(WashingtonPost) - Do you like eggs with wine? How about wine IN eggs? Sounds a bit dicey, but it’s been happening more lately as winemakers embrace concrete egg-shaped fermenters as a way to add unique flavors to their wines.The eggs, which can be 6 feet tall or higher, have a cuteness factor not usually to be found in farming machinery. In fact, the Domaine Carneros winery in the Napa Valley was inspired to get in the seasonal spirit and had their 2,000-pound egg decorated for Easter complete with a frieze of white bunnies. Despite appearances, there’s a serious side to this fresh approach. And it all starts with permeability.