UNDERWATER WINE - Can a Master taste the difference?

Support me on my new PATREON:   / konstantinbaum  

Follow me on ...:
  / konstantinbaum_mw  

Check out my website:
https://meinelese.de

I have used this glass in this Video: RIEDEL Veritas Champagne.
I have tasted the following wine in this Video:

1. 2019 Attis Lias Finas Galicia Spain – 17 US $
2. 2019 Attis Mar Galicia Spain – 83 US $
3. 2016 Crusoe Treasures Sea Passion No. 6 Regular Version Spain – 45 US $
4. 2016 Crusoe Treasures Sea Passion No. 6 Underwater Version Spain - 90 US $

The 100 Point Scoring System (from www.robertparker.com):
96-100: An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this caliber are worth a special effort to find, purchase and consume.
90 - 95: An outstanding wine of exceptional complexity and character. In short, these are terrific wines.
80 - 89: A barely above average to very good wine displaying various degrees of finesse and flavor as well as character with no noticeable flaws.
70 - 79: An average wine with little distinction except that it is a soundly made. In essence, a straightforward, innocuous wine.
60 - 69: A below average wine containing noticeable deficiencies, such as excessive acidity and/or tannin, an absence of flavor or possibly dirty aromas or flavors.
50 - 59: A wine deemed to be unacceptable.

For centuries people have found weird ways to store their wines. One trend that has emerged is storing wine is under water, in the ocean or in lakes. I am intrigued to find out whether this is a actually a good thing, or even a thing at all. So let’s go down that rabbit hole … Lets go! Storage conditions have an impact on the quality of a wine.

If you store your wine at very high temperatures it will expand and push the cork out of the bottle and if you put it in the freezer it will … well freeze .... and also push the cork out of the bottle. This is pretty clear. Where it gets difficult is when you talk about the ideal storage conditions. Meaning what temperature, level of humidity and darkness level is ideal to bring out the best of a wine. There is very little scientific research available on this topic and many people throw our general guidance without explaining why 75% relative humidity is ideal to as opposed 57%.

I could talk a while about the storage condition in a cellar but over the last years more and more producers have started to store their wines in really – WEIRD – Location. To then sell it at a higher price and to get a lot of free publicity from it. It started with wineries throwing their bottled wines into all seven seas and it reached its peak with somebody sending twelve bottles of Petrus into space for a year and in order to auction it off for a fortune. In 2011 a 200-year-old bottle of Veuve Clicquot Champagne which was recovered from a shipwreck fetched a record price of €30,000 at auction. I have to add that most of them will say that they are doing what they are doing because they believe it improves the quality of the wine. Both for the Champagne and the bottle of Petrus from space experienced tasters tried the wines and judged them to be very good.
But I am skeptical of the benefit of aging wine for a fairly short period under water. It is unclear how the quality of the wine can actually improve due to the difference in storage conditions.