How green is your wine?

     Talking about how ‘green’ a wine is can be very complicated. Not using pesticides says little about the winery’s attention to energy and water conservation. Is an ‘organic’ wine from Italy still green after all that weight of liquid and glass has been shipped to San Francisco? Does your ‘bio-dynamic’ winery pay their workers a living wage? And do any of these matters contribute to good taste? How far can I trust claims of ‘greenishness?’

de Tierra Vyds

     It’s a thorny issue. We will revisit it frequently on the Stanford wine blog [StanfordAlumni.org, it’s titled Straight from the Vine]. But we will begin with a winery recommendation that needs very few qualifier adjectives. These two wines taste great, and they are both pretty reasonably priced. The grapes are grown within 100 miles of the Stanford campus. The vineyard was the very first one in Monterey County to be certified organic by CCOF (California Certified Organic Farmers).

Continues at Stanford wine blog.