Why PIWI Wines belong on a Bar Menu
Ever heard of PIWI wines? Many winegrowers are increasingly turning to fungus-resistant grape varieties to make their winegrowing more sustainable. These special wine varieties not only protect the environment, but also impress with their taste.
Sustainability is not only an incredibly important topic in the bar industry. The so-called PIWI wines are therefore becoming increasingly important among winemakers who are interested in organic viticulture. What makes the new, cultivated wine varieties so special is that they are not created by genetic engineering in the laboratory, but grow naturally in the vineyard. The abbreviation "PIWI" comes from German and stands for fungus-resistant wines. The resistant varieties hardly need any pesticides to be protected from parasites or mildew disease.
A time before plant protection
The breeding of PIWI grape varieties already has a long history. Regent, for example, is also one of the PIWI wines. Until the middle of the 19th century, when plant protection products were not yet known, grape varieties were often grown in mixed sets. Thus, a great variety was created, the vineyards and their vines were healthy, and the cultivation of grapes increased in area. Towards the end of the 19th century, however, this changed: powdery and downy mildew as well as grape aphids appeared and caused worries for winegrowers, as they endangered the health of the vines.
The use of chemicals against vine diseases
Fungal diseases and parasites eventually destroyed entire vineyards. The chemical industry then entered the vineyards and in the fight against aphids and fungal diseases, herbicides, pesticides and fungicides were used. As a result, the grapevine is still the most sprayed of all crops today.
PIWI wines as alternatives to chemicals
However, the use of artificial fertilizers brought new problems in the long run: the fertilizer weakens the vine because it no longer roots deeply and it no longer has to fight for survival. As a result, it becomes less resistant. So, researchers finally worked on a long-term solution with the aim of breeding grape varieties that are both fungus-resistant and resistant to grape aphids. The solution: cross wild grapevines with noble varieties – and that's how PIWI wines were finally born.
Not directly for everyones taste…
The initial problem was the "fox tone," a special flavor of the wild grapevines that is said to be reminiscent of cat urine. So, there were some reservations about PIWI wines at the beginning. Especially in France, the land of wine, people did not want to know anything about the hybrids.
French revolution in viticulture?
Only in Provence, at Château Duvivier, is fungus-resistant wine successfully grown today using the Delinat method. However, the French wine landscape is on the verge of a revolution: The Institut National de la Recherche Agronomique (INRA) has developed a program with the aim of breeding multi-resistant varieties for local cultivation with a strong local character by 2030.
Hope for more sustainability in viticulture
Nowadays, PIWI wines are in vogue worldwide. The robust grape varieties are seen as a beacon of hope for increased sustainability in viticulture, which can cope well with future challenges in the vineyards. Their targeted breeding and selection also offer strong advantages in cultivation, and they have now also been able to establish themselves in terms of taste.
Do you have PIWI wine on the bar menu yet?
Overall, PIWI wines are no longer just about natural plant health, but also about adapting to climate change and taking another positive step toward greater sustainability. Bars that value sustainability and like to serve their customers good wine should therefore take a closer look at the origin of their wine varieties.
