Antiquing Wine


Over the years, inventors have attempted to appease an impatient public by devising ways that they might transform the undrinkable; bring the finest wines to perfection sans the wait. Ah, if only perfection were so simple. There’s little scientific evidence to suggest that any of their methods worked.

Yet, of late, there are quiet rumblings emerging among oenologists that praise a technique backed by a decade of research, publication in respected peer-reviewed journals and the crowning achievement — passing the ultimate test-blind tasting by a panel of wine experts. Consensus among sipping and sniping oenologists is rare indeed so with no fewer than five wineries already invested in the technology, there is considerable interest among the prestigious masters of wine.

The secret involves the very uninspired and rather distasteful method of passing an undrinkable, raw red wine between a set of high-voltage electrodes, an electric field, one might say, transforming the elixir of the Gods into something pleasantly quaffable.

“Using an electric field to accelerate ageing is a feasible way to shorten maturation times and improve the quality of young wine,” notes Hervé Alexandre, professor of oenology at the University of Burgundy, close to some of France’s finest vineyards. But what happens to our cherished belief in older being better? – more




~ by eaesthete on 01/04/09.

One Response to “Antiquing Wine”

  1. I’m on the side of nature, seasons and cycles. There’s a natural rhythm to things that seems wrong to violate. I’m sure this will be a boon to the wine industry although the process will never be mentioned in the marketing. The very idea of using electric currents is so off putting.

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