Summary
In Spain, a surprising new beverage showed up — a blue wine. Wine is one of traditional industries in the country. That blue wine, named “Gïk Blue”, is made from red and white grapes, organic pigments and flavors. Co-creator Aritz López didn’t have a friend of an experienced wine maker, so he recruited some Human Resources from the University of the Basque Country, where as famous for a team of chemical engineering. Literally, they tried to “merge nature and technology” by creating a blue wine. Enhanced with non-caloric sweeteners, its resulting flavor succeeded to be a mellow, sweet, and slightly syrupy mouthfeel. Of course, there are various opinions on this, from “I loved it” to “It is a terrible invention”.
Opinion
As I wrote above, it is a casual example of “merge nature and technology”. I think this concept has both a good point and a bad point. A good one is that technological improvement of something can make that more interesting. In contrast, a bad one is that it may cause unknown risks. For example, Genetic modification technology can be raised as an example which clearly has both side. On one side, it is one of the effective ways to solve the food crisis with increasing mainly agricultural crops. On the other side, it has risks to trigger human body’s problems like diseases or allergy, and to destroy ecosystem. For that, “merging nature and technology” cannot be too careful and should be done with the most care.
(Sorry for late.)