I think it was last summer that I wrote briefly about a new development in wine storage and ageing – keeping bottles underwater. At that time I mentioned a French producer that had gleaned a lot of publicity for storing his bottles on the seabed for a while, but I guess the real question is…… is this just a fashion, a publicity stunt, or does it add some real value to the finished wine?

Certainly there are many plus points for ageing wine on the seabed. The light is subdued, the temperature usually does not vary by too much (depending on where you are) and oxygen penetration is really not an issue. Finally you could add to the plus side that the storage itself is free, but then only if you don’t count the cost of submerging your stock and then retrieving it when required. Of course once the bottles are eventually brought to the surface, then they will certainly require a good scrubbing down before they can be labelled.

Other downsides include (besides the added cost of such an operation), that it is possible the salt water might actually penetrate and contaminate the wine. This would bring a whole new meaning to the expression often used for albariño “you can taste the sea”. Perhaps in these health and safety concious days, health inspectors might eventually start to pay closer attention should this idea begin to catch on.

Finally, perhaps a more obvious problem might be security. It is possible that a new profession as ‘wine pirate’ might emerge as thieves start to plunder this unguarded underwater booty!

I think it was last summer that I wrote briefly about a new development in wine storage and ageing – keeping bottles underwater. At that time I mentioned a French producer that had gleaned a lot of publicity for storing his bottles on the seabed for a while, but I guess the real question is…… is this just a fashion, a publicity stunt, or does it add some real value to the finished wine?

Certainly there are many plus points for ageing wine on the seabed. The light is subdued, the temperature usually does not vary by too much (depending on where you are) and oxygen penetration is really not an issue. Finally you could add to the plus side that the storage itself is free, but then only if you don’t count the cost of submerging your stock and then retrieving it when required. Of course once the bottles are eventually brought to the surface, then they will certainly require a good scrubbing down before they can be labelled.

Other downsides include (besides the added cost of such an operation), that it is possible the salt water might actually penetrate and contaminate the wine. This would bring a whole new meaning to the expression often used for albariño “you can taste the sea”. Perhaps in these health and safety concious days, health inspectors might eventually start to pay closer attention should this idea begin to catch on.

Finally, perhaps a more obvious problem might be security. It is possible that a new profession as ‘wine pirate’ might emerge as thieves start to plunder this unguarded underwater booty!