▻ Wine in Space – Part 2
▴ The Return of Petrus
In conversation with Jane Anson
Episode Summary:-
Sarah Kemp talks to Jane Anson, the only journalist at the tasting of the wine that just returned from space, which was revealed to be Petrus 2000. The wine was sent to the International Space Station, along with 240 vine cuttings, in order to learn how the stresses of micro-gravity and elevated radiation may help us understand potential problems confronting agriculture in the future. The expedition was organised by Space Cargo Unlimited (see our previous podcast Wine in Space for Jane’s interview with co-founder Nicolas Gaume). Jane describes the tasting, where each of the 12 tasters were given three unmarked glasses of either two “earth” wines and one “space” wine, or vice versa, in order to make comparisons. The tasters were asked to see if there was a difference in the appearance and aroma, before tasting the wines. Jane explains that the 12 bottles of Petrus were bought by Nicolas Gaume and his partner, as it was important that this was seen as a scientific experiment and not a marketing exercise for Petrus.
Jane reveals that 11 out of the 12 tasters found a difference in the taste, but only half of the tasters found a difference in the colour and aromatics. The tasters were five experienced Bordeaux tasters, Nicolas Gaume and his partner, people from the space agency, investors, and Jane. She did detect a difference, but points out that it is too early to draw conclusions, as there may be bottle variation. Jane discovers that the Petrus which was sent into space is showing a more floral aspect and is more evolved in a positive way. The wines are undergoing analysis to find out if there are differences with the acids, tannins and other components, and the results of the research will be published in scientific journals.
Jane talks about her visit to the nurseries where the vine cuttings which have returned from space after 10 months have now been planted. She explains that the cuttings were 2/3cm budwood, and while in space they were not rooted or fed. On their return, they were put in water for 24 hours before planting and the vines are showing a similar success rate to the ones left on earth. At the Mercier Nursery in the Loire, the vines in a week have grown roots and leaves, visibly faster than the vines left on earth.
Fermentation is the next project Space Cargo Unlimited wish to undertake on the International Space Station, which will have implications for the food, pharmaceutical and beer industries. While the current experiment is the most comprehensive experiment with wine in space to date, wine and other beverages have been sent into space before. Jane discusses with Sarah the half bottle of Ch Lynch Bages 1975 which was taken by French astronaut Patrick Baudry in 1985 to proclaim the glory of France along with langoustines, crab mousse, Cantal cheese and chocolate mousse. Jane concludes by discussing how Ardbeg, an Islay whisky, spent 971 days in space and when it returned had a more smokey character, something Jane also detected on the Petrus.
““So for NASA to agree to it straight away tells you that it is an actual research project””
Running Order:-
-
0.00 – 13.15
“Even if they find there is no difference between the two they will publish the results in a scientific journal”
Sarah Kemp talks to Jane Anson about the tasting of the wine that has just returned from space, which has been revealed as Petrus 2000. Jane explains the background to the expedition, which has been organised by Space Cargo Unlimited (listen to our previous podcast Wine in Space for her interview with Nicolas Gaume of Space Cargo Unlimited) in order to understand the stresses of micro-gravity and elevated radiation on agriculture in the future. She talks about how the tasting was conducted, and provides her own analysis of the differences between the samples of Petrus sent into space and the ones which stayed on earth. -
13.16 – 19.00
“They were very nervous that when they (the vines) got back to earth they wouldn’t survive”
Jane reports on her visits to the nursery where the vine cuttings which have returned from space are now planted. The results are very promising with the vines from space mirroring the success rate of the vines on earth. -
19.00 – 26.39
Fermentation is the next project Space Cargo Unlimited are looking at, reveals Jane, intended to benefit not only the wine, but also the food, beer and pharmaceutical industries. She discusses previous experiments with alcohol in space, including the half bottle of Château Lynch Bages which was taken up by French astronaut Patrick Baudry along with langoustines, crab mousse, Cantal cheese and chocolate mousse. Ardbeg whisky was also sent up in a Russian vehicle for 971 days in space, and on its return the tasters found a more intense smoky character, which Jane notes is a flavour she found in the Petrus that returned from space.
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