Undersea wine cellar

Last week, the Brisbane Times reported that Ivan Simonic, a Slovenian winemaker, retrieved 600 bottles of sparkling wine from the bottom of the Adriatic.  He had put them there on purpose, citing the temperature of the ocean at this depth (12 to 13 °C, 53 to 55°F) was perfect for storing and aging wine.  Even more interesting, he seemed to imply that the movement of the ocean would eliminate the need for riddling.

photo courtesty of AFP. The article mentioned the wine had aged undersea in clay amphoras, but that looks like a sea-crusted glass bottle to me.

His “Poseidan” will hit the market at 100 euros per bottle, and if it sells well, he’s considering a more permanent undersea cellar.

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Filed under Alcohol in the News, Wine

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