Six wine experts tasted wines that had been sitting on the sea bed for one year.The blind test proved that the underwater wines (both white and red) tasted better than bottles of the same harvest that had been kept in cellars. Apparently, the immersed red wines develop more slowly and are likely to mature better if kept for years. The drowned white wines have a fresher taste.
The secret lies in the perfect humidity of the environment, the absence of UV rays, and the stable temperature of 9-12 degrees centigrade at 10 meters depth. The gentle massaging of the bottles by the currents and tides also seems to have a positive effect on the aging process.
The first batch of six hundred bottles (minus the four that were sampled) will be auctioned for some good causes. Another six hundred bottles have already been sent to the sea bottom for their year of maturing.
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