Drinking green has never been easier, with great organic wines and spirits
The best sustainable wines and spirits for Earth Day.
Think drinking organic means you have to pass on the wine and cocktails? Think again. Now more than ever, distilleries and vineyards have taken notice of the organic movement and responded with USDA-certified, sustainable wines and spirits. (Heck, even Brad Pitt and Angelina Jolie are making organic wines.)
Click here for the 8 Sustainable Spirits and Wines for Earth Day Slideshow
So what exactly are you getting — or not getting — when you buy organic wine and spirits? What you’re not getting is a mouthful of added sulfites, pesticides, and fungicides. Earth 911 explains, "As its name suggests, 100 percent organic wines must contain 100 percent organically produced ingredients and have been processed using only organically produced aids, not counting added water and salt. In addition, winemakers cannot introduce added sulfites to 100 percent organic wines, as the USDA considers sulfites to be a synthetic food additive." (You might still get some sulfites, though — but it’s a minuscule amount compared to most wines; six to 40 parts per million in organic wines, and 350 million parts per million in non-organic wines.) If you’re really concerned about what’s in your drink, be sure to look for the "100 percent" organic label; wines that are labeled simply "organic" have at least 95 percent organic ingredients.
Beyond striving to produce organic products, vineyards and distilleries are pursuing carbon footprint-friendly, biodynamic, and renewable energy means to create sustainable spirits. We’ve found wineries using solar panels for energy, eco-friendly materials for bottling, and even natural filtration techniques using minerals for their products. (And even one eco-friendly wine tree.) There’s no better way to be drinking green this Earth Day. Click ahead to find our picks for sustainable and organic wines and spirits.
11 Fabulous Organic Cocktails and Spirits to Ring in the Holidays
The holidays are nearly upon us! I can already hear the clinking of glasses and happy toasts from organic cocktails shared with family, friends, and loved ones. This holiday season drink not only responsibly but also organically with these delicious organic cocktails featuring the very best of organic spirits.
What Is Organic Wine?
If you’ve done any research on organic wines, you know that the emphasis is almost always on what organic wine does without — pesticides and other chemicals. But have you ever wondered what takes the place of these chemicals to keep the pests off of the grapes used to make your wine? The answer is animals and insects. By introducing beneficial insects to the crop, growers can control their number of harmful bugs. Chickens and sheep may also be left to roam a vineyard to help fight not only the bad insects but also the weeds.
Organic vineyards also have natural alternatives for creating healthy soils. To replace synthetic fertilizers, they rely on compost and cover crops, which add nutrients to the soil over time. The cover crops are planted in between the rows of vines. They attract insects that are good for the soil and plants and provide additional support against erosion. Combined, compost and cover crops provide a nutrient-rich soil that’s perfect for growing grapes.
One of the main factors to consider regarding organic wines is that they are not permitted to have any sulfites added. Sulfites are extremely common in winemaking. The term refers to sulfur oxide, a preservative with antioxidant and antibacterial properties that is often added to prevent oxidization. The bottom line is that sulfites play a key role in the aging of wine. Without it, you have an organic wine with a short shelf life.
The next logical question is “what if I like the organic, but don’t want to lose the flavor that comes with aging?” There are wines “made with organic grapes” that could be the perfect solution for you. While these wines don’t carry the USDA organic certification, to be able to make this claim on the label, the winemaking process must be the same. The only difference is the addition of sulfites, which gives you the aging flavor and shelf life that many wine enthusiasts love.
To fully understand organic wine, you need to know the creation process:
- Growing and harvesting: Grapes are grown in a vineyard that is free of most synthetic fertilizers and pesticides — and has been for three years before the harvest of the organic grapes. The grapes are not grown or handled using any genetically modified organisms (GMO). Organic wines are certified by the USDA and face the same strict regulations as any food products that carry the USDA organic certification. Since it is an alcoholic beverage, it’s also subject to regulations by the Alcohol and Tobacco Tax and Trade Bureau.
- Adding ingredients and fermenting: All yeast and other agricultural ingredients added to the wine are organically grown as well. Non-agricultural ingredients are not permitted to make up more than 5% of the product and must be included on the National List of Allowed and Prohibited Substances. No sulfites can be used.
- Storing and transporting: Wine and all ingredients and equipment used in the winemaking process are stored in an area that has been certified by the USDA to ensure there is no exposure to any non-organic products that could jeopardize the certification.
