Yellow + Blue = An Intoxicating Blend
While we're busy gathering stories in the flesh at South By Southwest Eco in Austin this week, regular Milkshake contributor Adwoa checks in from Nigeria with her own global spin on a sustainable wine worth swilling.
At its most basic, wine can give you a nice light buzz. But when good wine is also sustainable, organic, cheekily packaged and overwhelmingly delicious – why, it can become downright intoxicating.
Yellow+Blue is a line of vino that’s out to shake up your perceptions. Bucking the usual college party connotations of vintages (ahem) in paper packaging, founder Matthew Cain decided to see what might happen when he brought excellent organic wine to the box.
His discovery? Dramatically lowered shipping costs and environmental impact, allowing consumers to pay for the wine and not the bottle while reducing emissions. For numbers lovers, that’s half the greenhouse gas emissions of a comparable bottle of wine as well as half the price – with about a third more wine than a regular glass bottle.
Particular favorites are the Torrontes (light, crisp, fresh-tart and sophisticated; think grapefruit all grown up) and the Monastrell (powerful and decadent; the Cleopatra of wines). But at about $11 a pop, you don’t have to take our word for it. Try their line of six varietals and blends, and prepare to discover that great things can come in unorthodox packages.
About the Author
Adwoa Gyimah-Brempong is a writer and editor who just can't stay still. The southwest Florida native has lived in New England, New York, Portugal, and Italy, and presently lives and works in Nigeria. When she is not writing, she can usually be found scouting obnoxiously bright dresses, massive sunglasses, and cheap plane tickets.
