What's really in that glass of Merlot?
Juiced: How to Make Mass-Produced Wine Taste Great
BY CHRISTOPHER NULL
04.22.14 | WIRED
Winemaking may conjure images of sun-dappled vineyards and grand châteaus. But a typical bottle of Napa Cabernet owes more to lab-coat-wearing chemists than to barefoot grape stompers. Like most foodstuffs, wine has been thoroughly industrialized. Million-gallon batches are cooked up in behemoth factories in Australia or California’s less-dreamy-sounding Central Valley and made of grapes that come from just about anywhere. And vintners are under constant pressure to find new ways to save money—California grape prices have shot up 46 percent over the past decade. That leaves little room for error. If something goes even slightly wrong in a 350,000-gallon tank, winemakers can’t afford just to dump it. So they’re turning to science—high tech machines and chemical additives—to doctor their product into something more drinkable. Here’s a look at the secret ingredients and behind-the-scenes manipulation that go into crafting the perfect pour.
WHAT’S REALLY IN YOUR WINE?
Vat-produced vino can be coaxed into drinkability. You just need the right additives.
(More here.)
BY CHRISTOPHER NULL
04.22.14 | WIRED
Winemaking may conjure images of sun-dappled vineyards and grand châteaus. But a typical bottle of Napa Cabernet owes more to lab-coat-wearing chemists than to barefoot grape stompers. Like most foodstuffs, wine has been thoroughly industrialized. Million-gallon batches are cooked up in behemoth factories in Australia or California’s less-dreamy-sounding Central Valley and made of grapes that come from just about anywhere. And vintners are under constant pressure to find new ways to save money—California grape prices have shot up 46 percent over the past decade. That leaves little room for error. If something goes even slightly wrong in a 350,000-gallon tank, winemakers can’t afford just to dump it. So they’re turning to science—high tech machines and chemical additives—to doctor their product into something more drinkable. Here’s a look at the secret ingredients and behind-the-scenes manipulation that go into crafting the perfect pour.
WHAT’S REALLY IN YOUR WINE?
Vat-produced vino can be coaxed into drinkability. You just need the right additives.
(More here.)
Powered by Blogger
0 Comments:
Post a Comment
<< Home