This idea came across my Amazon Show this morning and frankly, I really had to wonder. Aging wine under seawater? Really??
Well, who knew. Apparently this is showing absolutely stunning results. Read this article from The Drinks Business.
My engineering mind of course goes to all the things that can go wrong. After all, the bottles will become encased in sea growth … and how would you know if any seawater had leaked in … which would result in an expensive bottle return process plus a loss of trust.
But, apparently my engineering concerns are not well founded.
What I would really like to know is whether they have tried barrels rather than bottles. Didn’t someone remind them wine is not bottled until it is already aged?