Sustainably Responding to COVID-19
In early 2020, Continuum experienced unprecedented growth due to an unexpected influx of raw material resulting from the restrictions put into place during the COVID-19 pandemic. COVID-19 also inspired a new use for some of Continuum&rsquos production by-products.
In keeping with the tradition of sustainability and zero waste, Continuum uses the cuts (the first and last liquid to leave the still which is not used in distilling) to create their own sanitizer. The sanitizer is then used to clean the facility and equipment, including the stills.
The Complete Guide to Pairing Chilean Wine and Barbecue
It’s been said that drinking wine goes best with a good meal. And in Chile, it’s been said that drinking wine goes best with a good meal from the grill.
Grilling is less of a seasonal activity as it is a state of mind. A well-worn grill is a humble tool a stalwart companion to any back patio, newly stained deck, or rugged campsite. Sure it’s seen shinier days, but it’s ready for action regardless of the season, the temperature, or the news cycle. All it needs is fresh fuel.
A grape, on the other hand, is like a mercurial toddler. It needs warmth, water, constant attention and gentle nurturing in order to grow into a fully formed, mature, and — fingers crossed — complex wine.
Quiz: Find the Perfect Chilean Cab for Your Steak Night
Grapes are also like toddlers because they seem to be everywhere. But what sets apart the same varietal from Healdsburg, Stellenbosch, Pouilly-Fumé, and Long Island? Its upbringing.
Chile seems to have it all: a sprawling coastline of 2,670 miles, oxygen-rich Humboldt Current waters, cool winds pulled from the Andes, and a multitude of microclimates suitable for just about every grape. Producers have invested a considerable amount into sustainable, organic, and biodynamic practices to ensure the wine’s quality and its carbon footprint are as high and low, respectively, as possible. Simply put, Chile is an ideal place to make quaffable, ageable, robust, and delicate wine.
So, without further ado, open a bottle, fire up the grill, and enjoy this guide to Chilean wine pairing with grilled food!
Cabernet SauvignonChilean Cabernet Sauvignon goes great with Patagonian lamb cooked asado al palo, on a spit or stick next to a fire.
Chilean winemakers plant around 95,000 acres’ worth of this noble grape, making it the world’s second-largest producer of Cabernet Sauvignon after la belle France. You’ll find Chilean Cabernet grown throughout the country, with some of the best bottles reigning from Maipo Valley. The wines are diverse, ranging from intense bold and toasty notes, to more elegant silky and vibrant styles. As a whole, though, the Cabernets tend to be more on the tart-but-fruity, with-black-cherry-tobacco-and-a-bit-of-various-peppers side of things.
Now, it’s no secret that a big red pairs with a hearty steak. But Chilean fare goes beyond your run-of-the-mill chop house. Think Patagonian lamb cooked asado al palo, on a spit, or stick next to a fire. After you’ve been patient for three or so hours, you’ll be rewarded with smoky, tender lamb meat. It’s best to serve alongside a healthy portion of pebre, a Chilean condiment made of chopped onions, tomatoes, garlic, cilantro, aji peppers, and olive oil. You won’t be sorry.
Sauvignon BlancPair Sauvignon Blanc with grilled trout stuffed with herbs and lemon.
Sauvignon Blanc production in Chile centers around Casablanca Valley. The wines make for perfect aperitifs, with a lively balance of herbs, grass, and tropical fruit backed by the acidity to clean your palate before another generous swig. The cool coastal climate bolsters the wine’s lean structure and adds just the right amount of salinity.
But don’t limit yourself. Along Chile’s expansive coastline there are plenty of winemakers who are making fabulous expressions of Sauvignon Blanc. The San Antonio Valley, 55 miles west of Santiago, has the ocean to thank for its colder daytime and nighttime temperatures, which extend the growing season and ripening time. This, plus the granitic soil, leads to herbaceous, acidic, and well-balanced offerings from the up-and- coming region. Limari Valley, on the other hand, is much farther north and has more of a hot and dry climate. Averaging around four inches of rainfall per year, grapes in the region tend to mimic the riper, fruit-driven styles of Napa Valley.
As for the grill, you’re best off with white meats. Perhaps that trout you caught earlier will do just stuff it with some of your favorite herbs and lemon. Give it a sprinkling of salt, then you’re golden with this pairing.
