Here's a drastically different take on this whole underwater aging process. Everybody is aging wine in bottle under the sea, but how about wine in BARREL? Crazy right? Well Larrivet-Haut-Brion has aged a 56 liter barrel, yes it is tiny, a quarter the size of a traditional Bordeaux barrel, of their 2009 vintage under the sea in Cap Ferret on the Atlantic coast. Entombed in a cement case, these guys are wacky but their neither crazy nor dumb, the wine reportedly was softer than wine stored in an identical barrel but aged in the Chateau's cellars. Laboratory analysis actually revealed that the sea aged wine had lower alcohol than its cellar aged brother, a strange result indeed! Oh, and the wine had absorbed a hint of salt as well, that must have aded some complexity to the wine!
Wine Under Water
Is this a fad or is there science behind ageing wine under water?