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Researchers are discovering that wine production leftovers could offer a natural solution to antibiotic overuse in chicken farming. By repurposing grape pomace and other wine byproducts, farms may be able to reduce their reliance on antibiotics while improving animal health. It's a clever example of circular economy thinking that could benefit both the wine industry and agriculture more broadly.
The wine industry is exploring an innovative sustainability angle by converting wine byproducts into bioethanol fuel for vehicles. This circular economy approach turns what would otherwise be waste into a renewable energy source, showcasing how winemakers are stepping up their environmental credentials whilst creating additional revenue streams.
WineGB has relaunched its Sustainable Wines of Great Britain (SWGB) certification scheme with an important new addition, introducing a dedicated module focused on people and social responsibility. The scheme, which now covers 43% of UK vineyard land across 41 certified producers, has been expanded to recognise workforce wellbeing, skills development, and responsible employment practices alongside environmental sustainability. According to WineGB's CEO, this enhanced approach reflects the industry's commitment to meeting climate challenges and evolving consumer expectations whilst supporting recruitment and retention in the sector.
European researchers have launched BluWine, a four-year project aimed at helping wine producers cut emissions, water usage and chemical inputs across the entire supply chain. Led by Italian institutions with support from international partners, the initiative tackles the wine industry's growing environmental challenges whilst maintaining quality and efficiency. It's a promising sign that the sector is taking sustainability seriously with concrete research-backed solutions.
New research reveals that wasps play a surprisingly important role in helping grapes develop the wild yeasts needed for fermentation. As they move between grape bunches, these insects naturally seed grapes with beneficial yeast strains, which could explain some of the complexity in natural and spontaneous fermentations. It's a fascinating reminder of how vineyard biodiversity influences winemaking at the most fundamental level.
Researchers at the University of Adelaide have developed a wine production process that can help reduce smoke taint, a growing problem for vineyards affected by wildfires. This breakthrough could be particularly valuable as European wine regions increasingly face wildfire risks due to climate change. The findings offer winemakers a practical tool to protect their harvests when smoke exposure threatens grape quality.
Spanish scientists have developed a new clarifying agent made from grape pomace that could help winemakers produce red wine without using any animal products. The innovation tackles growing demand for vegan wines whilst finding a practical use for what's normally considered wine production waste. It's the kind of practical sustainability solution that's increasingly important to both producers and consumers across the wine industry.
Jean-Marc Lafage, a seventh-generation winemaker from Roussillon, is leading his family's wine business through significant changes to tackle climate challenges ahead. The producer is turning to regenerative viticulture practices to improve the health of its vineyards and land, whilst also developing its export strategy. It's a story of how established winemakers are taking action now rather than waiting for problems to worsen.
Vineyards are increasingly turning to livestock to help restore soil health, with horses, sheep and pigs making a comeback in the vineyard. These furry friends are proving valuable for their ability to naturally regenerate soil, offering producers a sustainable alternative to chemical interventions. It's a practical example of how the wine industry is embracing regenerative farming practices.
Chablis vineyards are facing an urgent crisis as early spring frost threatens newly budded vines across the prestigious French region. Winegrowers are racing to implement frost protection measures to save their crops, highlighting the increasing vulnerability of wine production to unpredictable weather patterns. This could have significant implications for Chablis wine availability and pricing in the coming season.
WineGB has relaunched its Sustainable Wines of Great Britain certification scheme, now covering 43% of UK planted vineyards. The refreshed programme includes a brand new focus on social sustainability, recognising the importance of workforce wellbeing, skills development, and responsible employment practices alongside environmental commitments. With 79 members already signed up, the scheme demonstrates how the UK wine industry is embedding sustainability at its core and working to attract and retain talent in the sector.
A Bordeaux organic estate is now using satellite technology to monitor its vineyards in real time, marking a shift towards high-tech viticulture. The system, developed by Finnish firm Kuva Space, uses hyperspectral imaging to detect subtle changes in vine health before they're visible to the naked eye, helping identify early signs of stress from disease, pests, or nutrient issues. It's an innovative approach that's becoming more practical and affordable thanks to newer satellite constellations, and it fits perfectly with organic farming principles and the need to adapt to increasingly unpredictable growing conditions.
UK vineyards are getting a technological boost to tackle one of their biggest challenges: spring frost. The 'Vineyard Frost' project, funded by Innovate UK and Defra, is developing smart forecasting systems that give vineyard managers early warning of frost events and help them protect their crops more efficiently. By creating site-specific predictions, the project aims to reduce the expensive, labour-intensive methods currently used whilst adapting to climate change's impact on earlier budburst. It's a practical innovation that could transform how UK vineyards manage this perennial threat.
Winemakers in France's renowned Bordeaux region are facing significant pressures that demand a shift in how they operate. The article explores the adaptation strategies these producers are employing to keep their businesses viable. It's a reminder that even the world's most celebrated wine regions aren't immune to the challenges reshaping the modern wine industry.
Decanter's sustainability editor is reflecting on what 'ethical drinking' really means, beyond just enjoying what's in the glass. She's exploring wines and producers from France that challenged her thinking on everything from farming standards to labour practices and environmental impact, examining how our wine choices can make a difference. It's a thoughtful look at how consumers and the industry are rethinking responsibility in wine production.
As climate change reshapes growing conditions across Europe, wine producers are facing tough questions about whether traditional appellation systems can survive. The article explores how protected designations, which have long defined quality and authenticity in wine regions, might need to evolve to keep pace with warming temperatures and shifting growing seasons. It's a critical conversation for both established European wine areas and newer UK producers navigating their own place in a changing climate.
Just as English and Welsh vineyards are celebrating their best harvest on record after the driest summer in decades, a tiny pest called spotted wing drosophila is emerging as a growing headache for growers. Unlike other fruit flies, SWD can actually pierce grape skin to lay its eggs, creating entry points for rot rather than just exploiting existing damage. The insect has quietly established itself across vineyards in the region and industry leaders are now starting to develop strategies to manage what could become a significant threat to future vintages.
Vineyard owners are exploring agrivoltaics, a clever farming approach that combines solar panel installations with grape growing on the same land. This dual-use strategy allows wine producers to generate renewable energy whilst maintaining productive vineyards, offering a practical solution to rising energy costs and environmental concerns. It's an innovative way the wine industry is adapting to climate challenges whilst diversifying revenue streams.
Tim Etherington-Judge, the founder behind Healthy Hospo and Avallen Spirits, has launched Alkatera, a new digital sustainability tool designed to help drinks brands manage their environmental impact. The platform acts as a sustainability operating system for the drinks industry, offering a way for producers to track and improve their practices. It's a significant move for the sector, as sustainability credentials become increasingly important to consumers and retailers alike.
The International Wine Carbon Accountability organisation has released the first industry-wide benchmark for measuring soil carbon in vineyards. This development could be significant for UK and European winemakers looking to quantify and improve their environmental footprint, as it provides a standardised way to measure and compare vineyard soil carbon levels across the industry.