Wineries today tout their green credentials almost as much as their
scores from influential wine magazines. Solar power, sustainable or
organic or biodynamic (s/o/b) viticulture, and “carbon-neutral”
winemaking are all marketing buzzwords for wineries. In today’s column
in The Washington Post,
I focus on “carbon neutral” – what does it mean, and why should we
consumers care? And in this video, I interview Dave Pearce, chief
winemaker for New Zealand’s Grove Mill winery, which was the world’s
first to attain “carbon-neutral” certification. The video was shot on my
new Flip camera in a restaurant, and the light was focused on the
center of the table, which means the wine glasses look great while Dave
and I resemble shadowy creatures in a county fair house of mirrors,
but oh well. I’ll get the hang of it someday.
psst – Grove Mill’s wines are good, too! Especially the Sauvignon Blanc and the Riesling. The Pinot Noir ain’t shabby, either.
Cheers!
Dave McIntyre's WineLine 