Is wood, not grapes, the next innovation in wine?
AUT University professor Owen Young may have found a novel way to add spice to the demon drink. Young is experimenting with replacing oak barrels in the aging of wine and whiskey—and instead flavouring them with native wood chips. Think manuka, rimu or kauri-flavoured beverages, and you can imagine a novel way to sell Kiwi wine. One that the French can't have!
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