CarménèreChile’s light-in-body Carménère stands up to tender meats like pork on the grill.
This Bordeaux expat is a particularly unique grape for Chile. Its Carménère was only discovered to be Carménère in 1994 and not, to Miles from “Sideways”’ delight, Merlot. It has restrained tannins, sturdy acidity, and aromas of both black peppercorns and green bell peppers (shout out to the aromatic compound pyrazine!). With tasting notes including tobacco, black cherry, and plum, this light-in-body red stands up to tender meats like pork on the grill. Keep your eyes peeled for vintages from the Colchagua Valley, along with the Cachapoal Valley.
SyrahSyrah from Chile’s Casablanca Valley is the perfect match for a hearty grilled steak.
Because of the nearby Pacific Ocean, there are a couple schools of thought on Syrah in Chile. Coastal vintages are more apt to be leaner, brighter, and more acidic as opposed to the inland wines, which are bolder, earthier, and more structured. According to Ricardo Grellet, President of Pan-American Alliance of Sommeliers, “Sometimes just a piece of grilled cow with an excellent red wine makes our day.” He said it. Look for the Casablanca Valley, Elqui, and Choapa Syrahs for a tasty complement to your Fred Flintstone-sized steak.
Chardonnay & Pinot NoirLighter wines, such as Chilean Chardonnay or Pinot Noir, go great with grilled vegetables.
In case anyone is feeling left out — e.g., vegans and vegetarians — there are bountiful vegetables just yearning for a light drizzle of oil before hitting the grill. The delicate flavor profiles of vegetables, even with the char and smoke of a grill, are more suited for lighter-bodied wines. Enter two Old World powerhouses: Chardonnay and Pinot Noir.
Chile’s Chardonnay, especially those from Limarí, Malleco, and San Antonio Valley, exhibits a lean, medium body with meringue, stewed peach, and minerality topped off by outstanding acidity, thanks to the coastal climate. Try it with grilled corn you sure will be happy.
Chilean Pinot is less of a dirt-filled (that’s intended as a compliment), Burgundian style. Instead, these well-balanced bottles are plush red with plum and allspice notes, and an elegant, almost creamy finish. Look for all-star Pinots from Leyda Valley and Bío-Bio, and get ready to take your grilled portobellos to new heights.
This article is sponsored by Wines of Chile. Taste the unexpected.
Is Organic Wine Better for You?
The Environmental Working Group ranks grapes No. 3 on the dirty dozen list due to the high level of pesticide residue found on conventionally farmed grapes. Thus, the nonprofit, nonpartisan consumer advocacy organization encourages shoppers to purchase organically grown grapes as the healthier alternative. Grapes are also, obviously, the main ingredient in wine. So the question is, how important is it that your vino also be organic? Are pesticides the only consideration when making that decision? What additional benefits are there to purchasing organic wines? And most importantly: How does organically produced wine differ in taste? We put the questions to two experts — Joe Campanale, executive beverage director of Epicurean Management, the team behind New York’s wine-centric dell’anima, L’Artusi, L’Apicio and Anfora, and Appellation Wine & Spirits owner Scott Pactor — to help you make an informed decision during your next night out on the town or visit to the local wine shop.
Joe Campanale: Sulfur dioxide is a natural part of the winemaking process it is a byproduct of fermentation. As such, every wine, organic or not, has some level of sulfur dioxide in it. However, most winemakers will add additional SO2 to the wine at various stages because it is an antioxidant and antibacterial, depending on the country where the wine is being produced — most places allow for 160 parts per million for reds and 200 ppm for whites. Organic regulations still allow for the addition of sulfur, but at lower levels. Large-production wine tends to have significantly more sulfur than artisan wine, and all wine has significantly less than dried fruit.
JC: Both biodynamic and organic wine eschews agrochemicals in the production and winemaking process. Biodynamics refers to a type of grape-growing that is based on the teachings of Rudolf Steiner and treats the vineyard as its own ecosystem that is dependent on its surroundings and the phases of the sun, moon and stars. As such, all biodynamic wines are organic, but not all organic wines are biodynamic. One debatable point here is that some people believe that unless you are certified by one of the regulating bodies, then you should not be able to say you make wine in this manner, however, many people choose not to get certified for a variety of reasons.
