Green wine, part II: How does it taste?

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):

? Vida Organica. These are organically produced wines from Argentina, usually around $10. I like the rose, which is very dry, but each is more than acceptable. It ?s done by the same company, Familia Zuccardi, that does the Santa Julia line of nicely-done inexpensive wine.

? Le Faux Frog boxed wine. This is a project of Toad Hollow, the off-beat California winery that produces some excellent inexpensive wine. Toad Hollow produces the wine in France, and then ships it to the U.S. A three-liter box of pinot noir, for example, works out to four bottles at $6 a bottle.

? Parducci sustainable. Parducci bills itself as the first carbon neutral winery in the U.S., and the wine isn ?t bad, either. It did quite well in the Wine Trails tastings, landing a red and white blend (each about $11) in the top tier of ratings.

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