It’s been a trend for some time now but we think it will continue and perhaps accelerate in 2010. We consciously say “eco-friendly” and not organic wines since there is a big group of producers
A study done by the consultancy firm PriceWaterhouseCoopers has shown that natural cork closures on bottles are the most environmentally friendly closure: synthetic (plastic) corks were deemed nine times more damaging to the environment and
Champagne is bottled in heavy, solid bottles so that they will not burst from the pressure inside the bottle. A typical champagne bottles weighs in at around 900 grams, almost double a regular bottle. CIVC,
A group of environmentally minded people have launched a petition to preserve and promote the natural cork, and in particular the forests that produce the cork bark. A change to screw cap risks damaging the
Frederic Albert has founded the Compagnie de Transport Maritime à la Voile (Maritime Sail Ship Freighters) and will be shipping his first cargo of wines from the Languedoc region in the south of France to
Bordeaux recently launched the initiative ”bilan carbone” (~the carbon score sheet), a project to analyse the carbon emissions caused by the Girondin wine production. They already know that 756 million bottles of wine are produced
Two wine heavy weights, Jancis Robinson and Oz Clarke, have both recently lambasted the tradition of using extra-heavy bottles for prestige cuvees. Many producers use thick and heavy glass bottles for their top wines to
Well, that’s what was the intention and what was announced. Unfortunately it turned out that he was in Barcelona, for the conference on wine and climate change, only thanks to a satellite link from Kentucky.
Californian, New Zeeland, South African and Australian winemakers’ associations in collaboration with Provisor Pt Ltd have developed a tool to analyse the green house gas emissions from wineries. The tool is based on an Excel
Environmental issues are very much in vogue today, not least in wine. The American Association of Wine Economists have just published two new papers in on the subject: ”Eco-Labeling Strategies: The Eco-Premium Puzzle In The
Tyler Colman, better known perhaps under his blogger pseudonym Dr Vino, has made a study of what greenhouse gases your wine consumption generates. Being in the US, the basic question he asked was “Is it
It’s been a trend for some time now but we think it will continue and perhaps accelerate in 2010. We consciously say “eco-friendly” and not
A study done by the consultancy firm PriceWaterhouseCoopers has shown that natural cork closures on bottles are the most environmentally friendly closure: synthetic (plastic) corks
Champagne is bottled in heavy, solid bottles so that they will not burst from the pressure inside the bottle. A typical champagne bottles weighs in
A group of environmentally minded people have launched a petition to preserve and promote the natural cork, and in particular the forests that produce the
Frederic Albert has founded the Compagnie de Transport Maritime à la Voile (Maritime Sail Ship Freighters) and will be shipping his first cargo of wines
Bordeaux recently launched the initiative ”bilan carbone” (~the carbon score sheet), a project to analyse the carbon emissions caused by the Girondin wine production. They
Two wine heavy weights, Jancis Robinson and Oz Clarke, have both recently lambasted the tradition of using extra-heavy bottles for prestige cuvees. Many producers use
Well, that’s what was the intention and what was announced. Unfortunately it turned out that he was in Barcelona, for the conference on wine and
Californian, New Zeeland, South African and Australian winemakers’ associations in collaboration with Provisor Pt Ltd have developed a tool to analyse the green house gas
Environmental issues are very much in vogue today, not least in wine. The American Association of Wine Economists have just published two new papers in
Tyler Colman, better known perhaps under his blogger pseudonym Dr Vino, has made a study of what greenhouse gases your wine consumption generates. Being in
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