Earlier this month, Time Magazine ran an interesting story about Jean-Daniel Schlaepfer (above) and other French winemakers who ferment their high-end wines in egg-shaped vessels based on amphorae — the clay jars used by the Romans centuries ago. Schlaepfer belongs to a growing number of producers who are "returning to the wisdom of the ancients in order to achieve the truest expression of a given harvest," according to Time reporter Jeffrey Iverson. The egg-shaped vessels are known as Nomblot Eggs and were created in 2001 by Burgundy-based vatmaker Marc Nomblot (www.cuves-a-vin.com), who now sells 250 of them each year.
Read the article HERE.
Photo: Jean-Daniel Schlaepfer of Domaine de Lauzières in Mouriès, Provence, with his Nomblot Egg fermentation tanks. Photo courtesy of Time Magazine.
Is One Ever Enough?
18 minutes ago