The wine industry is surprisingly adaptable for a craft that’s been around for thousands of years. Wine-makers are flexible in modifying their processes to keep up with changing consumer demands and environmental issues. These wine trends are telling examples of the wine industry’s innovation and resilience.
It wasn’t long ago that wine on tap seemed like a radical idea. But no more. There’s hardly a decent restaurant in the Bay Area that doesn’t serve wine on tap. And, according to Malia Collins of Free Flow Wines wine on tap, which has long been getting the notice of restaurants across the country, is now becoming a part of the initial planning stages for new venues. And while much premium keg wine is found only in California, that and more is changing; the fact is that premium keg wine used to be the domaine of the small, local producer.
If you’re a regular reader here, chances are you know the importance of eating well and of trying to eat local and organic foods. However, if you’re washing those healthy foods down with unhealthy or unsustainable beverages, does it cancel out your sustainable food choices?
Stomping Ground wine is the newest offering from Grenier and Glazter’s eco-website SHFT.com.
“Not only is the process through which the wine’s grapes cultivated good for the environment, it also yields some of the most beautiful and complex wines on the market, and in the sky.”
I’ve been hearing a lot about next week’s Taste of Mendo, the all day celebration of all things Mendocino County, in San Francisco. All this talk of Mendo and I got to wondering why they tout themselves as the “America’s Greenest Wine Region.” According to Wine Country This Week, Mendo is well known for its “long and rich history of sustainable, organic and Biodynamic wine growing and winemaking practices, as well as its fish-friendly farming movement.” But, it was hard to find any specifics so I posed the question to Josh Metz a principal at GeoVine and Lead Socializer at Mendo Social Media.
The question I’ve been thinking about for the last few days is this – does making a product while considering the planet and people, actually make the product better? For wine at least, I think the answer lies in a broader understanding of the idea of terroir – the “place” a wine comes from.
