Good Food
Grapeless wine
The terroir at Ava Winery boasts neither nutrient-rich soil nor a mesoclimate, but rather test tubes and Bunsen burners. That’s because the synthetic wines are produced in their San Francisco lab without a single grape. It’s enough to make Bacchus’ (and Evan’s) heads roll. Co-founder Alec Lee explains the science behind their grapeless wines.
By Evan Kleiman • • 1 min readThe terroir at Ava Winery boasts neither nutrient-rich soil nor a mesoclimate, but rather test tubes and Bunsen burners. That’s because the synthetic wines are produced in their San Francisco lab without a single grape. It’s enough to make Bacchus’ (and Evan’s) heads roll. Co-founder Alec Lee explains the science behind their grapeless wines.
The full episode
4 of 5
The great tasting menu debate, cast-iron skillets, grapeless wine- 0:00Tasting menus are bullsh*t (except when they're not)
- 10:29'Stir, Sizzle, Bake'
- 22:42Jonathan Gold dines at Irenia
- 31:12Grapeless wineYou’re reading this
- 44:11'Far Afield'
The full episode
4 of 5The great tasting menu debate, cast-iron skillets, grapeless wine- 0:00Tasting menus are bullsh*t (except when they're not)
- 10:29'Stir, Sizzle, Bake'
- 22:42Jonathan Gold dines at Irenia
- 31:12Grapeless wineYou’re reading this
- 44:11'Far Afield'