So, you want to chemically recreate the experience of a wine and your choice is… 2015 Far Niente Chardonnay?
I will offer up some alternate suggestions based on what I have tried:
1990 Château Latour
I am sure there are even better wines to attempt to replicate, but those have stood out for me. You can keep your Far Niente.
Frankly, if you can recreate the wines I’ve listed, I’d love to drink them, and it wouldn’t bother me much to drink a recreation, as long as the price was reasonable.
They need to hire Eve from Northern Exposure!
She can recreate a 1961 Latour.
So, you want to chemically recreate the experience of a wine and your choice is… 2015 Far Niente Chardonnay?
I will offer up some alternate suggestions based on what I have tried:
1990 Château Latour
I am sure there are even better wines to attempt to replicate, but those have stood out for me. You can keep your Far Niente.
Frankly, if you can recreate the wines I’ve listed, I’d love to drink them, and it wouldn’t bother me much to drink a recreation, as long as the price was reasonable.
They specifically state that they don’t think they can replicate wines like that and chose Far Niente as a style that is both popular and achievable.
Segment on CBS This Morning today on this. Go real or go home.
Apt phrasing (my emphasis added).
Fred_C
August 11, 2018, 1:50pm
45
This is a win win.
Those that only want the real stuff should realize that this would decrease the price of the real stuff to prices we have not seen in a decade or more.
Indulging the fantasy that a wine could be replicated molecule for molecule (not the subject of the story in the OP), how much of the enjoyment is based on the taste and smell organoleptic experience and how much is based on the authenticity and respect for the craft?
Wouldn’t figuring out a shortcut to an exact replica of a perfectly aged 1900 Margaux be worthy of respect, albeit of a different set of skills? Or is the invasion of science and technology into a traditional craft just too dissonant?
For me, the answer is somewhere in the middle. I’d love to drink that perfect replica of 1900 Margaux. But there would be a dimension missing.
Could their analysis be used to resolve some of the slow-of type debates?
