Or does it? No grapes required
Magic jug makes eaux de eau
by PHILIP WHITE
To help perfect the inexpensive and radical sparkling "pearl" wines of the day, Ian brought the smart young German fizzmaster, Wolf Blass (left) to Australia in 1961 to first make Pineapple Pearl, a clean wine-based kiddylikker which opened the door for the "wine coolers" which boomed in the late 'eighties and through the 'nineties. Many of these confections of essences, leftovers and cheap spirits contained little or no wine at all.
Ian was also the first person known to deliberately induce, maintain and monitor malolactic fermentations in Coonawarra in 1951 and 52.
To read of Hickinbotham's Cab Mac invention, using very big plastic bags to ferment an Australian-style Beaujolais, click here.
To read the latest of my long string of rewrites about Jesus making the wine at the wedding, click here.