Some vineyards overseas are making a large point out of developing their white wines under the sea. Does it actually make a distinction?
— K.H., Clovelly, NSW
If the white wine remains in containers and secured with a reliable cork or screw-cap, I question the white wine ends up any type of in different ways than if you would certainly kept it in your white wine closet or under your bed.
The deepness of the water would certainly be very important, though. The much deeper you dive, the chillier it obtains. But if the temperature level resembles that of a cool storage or closet, there would certainly be no distinction in all.
Frankly, it’s a trick– an additional in a lengthy line of wacky concepts developed to make one vineyard’s item appear even more attractive than its rivals’.
Like the most up to date style in cutting razors or the multicoloured soft and tough plastic bristles in your tooth brush, it’s an additional type of home window clothing. Immersing pet crates of containers of assyrtiko (a Greek white grape) in the gorgeous, blue-green waters off its indigenous Santorini appears unique, yet it isn’t actually.
Gemtree, a biodynamic McLaren Vale vineyard in South Australia, has actually generated a shiraz that’s grown in a barrel hidden in the (biodynamic) dirt of its winery.
The white wine is unusual and pricey, yet does it actually taste far better– and even various? Probably not. It may have an added subtlety of earthiness, however.
“Immersing crates of bottles of assyrtiko in the beautiful, turquoise waters off its native Santorini sounds special, but it isn’t really.”
A Cinque Terre wine maker lately soaked fresh gathered grapes in the Mediterranean for 50 hours prior to fermenting the juice. He thought the sweet-salty preference was something unique. Well, perhaps it was.
Nic Peterkin, from L.A.S. Vino in Western Australia’s Margaret River, lately did something comparable with some chenin blanc grapes. The white wine I tasted was definitely salted. Nice for the very first sip or 2, yet much also salted to down a glass of it. You ‘d possibly obtain a comparable outcome spreading some fresh ground rock salt on the grapes.
Peterkin’s a wonderful experimenter, yet a minimum of he does not take himself also seriously. He’s additionally fermented his rosé making use of yeasts from the blossoms of regional plants. To him, it’s all excellent enjoyable, and if he finds something brand-new, that’s a reward.
Got a beverages wonder about for Huon Hooke? thefullbottle@goodweekend.com.au
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