Artificial Wine?

[donk79]

No one is going to be surprised by the idea that fake wine is out there.  But I do not think that anyone tries to market it to a serious audience.  It sounds like that could be changing, with an effort to develop artificial wine that tastes like good wine.  I heard this on KCRW's Good food podcast today.  I am curious what others reactions are to this.  Culturally, I find the idea abhorrent.  Culinarily, I am curious.

 

http://www.kcrw.com/news-culture/shows/good-food/the-great-tasting-menu-debate-cast-iron-skillets-grapeless-wine/grapeless-wine

Quote

The terroir at Ava Winery boasts neither nutrient-rich soil nor a mesoclimate, but rather test tubes and Bunsen burners. That’s because the synthetic wines are produced in their San Francisco lab without a single grape. It’s enough to make Bacchus’ (and Evan’s) heads roll. Co-founder Alec Lee explains the science behind their grapeless wines.

 

 

[dcarch]

Timing is very good.

 

We need a wine that pairs well with artificial chicken meat grown in a laboratory.

http://www.sciencemag.org/news/2016/08/lab-grown-meat-inches-closer-us-market-industry-wonders-who-will-regulate

 

dcarch

 

[ClarenceGilbert]

Thanks for the link.