A green revolution: wine preservation with tea extract

Wine preservation has seen minimal changes in methodology over the centuries, with sulfites largely maintaining their position as the primary preservative. However, concerns over allergies and a growing market demand for more natural alternatives have led to innovative preservation techniques. A standout example of this comes from New Zealand's Loveblock Winery, which has introduced a green tea extract as a potential replacement for sulfites in the wine preservation process.

An Unconventional Solution to a Common Problem

Sulfites, while essential for keeping wine fresh and preventing oxidation, have been problematic for a significant number of consumers, causing allergic reactions and other health concerns. Erica Crawford, previously a scientist and now a prominent figure in the winemaking industry due to her connection with the renowned Kim Crawford, embarked on a journey to find an eco-friendly alternative. The result? Green tea extract.

Since 2018, the Loveblock Winery, situated in the picturesque region of Marlborough, New Zealand, has produced two variants of their Sauvignon Blanc. While one follows the traditional preservation method using sulfites, the other leverages the antioxidant properties of green tea extract. Every instance the wine is exposed to oxygen - whether during transportation, shifting between tanks, or during the bottling process - a specific dosage of green tea extract is added.

The choice of green tea extract wasn't arbitrary. Erica Crawford's background in cardiac medicine research and knowledge about South African efforts to extract tannin from rooibos tea for winemaking laid the groundwork. Furthermore, the extract had previously been employed to help organic farmers combat botrytis (grey mold) in grapes.

Market Response and the Wine's Character

Retailers have noted a growing consumer interest in wines that don't contain sulfites, especially among those who have allergies or sensitivities. While Loveblock's green tea-preserved wine doesn't fall strictly under the "natural" category, it provides a unique space between natural and organic wines.

However, a vital question remains: does the inclusion of green tea extract influence the wine's taste? Initial taste tests reveal subtle differences in both aroma and taste. Particularly, the green tea version presents a more vivid aromatic profile with hints of tropical fruit. A potential reason is that sulfites, which are known to suppress aromas, are absent in this variant.

Interestingly, while the Japanese market, known for its preference for additive-free products and love for green tea, has shown a significant inclination towards the green tea-preserved wine, it's also gaining traction in Canada and the UK.

The Crawford Legacy

The journey of Erica and Kim Crawford is noteworthy. From starting Kim Crawford Wines in their living room with a meager budget, to selling it for a whopping US $50 million, their trajectory in the wine industry has been nothing short of remarkable. Although Loveblock is their recent venture, it's rooted in their deep commitment to sustainable practices and pushing the boundaries in winemaking.

Their latest experiment with green tea in winemaking is more than just a unique selling proposition; it's a testament to their continual evolution and the broader industry's move towards embracing innovative, eco-friendly techniques.