Making Your Martini Ecofriendly

Jack Bettridge
Issue: May 31, 2010

When the term "organic" was first bandied about widely in the late 1960s, the environment was suddenly a hot topic. The pollution solution meant not only not being a litterbug, but also farming without synthetic chemicals. But the chief proponents-read: hippies-weren't important contributors to the nation's breadbasket, so organic was slow to hit the mainstream. That something as hopelessly square as a dry Martini could be ecofriendly seemed implausible.

For the full article, check out the new issue of Wine Spectator, on newsstands April 27, 2010.

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