In honor of the New Year I found an interesting story to share about champagne . . .
Champagne producer Louis Roederer's latest aging process is going deep - in a cellar that's 50 feet below water on a seabed off the coast of Normandy. The cellar master came up with the idea after realizing that resting the bottles in an area that's about 50 degrees Farenheit, combined with undulating waters and total darkness, would be perfect for aging the wines.
The real test comes in June, when the dozen bottles will be raised from the deep after resting underwater for one year. The champagne will be sipped alongside identical bottles aged in traditional cellars. What's left will be sold at auction with proceeds going to charity.
Have a safe and happy New Year and enjoy your champagne (even if it wasn't aged in an underwater French cellar)!
h/t Wine Enthusiast