Just after Christmas, thanks to a windfall of Williams-Sonoma gift cards, we purchased a Soda Club Penguin Soda Maker. We really enjoy sparkling water, but more or less stopped buying it out of guilt for the amount of bottle waste involved. That, and our preferred brand is Gerolsteiner, out of Germany, and we just couldn't justify consuming such an absurd amount of food miles for something as pedestrian as water, when we live in a society where what comes out of the tap is more than adequate.
Now, with the Penguin, we have four one-liter carafes that we reuse to carbonate our Hetch Hetchy. The carafe goes into the device, the top is lowered, and you press down on a lever, which releases CO2 into the water. It makes a series of amusing sounds, starting with a gurgling that escalates to a high-pitched whine, and then a satisfying PFFFF as you release the pressure. And voilà, sparkling water.
Shortly after we became Penguin addicts, I jokingly mused that they should also make a device that turns water into wine. They could call it the JesusTM. After all, we face the same issues of bottle waste and food miles with wine (though we do drink a lot of locally-sourced wines), and there's not really an alternative.
Or is there?
I recently made the acquaintance of a certain Hardy Wallace. Anyone who dabbles in the intersection of social media and food/wine may find that name familiar. Last year, Murphy-Goode winery held a contest to hire a social media "lifestyle correspondent." Out of 10 finalists, Hardy, who writes the blog Dirty South Wine, was selected, this kicking off a six-month gig as blogger, vlogger and all-around evangelist for the brand. At the end of that six months, Hardy opted to take things a different direction.
Among the many people Hardy befriended in his tenure was Kevin Kelley of Lioco and his own label, Salinia. Kelley was in the throes of starting up a new wine product, called The Natural Process Alliance, a.k.a., The NPA. Hardy found something he could be passionate about.
The NPA's manifesto goes beyond the garden-variety green practices that –thankfully! — are infiltrating the wine industry today. Sure, the grapes are organic at least in practice if not always certification, but that's just one piece of the puzzle. Kelley is taking winemaking back to its roots, if you'll pardon the expression.