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. 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. 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.