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Napa Wine Aged in the Ocean Yields Surprising Results
SF Weekly ^ | Thu., May 23 2013 | Anna Roth

Posted on 05/24/2013 11:32:21 AM PDT by nickcarraway

Three months ago, Mira Winery in Napa embarked on a grand experiment: It lowered 48 bottles of its 2009 Cabernet Sauvignon into the ocean outside Charleston, S.C. in a custom-built cage to see what aging in the sea would do to the wine's flavor. On Tuesday, the bottles were retrieved and tasted. The differences between the wine aged in the ocean and the wine aged in the regular process are "incredible," according to Gutavo Gonzalez, Mira winemaker.

Both were fruit-forward and jammy, as would be expected from a new wine, but the vino in the ocean-aged bottles had loosened up and relaxed much more than he expected after just three months. Possible causes floated by Gonzales and Patrick Emerson, an advanced sommelier who also tasted the wine, include the ocean's relatively stable temperature, lack of light, and the rocking motion of the waves.

"I'm perplexed and amazed at how quickly these wines have sort of taken two different paths. Both are delightful to drink. I can tell they're the same wine, but it's almost like there has been some magic happened in the aquaoir," Emerson said in a press conference yesterday.

Mira plans to sell twelve bottles of the wine to Wine Club Members beginning June 1 on a first-come, first-serve basis. But there will be more: In the fall, the winery plans to continue the experiment by placing eight cases of wine in the water for six months.

TOPICS: Agriculture; Food
KEYWORDS: oenology; wine
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To: Wurlitzer

When wine is aged there are chemical reactions happening for anywhere from one to twenty five years depending on the wine. These involve dissolved gasses, tannins, acids, and resins, and depend on many factors including the wood barrels when used.

There are around 20 aroma families used to describe a wines smell such as floral, fruits, herbaceous, minerals, spices, and musk.

Also considered are texture, color, alcohol content and of course, taste. For taste there are over 100 descriptors that describe the balance between acids, sugars, tannins, and the alcohol as well as specific flavors.

41 posted on 05/24/2013 1:23:00 PM PDT by KEVLAR (Liberty or Death)
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To: Wurlitzer

I love wine, I drink a lot of it, and I read the labels. Many labels will identify flavors in the wine for you. That is how regular people learn about wines. You just need to jump in and try some. My first wine was Lambrusco. LOL.

Most people new to wine do not like the dry wines, and that is all we drink anymore. Now we are on a local (Missouri) wine kick, much different varietals (types of grape). Most of the grocery stores only carry the sweet Missouri wines, so I wouldn’t drink it. We visited a winery in Hermann and brought home 2 cases of nice dry wine (and sparkling grape juice for the kids).

42 posted on 05/24/2013 1:29:44 PM PDT by Marie Antoinette (:)
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To: nickcarraway

43 posted on 05/24/2013 1:57:00 PM PDT by JRios1968 (I'm guttery and trashy, with a hint of lemon. - Laz)
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To: nickcarraway

For me it’s all about the color of the box...ROTFLMAO!!!

44 posted on 05/24/2013 3:08:52 PM PDT by copaliscrossing (Comparison is the beginning of discontent.)
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To: stuartcr


45 posted on 05/24/2013 3:26:01 PM PDT by Patton@Bastogne (Piss upon Obama, and his False Prophet Mohammed)
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To: Patton@Bastogne


46 posted on 05/24/2013 5:17:40 PM PDT by stuartcr ("I have habits that are older than the people telling me they're bad for me.")
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To: mylife

I met a gal once who was “fruit forward and jammy”

47 posted on 05/24/2013 6:00:12 PM PDT by BenLurkin (This is not a statement of fact. It is either opinion or satire; or both)
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To: copaliscrossing

Cardbordeaux! We drink that too. LOL.

48 posted on 05/24/2013 6:52:34 PM PDT by Marie Antoinette (:)
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To: BenLurkin

I met her, too.

49 posted on 05/24/2013 7:01:00 PM PDT by Dartman (Mubarak and Gaddafi are going to look like choirboys when this is over)
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