Okay, maybe Monday is a bit early to start with the wine blogging. Some things you just can’t let go:
Apparently it’s not just the Chileans who think that the bottom of the ocean is a good place to keep their wine — the French are getting in on the action as well. Regular readers will remember several months ago, I reported that a winery and at least one restaurant at a resort in Chile was storing its wine on the bottom of the ocean, and sommeliers (as well as guests) were suiting up in SCUBA gear to select bottles for their dinner.
Well apparently this is no longer a gimmick, but a technique that is being tested (albeit pseudo-scientifically) by some wine association in Brittany, France.
Underwater wine storage sounds about as useful as parking your car on the roof and demands that you live within walking distance of the sea.
Salient but unanswered question – for those of us living in drier country, will a toilet tank provide the necessary tidal frisson? I bet that a wine association in Brittany, France is not investigating that.
Jon H
“Salient but unanswered question – for those of us living in drier country, will a toilet tank provide the necessary tidal frisson? I bet that a wine association in Brittany, France is not investigating that.”
Or maybe a septic tank?
Andrew
This is exactly kind of moonbat propaganda I expect from the objectively pro-wine drinking left.
Pb
So if you had your wine cellar in New Orleans, is that a plus or a minus now…
Richard 23
That bottle of blue wine I found in my toilet tank tasted kinda weird. OMG, I’ll be right back. I feel kinda funny.
Krista
Even if you DO live within walking distance of the sea, as I do, what a pain in the ass. I like my wine, but not enough to risk getting the bends.
Sstarr
FEMA reccomends that you always keep an extra bottle of wine in the toilet tank, in case of terrorist attack. It’s on the list right after the duct tape and plastic wrap.
Typically, they forgot to mention the need for an emergancy corkscrew.
Dr Pretorius
I’m guessing it’s an economical way of keeping the wine at around the right temperature for long periods of time. You don’t have to build a large cellar, or install air conditioners.
Jay C
Heh – leave it to Dr. P to throw cold water on the thread… ;)
Actually, in many places (Brittany for sure) submarine wine storage might make some sort of sense: the water temperature is cool enough (c. 50ºF), and, more importantly, doesn’t vary much, which is vital for proper aging.
However, the one thought that occured to me was: what about the labels? Most wine bottles have a paper label glued on: after a couple of years underwater wouldn’t they come loose and float away?
I can imagine some highly-paid sommellier fishing up a couple of unlabeled bottles out of the drink, and having to BS the customers into believing that the anonymous wine in their glass really IS the Château Trés Cher ’85 – rather than just whatever squid-piss they happened to snag with the hook…
Richard 23
Corkscrew? Boone’s doesn’t require a corkscrew!