Via the always thought-provoking Mental Floss, we learn of the rather questionable (though possibly nothing ought to be taboo in the name of science, and equally not surprising given our native stinginess and de-enterprising ways of finding short-cuts) endeavour of crafting wine without the fruit of the vine. San Francisco-based Ava Winery simplifies and expedites the whole time-tested, involved process of growing, harvesting, fermenting and ageing through chemistry.
The preliminary results, after a tasting, were not however described in the usual savoury and celebratory vocabulary of foxy or smokey or smooth by oenolgists but rather with harsher descriptors, but I suppose this was just the
Premier Cru and it takes time to perfect the formula. What do you think? I am not liking this (I think) and wonder what the point is. I wonder what sort of obnoxious name will have to be invested for grapeless wines—
wintage,
Vino Vidi Vici®—and feel that we ought not voluntarily give up on traditional methods while they are still viable.
Via the always thought-provoking Mental Floss, we learn of the rather questionable (though possibly nothing ought to be taboo in the name of science, and equally not surprising given our native stinginess and de-enterprising ways of finding short-cuts) endeavour of crafting wine without the fruit of the vine. San Francisco-based Ava Winery simplifies and expedites the whole time-tested, involved process of growing, harvesting, fermenting and ageing through chemistry.
