Curious….Underwater Wine-another reason to go diving

Wine Underwater
Wine Underwater

Reading the Daily Sip today and found this very curious, never thought of it before; makes sense–nice to share from:

The reasons for storing wine underwater are numerous: The unlimited free space that
underwater aging allows is an obvious boon, but the real benefits seem to come
from the absence of light, a constant cool temperature, high pressure, and the
gentle rocking motion of the waves. These last two benefits are particularly
intriguing for sparkling wine producers, as the pressure is believed to keep
the bubbles bubbly and the rocking seems to mix the lees (yeast particles)
around in the wine, providing a more complex flavor and more even

Winemakers are submerging individual bottles and whole barrels in salt water
and fresh water alike, always keeping several samples of the same wine stored
on land to compare the difference. So far, almost everyone has been pleased
with the results of underwater aging; Winemakers talk of more complex,
expressive wines whose tannins have matured faster than their sister wines that
aged in the cellar.

The concept of aging wine underwater isn’t a new one, although this may be the
first time in history that it has been attempted on purpose. Bottles of wine
retrieved from shipwrecks often turn out to have been persevered almost
perfectly. The most recent example was in 2010 when divers off the coast of
Aaland, an archipelago of Finnish islands in the Baltic Sea, discovered 79
drinkable bottles of Champagne. Stored perfectly on their sides in the cool,
dark ocean environment, these bottles of wine sold for over $10,000 each at an
auction in 2010. One of the bottles, a Veuve Clicquot from between 1831-1841, sold for
$30,000, the highest price ever paid for a single bottle of Champagne.

The jury is still out on underwater aging, and only time will tell if wetter is

To see a video of how storing wine underwater is accomplished, click here.

Photo credit to Alessandro Beltrame/AGB Studio Video, NY Times

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