As a culinary expert with extensive experience in California cuisine, wine, and fine dining, I’ve had the privilege of witnessing the incredible evolution of the food and beverage landscape. One of the most exciting and impactful trends I’ve observed is the growing focus on sustainability – not just in the vineyard and the kitchen, but across the entire supply chain.
Gone are the days when sustainability was an afterthought or a niche concern. Today, eco-friendly practices are at the forefront of the industry, driven by conscious consumers and forward-thinking producers who understand the vital importance of preserving our planet. This shift has led to a surge of innovative, sustainable wines and cocktails that not only delight the palate but also nourish the soul.
Ricci Curbastro: Pioneers of Sustainability in Franciacorta
One winery that has consistently impressed me with its unwavering commitment to sustainability is Ricci Curbastro in the Franciacorta region of Italy. As I discovered during a recent visit, this family-owned estate has been at the forefront of eco-friendly winemaking for decades, long before it became a mainstream concern.
“We look, review, establish benchmarks and strive to always be better,” Gualberto Ricci Curbastro told me during our conversation. “Some things can be healthy for the environment but if not sustainable, they shouldn’t be done.” This philosophy of continuous improvement permeates every aspect of their operations, from the vineyard to the winery and beyond.
The Ricci Curbastro estate has been completely pesticide and herbicide-free for over 30 years, and they’ve built their underground cellars to minimize the need for heating and cooling. Renewable energy from solar panels not only powers their facilities but also allows them to sell excess electricity back to the grid. Their commitment to sustainability extends to their employees as well, with a culture of trust and self-management that fosters a deep sense of ownership and responsibility.
What truly sets Ricci Curbastro apart, however, is their pursuit of the Equalitas sustainability certification, one of the most comprehensive and advanced programs in Italy. This rigorous standard covers environmental, social, and economic aspects of their operations, pushing them to continuously raise the bar and find new ways to be more sustainable.
As Gualberto explained, “Sustainability is like one brick at a time. To build a wall you need all the bricks. For the biodiversity analysis in our vineyard, we are working on a benchmark. It’s about incremental increases there and the other areas too. We need to continually look for new ways to be sustainable, things that are better for the environment.”
This unwavering commitment to sustainability is reflected in the quality and character of Ricci Curbastro’s wines. Their Franciacorta sparkling wines, including the elegant Satén Brut and the focused, zero-dosage Brut, beautifully capture the essence of the terroir while showcasing the winery’s dedication to environmental stewardship.
Exploring Terroir in Beer: A Parallel Pursuit
While my expertise lies primarily in the world of wine, I’ve also been intrigued by the growing focus on terroir in the craft beer industry. Just as winemakers strive to capture the unique characteristics of their vineyards, brewers are now exploring ways to reflect the local environment in their beers.
During a recent event at the Robert Mondavi Institute, I had the opportunity to learn from industry leaders like Missy Begay, the co-founder and creative director of Bow and Arrow Brewing Co., and Ron Silberstein, the co-founder of Admiral Maltings. Their insights into the role of sustainability and terroir in the brewing process were both fascinating and inspiring.
Begay, the first Native woman-owned brewery in the US, focuses on incorporating indigenous ingredients into her beers, such as heirloom blue corn and wild-harvested Neomexicanus hops. By drawing on the natural resources of her local environment, she’s able to create beers that not only taste delicious but also honor the rich cultural heritage of her community.
Silberstein, on the other hand, has taken a different approach, working closely with local farmers to cultivate sustainable, terroir-driven malts. By embracing regenerative farming practices and minimizing water usage, he’s able to produce craft malts that imbue his partner breweries’ beers with a distinct regional character.
These parallel pursuits in the wine and beer industries demonstrate the growing recognition that sustainability and terroir are inextricably linked. Whether it’s the unique minerality of a Riesling or the earthy notes of a craft porter, the flavors we savor are a reflection of the land and the people who nurture it.
Skyline Ridge: A Celebration of Sustainable Winemaking
As I continued my exploration of the California wine and culinary landscape, I discovered another inspiring example of sustainability in action at the Thomas Fogarty Winery, nestled along Skyline Ridge in the Santa Cruz Mountains.
