Why does wine taste good?
The Infinite Monkey Cage
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Is There an Opportunity on Champagne?
Alcohol will contribute with some flavour, sometimes too much. Not having alcohol there to hold the body and backbone of the wine makes it hard to mimic flavours. Some styles of wine lend themselves more to acidity rather than alcohol. Do you think there would be an opportunity on Champagne to do something? I believe so. The best examples of no alcohol wine that I've tried were sparkling. So I think there's hope there, and I'm sure if anyone's going to find out it's going to be this institute,. We got a whole lot of brains working on the topic, so watch this face.
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