Ever since a batch of amazing-quality wine has been discovered underwater in Finland in 2010, European wineries have been on a quest to see if this can be done on purpose. Winemakers from Spain, France, and Croatia started keeping batches in the sea hoping for the best. They kept some of the same wine in the regular storage so they can compare the results.
As for the original underwater wine found after sitting in the water for nearly two centuries, the experts agree that it tastes great, has a sweet style, and bright golden color (as mentioned by WT Magazine), but can this be achieved over a shorter time period? Probably not, so underwater wine is still seen as a novelty and a way to charge premium prices. It’s understandable that the winemakers are eager to try something new since there weren’t any innovations in their industry for a long time.
One thing that makes this more difficult is the cost. Regular wine bottles can’t go deep enough to reach the dark places underwater. The process requires stainless steel drums that coat each bottle in a specific way so the glass stays intact. Remember, this is supposed to be a premium product, and packaging is an important part of the deal.
