Conservation 101: the Compete to Conserve Blog

photo credit: minor9th

In the midst of my foray into all that is organic, I recently came across a familiar-ish name from the past. Instantly an image came to mind—a chilly New York night, me coasting ‘round the back corner of Washington Square Park, and leaving my opponent buckled over and choking on my dust. (Oh, and did I mention I was wearing cowboy boots?)

While it wasn’t exactly organic wine that caused me to heed the call by Russell (now Adam) Morganstern to run the gauntlet around WSP, times have changed and we have (possibly) matured.

Now Morganstern is Editor-in-Chief for Organic Wine Journal, a useful resource for more than just wine. The journal’s website offers recipes, book, restaurant and wine reviews, and opportunities to learn, including articles on what makes a wine “organic,” all you wanted to know about sulfites, and help for the wine store timid.

To check out these features (and more), visit: http://www.organicwinejournal.com/

As for Mr. Morganstern, feel free to let him know I’d be happy to grant him a rematch, if he’s willing to put up some tasty vintages as a prize. But this time, I get to wear sneakers. 

photo credit: Saquan Stimpson/monstershaq2000

If the first step in addressing an issue is to admit that there is one, then I have a confession: I am Irish. And as a member of the famous potato-famine ravaged brethren, I take my alcohol seriously.

Sure, I succumbed to the likes of “head-wrecker” beer in my younger days (the bottle opener bottom design was just too convenient for late night parties on the beach.) But as my palette, uh, matured, I tended toward the finer microbrews, the more intricate, aged wines, and the top-shelf alcohols. Not every time, but as often as my wallet could cover the cost (and when others were buying, of course.)

I have even patted myself on the back for purchasing, drinking and liking organic wines, especially when paired with local food fare featuring Niman Ranch products and regionally-raised produce. (A favorite in San Francisco is Green Chili Kitchen. I highly recommend it.)

But, until now, I have not delved much deeper into the availability of wines, beers and spirits that aim to lessen their carbon footprint. And more and more pop up every year.

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