustainability as an opportunity, not a threat

Stanislas Milcent, Moët Hennessy Sustainable Development Director, spoke to Sustainable Wine Co-Founder Agatha Pereira at the recent Vinexpo Paris. See the interview highlights below and continue reading for the full Q&A. Stanislas Milcent Highlights: During 2020 Moët Hennessy will stop using herbicides in their vineyards in Champagne They have...

Nordic vineyards, the need to rethink wine packaging, and wine tech innovations transforming the vineyard

Norway: Europe’s most northerly commercial vineyard Writing for his blog The Wine Gourd, David Morrison takes the discussion on wine production to Northern Europe.  As the world’s climate is getting hotter and hotter, winemakers can no longer depend on their current methods and locations for making wine. As Morrison...

Vineyard voices: Pros and cons of copper in a Bordeaux vineyard

In the first of an occasional series of posts from Sally Evans, owner/operator at Château George 7, Sally considers the benefits and challenges of using copper in her vineyard. "Good copper? Bad copper? The debate continues. So here are 7 things you might not know about how copper...

Consumers demand total transparency in wine. What does this look like?

Madeline Puckette, co-founder of WineFolly.com, discusses what she believes consumers want to see from wine labels and wine producers. She argues radical transparency is needed. But what does this look like, and what are the ramifications for the wine industry? Listen here for insights. In this podcast we discuss: What does transparency mean...

What do consumers want from Champagne brands?

Simon Nyeck, luxury, arts & culture center of excellence director and teaching professor in the marketing department at ESSEC business school in Paris, discusses what consumers expect from luxury brands in wine and how they must change their approach to engagement in order to respond effectively.