Slow Wine?: Between perceptions of Nature, Quality & Industry
2009 Learning Community Seminar, Dr. Rachel Black, March 6th 4.00-5:30 @ ANSO 205, University of British Columbia
Is it possible to develop a concept of ‘Slow wine’? The first task will be to create a working definition of ‘Slow Wine’ starting with the basic principles of the Slow Food philosophy. This paper then looks at the theoretical issues associated with a ‘slow’ philosophy applied to the wine industry, with specific reference to Italy. In particular, the way in which perceptions of nature, technology and quality intersect and influence production and consumption will be explored here. Case studies from the Italian and international wine industry will be used to look at new models for and challenges to a ‘slow’ and sustainable approach to wine.