JC: For sure more important. I think that the biggest change is that a decade ago it was a big important thing to distinguish yourself if you were making an organic wine. Now there are so many people who grow organically that it's not as much a talking point anymore.
JC: I believe that organic wines are better for the planet, better for you and can taste more distinctive. So I would say yes, but with a big caveat: Not all organic wines are great. You still have to be a very talented and hardworking grape grower and winemaker who has a very gentle touch in the winery.
JC: Most of the wine we serve in the restaurants is organic. I spend a lot of time tasting, always trying to find the best in each category. Often it turns out that the best wine is either organic or made in a very sustainable way.
Scott Pactor: At the time of opening, 10 years ago this September, and leading up to now, our focus has been on organic and biodynamic wine. We’ve evolved to have a better understanding over the years that, while the vineyard work is important, cellar work is important too. We’re now asking winemakers about cellar work as far as vinification and fermentation.
SP: I look at it as “organic plus” or a hands-on approach to organic farming. We’re trying to demystify it because there are aspects that can seem hocus pocus-esque. We focus on the parts that seem less abstract. Some of the preparations include things like using chamomile tea or horsetail or yarrow in the winemaking process. Each one plays a different role as far as how it enhances the vineyard and photosynthesis. Chamomile helps how they are digested. The thought is it is good for the body — you may drink it to soothe an upset stomach — and also good for soil. It’s a lot of trial and error.
SP: A producer of Champagne, Bertrand Gautherot of Vouette et Sorbée, told me he played music in his vineyard to help slow vegetation. But what he found was that it was having the opposite effect and the vines started growing faster. In his words, “The grapes became too happy.”
SP: The use of sulfur can quiet the effect of the wine. When you have wines with no added sulfur, they can be very expressive.
SP: There are multiple reasons. No. 1 would be that the grapes are necessarily washed before fermentation begins, so you can’t have chemical residues on the grapes. There have been studies, and wines that have been organically produced have much less residue than conventionally farmed ones. You can draw a correlation that organic wine is healthier for you.
No. 2 is the work in the vineyard. If you’re farming with less inputs, then the workers are exposed to fewer chemicals.
The third, the health of the soil is less tampered with. Whether it’s the life in the soil or the animals that are living in and around the vineyard — all aspects are affected by the chemicals and the amounts that are applied.
Looking for the traditional bright and smooth finish of vodka? Wouldn’t mind a touch of crisp flavor in your vodka soda? Either way, there’s a Prairie Organic vodka for you.
Prairie Organic Vodka
With hints of melon and pear on the nose, a creamy mouthfeel on the palate and a bright, smooth finish, enjoy the organic spirit that started it all.
Prairie Organic Cucumber Flavored Vodka
For a refreshing twist on the classic, this organic vodka has a mild cucumber on the nose, a fresh feel to the palate and a crisp finish.
In its Global Status Report 2014, the World Health Organisation reported that per capita alcohol consumption in China increased from 6.7 litres in 2010 to 8.8 litres in 2012, a 31% rise in two years. If Brown-Forman’s figures are correct, even a conservative estimate suggests that on average every Chinese adult is knocking back a couple of litres of fake alcohol a year.
“Drinking fake alcohol is dangerous – you just don’t know what you’re consuming,” says Dr Bernhard Schwartländer, the WHO’s representative in China. “Where counterfeit alcohol is made from poor quality ingredients or toxic industrial chemicals, consuming it could lead to serious acute illness or worse in the short term, and potentially a host of medium- and longer-term health problems.”
The chemicals Schwartländer refers to include ethylene glycol, which is antifreeze, methanol, which can cause blindness, and isopropyl alcohol: all commonly found in Chinese fake alcohol, all dangerous. The nasty bathtub booze is most likely to contain these, but the more common scam of filling high-end bottles with cheap alcohol can cause more harm than a headache and the feeling of being short-changed.
In south-east China’s Guangdong province last year, for example, police busted a gang that had been refilling top-brand whisky bottles with 30 yuan-a-bottle (£3), locally made liquor. Conditions were perilously unsanitary, with police reporting bottling taking place in toilets.
That bust followed a crackdown in 2012 and 2013, with police reporting many successful raids and tens of thousands of confiscated bottles. Such reports have since become rare but, despite the issue becoming a lower priority for Chinese authorities after their previous flurry of arrests, many in the alcohol industry believe that the problem is as bad in 2015 as it has ever been.
