PCF Wine appreciation thread. (3 Viewers)

[CoolDude53]

We've got some wagyu tenderloin tomorrow, baked potato, and some broccolini. Pairing with a 2010 Valdicava brunello

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How was this? I've been staring at mine in the cellar for a while now

 

[BNM]

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.

 

[BNM]

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

 

[Copper44]

The 2016 is fire as my kids would say right now!

And the the d’Yquem, they are always good.

 

[Big Jilm]

How was this? I've been staring at mine in the cellar for a while now

It was good, but we were slightly underwhelmed as our expectations were HIGH