Louis Roederer, one of France's oldest and last independent family-owned champagne makers is the first bubbly producer to test underwater aging of their product. They have recently placed several dozen bottles underwater, about 50 feet deep, in the bay of Mont Saint-Michel in Normandy. They are experimenting to see if the increased pressure, cold seawater at a constant temperature of 10 degrees Celsius, filtered sunlight and gently rocking currents will improve the taste of the champagne over that of cellar-stored bottles. The first tasting session is scheduled in a year's time.
A Chilean still wine producer, Vina Casanueva already produce the Cava Submarinas wines which have been aged at the bottom of the ocean.
Underwater Aging of Champagne
Louis Roederer
Trend Themes
1. Underwater Aging of Beverages - Opportunity for beverage makers to experiment with the effects of pressure, cold seawater, gentle currents, and filtered sunlight on the taste of their products.
2. Alternative Aging Techniques - Businesses can explore new and innovative ways to age their products and see how it affects the taste.
3. Oceanic Branding - Opportunity for companies to differentiate themselves by branding their products with oceanic themes.
Industry Implications
1. Wine and Champagne Production - Wine and champagne makers can test the effects of underwater aging on their products and create new and unique tasting experiences for customers.
2. Luxury Goods - Innovation in aging techniques for luxury goods such as wine and champagne can create unique selling points for high-end brands.
3. Tourism and Hospitality - Underwater aging of beverages can create unique and memorable experiences for tourists and add value to hotels and restaurants.