Substance is a label created by Myrko TĂ©pus and Nicolas de Groot, dedicated to fermented artisan lightly sparkling natural drinks made without alcohol. The idea is inspired by vignerons to create gastronomic drinks that have similar complex aromatic profiles and textures to wine. Myrko himself makes wines in the Gorges du Verdon in Provence from naturally-farmed vineyards.
The origin of the drinks comes from spring water that has its source in the Verdon gorge, in which high grade organic Sencha tea* is steeped and fermented with organic French sugar beet.
The water is currently filtered using a cartridge, but eventually they will install a dynamiser. Fermentation is carried out with a mother culture (bacteria and yeast) which they maintain and perpetuate. This combines with the sugars to create the natural C02 which is trapped in the bottle. For the sake of stability, there is no secondary fermentation in the bottle with little extra CO2 added for conditioning.
All fermentations and infusions take place in stainless steel tanks with the infusions occurring in cold water for a few days and the tea fermentation carried out at a temperature of 73.5 c. The proportions of tea are 5-6.5 grams per litre of spring water, while the aromats vary according to the taste they are looking to achieve but generally comprise around 5% of the whole.
Infusions are added at the end of fermentation, except for the smoked tea for the Brume which is added at the start. None of the beverages are fined and no sulphites are added. They do filter for stability. The residual sugar is approximately 3g/l.
*The Japanese Sencha green tea leaves are not ground as with other teas. The leaves are gently steamed, rolled, shaped and then dried to capture their distinctive flavour. The rolling of the leaves creates the customary, thin and cylindrical shape of the tea leaf which has a very fine and fragile structure.
Green tea refers to a type of tea that is not treated or processed in any way. Consequently, Sencha green tea retains its nutrients and active ingredients. The health benefits that are thought to be derived from Sencha green tea are due in large part to antioxidants, catechins, vitamin C, beta-carotene, folic acid, saponins, potassium, calcium, and phosphorus found in these nutrient-dense leaves.
Brume
Ingredients: Black organic tea called Tarry Lapsang Souchong from the hills in the province de Fujian, Mont Wuyi in China and Poivre de Timut cultivated in Provence.
The fresh tea leaves are dried and smoked over pine and cypress wood steeped in the water. Organic sugar is added as well as the yeast/bacteria culture and the fermentation begins. The Poivre de Timut is a rustic spice originating in Nepal. It is not actually a pepper but a berry from the rue or citrus family. An infusion of this spice is added after fermentation.
Deep woody aromas enriched by notes of smoked tea and floral undertones then dried citrus and grapefruit and finally Szechuan pepper. Long intriguing finish. This can be paired with vegetable dishes or lightly cooked white fish.
Aurore
Made from Sencha High Grade organic green tea and organic pomelo (similar to sweet grapefruit) cultivated in Provence with added distillate of Damask rose and Rose de Grasse and finally organic hibiscus flowers.
The Sencha High Grade Bio is a green tea of the highest quality, cultivated organically. The young tender shoots are picked in spring, and these confer delicate and refined notes. It is grown mainly in Japan notably in regions such as Shizuoka, Kagoshima and Uji. The tea is valued for its freshness, aromatic properties and high antioxidants. The two rose distillates give their delicate perfumes, which combine with notes of flowers, fruit and delicate spice and a touch of sugar and honey. The pomelo (zest only) brings balance with refreshing acidity and various tones of grapefruit. Rose-hued Aurore quickly reveals its aromas of hibiscus flower and wild meadow grass. Its effervescence is light and delicate and gives an ethereal texture. All the remaining elements combine harmoniously. The perfect aperitif, whilst also accompanying fruit-based desserts.
Solaris
Solaris is also fermented high grade organic Sencha green tea infused with organic Menton lemons (zest only) and organic Provençale saffron. The citron de Menton (Menton lemon) is emblematic of the CĂŽte dâAzur, renowned for its quality and unique flavour. The organic Provence saffron from crocus sativus is a rare and precious spice, cultivated artisanally in the south of France, notably in DrĂŽme Provençale, Vaucluse and Alpes-de-Haute-Provence.
This delightful drink has a luminous golden colour with delicate effervescence infusing the drink with a lovely vivacity and elegant texture. Harmonious integration between the sweetness of the Menton citrus and the floral nuances care of the saffron. Solaris also works well as an aperitif or as an accompaniment to scallop carpaccio in citrus.
Just a quick note about why Substance is so low in alcohol. Whilst the yeasts do break down the sugar to produce alcohol and CO2 as the major by-product, the bacteria also consume sugars to some degree and metabolize the alcohol into acetic acid. Only a small quantity of sugar is added at the beginning of fermentation which is then transformed into acids by the acetic bacteria and other different bacteria such as gluconic, glucuronic, tartaric and lactic are also present to consume it.
*
Interested in finding out more about the Substance wines? Contact us directly:
shop@lescaves.co.uk |  sales@lescaves.co.uk | 01483 538820