Harboring any lingering doubt that “green” is joining “red” and “white” as a wine category? Or that eco-friendly wine and winemaking are becoming mainstream in the wine industry? You would have become a believer at the 3rd annual Green Wine Summit held recently in Santa Rosa, California. This two-day event drew an eclectic mix of 200+ attendees from the ranks of winemakers, soil engineers, sales and marketing types, wine club managers, wine bloggers, media moguls and academics. The overarching thread that connected us all was the premise that sustainable vineyard practices are indeed good business, and that green wine is certainly here to stay. Perhaps this is a good time to define what I mean by sustainable. It seems everyone has his o