Vines of the Future: How PIWIs are Redefining Sustainability

– by Harriet Yorke

 

Most of the grapes that we use to make wine come from the species Vitis vinifera. These differ to the grapes that we buy off our supermarket shelves for eating, and generally carry with them genetic traits that make them 'better' for wine production. Names that have become household staples—Cabernet Sauvignon, Syrah, Chenin Blanc, Chardonnay—all belong to this species.

 

These grapes are often protected by ancient appellation (or wine region) laws—laws that dictate how and where you are allowed to plant and cultivate these varieties. Appellation laws have their pros and cons, but are often rooted in a generational knowledge dating back centuries, or even millennia in some instances. However, climate change is beginning to challenge these longstanding traditions and assumptions, and it is forcing us to reconsider what the future of viticulture and wine production will look like.

 

 

Hybrids, and How They Came To Be

Widely regarded as one of the greatest influences on the development of hybridisation theory, Dr Ledyard Stebbins Jr. — or ‘the father of evolutionary theory’ — is most well-known for his knowledgable contributions on plant hybridisation. He demonstrated that hybridisation, especially when accompanied by polyploidy (or the coupling of chromosomes), is not simply an evolutionary dead-end, but rather the starting point for fertile new species to arise. Noting that these new species could often exhibit superior traits, Dr Ledyard Stebbins Jr. assisted in the normalisation of hybrid species, with his influence even infiltrating the traditional world of viticulture.

 

 

PilzWiderstandsfähig (PIWI)

Translated from German, PilzWiderstandsfähig (or PIWIs, for short), means ‘fungus-resistant’. It is the name given to hybrids of Vitis Vinifera with another grape variety, typically those with disease defying characteristics, and has been receiving lots of attention in the winemaking world. With their reduced dependence on environmentally degrading pesticides (or fungicides), PIWIs offer plenty of opportunities for marked sustainable progress in the wine industry, and have been proving their place significantly in both alternative vineyards and with traditional growers. Not only do they considerably enhance ecosystem health by reducing the need for chemical sprays, but they also, in turn, reduce the need for tractor use, saving both emissions and soil health. 

 

Essentially, growers end up with a reliably ripe yield of their grape of choice, with all the benefits of a Vitis variety that reduces environmental damage. Not lab-cultivated, no genetic engineering, just a simple snip of a vine and securing to another can save thousands of grapes from potential harm and, subsequent, waste.

 

 

The Future of Hybrids

The future of wine hybrids looks promising, but a few setbacks are making it difficult to form a convincing case for the quality of PIWIs. As consumer misconceptions circulate, and new hybrids prove off-puttingly unfamiliar to buyers, it seems a great deal of energy, education, and research is needed to progress these sustainable super-vines into the mainstream. Unfortunately, however, funding for research on these hybrids is minimal and, so, sustainable advances in winemaking remains withheld from their full potential.

 

But that future is far from out of reach. By championing curiosity, supporting local, or independent growers experimenting with PIWIs, and being open to tasting something new, we can help push these varieties towards broader acceptance.

 

Change may begin in the vineyard, but it’s secured at the glass — when wines are enjoyed, appreciated, and, ultimately, chosen again.