Drink Responsibly, Choose Eco-Friendly Wines

National Wildlife
Nov/Dec 2004

THE TERIYAKI-GLAZED SALMON is Alaskan wild caught. The baby greens salad and accompanying herbed carrots are organic—and locally grown to boot. Free of chemicals, harvested sustainably and easy on energy reserves, it’s a meal that would make Mother Earth proud. But what kind of wine would you pick to complement this dinner? Would you go with an organic varietal? Or stick with something acclaimed more for its taste than its environmental aspect? Years ago, many wine aficionados wouldn’t even entertain the thought of serving "organic wine"; the mere words conjured up images of aging hippies fermenting vinegar in their basements. Today, however, earth-friendly offerings are popping up on wine menus in white-linen restaurants from New York to San Francisco. Read the Article