38 Wines&Vines March 2015
PACKAGING
D
uring the first years of the 21st
century, the wine industry bought
into the "green" concept of sus-
tainability in a big way. With
programs ranging from rigid self-
assessment to organic certifica-
tion to Biodynamic growing,
vintners now serve their consum-
ers a menu of guilt-free options that protect the
environment, the economy and social equity.
The ever-changing array of wine packaging
continues to keep pace, although the "sustain-
ability" of various options remains a subject of
debate. Which is greener: natural cork, synthetic
stoppers or screwcaps? Which is more earth-
friendly: glass bottles, bag-in-box or kegs?
Winemakers and suppliers each have their own
take, and their decisions contribute to the
wealth of choices on retail shelves and delivered
to the homes of wine club members.
One thing everyone agrees on, though:
Branding your wine is key to sales. One way or
another, this means printing—whether on
boxes, labels, capsules or directly on the bottle.
Enter the ink, which was "invented" and
first put to use by the Chinese around 256 BC.
Wines & Vines has been writing about organic
ink for at least five years, when proudly green
wineries began adopting it for labels and ship-
pers. Interest and choices in organic ink con-
tinue to grow.
KEY POINTs
Sustainability in the wine business extends to packaging
choices that attract buyers and protect the environment.
Inks for labels, screwcaps and screen-printed bottles can
employ special effects while eschewing solvents, heavy
metals and high-temperature curing.
Use of these inks requires advance planning and coordi-
nation among suppliers.
Think
ink
Vivid organic and UV inks
enliven packaging
By Jane Firstenfeld
