Source: Atlas Obscura
If you have wine geeks in your life, you’ve probably them swirl a glass of wine under their nose, slurp it, and pronounce that it has “minerality.” Now you can tell them that they haven’t truly tasted minerality until they visit the Tagua Tagua Observatory in San Vincente, Chile.
Ian Hutcheon, winemaker, British expat, and observatory director, lowers a piece of a 4.5-billion-year-old meteorite directly into his Cabernet Sauvignon barrels to create his signature wine, Meteorito.Hutcheon says that he tried several different varieties to find one that would marry well with the meteorite, and that he found Cabernet Sauvignon was robust enough to handle the flavors that it brought to the wine. After the Cabernet has been fermented and placed into barrels, he lowers a golf ball–sized chunk of the meteorite inside, where it stays as the wine ages. He purchased his vineyard in 2009, while the meteorite he obtained…
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