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Favorite Sustainable Wine suggestions?

 
pollinator
Posts: 1459
Location: Midlands, South Carolina Zone 7b/8a
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Since I drink a lot of wine --- and I’m building a second bottle tree --- I thought I would start trying out some of the sustainably raised wines (that I can afford).

I prefer a dry white wine but I did try a bottle of Our Daily Red as my first bottle. It was O.K., I will probably buy it again.

The second was Frey, a California white table wine called Natural White. At first I was really put off by the taste and a bit of carbonation. I let it sit for a couple of days and flatten out a bit. Just had my second glass and it has knocked me on my ass – one glass! So I’m going to give this one half a ‘thumbs up’ just for effort.

Anyone else have suggestions for good affordable sustainably raised wines?
 
pollinator
Posts: 3764
Location: Kansas Zone 6a
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You should make your own. It really is fun, easy, and you know what is in it.
 
Posts: 320
Location: NC (northern piedmont)
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I'll second "make your own"! I've just bottled a batch of cranberry mead and it's rather tasty if I do say so myself....
 
steward
Posts: 979
Location: Northern Zone, Costa Rica - 200 to 300 meters Tropical Humid Rainforest
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I don't drink much, usually after a road trip just to relax - you would understand why if you drove in Costa Rica through the mountains... : I pretty much want a glass just to relax to sleep. My favorite is white wine, red, though I enjoy, can give me a bit of a headache.

They have various weird wines here - like orange, etc. I am going to give them a try. I just had a cherry berry, it was very good. I prefer strange to normal, anyway.
 
R Scott
pollinator
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Location: Kansas Zone 6a
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I haven't been to Costa Rica, but I have ridden (not driven) on roads in Haiti and China so I know what you mean...

When we make jam or jelly, I take the peelings (peach is the best), some sugar and/or honey, and apple cider. Easy cider/mead/wine/wine cooler depending on how much sugar and how long you let it ferment. Great way to use bruised fruit, too.
 
steward
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Location: woodland, washington
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I really like Klickitat Canyon stuff (full disclosure: a friend works for this winery).

they've been very intentional about maintaining and encouraging native and endangered plants and birds on their land, which is pretty rare for vineyards. I think they just use wild yeast, too, which turns out pretty great. I don't know wine real well, but I think it might be just a little bit of wild Brettanomyces that's really pleasant in this wine.

Klickitat Canyon isn't very close to you, Jeanine, so the transportation required would likely ruin any illusions of "sustainability." it's a lot closer than Sudamerica or Europe, though.

other than that, I would also second the make-your-own suggestion. I make a fair amount of cider and mead. tasty results are pretty easy to get, though really exceptional results are certainly not.

also: in many parts of the world, it's time to start vin de noix and nocino, both of which are made with green walnuts. vin de noix uses a wine base, and nocino a liquor base, but they're both lovely.
 
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