Does Wine Kept Under Sea Taste Better Than The Stuff Stored In A Chateau?

Photo: Finished product: The 'Neptune' branded wine from Chateau Larrivet Haut-Brion which was aged under the sea

The Test Proving Wine Kept Under Sea Really DOES Taste Better Than The Stuff Stored In A Chateau... After 11 Bottles Found In 200-Year-Old Shipwreck Sell For £90,000 -- Daily Mail

* French trio aged two barrels of identical wine for six months - one under sea and the other in chateau cellar
* Lab tests revealed sea wine had undergone different process of osmosis, giving it a mellower taste than traditionally aged barrel
* Comes after 11 bottles of champagne from 2010 Baltic shipwreck sold for £90,000 at auction

Bottles of wine found in shepwrecks often sell for a fortune. But does the sea hold the secret to truly great vintages?

To find out a trio of French wine lovers - a vineyard manager, a barrel maker and an oyster farmer - teamed up to test the myth, above and below water.

Barrels of a 2009 Bordeaux wine were stored in two locations - one was to be kept in chateau cellars, the other sunk among the prized oyster beds of the Bay of Arcachon, on the Atlantic coast.

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My Comment: As a wine maker, I find this news fascinating.

Does Hyperdecanting Wine Work?

Photo: Shutterstock

Does Hyperdecanting Wine Work? -- Mopther Nature Network

Can a bottle of inexpensive red wine be improved by giving it a swirl in the blender?

Nathan Myhrvold, author of “Modernist Cuisine,” has introduced most of the wine world to hyperdecanting, a method of improving the quality of a freshly opened bottle of red wine by "torturing" it in a blender. When I read about the method, I knew I had to try it.

I just pour the wine in, frappé away at the highest power setting for 30 to 60 seconds, and then allow the froth to subside (which happens quickly) before serving.

Myhrvold recommends hyperdecanting in a blind taste test the first time, but I tortured my wine with eyes wide open, simply because you really can’t do this type of experiment blindly when you’re all by yourself.

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My Comment: This is an experiment that I will be trying in the next few days.