How Shipwrecked Champagne Is Changing Winemaking [View all]

[duncang]

Thought this was interesting. I wonder if they will run lab tests to see if there is a change in the chemical compounds.

"Connoisseurs have long suspected that wine ages differently underwater. Analyses from a 10,000-bottle-capacity cellar off the Spanish coast by a company called Bajoelagua Factory show that factors like atmospheric pressure and water currents change the chemical compounds in wine.

Napa’s Mira Winery conducted its own taste tests on 240 bottles in Charleston Harbor. When the first case was pulled up in 2013, a sommelier told owner Jim Dyke: “You’ve turned a 2009 cabernet into a 2007 in three months.” "

http://www.nationalgeographic.com/magazine/2017/04/explore-wine-aged-underwater/?utm_source=Twitter&utm_medium=Social&utm_content=link_tw20170514ngm-underwaterwine&utm_campaign=Content&sf77939315=1