Christophe Chateau of the Bordeaux Wine-Makers’ Council welcomed the research as “a good thing for the industry,” but predicted it would take a decade or more to lead to practical applications. Chateau, who was not involved in the project, described ongoing efforts to adjust grape choices and techniques to adapt to ever-warmer temperatures.
“The wine of Bordeaux is a wine that gets its singularity from its history but also from its innovations,” he told The AP. “And we should never stop innovating.”
Private investors helped fund the project, which the researchers hope to continue on further space missions. The cost wasn’t disclosed.
For the average earthling, the main question is: What does cosmic wine taste like?
“For me, the difference between the space and earth wine … it wasn’t easy to define,” said Franck Dubourdieu, a Bordeaux-based agronomist and oenologist, an expert in the study of wine and wine-making.
Researchers said each of the 12 panelists had an individual reaction. Some observed “burnt-orange reflections.” Others evoked aromas of cured leather or a campfire.
“The one that had remained on Earth, for me, was still a bit more closed, a bit more tannic, a bit younger. And the one that had been up into space, the tannins had softened, the side of more floral aromatics came out,” Anson said.