You’ve read in this space about my efforts to espouse the benefits of living “green” whenever possible. And when that can include drinking green, all the better. The wine industry has noisily been getting into the act, cleaning up their vineyards to reduce environmental impact, and putting wine in bottles that are being called “organic” or otherwise good for the environment.
In Ukiah, Parducci Winery is not just talking the talk; they are walking the walk – in a big way, apparently. The winery, which has long been a leader in biodiversity and organic grape farming, announced recently that they have become “carbon neutral” in their wine production process–the first U.S. winery to achieve the status. That’s very impressive, in my view, and not easy to do, from what I know of it. To get “neutral,” Parducci worked closely with the California Climate Action Registry, which enabled the winery to calculate greenhouse gas emission helped them take step to offset or mitigate that harmful output. It took three years to accomplish and included such arduous steps as increased use of solar power, use of bio-diesel in farm equipment, and simple steps like switching to compact fluorescent lights in the winery.
But the results have been impressive and I commend Parducci on the effort to set higher standards for the wine industry. Perhaps I’ll toast to the effort with a biodegradable paper cup full of their always-zippy Signature zinfandel–one of my personal favorites.