This is the second of two parts looking at green wine and environmentally friendly ways to produce and package wine. Part I, which discussed the concept of green wine, is here.
It all depends, and the Wine Curmudgeon is not trying to be flip. Wine that is produced and packaged to be environmentally friendly faces the same obstacles that non-green wine does. It has to made with quality fruit and it has to be made by a quality winemaker. Otherwise, you’re drinking plonk. Poorly made white zinfandel isn’t going to taste any better in packaging that reduces its carbon footprint.
That said, there are green wines that offer quality and value (and, for the purposes of this post, green wine includes organic wine and wine produced to have a low carbon footprint):