| In 1998, winegrapes were cultivated on more than 400,000
acres in California, a 10 year increase of more than 30%.
The pace of expansion of the wine industry is causing
growing concern. This report explored the environmental
impacts and socioeconomic contributions of the wine
industry in California, along with differences between
organic and traditional viticulture. Data were derived
from direct mail surveys of wineries and vineyards in
Napa, Sonoma, and Santa Barbara counties, and from a
survey of wine consumers. Significant
results
 | The economic impact of wine on the state economy
totaled $33 billion in 1998, representing 3% of
California's gross state product. |
| In 1998, 34 million pounds of pesticides were
applied to winegrapes. However, 86% of this mass
was sulfur, which has a low toxicity. Several
other agricultural commodities use greater
quantities of toxic pesticides per acre. |
| Organic vineyards use less synthetic pesticide
and fertilizer, by definition. Organic and
conventional vineyards, however, reported
applying the same mass of fertilizer, on average.
Since organic fertilizers are less nutrient dense
than synthetic, organic vineyards may have lower
nutrient input requirements. |
| Average production costs for organic viticulture
appear to fall on the high end of the range of
costs for conventional viticulture. No
significant difference was observed in the
average size (or the distribution of sizes) of
organic and traditional vineyards. |
| The majority of surveyed consumers had never
tried wine made from organically grown grapes (WOGG)
and do not consider the environment very
important in deciding which wine to buy. However,
those who tried WOGG rated it favorably; a
significant percentage of this group reported
purchasing WOGG regularly. |
Recommendations
| To capitalize upon a potential marketing benefit,
winemakers should clearly identify wines made
from organic grapes. |
| To reduce costs and minimize environmental risks,
vineyard managers should increase the application
of Integrated Pest Management. |
| Winemakers should voluntarily cease vineyard
development on steep slopes; if this is not
successful, the California legislature should
establish a consistent regulatory framework to
manage this activity. |
| A "Green" wine label should be
developed; requirements would include standards
for minimal fertilizer and pesticide application,
erosion management, and water use. |
|
