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May 07, 2008


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I agree that while green processes are something we should all be considering more strongly in our daily routines, “green” is a means to an end.

This discussion reminds me of social investing, in which one invests in companies that, for example, do not harm animals or do not pollute the environment; and yet the returns from such investments are often relatively marginal at best. Better to invest with more solid ROI in mind, then buy carbon credits or embark upon a socially-conscious gift-giving campaign, with some or all of the investment profits.

And so it should go with wine: buy the wine primarily because you like it, not because of the process by which it is produced.

Ideally, however, there will be plenty of room for quality "green" wines in our near future.

I love green wines, when I get that grass, jalepeno or bell pepper component it drives me wild!

It seems to me that green is one of those words like organic that is slowly starting to lose meaning. Is green/organic the new low-fat/low-carb? Just asking.

Interesting post. There seems to be an assumption in here, to a degree, that being "green" means doing something that has an impact on the wine. I commend to you a recent post on my blog about a new winery in Virginia that has taken "green" measures for business reasons, none of which play into the actual winemaking. I think this is a model to be followed.



I have no assumption beyond clarifying my own opinion that, much like the article you suggested, green needs to be taken into context. More pointedly, wineries that go green should do so for a variety of reasons that make sense, including business efficiency.

My gripe is with those wineries which might contemplate pushing green processes that could hinder the final product, or those that market green to the point where they relate some aspect of their green commitment to the wine itself whether or not the "green" has anything to do with the juice in the bottle. In the former case the means do not justify the end, and the in the latter case there is an implied association that simply does not exist.

I've had the opportunity to try several "green" wines thanks to good timing and my willingness to fight crowds at Astor wines when I'm in the city.

While many of them have showed amazing character that I don't often taste in other wines, many were just meh! Either way I would never have tried these wines if they weren't practicing green methods and were promoted as such.

My favs in the past were Cousin-Leduc Anjou Pur Breton and the Movia Merlot (cab/pinot blend).

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