VOICED : Growers look to age wines gracefully underwater

The video explores the innovative practice of aging wine underwater, examining how the sea's conditions may enhance the wine's quality. Historical discoveries of submerged wines, including those from World War Two, have shown promising taste results. The unique climate of vineyards near the Mediterranean supports this method. Blind tastings reveal that sea-aged wines taste younger and have a bright, complex flavor profile. Although not yet available to the public, these wines are expected to become luxury products due to the meticulous care required in their production.

What is the primary reason for submerging wine bottles underwater?

• To increase the alcohol content

• To reduce production costs

• To make the bottles more visually appealing

• To test the effects of sea conditions on aging

What unique feature of the vineyards is highlighted in the second section?

• Their location between mountains and the Mediterranean

• Their focus on producing white wines

• Their proximity to a desert

• Their use of artificial irrigation

What is the main goal of the wine grower mentioned in the second section?

• To produce wine that is cheaper

• To create wine that improves with time

• To make wine with higher sugar content

• To develop a new type of grape

How do wine professionals describe the taste of underwater-aged red wines?

• They have a strong metallic taste

• They are overly sweet

• They have a younger taste with bright dark fruits and chocolate notes

• They taste older and more mature

What is the current market status of underwater-aged wines?

• They are sold at a discounted price

• They are not yet available to the public

• They are only available in select restaurants

• They are widely available in stores