Many of you ask, "how can you come up with something to blog about every day for three years?" I gotta tell ya people, sometimes it's not the easiest thing in the world, but other times life just pitches slow balls right across the plate. I can hardly believe how bizarre the world can be when you get right down to it.
Case in point? The latest ground-breaking research in wine chemistry which has developed a way to harness bacterial action to grow clothes from gradually spoiling red wine. Yes, that's right, leave a bunch of wine around to slowly begin turning itself into vinegar and with a little encouragement you can yield the kind of high quality, high fashion garment shown on the undead model over there on the right.
Just think about how good that dress would look on someone living and even barely attractive! I'd pay money to see that dress on Madonna, though perhaps not for the reasons you might expect.
But I'm getting sidetracked from the science, here. Apparently as a byproduct of fermentation, the bacteria at work in spoiling wine create cellulose, which gets gradually knit together into a real "fabric" of sorts, which apparently has enough durability for it to be layered together and then draped over someone for a certain period of time.
Of course magic fabric always has to have some sort of catch, right? This one only works if you keep it wet. Something I'm sure thousands of eager college students would have no trouble doing on Spring Break in Fort Lauderdale, but which might prove problematic for fashion mavens in Arizona.
The marketing potential is pretty enormous, though when you think about it. Wine grape names are so sexy and so associated with color already, this will give a new meaning to wearing "Cabernet."
I'll bet we can convince Bjork to wear one of these to next year's Oscars. It's better than a swan.
A wine book like no other. Photographs, essays, and wine recommendations. 2015 Roederer Award Winner.Learn more.
Vinography Images: Unglamorous Work A Lesson in the Loss of Denis Malbec I'll Drink to That: Kimberly Prokoshyn of Rebelle Restaurant Wine News: What I'm Reading the Week of 6/19/16 Vinography Unboxed: Week of June 12, 2016 Warm Up: Richebourg I'll Drink to That: Jean-Nicolas Méo of Méo-Camuzet Vinography Images: It's Nice to be King It's Time for American Wineries to Grow Up I'll Drink to That: Joy Kull of La Villana Winery
Wine Will Never Smell the Same Again: Luca Turin and the Science of Scent Forlorn Hope: The Remarkable Wines of Matthew Rorick Debating Robert Parker At His Invitation Passopisciaro Winery, Etna, Sicily: Current Releases Should We Care What Winemakers Say? The Sweet Taste of Freedom: Austria's Ruster Ausbruch Wines 2009 Burgundy Vintage According to Domaine de la Romanée-Conti Charles Banks: The New Man Behind Mayacamas Wine from the Caldera: The Incredible Viticulture of Santorini Why Community Tasting Notes Sites Will Fail Chateau Rayas and the 2012 Vintage of Chateauneuf-du-Pape A Life Indomitable: The Wines of Casal Santa Maria, Portugal Bay Area Bordeaux: Tasting Santa Cruz Mountain Cabernets Forgotten Jewels: Reviving Chile's Old Vine Carignane The First-Timer's Guide to Les Trois Glorieuses of Hospices de Beaune