The SOMM Journal’s broad coverage includes artisan spirits, coffee, tea, food trends, and, of course, wine. The editorial board is comprised of internationally-renowned wine writers, sommeliers and authorities, including Anthony Dias Blue as Editor-in-Chief, David Gadd as Executive Editor and a team of top wine and hospitality industry writers. The publication aligns with top wine associations, institutions, and educators throughout the U.S. and abroad to bring the hospitality industry the best information.
The August/September 2016 issue features seven sustainably farmed properties in the article titled SIP Certified – The Statewide Certification Program is Creating a Sustainable Quality Revolution in California Vineyards. “The best wines, it’s always been said, are made in the vineyard,” and this feature article highlights sustainability in practice at Ancient Peaks, Halter Ranch, Bien Nacido Vineyards, Niven Family Wines, Chamisal Vineyards, Timbre/La Fenêtre, and Wrath Wines.
Consumer demand for eco-friendly products is at an all-time high. In fact, in 2014, 55 percent of consumers around the globe favored products that are responsible and sustainable, up five percent from just a year prior, according to a 2014 Nielsen study.
When it comes to comprehensive sustainability efforts, SIP Certified helps farmers and winemakers show their dedication to preserving natural and human resources. The program is the strictest of its kind to assess the environmental, social, and community health of vineyards and wineries. That means SIP Certified wines are independently audited according to standards that go beyond organics to include not only biodiversity and habitat, farm management, soil conservation, and integrated pest management but also water quality and conservation, energy conservation, air quality, fruit quality, social responsibility, continuing education, sound business practices and community relations.