Are You Ready for Bacon Barbera?

Ibacon wine’m not sure how I feel about this. Leslie Pariseau in Punch writes:

A handful of natural winemakers is pushing the limits of co-fermentation, aromatizing their wines with everything from chestnut flowers to sumac berries and basil.

My first response was “if you made good wine you wouldn’t have to add basil to make it interesting.” But of course this is nothing new.

Since the beginning of time, wines have been mixed with herbs and plants not only for preservation, but for use as medicine, which is how we ended up with things like vermouth, quinquina and amaro.

And the justification for many of these winemakers taking this approach is interesting. For most of the winemakers interviewed for the story, it’s about making greater use of the resources in their vineyards’ ecosystems to make more stable wines.

“I discovered that sometimes nature doesn’t want to produce something normal,” says des Grottes, citing the volatility of indigenous wine yeasts. His process has become more about adjusting to that volatility with an alchemy not unlike that used in monasterial practice, pulling from his garden and the surrounding ecosystem. His L’Antidote is a nonalcoholic elixir of gamay, apples, 15 herbs and lemon tea. His Chard-honey is a portmanteau of its ingredients, while his Lilipulumulus is blend of chardonnay, apples and hops, the last of which provides equalizing bitterness.

I’m more than a little curious about them. Ultimately what matters is how these strange ferments taste. It’s about expanding the kinds of experiences we can have with wine. That’s a good thing.

But realize, now that this door has been opened, we all have Bacon Barbera and Chipotle Chenin Blanc in our future.

2 comments

  1. Good to see some discussion around this. Co-fermentation and blending of different grape varieties are designed to create certain taste profiles. The addition of eucalyptus leaves/sap to a famous Cabernet is well known ! However in the same line it is interesting that we do not propose a grind of oak in our wine glass much like some salt and pepper, given that this wood type is a very significant non grape flavour addition.

  2. The fact that we have not already had Bacon Barbera and Chipotle Chenin Blanc is a bit wild.This is particularly true when you consider the rise of all sorts of flavored alcoholic beverages.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.