Some vineyards abroad are making a big level out of creating 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 sort of in numerous methods than in the event you will surely saved it in your white wine closet or beneath your mattress.
The deepness of the water will surely be essential, 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 will surely be no distinction in all.
Frankly, it’s a trick– an extra in a prolonged line of wacky ideas developed to make one winery’s merchandise seem much more enticing than its rivals’.
Like the hottest type in reducing razors or the multicoloured mushy and hard plastic bristles in your tooth brush, it’s an extra sort of residence window clothes. Immersing pet crates of containers of assyrtiko (a Greek white grape) within the beautiful, 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 varied? 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 recently soaked contemporary 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, recently did one thing comparable with some chenin blanc grapes. The white wine I tasted was undoubtedly salted. Nice for the very first sip or 2, but a lot additionally salted to down a glass of it. You ‘d probably acquire a comparable consequence spreading some contemporary floor rock salt on the grapes.
Peterkin’s an exquisite experimenter, but a minimal of he doesn’t take himself additionally significantly. He’s moreover fermented his rosé making use of yeasts from the blossoms of regional crops. To him, it’s all glorious pleasurable, and if he finds one thing brand-new, that’s a reward.
Got a drinks marvel about for Huon Hooke? thefullbottle@goodweekend.com.au
