EcoSostenibleWine – day two

How curious that a conference with talks on hi-tech subjects such as sequestering carbon and glycosidic precursors is ultimately committed, in the name of organics and sustainability, to make winemaking simpler. The lecture on precursors, for example, was a stream of barely penetrable scientific jargon that seemed to ultimately conclude that grapes taste different when grown in different regions and different years.

The former session, however, was more immediately comprehensible. Sequestering carbon is the practice of trapping carbon in the soil rather than having it escape into the atmosphere as carbon dioxide and therefore contributing to the greenhouse effect. For...