Treasure chests are usually found in ancient shipwrecks in movies – in 2010 A bunch of boosDiscover a shipwreck containing 168 fully filled champagne bottles.
The ship was found in Finland’s Aland Archipelago, having sunk in the depths of the Baltic Sea in 1852. The champagne found here was from Juglar, and 47 Veuve Clicquot Champagnes can also be identified based on the cork (both are expensive wines). At an auction held two years after the discovery, 11 bottles were sold for a whopping $156,000.
Since they found 168 bottles of champagne, they thought it was worth tasting the loot. Professor Philippe Gendant was given a sample of three bottles, and wrote in his report that he had probably tasted the oldest champagne.
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Understandably, after lying at the bottom of the sea for 170 years, the initial taste was not positive. According to the report, Baltic specimens were described with terms such as “animal markings,” “wet hair,” and sometimes “cheesy.” However, after the wine was swirled in the glass to allow oxygen to reach the liquid, the tasting notes changed: “experimental, roasted, spicy, smoky,” the taste of the Champagne was reported.
Although their taste seems a bit divisive, this could be an opportunity for the future adventurer For wine makers. By tradition, all Champagne must remain for at least 15 months in the cellar, according to the Comité Champagne website. The best wines are made under these conditions, which include constant temperatures and protection from light.
Where can better environmental conditions be found than in the depths of the ocean? Champagne house Leclerc Briant, for example, has created a special type of cuvée, Abyss, which steeps its bottles in the northwest coast of France, and it is far from the only one; Other winemakers age their wines under the sea in metal cages under the Atlantic Ocean, while in Croatia they age their wines in clay jars placed 50 meters above sea level.
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“Wine ages slower underwater,” wine expert Emanuel Pesqueira told International Wine Challenge. “The deeper it is, the higher the atmospheric pressure, so the wine retains its freshness for a long time – the wine tastes like it was just bottled, depending on the style of wine.”
As temperatures stabilize and exposure to light decreases, the discovery of wine in shipwrecks could create new opportunities for the future of winemaking.
source: IFL flag