Perched atop a stunning hillside, the Thomas Fogarty Winery is a testament to the power of land conservation and sustainable viticulture. Founded by renowned heart surgeon and medical device inventor Dr. Thomas Fogarty, the winery has preserved over 320 acres of ancient oak and fir forests, converting only a small portion to vineyards.
The winery’s commitment to sustainability extends beyond just the land, however. Their winemaking practices prioritize biodynamic and organic methods, with a focus on nurturing healthy soils and minimizing the environmental impact of their operations. The result is a portfolio of exceptional wines that capture the essence of the region’s unique terroir.
One of the standout experiences at Thomas Fogarty is the opportunity to explore the estate’s diverse vineyards on a guided tour. Whether you opt for a walking tour or a UTV-guided experience, you’ll be immersed in the winery’s dedication to sustainable farming and its deep respect for the land.
As you meander through the vineyards, you’ll witness firsthand the symbiotic relationship between the vines and the surrounding ecosystem. The winery’s commitment to biodiversity and minimal intervention creates a vibrant, living landscape that not only produces remarkable grapes but also serves as a haven for local flora and fauna.
Complementing the winery’s eco-conscious ethos is the nearby Alice’s Restaurant, a beloved pit stop for hikers and bikers along Skyline Boulevard. Here, you can savor the region’s bounty in the form of wood-fired pizzas, seasonal produce, and other California comfort food favorites. The restaurant’s dedication to sourcing local, sustainable ingredients further enhances the overall experience, creating a seamless connection between the land, the wine, and the culinary delights.
Cocktails with a Conscience: Exploring Sustainable Mixology
As I delved deeper into the world of sustainable wine and cuisine, I couldn’t help but wonder: what about the world of cocktails? Surely, there must be bartenders and mixologists who are equally committed to crafting eco-friendly libations.
My curiosity led me to discover a growing movement in the cocktail scene that mirrors the sustainability trends I’ve witnessed in the wine and food industries. Innovative bartenders and distillers are now exploring ways to reduce waste, source locally, and incorporate sustainable ingredients into their creations.
One shining example is the team at Drink in Nature, a cocktail blog dedicated to celebrating the intersection of mixology and environmental consciousness. They’ve been at the forefront of the sustainable cocktail movement, championing the use of foraged ingredients, repurposed waste products, and low-impact production methods.
In one of their recent articles, they highlighted the use of surplus fruit and vegetable scraps in cocktails, turning what would otherwise be waste into delicious and thought-provoking libations. By embracing this “root-to-fruit” approach, these bartenders are not only reducing their environmental footprint but also showcasing the incredible depth of flavors that can be derived from seemingly humble ingredients.
Beyond the cocktail realm, distilleries are also making strides in sustainability. Companies like Koval Distillery in Chicago have implemented closed-loop systems that allow them to recycle water and repurpose by-products from the distillation process. Other producers, such as Distillery 291 in Colorado, are embracing renewable energy sources and working with local farmers to source their grains and botanicals.
As I sip on a refreshing, eco-friendly cocktail, I’m reminded that sustainability is not just a passing trend, but a fundamental shift in the way we approach our culinary and beverage experiences. By supporting producers, bartenders, and chefs who are committed to environmental stewardship, we can collectively create a more resilient and regenerative food and drink ecosystem.
Cultivating a Sustainable Future, One Sip at a Time
The journey I’ve embarked on in exploring the world of eco-friendly wines, beers, and cocktails has been both eye-opening and deeply inspiring. From the pioneering efforts of Ricci Curbastro in Italy to the innovative mixologists at Drink in Nature, I’ve witnessed firsthand the power of sustainability to transform the way we think about and engage with the beverages we enjoy.
As a culinary expert, I’m acutely aware of the significant impact that the food and drink industry can have on the environment. But I’m also hopeful, because I see a growing community of producers, bartenders, and consumers who are committed to creating a more sustainable future. By supporting these eco-conscious efforts and embracing the rich diversity of sustainable wines, beers, and cocktails, we can all play a role in cultivating a healthier, more resilient planet.
So the next time you uncork a bottle of wine, pour a craft beer, or sip on a carefully crafted cocktail, I encourage you to take a moment to appreciate the stories behind the liquid in your glass. Each sip is an opportunity to connect with the land, the people, and the values that have gone into its creation. And by doing so, we can all contribute to a more sustainable and delicious world, one sip at a time.
