“Going green” is becoming an increasingly hot topic in the wine industry. It appears that it also becoming more profitable for wine retail and this will certainly affect restauranteurs and consumers alike. According to a recent article in Cheers, retail opportunities for wine produced with sustainable practices is on the rise. Sarah Baisley, contributing editor of Cheers and the wine steward at Malibu Pavilions, states that “the public is beginning to believe that “healthier” can also taste good–the term “quality” is starting to be applied to wines produced by green methods.” This article provides evidence that there is increased market growth for these products. Read the article yourself! Follow the steps below to access the journal through the Culinary Arts Collection database:
- Go to http://library.jwu.edu
- Choose Databases
- Scroll down to Culinary Arts Collection
- Choose On Campus or Off Campus (enter name and barcode)
- Type the keywords: green wine into the search box
- Click on the article title: Green movement sprouts opportunity for wine & spirits.(Guide to Green Wines).
Baisley, Sarah. “Green movement sprouts opportunity for wine & spirits.(Guide to Green Wines).” Cheers 20.1 (Jan-Feb 2009): 33(3). Culinary Arts Collection. Gale. Johnson and Wales University. 20 Apr. 2009