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Concrete Eggs of Wine

By • July 24, 2012 • 0 Comments

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This one is a little strange. 

When I imagine a winery, what comes to mind is a pastoral vineyard, abbuttng a series of beautiful cellars, lined with uniform barrels and casks (for a reference point, see the remake of the Parent Trap). Apparently this type of winemaking is on its way out. It's being replaced by a highly scientfic process that utilizes concrete, egg-shaped vats for the majority of the fermentation process, with a brief stay in traditional barrels at the end of the process for flavor.

This new style affords the wine a style that is softer, with much more fruit. It also costs wineries a pretty penny - each concrete cask costs a whopping $6,000. On top of that, there is the added cost of labor that results from having to move the wine from egg to barrel. While the eggs are popular, they might not be poised to take over just yet. For now, the vineyards of my imagination (or, rather, the vineyards introduced to me by a young Lindsay Lohan) are safe from the danger of innovation. 

Concrete Eggs May Be the Future of Winemaking from The Huffington Post

 

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