Is the
wine cellar passe? Some French wine buffs believe there's a better place for storing wine, at the bottom of the sea (OMG!). A couple years ago, French winemakers began submerging hundreds of bottles of wine at a depth of 30ft in Saint-Malo Bay off the coast of Normandy. After being "massaged by the sea" for a year, it is said that "underwater whites" have more obvious wood aromas, and "submerged reds" evolve more slowly than cellared wine. Recently, Champagne house, Louis Roederer, sent divers to place several dozen bottles of its
Brut Premier at a depth of 50ft in Saint-Malo bay (hidden of course). In a year's time experts will assess if they have matured with a different or better taste than in the traditional cellars of the Champagne region. The sea may be the ideal wine cellar (i.e. constant temperatures, high humidity, no UV light), but it seems more like bored winemakers playing "Pirates of the Caribbean".
Click here for more information on
wine bottle storage.
