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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