Underwater wine

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The concept of underwater aged wine originated in 2010, when archaeological explorers were surprised to find a well-preserved French champagne in a shipwreck on the coral reef Aland in southwestern Finland. The champagnes remained in the ship's hold for 170 years. Yet it still exudes aromas and flavors such as spice, smoke, floral and fruit. This discovery has sparked the interest of the brewing industry and opened up a new direction for deep-sea aging of wines and spirits. Currently, deep-sea ripening has become a global trend, and European countries and even Japan and Taiwan have launched related products.

Crusoe Treasure Underwater Winery is known as the pioneer in underwater aged wine. The owner of the winery, Borja Saracho, pointed out that "the originally red wine will become more purple, and the white will become green. There is a significant difference in the smell and the taste is very smooth. Wines made from different grapes have amazing evolutions"!

Because wine aging requires an extremely stable environment. The site selection of the sea area requires a lot of time and resources to carefully study the constant temperature, humidity, pressure and ultraviolet radiation of the seabed. Therefore, the technical cost of storing wine under the sea has increased by an average of 25% to 70%. This is the main reason why the price of underwater aged wine is more expensive than ordinary wine. However, not all wines are suitable for underwater aging. Antonio Palacios, the winemaker of Crusoe Treasure Underwater Winery, pointed out that they only put "wines with strong flavors" into the sea. For example, wines made from Tempranillo grapes are affected by pressure, dark environment and seabed temperature, which adds a unique smooth taste in addition to the original wine flavor.

There are also underwater wines in Asia! !

Taiwan

With the support of Taiwan's Ministry of Education, the Department of Agriculture and Food, and the Taichung City Agriculture Bureau, Chen Qianhao, an associate professor and winemaker at Kaohsiung University of Hospitality and Tourism, and his research and development team began to launch an underwater aging project in 2018. The fortified wine is made from the Taiwan-specific white grape variety "Jinxiang" produced by "Shusheng Winery" in Houli, Taichung. It is aged in oak barrels for 5 years and then placed in the 20-meter deep sea of the Taiwan Strait for 7 months. The wine "Hai Bo" participated in the competition for the first time and won the gold medal with 92 points in the French Winemakers' Association World Wine Competition! Hard to find in the Taiwanese market! Even if you order now, you will have to wait at least 5 years!

Japan

From Fukano Sake Brewery in Kumamoto Prefecture in the south to Hokkaido in the north, there are sakes that are aged under the sea! ! Among them, the "Umi no Oto Deep Sea Aged Special Pure Rice Wine" released by Fuji Nishiki Brewery in Shizuoka Prefecture is one of the outstanding works! Combining "Omachi rice" and natural spring water from Mount Fuji, it is matured on the seabed of "Suruga Bay", the deepest bay in Japan. It has a mellow and delicate taste and is a dream product for many Japanese sake lovers! Local research shows that seabed aging is nearly 4 times faster than wine cellar aging!