Story By: Kathryn Quinn, Sub-Editor: Joseph Golder, Agency: Central European News
A Swiss wine producer has put a 900-litre barrel of wine in Lake Zurich to improve its taste.
The specially produced buoy like container was filled with 900 litres of wine before being lowered into the water in Lake Zurich in Rapperswil located in the canton of St Gallen in Switzerland.
The wine producer claims the constant movement drastically improves the taste of the Johanniter Wine, which is dubbed ‘Wellentaenzer’ (‘wave dancer’ in German). It will remain there until 27th March 2020.
On occasion, wine has historically been placed in water to improve its taste. Famous wine producer Louis Gaspard (1753-1844) shipped wine to India and when the unsold portion of wine was returned, the bottles were opened and tasted.
The wine producer found the wine’s journey travelling the seas had provided favourable conditions for it to age. Gaspard subsequently sent all of his wines on ship journeys to age them so as to improve their taste.
The idea behind the wine in Lake Zurich is that it should not be kept still at any point in order to improve the aroma. As the yeast is constantly mixed up, the taste of the wine differs drastically to wines kept in the cellar, according to the company.
The wine comes from the wine producer Weingut Irsslinger located near Lake Zurich.
Robert Irsslinger said: “The wine is on the move for 140 days without any use of artificial energy and is its temperature is regulated on the water’s surface. It would not be possible to sink the wine to the bottom of the lake as there it would not be in constant movement and would have a constant temperature. That would be like putting it in the cellar.”
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