Reducing wine’s carbon stain…

At the risk of making us sound like a permanently pickled bunch here at the Energy Saving Trust blog, we were happy to see another branch of the alcohol-making world making efforts to reduce their carbon footprint recently.

A winery on the Wiston Estate in East Sussex has installed a 200-panel, 50kWp PV array, in addition to its existing two biomass boilers. It’s planning another one of the latter and possibly a wind turbine as it steps up its efforts to mitigate what can be an energy-intensive business.

With a new sparkling wine from the estate hitting the shelves, it’s a good time to be making such strident efforts to clean up the production process, obviously with the added boon of reduced overheads.

Of course, sparkling wine is best served chilled. With that in mind, all lovers of a tipple can take heart from a new German/ Dutch study which suggests that renewable cooling could provide between 50-100 per cent of Europe’s cooling demand by 2050. Of course this is more to do with space-cooling than wine-cooling, but you don’t want to bring your bubbles out of your (Energy Saving Trust Recommended) fridge to a sweltering room, do you?

The report cites a raft of promising cooling approaches: solar air conditioning, direct cooling with water or snow and cooling with ground water, and heat pumps operating in reverse mode – and suggests cross-European policy to include renewable cooling more centrally.

But going back to our initial topic, and indeed our initial disclaimer, we have covered Champagne’s thinning glass, a whiskey/ electric car connection, and most recently, sustainability in beer brewing, so maybe it is high time we researched the soft drink industry’s sustainability policies for the next beverage-related blog…