In honor of Earth Day and the spirit of drinking responsibly, I recently attended a tasting at the Emeryville BevMo where organic, sustainable, and biodynamic wines made in California were featured. On the bus en route to this tasting, I was a bit unsure what to expect. Why? For starters, organic wines can often be, well, unpalatable. And biodynamic wines are seen by skeptics (of which there are many) as a superstitious European way of farming at best, and a science fiction level hoax at worst. Perhaps that is why the the two certified organic wines on our tasting list don’t even put that information on the bottle. All that being said, I was pleasantly surprised by the wines that we tasted, and quite impressed with BevMo’s commitment to sustainability. 2010 Frog’s Leap Rutherford Sauvignon Blanc – $17.99 The Frog’s Leap sauvignon blanc is a certified organic wine, an impressive [...]

Supposition: Organic wines don’t age well. Supposition: Organic wines don’t contain sulfites. Supposition: Organic wines are better for you. Supposition: Organic wines are better than non-green wines. All of the above may or may not be true – to a certain extent. Proving any or all of the above is akin to proving the existence of God. In the end, all of the above are bubbe meises (grandma’s tales to you) because, do we really know, really? But one thing I wish to make clear, green wine or natural wine, organic wine or biodynamic wine is most likely better for every one and every thing.