db analyses costs of biodynamics

The January edition of the drinks business – our annual green issue – is out now.

The magazine analyses a wide array of emotive topics with environmental implications, such as closure type and packaging material, biodynamic farming, and natural winemaking.

Initially, we profile António Amorim, whose comments highlight not just the ecological benefits of carefully managed cork forests, but also the carbon-retaining qualities of this natural stopper – each one stores 112g of the element.

Of course, this will be released during decomposition, but Amorim is extending the number of collection points for corks so that the carbon can be transferred into other objects containing the lightweight material, whether it’s shoes or insulation.

We then bring readers a broad range of green-related news stories, whether it’s the methane emissions of marc-fed cows, or a natural wine debate that saw conventional, manipulative winemaking declared faulty, in response to criticisms of those labels bottled without the safeguard of sulphur dioxide – a story you can read more about here.

We also caught up with Martin Myerscough, inventor of the world’s first paper wine bottle, which will make its debut with a major UK retailer this year. You can also find out more about the groundbreaking product and how it works by watching our interview with Myerscough here.

We then examine biodynamics, not in terms of its principles, but in terms of its cost, highlighting the potential savings as well as expenses arising from a switch to this labour-intensive form of agriculture.

While growers will undoubtedly spend more money tending the vine, they could save funds by extending its life, while, for the finished wine, they may enjoy added exposure from positive reviews – not only does the viticultural approach appear to produce high quality results, but the biodynamic story is a powerful piece of marketing.

We then investigate the “greening” of drinks packaging – both in terms of materials and weight, whether spurred by financial or legislative considerations.

For example, Euromonitor’s Dr Benjamin Punchard reminds us of regulation in China which limits the packaging quantity and cost in relation to the product.

Hence, those who thought environmental sensitivity was only necessary for mature Western markets, may have to rethink their packaging approach for the Far East.

Nevertheless, as the magazine records, the main focus for ecologically minded advances is most definitely the UK and the US, with the latter enjoying an explosion of interest in wine from cans and kegs, while the former looks set to see more PET, and, for the first time, try the paper container mentioned above.

And we haven’t overlooked the world’s only chemically inert packaging solution: glass. We bring news of lightweighting in Champagne, as well as an accelerating trend to bottle as close as economically possible to the source of demand by shipping in bulk.

This development is witnessed most powerfully at Accolade Park, Bristol’s state-of-the-art bottling facility, which transferred over 20m litres of wine into bottles during October alone. You can also read about the advent of this operation, and plans for its expansion here.

Such UK bottling facilities have another advantage, as Simon Thomas of Jacob’s Creek points out in the January issue too. By bottling wine in Britain, he explains, brand owners can reuse some of the excess glass amassed in the UK from our high levels of consumption, compared to our low, if increasing, levels of wine production.

Aside from the focus on environmental issues, January’s edition of the drinks business also brings extensive analysis of the evolving Australian wine industry, including a report on its inaugural “wine school” in the UK and attempts to change its styles of Chardonnay, such as altering oak use and pursuing so-called “good reduction”.

Finally, among the usual raft of reports on new products, upcoming marketing campaigns, fine wine pricing shifts and key stories from the month’s trade in alcoholic drinks, we provide a detailed rundown of 2012’s planned exhibitions and events worldwide.

Oh yes, and we’ve released our annual Trends Report too, incorporating our top tips for changes in the year ahead, including forecasts for both still and sparkling wine.