1,700 Bottles of Sparkling Wine Were Aged at the Bottom of the Norwegian Sea, and We Got to Try Them

I like a good cabernet sauvignon - from Argentina if possible.
Gato Negro is a decent one that's so easy on the budget that it
could even be considered 'cheap'.

I suppose I could become an Argentinian wino - if I spoke the
correct dialect of Spanish - which I don't.

/sarc

Speaking of Argentine Malbec, have you tried Alamos? My former Argie neighbor turned me on to it. $8 a bottle, and good.

I have a bottle of Alamos in the small wine rack on top of my fridge right now. 😋

In the late 90s, early 00s, I went to Argentina several times for my job and discovered their wines. (And the steaks…{drool}) We were allowed to bring two bottles of wine back through Customs without having to declare them. Good Argentine wine cost $2 to $3 a bottle down there then, so I always brought back my two allotted bottles.

One of my co-workers was not a rule follower and always brought 8-10 bottles of wine back. I remember being behind him in the Customs line in Miami once as he coolly answered “no,” when they asked him if he had anything to declare.

I’m always the kind of person who gets caught, so I envied him. LOL

The one flavor that should never be in a sparkling wine.

I don't know as much about sparkling wines, but I've picked up mineral and salt notes in dry white wines. Sometimes even more fruity, buttery whites as well. Would that not be terroir/grape variety driven?

What? I paid good money for some KELP undertones! ;)

People *have* been known to pay good money for that seaweed taste, over on the single malt aisle. I dunno, most of this Islay stuff isn't my jam.

I am not clear on the significance, apart from marketing, of doing this. How is this different from placing the wine in any container with no light, and a constant 41 F?

Pressure is mentioned. But sparkling wine is already in a pressurized container. A standard corked bottle is supposed to allow a minuscule exchange between the air pocket in the bottle and the atmosphere, which is one reason wines meant to be kept for many years are corked, not capped. But again, sparkling wines are sealed in a pressurized container. And the admission of seawater into corked wine is unlikely to improve it.

The value of sparkling wines brought up from century old wrecks in cold wateri is their rarity, and that they have been stored constantly in a cold, dark, place.

If you plan to store sparkling wine in Norway for 150 years, then doing so at the bottom of ocean may be a good idea, if you can somehow keep the location sealed until all the time has passed. It will be safe from being sold by a CEO with a short term outlook, looted by invading Nazis, or warming up in the torpid Norwegian summer, because Grimacing Greta persuaded the populace to dismantle their electrical grid.

[singing] what do you do with a drunken sailor...

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Remember this Sidewalk Superintendent?
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Memories... from late 1950s:

$2.98, 24 can case of Cold Brau beer.

$.99, 3 qts. Grand Prize beer.

$.17, gallon of regular gas.

$.55/hr wage as 20 hr/week worker at A&P Grocery.

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