Wine in space: one small sip for man

Hey there, time traveller!
This article was published 24/04/2021 (1860 days ago), so information in it may no longer be current.

Researchers in France’s Bordeaux region are studying the effect of sending wine into space — this is after a case of 2000 Chateau Petrus, as well as grapevine cuttings, returned to Earth after 14 months aboard the International Space Station (ISS).

A research project undertaken by Space Cargo Unlimited and the University of Bordeaux’s oenological department saw 12 bottles of the premium red wine and the grapevine cuttings sent up to the ISS in November 2019; they returned to Earth in January of this year. The plan is to do a chemical analysis of the effects of the absence of gravity on the wines and vines.

In the meantime, reports Decanter, in March a dozen tasters were offered the chance to taste the space wines blind against their Earth-bound counterparts. Jane Anson, a Bordeaux expert and Decanter’s correspondent in the region, noted the space wines seemed to be have evolved slightly more quickly than those that didn’t make the trip to the ISS.

 

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The 2021 federal budget recently announced by the government includes money for Canadian wineries that will help offset an upcoming increase in excise tax charged on wines made in Canada — an increase that would have likely resulted in a price bump being passed along to consumers.

Over the course of the next two years, the federal government is planning to direct $101 million to Canadian wineries via Agriculture and Agri-Food Canada in the form of programs to support the wine industry.

Canadian wineries were facing the notion of potentially hiking prices to offset a 50-cent-per-bottle excise tax the federal government must implement after the World Trade Organization ruled against Canada and in favour of Australia in a recent trade dispute. Australia argued Canadian wineries were being given an unfair advantage in our market by not being charged the same excise tax as imported wines; Canada, meanwhile, argued the cost of wine production in Canada is higher, meaning most Canadian wines already cost more than their Aussie counterparts.

Since the excise tax to be collected annually is estimated to be around $40 million, the $101 million pledged to the industry over two years will essentially negate the need for a price bump.

On budget day, Canadian grower and trade organizations welcomed the news. “The loss of the excise duty exemption would have been devastating without such a program in place,” said Wine Growers of Ontario president and CEO Aaron Dobbin in a statement. “We know how valuable this program is for the future of our industry and we look forward to ensuring that this program is in place long past the two years announced today.”

The reaction from B.C. was much the same. “Today’s budget announcement is a monumental investment in the future success of British Columbia’s wine industry and the province’s highest value-added agri-food beverage,” said Miles Prodan, president and CEO of Wine Growers British Columbia in a statement. “The new program will support every winery across British Columbia and provide economic certainty, stimulate millions of dollars of investment and create thousands of winery, grapegrower and tourism jobs across the province.”

 

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Back across the pond, meanwhile, producers in France and Italy are taking stock and assessing the damage after some regions were hit with an unseasonable and devastating frost in early April.

After a warm March in which many vines began budding relatively early, freezing nighttime temperatures on April 6, 7 and 8 descended France and Italy. In France, Burgundy and the Rhône Valley were particularly hard hit, according to Wine Spectator, with Chardonnay vines in the former region suffering as much as 80 per cent damage.

In Italy, the same weather system wreaked havoc on vineyards in both the Piedmont and Tuscany regions, with varieties such as Sangiovese and Merlot suffering extensive damage. Growers in both regions burned thousands of candles to try to fend off what was dubbed “black frost,” a cold air mass with very low humidity. Production of wines from the regions in both France and Italy in 2021 are likely to be significantly lower than typical vintages.

Wines of the week

Nucli 2019 Blanco (Valencia, Spain — around $19, private wine stores)

An organic, vegan Spanish white blend of Macabeo and Sauvignon Blanc grapes, the Nucli Blanco brings pretty pear, melon, ripe red apple and floral notes on the nose. It’s dry and light-bodied, delivering primary pear and melon flavours along with red apple and subtle peach flavours, modest acidity and a relatively short finish — it’s 12 per cent alcohol, meaning there’s no harsh burn here. A pleasant, easy-going white that should work well with a range of salads, milder/creamy cheeses and not-too-spicy grilled fare. 3.5/5

Santa Carolina 2017 Reserva Familia Carmenère (Rapel Valley, Chile — $21.99, Liquor Marts and beyond)

As is sometimes the case with Chilean Carmenère, there’s a decided eucalyptus note that comes on the nose along with cassis, plum, white pepper and a subtle chalky component. It’s dry, full-bodied and complex, with that herbal/eucalyptus note working well with blueberry, cassis and a hint of anise, decent balance with the oak (the wine spends 14 months in barrels) and a long, lightly tannic and slightly warm finish. Drink now with a peppery steak, fajitas or beef Wellington, or put this away for three to five years. 4.5/5

San Felice 2018 Chianti Classico (Tuscany, Italy — $21.99, Liquor Marts and beyond)

This blend of 80 per cent Sangiovese, 10 per cent Colorino and 10 per cent Pugnitello aromatically brings earth, plum, blueberry, cherry and mocha aromas, which are enticing. It’s dry and medium-plus bodied, with the ripe plum and black cherry flavours leading the charge along with raspberry, white pepper and black tea notes, the latter two of which come with the light tannins before the splash of acidity and the medium finish. Balances elegance and juiciness well; enjoy now with charcuterie or pasta in a tomato-based sauce. 4/5

 

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Twitter: @bensigurdson