In Europa is het al vaker gedaan: wijn in zeewater laten ouderen. Maar nog niet in de Verenigde Staten. Mira Winery deed het in Charleston Harbor. Daar gingen vier kisten Cabernet Sauvignon onder water. Resultaat: een veel betere kwaliteit en drinkbaarheid dan die van dezelfde wijn die in opslagplaatsen boven water in leeftijd was gevorderd. Experts stonden versteld van de verschillen. Filmverslag op bijgaande video. Het experiment geeft aanleiding om op grotere schaal wijn in zee te bewaren. FoxNews meldde erover:
‘The goal was to test the affects on ocean-aged wine versus same aged wine in warehouses. The major elements that can affect aging are temperature, humidity, pressure, motion, light – or lack thereof- and oxygen.
“Wine making is an art and a complicated science,” said Mira Winemaker Gustavo Gonzalez. “With several factors that impact wine production, aging is traditionally done in a very controlled environment to ensure optimum outcome. With our experiment, we’re testing the impact of unpredictable tides, waves and temperature on the wine’s taste.”
After being pulled from the Harbor the experts tasted the wine to see if their experiment yielded positive results. The conclusion was it was a success – calling the wine extraordinary. They compared the wine aged on shore versus the wine aged underwater and they said it was like magic what had happened to the wine that was aged under the sea.
“I think it’s a whole other element for adding diversity to the flavors that already exist within wine,” said Gustavo
After a successful experiment, plans are already in motion to begin Phase II of this experiment, dropping twice as many cases into the Harbor for twice as long. This will begin in early Fall.