The Grapevine

Worth Sharing: Submarines and Wine and Nature’s Will

February 18th, 2016

This week’s wine-related news worth sharing with your wine shop customers. [level-members]

Does your wine have FILCS?

That would be the Fermentation Intelligence Logic Control System. That would be the submarine technology that has been adapted to monitor fermenting grape juice as it makes its journey to wine-dom. Palmaz Vineyards in Napa is already making use of the technology. The technology is called sono-­densitometry and it involves measuring vibration.

Pretty high-tech stuff for a business that, at it’s most basic, is all about farming. Wired magazine has a nice spread about it here.

On the other end of the spectrum, we’ll share this thought, from Robert Farrar Capon, who in addition to being a chef and author of books including cookbooks, was also an Episcopal priest in Port Jefferson, NY (on Long Island).  Of wine he had this to say.

Wine is water that has matured according to nature’s will.

Much more romantic than submarine technology.

We’ll risk sharing another Capon quote. You can find many more on the web.

Older women are like aging strudels – the crust may not be so lovely, but the filling has come at last into its own.

Probably true of older men, too …