Is That Product Really Sustainable? Need-to-Know Tips for Becoming a Savvy, Sustainable Shopper
Experts break down the keywords and red flags when identifying eco-conscious products on the market.
Emphasis on buying and making sustainable products has grown so much in recent years that the label itself is often questioned for its honesty. Even if someone wanted to become a more environmentally conscious shopper—it’s hard to know where to begin. How do you identify a sustainable product when it’s difficult to even pin down the meaning and properties of sustainability? In an effort to avoid greenwashing and understand what a sustainable product actually is, we asked experts to share their tips for recognizing eco-conscious products when shopping across categories.
For anyone looking to develop and maintain a more sustainable lifestyle, everyday product consumption must be revisited. It requires getting curious about where things come from, how materials are sourced, how long they last, and whether or not they’re reusable or recyclable.
“I define sustainability as attentiveness toward the planet as well as its inhabitants,” explains Gittemarie Johansen, a sustainability advocate, writer, and lecturer. “Practically, that means taking [many] things like material sourcing, natural resources, production waste, chemical usage, wastewater management, shipping, lifespan, disposal, and recycling, into consideration when making or buying a product.” Johansen, the sustainable living expert for online courses site Tilleo, teaches a virtual course about living a cleaner lifestyle.
Johansen’s primary advice, even before identifying key clean factors in a product, is to first refuse things: things we don’t need and things that are not sustainably made or sourced. If sustainability laws existed, learning to say “no” to harmful products would be first on the list.
Educating yourself also means understanding the nuances of trying to live as sustainably as possible. Johansen admits that things aren’t always so black-and-white. For something to be entirely sustainable, everything involved in its creation, lifespan, and impact would have to be as well. You’ll find that no product can be truly, perfectly, 100-percent sustainable, as there will pretty much always be waste involved at some point of a product’s lifecycle.
For example, the newsletter Fashion x Sustainability, by Rajan Roy, digs deeper into the nuances at play, particularly in the fashion industry. “Evaluating the environmental impact of every product is rife with contradictions and complexities,” Roy says. “Maybe you switch a T-shirt line to organic cotton, but what about the water consumption in the production of the cotton? Maybe you have a new line of recycled plastic leggings, but are having them shipped from the manufacturer.”
But committing to greener living is about doing small things where and when you can, including doing the work to identify and buy sustainable products. It comes down to us as consumers to examine products’ overall impact on the environment and to find ways to mitigate it. Don’t just opt for something with an “eco” or “green” label slapped on it it starts all the way back in the supply chain, where a product begins to build its environmental effect. Be curious, do your homework, and be smart about weighing the pros and cons.
Taking a magnifying glass to a brand or specific product’s marketing can help you identify red flags that indicate potential sustainability inconsistencies.
A few red flags to question while shopping:
- Big brands are inherently less sustainable due to mass production.
- Greenwashing: If a product is labeled “green,” “eco,” or “sustainable” without further explanation or context, question it and do more research.
- Plastic packaging without any mention of being “upcycled.”
- Ingredients you can’t pronounce are much less likely to be clean or sustainable.
- Products made far from where you’re buying them: It’s had to be shipped, adding to our carbon dioxide count. Try to choose products that have been made closer.
- Miscellaneous ingredients and materials to avoid: palm oil, microplastics, parabens, and synthetic fibers.
The beauty industry is one in which it can be easier to weed out less-than-sustainable brands, ingredients, and products. In fact, lucky for shoppers, education on sustainable methods and standards is often at the forefront of the beauty business.
As a rule of thumb,“[w]e suggest that customers avoid: GMOs, parabens, sulfates, phthalates, PEGs, nanoparticles, mineral oil and synthetic fragrance as these can be harmful to humans (toxic, causing skin irritation, hormones disruption, cancer, etc.) and to the environment,” says clean beauty brand and ocean advocate One Ocean Beauty. This brand uses marine actives in its products and follows the standards of the E.U., where 1,400 harmful ingredients are banned and restricted.
Ask yourself, does a particular tincture, cream, or makeup product contain colors, microplastics, harmful chemicals, or fragrances that could permanently hurt the planet? If you aren’t sure, do some digging.
