Researchers in the Bordeaux region of France are studying the effects of shipping wine into space – following a fall of 2000 Chateau Petrus, as well as grape cuttings that returned to Earth after 14 months on board the International Space Station (ISS).
In a research project by Space Cargo Unlimited and the Oenological Department of the University of Bordeaux, 12 bottles of the premium red wine and grape cuttings were sent to the ISS in November 2019. They returned to earth in January of this year. It is planned to conduct a chemical analysis of the effects of the absence of gravity on the wines and vines.
Meanwhile, Decanter reports, a dozen tasters were offered the chance to try the space wines blindly against their earthbound counterparts in March. Jane Anson, a Bordeaux expert and Decanter correspondent in the region, noted that space wines appeared to have evolved a little faster than those that hadn’t traveled to the ISS.
The federal budget recently announced by the government for 2021 includes money for Canadian wineries that will help offset an impending excise tax hike on Canadian-made wines – an increase that would likely have resulted in a price hike being passed on to consumers.
Over the next two years, the federal government plans to direct $ 101 million through Agriculture and Food Canada to Canadian wineries through programs to support the wine industry.
Canadian wineries were faced with the idea of possibly raising prices to offset a 50 cents per bottle excise duty that the federal government is forced to introduce after the World Trade Organization ruled in a recent trade dispute against Canada and in favor of Australia. Australia argued that Canadian wineries were being given an unfair advantage in our market by not being charged the same excise duty as imported wines. Canada, meanwhile, argued that the cost of wine production is higher in Canada, which means that most Canadian wines already cost more than their Australian counterparts.
Stephanie Cluzet, director of the Vine Researcher Institute for Wine and Vine Research, holds up a section of grapevines (left) that orbited the world on the International Space Station for a year, alongside another grape variety of the same age and grown on earth.
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Christophe Ena / The Associated Press files
Stephanie Cluzet, director of the Vine Researcher Institute for Wine and Vine Research, holds up a section of grapevines (left) that orbited the world on the International Space Station for a year, alongside another grape variety of the same age and grown on earth.
With the excise tax levied annually estimated at around $ 40 million, the $ 101 million pledged to the industry over two years will essentially negate the need for a price hike.
On Budget Day, Canadian producer and trade organizations welcomed the news. “The loss of excise tax exemption would have been devastating without such a program,” said Aaron Dobbin, President and CEO of Wine Growers of Ontario, in a statement. “We understand how valuable this program is to the future of our industry and look forward to ensuring this program continues long after the two years announced today.”
BC’s response was similar. “Today’s budget announcement is a tremendous investment in the future success of British Columbia’s wine industry and the province’s highest value added agrifood beverage,” said Miles Prodan, President and CEO of Wine Growers British Columbia, in one Explanation. “The new program will support every winery across British Columbia and provide economic security, stimulate millions of dollars in investment and create thousands of jobs for wineries, grapevine growers and tourism across the province.”
Back on the other side of the pond, producers in France and Italy are taking stock and assessing the damage after some regions were hit by an unusual and devastating frost in early April.
After a warm March, in which many vines began to bud relatively early, the icy night temperatures plummeted on April 6th, 7th and 8th in France and Italy. In France, Burgundy and the Rhône Valley were particularly hard hit, according to Wine Spectator, as the Chardonnay vines in the former region have suffered up to 80 percent damage.
In Italy, the same weather system has devastated vineyards in both Piedmont and Tuscany, with varieties such as Sangiovese and Merlot suffering great damage. Growers in both regions burned thousands of candles to ward off so-called “black frost”, a cold mass of air with very little humidity. The production of wines from the regions of France and Italy in 2021 is likely to be well below the typical vintages.
Wines of the week
Core 2019 white (Valencia, Spain – approx. 19 USD, private wine shops)
The Nucli Blanco is an organic, vegan Spanish white blend of Macabeo and Sauvignon Blanc grapes and brings pretty notes of pears, melons, ripe red apples and flowers to the nose. It’s dry and lean, and delivers primary pear and melon flavors, as well as aromas of red apple and subtle peaches, a modest acidity, and a relatively short finish – it’s 12 percent alcohol, which means there aren’t any hard burns here. A pleasant, fluffy white that goes well with a selection of salads, milder / creamy cheeses and not with spicy grilled dishes. 3.5 / 5
Santa Carolina 2017 Carmenère Family Reserve (Rapel Valley, Chile – $ 21.99, Liquor Marts and beyond)
As is sometimes the case with the Chilean Carmenère, there is a decided eucalyptus note 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 that goes well with blueberries, cassis and a hint of anise, a balanced relationship with oak (the wine spends 14 months in barrels) and a long, slightly tannic and light one warm note Done. Now drink Wellington with a pepper steak, fajitas or beef or put it away for three to five years. 4.5 / 5
San Felice 2018 Chianti Classico (Tuscany, Italy – $ 21.99, Liquor Marts and Beyond)
This mixture of 80 percent Sangiovese, 10 percent Colorino and 10 percent Pugnitello brings aromatic aromas of earth, plum, blueberry, cherry and mocha that are tempting. It is dry and has a medium body, with the aromas of ripe plums and black cherries leading the way, along with notes of raspberry, white pepper and black tea, the latter two of which with the light tannins before the splash of acidity and the middle Coming out. Well balances elegance and juiciness; Enjoy now with sausages or pasta in tomato sauce. 4/5
Twitter: @bensigurdson
I am Sigurdson
Literature editor, drinks writer
Ben Sigurdson works on the books section of the Free Press and also writes on wine, beer and spirits.
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