In an article at Snooth today, Wine Under Water, the art of aging wine under water was the topic of discussion. The idea is that instead of aging wine in barrels or in a cellar, certain companies are aging their wines under deep water (think off the coast of South Carolina). These wines sell at what seems to me exorbitant prices ($1000).
I’m wondering, first, whether any of you have tried a wine aged under water. Were there any significant differences in taste that you were able to perceive? And second, whether you have or haven’t whether you think this is a gimmick or a ploy to get more people to talk about a brand. To me, it seems a bit gimmicky, but I speak from a point of ignorance, since this is the first time I’ve heard of them, and since I’ve never (at least to my knowledge) tasted an underwater wine.
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