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Underwater wineries tap a growing niche market for wines aged beneath the waves
Posted: Mon Jul 23, 2018 10:11 am
by Matt@5453
Underwater wineries tap a growing niche market for wines aged beneath the waves
[url]https
://www.scmp.com/lifestyle/food-drink/ar ... ed-beneath[/url]
Re: Underwater wineries tap a growing niche market for wines aged beneath the waves
Posted: Mon Jul 23, 2018 11:32 am
by Chuck
Interesting concept. Can't see much downside except that water temperature may be higher than ideal. Maybe this is why they say it matures quicker. The special closure sounds interesting too.
Carl
Re: Underwater wineries tap a growing niche market for wines aged beneath the waves
Posted: Mon Jul 23, 2018 12:24 pm
by Ozzie W
Very interesting indeed. However, I'm not convinced by their claims of constant temperature at a depth of only 20m. At that depth, I would expect seasonal temperature variations.
[img]https
://upload.wikimedia.org/wikipedia/commo ... nDepth.png[/img]
(from [url]https
://en.wikipedia.org/wiki/Thermocline[/url])
Re: Underwater wineries tap a growing niche market for wines aged beneath the waves
Posted: Thu Jul 26, 2018 12:50 pm
by mychurch
I have had an Oz sparkler that was aged under water. Can’t remember the name, but I bought it in a small shop in Beachworth a few years ago. Nice enough, but not sure what the water added.
Re: Underwater wineries tap a growing niche market for wines aged beneath the waves
Posted: Thu Jul 26, 2018 5:51 pm
by WAwineguy
mychurch wrote:I have had an Oz sparkler that was aged under water. Can’t remember the name, but I bought it in a small shop in Beachworth a few years ago. Nice enough, but not sure what the water added.
A bit of dilution is my guess
Re: Underwater wineries tap a growing niche market for wines aged beneath the waves
Posted: Fri Jul 27, 2018 11:05 am
by mychurch
Found it on Vivino - Prins Donna Brut Cuvee Ocean. Review was.
‘Probably the rarest commercial wine I have drunk as there are only 64 bottles of this. It's the same basic cuvee that we drank last night over dinner, but it's spent 1 year maturing in gthe ocean rather than in the cellar. Can't really Taste much of a difference. The texture seems slightly more oily, but flavour wise it's the same. Interesting to try, but I'm not sure it's an experiment worth repeating.’
