PCF Wine appreciation thread. (3 Viewers)

Looks like it's the fermentation tanks that are plunged underwater.
https://en.egiategia.fr/la-vinification-sous-la-mer
Beyond the glaring, flashing “wine marketing” signals, what is the benefit? Temperature is my only/best guess. “No, sir, we don’t have a wine cave…we have an open door wine submarine!”

If you enjoyed is the only real test, obviously, so i wish you joy of it!

That plant or coral design on the front looks eerily familiar. Like a deja vu moment.
 
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My wife and I had a really interesting bottle with lunch today at a Basque restaurant in Nantes, France. A terrific tasting Ugni Blanc / Colombard that was at least partially matured underwater, in the Atlantic Ocean. Anyone ever heard of such a technique before? We ordered it as much out of curiosity as anything else, since we've visited Saint-Jean-de-Luz and loved it there. It went really well with cod fritters, a tuna steak, shrimp risotto, and elements of a cafe gourmand.

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Here’s my Deja Vu:

https://edition.cnn.com/2025/05/08/climate/deep-sea-mining-critical-minerals
 

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When you reach way back in the collection, some are beyond disappointing, like a 2013 white with the tint of a brownish-rose and a flavor like foul vinegar:
Val do Sosego 2013.jpg


But then the next 2013 will come through, terrific even beyond your hopes:
Ritual2013.jpg


Another bottle might come through mightily, as expected from its origins -- Ridges are always superb:
Nervo2002.jpg


But afterward, it's all washed away by sheer glory (yes, that is a price from long, long ago, when we lived in DC):
Dupont1989.jpg


... and my family Cognac, which we discovered when we first visited Cognac. My last name is Larson, but my Danish grandfather's was Larsen, until the know-it-alls at Ellis Island when he immigrated convinced him that the "o" sounded more American:
Larsen.jpg


All in one meal. Somehow, we survived. :cool
 

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