Why does the wine world confine itself to grape-based products alone?

The article in Vitisphere highlights the iconoclastic approach of Jean-Baptiste Duquesne, winegrower at Château Cazebonne (Graves, 40 biodynamic hectares). He is carrying out experiments to create "augmented wines" by infusing solid homemade soda preparations crafted by his brother, chef Damien Duquesne (Necense brand). The idea is to offer flavoured wines with far more character and identity than industrial alternatives. Two types of trials are being conducted on the 2024 vintage: infusing herbs and aromatic plants during fermentation, or infusing them into finished wines. Four recipes are being tested: pomelo, ginger beer, spritz and "sauvage". Initial results show better aroma extraction when infusion takes place during fermentation. Accustomed to innovation (ancient grape varieties, Bordeaux Pirate), Jean-Baptiste Duquesne is keen to find out whether a market exists for these "unconventional" wines and plans to present his samples to independent wine merchants and clients, with an expected price point between €12 and €15. The winegrower questions the conventional definitions of wine in order to win back consumers, advocating the creation of modern wines with enhanced aromatic complexity. He challenges the wine world's restriction solely to grape-based products and explores adding other botanicals to build a "better wine", an approach he compares to that of Michel Chapoutier.