Those last few months I’ve been collecting information on green winemaking, biodynamism, and sustainable development. Not so much because I thought about writing about it but mostly because I was curious about this trend after tasting many organic wines.

This lead me to Olivier Dauga, a winemaker and consultant in Bordeaux, whom I met during Vinexpo. Dauga amazed me when he said he didn’t believe in organic winemaking because of the use of copper. Equally, biodynamism doesn’t sit naturally with him – because, “as a concept it is too complicated”. What’s the solution? Biotope! According to Dauga, it “means working the vines in harmony with nature, and thinking of the vineyard as part of a wider natural estate.” For example, it can lead to protect some pre-phyloxerra vines that are still growing on sandy soils, and still producing grapes from ungrafted vines. Everywhere, it is about taking into account the natural flora and fauna, and not engaging in winemaking practises that would be harmful to them.

What’s the difference with green winemaking? Not much if I believe Dauga’s latest project: his Green Winemaking Charter. According to the press release, “The Charter looks at key stages across the entire winemaking cycle, and suggests concrete ways to optimise energy consumption, to reduce dependence on non-renewable sources of energy, to phase out use of herbicides, to apply prevention rather than cure measures against disease, to respect treatment thresholds, to encourage biodiversity, and to ensure reduced use of sulphur in the cellars.”

“There are many practical ways which ensure clean, clever winemaking and keep the quality of our wines paramount,” says Dauga. “Part of the solution is using sensible viticulture such as clearing weeds away manually and not using treatments, and partly it is understanding as new
technologies evolve to help us find ecologically-sound solutions. Part of my job with this charter
will be to ensure my clients know not just what is out there, but what is coming.”

Dauga’s project could help the wine makers to reduce their production of carbone and lead to a cleaner way of making wine. No exciting technology behind the project, just common sense but very useful in our crazy world!

Last week I was interviewed for the French TV channel France5 on how to market efficiently French wines to international markets. The first question of the journalist was: is there any difference between “Old World” and “New World” wine labels? She wanted me to show some “New World” labels. I pointed the “Red Rover” label to her as being “fun” and efficient with the dog face, the name “Red Rover” and the obvious grape mentioned on the label. She was sure no French wine could feature a dog on a label. Really?

Next day I had lunch with a friend in a Bordeaux restaurant and we both ordered a glass of Château La Folie 2005 with our lunch. We asked to see the bottle. And bingo! There was the cutest little dog on the label. Of course the style of the design was very different: I didn’t have my camera and couldn’t take a picture but it was one of those nice looking dogs – not the impressive mean-looking dog of Red Rover.

What does it mean? First of all, French labels are getting more contemporary. Wine makers are now aware that pets are part of our everyday life, like our wine and food. This kind of design is a good way to reach the consumer and appeal to his/her emotional side. Then, it also means that wine makers are ready to simplify their message on wine: wine is not always a serious and difficult subject. It’s fun and can be drunk without commenting on it for hours. Enjoy your wine in front of the fire place with your dog sitting at your feet during the cold season or outside in the garden while your dog is playing when it’s nice!