Transparency is a defining characteristic of genuine sustainability. “Look for transparency, ask questions, find videos of the production and sourcing, and ask for certificates,” says Clarissa Egana, founder of women’s athleisure brand Port de Bras. If a brand (no matter in what industry) is sustainable, it is likely willing to communicate its philosophy and processes openly on its website, to media outlets, and even directly to its customers. A company that claims it’s sustainable should be entirely transparent about their clean efforts and agendas, identifiable through a simple Google search.
Egana launched her brand in 2015 and remains dedicated to minimizing the footprint in the production chain. “The key here is to think bigger, as not only ‘where and how can I do less damage,’ but also ‘where and how can I positively impact my community,’” she says.
Egana sources locally, provides jobs where they’re necessary, supports charities, plants trees, and upcycles as much as possible. These are the types of values and practices to look for in a brand.
Other fashion brands with well-communicated sourcing and production standards include Pangaia, Mola Sasa, allSisters, and others that are typically smaller and practice an honest form of sustainability. Responsible denim brand G-Star Raw continues to push alternative solutions for the cleaner future of fashion. Longchamp is making clean efforts by investing in materials such as repurposed nylon, called ECONYL, in their latest line, Green District.
Clean brands can require effort to spot, but similar themes generally run through all of them.
These keywords are generally good signs:
- Natural and/or organic
- Biodegradable fibers
- Conscious Packaging
- Locally sourced
- Ethically made
- Fair trade
- Slow production
- Follows European environmental regulations (usually much stricter than those stateside)
- Upcycled and/or long lifecycle and/or durability (a common one is ECONYL nylon)
“Pay attention to third-party certifications that ensure ethical and sustainable production of the product,” Johansen says. Some certifications are clearly visible on a product’s label or packaging. For example, in the food world, choose products that boast being naturally grown, non-GMO certified, and that wear trust-worthy labels such as the USDA Organic Seal. (Read more ways to identify sustainable food brands here and our full breakdown of how to shop for sustainable seafood, both fresh and frozen.)
When shopping for cleaning and household products, look for official labels verifying they've passed a rigorous set of standards, such as the Green Seal ecolabel, ECOLOGO Certification, and the Leaping Bunny logo (which indicates that it hasn't been tested on animals—a logo also found on cruelty-free beauty products).
In many instances, however, you may need to do some research to uncover a product’s quality certifications. The wine and spirits industry, for example, is one where sustainability practices can sometimes be harder to identify—but not because they don’t exist. Quite a few wine and liquor brands run impeccably clean production, but don’t market it blatantly. Macallan whiskey built an entirely new distillery a few years back fueled mostly by renewable energy. Remy Martin cognac has achieved High Environmental Value (an across-the-board agricultural certification) on 85 percent of its farms.
And in the wine world, Bonterra wines has been spearheading the natural wine industry with its organic and biodynamic farming practices. “Our wines readily identify responsible practices with designations like ‘Made with Organic Grapes,’ Organic CCOF Certified, and Demeter Certified Biodynamic,” explains Bonterra’s winemaker Jeff Chichoki. “These certifications mean that an outside governing board is certifying our practices and holding us accountable for sustainable quality.” Wines and spirits are some products where their sustainable life is not easily identifiable off shelf, but sometimes mostly through research.
Le Caveau Vinotheque
Thierry Plumettaz owns this little boutique near White Rock Lake. The selection is small and hand-picked, and among the wines are some natural gems. Plumettaz comes from the French part of Switzerland, so the selection steers in that direction, but delicious wine from all over the world can be found in the store. Natural wine is woven seamlessly throughout the shelves along with other popular wine styles. There are regular tastings on the weekends. Best to get on his mailing list or check his Facebook page for details. Two wines Plumettaz recommends:
Cochon Volant Blanc, 2017: This is a white blend of 70 percent viognier and 30 percent marsanne grown organically along France's Mediterranean zone. It's dry, with savory crispness and a touch of mineral. Great value with a delightfully unfussy label (cochon volant = flying pig). $14.99.
Querciabella Chianti Classico, 2012: It's 100 percent sangiovese, grown organically since 1988, biodynamically since 2000. The proprietor, a vegan (in Tuscany!), is meticulously obsessed with a natural lifestyle. No animal products or byproducts are used in the making of this wine. The result is a rich red with a depth of flavor not found in your grandfather's Chianti. $33.99.