Or taken a sip from the House wine at some fine dining establishment, and tried to quickly recover from the pursed lips that would reveal it tasted a bit sour?

You probably chalked these experiences up to simply a bad bottle, or the Sommelier at the restaurant likely whisked it away uttering something about the batch of grapes that particular year. 
But did you know that the culprit was most likely the continually changing climate?

Experts say that grapes grown to make wine are more adversely effected than any other crop, making it even more critical for wineries to focus on reducing the negative effects on the environment.  So, from organic wine (wine that has been produced from organically grown grapes) to biodynamic agriculture (organic farming that excludes the use of artificial chemicals on soil and plants), the wine industry is committed to this important initiative. 

In addition, certified ‘green’ programs like the ‘Napa Valley Green Certified Winery’ are popping up all over the world, establishing sustainable and green business practices for wineries.  Certified wine production facilities demonstrate a commitment to conserving water and energy, reducing waste and preventing pollution with the primary goal of reducing their overall carbon footprint.  The result is less carbon emissions and more flavorful grapes.  

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