The craze is real, the trend is undeniable. Over the past ten years, more and more winemakers and drinkers have been immersing bottles to increase their lifespan and make them better. In the sea, in lakes or rivers. In France, such operations were carried out in Saint-Malo, Corsica, or in the Arcachon Basin, on Lake Geneva and under the Padirac ditch in the Cahors region, to name a few examples. In March 2021, 1000 bottles of Roussanne wine were also recovered from the frozen depths of Lake Tignes – using a helicopter! – where they lived for a year.
physical chemistry of beverages
According to cases and evidence, submerged wines will be silkier, more fleshy, fresher, sometimes more expressive, sometimes mellow… better, in any case, than a wine kept in the cellar in the classical manner. And therefore more expensive, it goes without saying, the concept clearly attracted the barge. The idea is as tempting as it sounds, but what exactly is it? How does time spent underwater affect the taste experience and physico-chemistry of beverages?
300 bottles of Crementa
To find out, the city of Colmar – the capital of Alsace wines – has embarked on a new project involving several research laboratories. On October 19, 2021, it immersed 300 bottles of crme (from Domaine Murray) beneath the Colmar-Hausen nautical base at a depth of 25 metres. By setting the following objectives: “Which components of a wine are modified by immersion compared to cellar aging, and how do these modifications evolve over time? Can we associate changes in the composition of immersed wines with differences during tasting?”“
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