Speaking of aging wine under water, it’s now being done on purpose. You think this is a joke? Surprisingly, it’s not. There are several people experimenting with just such aging. The fact that the previously mentioned Champagne is still intact after 230 years is pretty good evidence that deep sea aging is probably a pretty good idea.
Vintners appreciate the cool, steady temperatures found under the sea, the still conditions that prevent their bottles from moving, and the lack of accessible oxygen in sea water. All work in the aging wine’s favor, but how do these wines taste? Can’t help you there I’ve yet to try one, but I do look forward to it!