Did you know that wine is now produced in all fifty U.S. states? While fine diners today increasingly demand locally grown (or even locally foraged) food – and while more and more bar patrons thirst for local craft beers – local wine in most areas has been a much more difficult sell, for a whole host of reasons. However, the benefits to the environment in terms of fuel emissions due to shipping are similar. Depending on what’s available nearby, taking on the worthy challenge of adding local wines to your menu – and winning over patrons who will support those efforts – could pay off in a number of ways.

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