Monday, September 26, 2016

Aging Wine Under the Sea


The discovery of intact wine found on sunken ships after many years has led some producers to experiment with aging it under the sea. Aside from space limitations at the winery, they believe that the oceanic factors of consistent temperature, lack of light, relative lack of oxygen, underwater pressure, and tidal movement will affect their wines interestingly. Some age finished bottles (with both cork closures and crown caps), others, barrels. Results vary from wines maturing quicker; having more complexity; being fresher with more tannin; and having more, earthy, saline notes. The extra work involved makes these wines much more expensive. So is it a gimmick or a worthwhile venture? I guess only time will tell.

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