Gustavo Gonzales is an esteemed vintner from Napa Valley who has taken pains to craft a superior 2009 cabernet sauvignon.
So why is he dumping four cases of it on the bottom of Charleston Harbor?
Other than serving up a rich media stunt — one that lured more than a few dozen journalists and other onlookers to the Charleston Maritime Center today — it’s also a real-world science experiment.
Gonzalez and Mira Winery president Jim Dyke want to see how bottles jostled with the tides at the harbor’s bottom will taste compared with the same wine stored for three months inside a California warehouse at 59 degrees and 75 percent humidity.
“I don’t know that it will be better or worse,” Gonzales said. “I expect it would be different. I would expect it would be a younger-tasting wine.”
But even though it’s being stored in the port, the wine is not expected to become fortified.
Read more in tomorrow’s Post and Courier.
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