Some vineyards abroad are making a big level out of growing their white wines beneath the ocean. Does it really make a distinction?
— Okay.H., Clovelly, NSW
If the white wine stays in containers and secured with a dependable cork or screw-cap, I query the white wine finally ends up any kind of in several methods than in case you would definitely saved it in your white wine closet or beneath your mattress.
The deepness of the water would definitely be crucial, although. The a lot deeper you dive, the chillier it obtains. But if the temperature degree resembles that of a cool storage or closet, there would definitely be no distinction in all.
Frankly, it’s a trick– a further in a prolonged line of wacky ideas developed to make one winery’s merchandise seem much more enticing than its rivals’.
Like the freshest fashion in slicing razors or the multicoloured delicate and hard plastic bristles in your tooth brush, it’s a further kind of house window clothes. Immersing pet crates of containers of assyrtiko (a Greek white grape) within the attractive, blue-green waters off its indigenous Santorini seems distinctive, but it isn’t really.
Gemtree, a biodynamic McLaren Vale winery in South Australia, has really generated a shiraz that’s grown in a barrel hidden within the (biodynamic) filth of its vineyard.
The white wine is uncommon and dear, but does it really style much better– and even numerous? Probably not. It might have an added subtlety of earthiness, nonetheless.
“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 these days soaked recent gathered grapes within the Mediterranean for 50 hours previous to fermenting the juice. He thought the sweet-salty choice was one thing distinctive. Well, maybe it was.
Nic Peterkin, from L.A.S. Vino in Western Australia’s Margaret River, these days did one thing comparable with some chenin blanc grapes. The white wine I tasted was positively salted. Nice for the very first sip or 2, but a lot additionally salted to down a glass of it. You ‘d presumably acquire a comparable consequence spreading some recent floor rock salt on the grapes.
Peterkin’s an exquisite experimenter, but a minimal of he doesn’t take himself additionally critically. He’s moreover fermented his rosé making use of yeasts from the blossoms of regional vegetation. To him, it’s all wonderful pleasing, and if he finds one thing brand-new, that’s a reward.
Got a drinks surprise about for Huon Hooke? thefullbottle@goodweekend.com.au
