It’s often said that fine wine gets better with time, and this week’s oenophile listener Jeremy has a cellar full of dust-covered bottles. He is curious whether chemistry can account for the range of flavours that develop as wine matures, but also wonders why some of it tastes like vinegar if you leave it too long? We head off to the Bordeaux region of France, where vines were planted almost 2,000 years ago. Here, winemakers are joining forces with scientists to better understand wine ageing, a process so subtle and intricate that even the scientists refer to it as magic. In the world-famous vineyards of Chateau Margaux, presenter Marnie Chesterton learns that the key ingredient for good grapes is a sandy soil type; and that in this part of France, the warming climate is actually having a positive effect on the vines, which need very little water to thrive. Over in the lab, we meet the chemist mapping the molecules responsible for aromas associated with a well-aged Bordeaux. Featuring: Philippe Bascaules, Chateau Margaux Prof Cornelis van Leeuwen, Bordeaux Sciences Agro Dr Stephanie Marchand-Marion, ISVV Alexandre Pons, ISVV Presented by Marnie Chesterton Producer – Marijke Peters Editor – Cathy Edwards Production Co-ordinator – Liz Tuohy Studio Manager – Sarah Hockley (Photo: Aged bottles on wine racks in a cellar. Credit: Morsa Images/Getty Images)
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So a neutron star is kind of about the size of Chicago.
Unexpected elements from the BBC World Service.
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We're in the basement.
There are thousands and thousands and thousands of bottles.
Your task is to try and find the oldest.
I'm on a treasure hun hunt mine in one of London's biggest off licenses.
I will just stay here and drink some wine.
Raise a glass with me, Marnie Chesterton on crowd science from the BBC World Service.
2007.
2006.
1922.
What?
1871.
There's wine here that predates my great grandfather.
That bottle will set you back £24,000 cheaper.
I mean, look at the color.
Yeah, that's where it started and that's.
Where it's finished, ending really, really brown.