What does the University of East Anglia’s brutalist architecture have in common with a bottle of Bordeaux red wine?  

Concrete.  

Since the early 1900’s, the cement, water and aggregate mix has been used in European vineyards to form large tanks. 

These tanks – often constructed layer on layer with thick walls to insulate the wine – allow the grapes to ferment in a stable environment and age consistently.  

The process, now called ‘concrete egg fermentation’ due to the recently reinvented shape of the cooler, is an alternative to more commonly used oak or stainless steel barrels.  

While oak can offer a more distinct texture to wine, such as smokiness or sweet vanilla, concrete lets the wine’s natural flavours flourish. 

It softens tannins – bitter chemical compounds found in plants and fruit – which in turn creates a richer body in the alcohol.  

Concrete’s naturally porous structure allows the wine to breathe and retain its fruity characteristics – often notes like citrus, peach, and apricots. 

Currently, only one winery in the UK uses this method. Coates & Seely, based in the chalk downs of Hampshire, produce an English sparkling wine that’s a blend of Chardonnay and Pinot Noir. 

At £3,000 an egg, it’s far from the cheapest choice for wine makers. But its unobtrusive nature, encouraging and developing the grapes natural flavours, offers a stripped back approach to the UK’s favourite alcoholic beverage. 

So, when you’re next drinking a glass of wine, see if you can taste its origin story.  

And if it’s fruity and full bodied, think of us – like how it was made – in Concrete.

Image Credit: Flickr