Green is the color of wine’s first breath—the vibrant life of the vineyard, bottled. It speaks of crisp acidity, youthful energy, and nature’s untamed spirit. Think emerald-labeled Sauvignon Blancs, their labels echoing the grassy, citrusy notes within. Or Portuguese Vinho Verde—literally "green wine"—light, spritzy, and alive with springtime verve.
A green label often signals organic or biodynamic practices, like Domaine Leflaive’s leaf-embossed bottles. It’s a pledge: wine as the earth made it. Not all greens are bright. Olive-tinted whites (Austrian Grüner Veltliner) or forest-hued reds (Cabernet Franc from the Loire) whisper of thyme, bell pepper, and wild herbs.
A murky green tinge in white wine? Oxidation—unless it’s orange wine, where amber meets moss in deliberate, unfiltered glory.
"Green is the hue of renewal—each sip a leaf unfurling."
