According to a press release from the French Embassy in the U.S. there is currently a revolutionary new process of making wine that is being developed in St Malo (not a traditional wine making area i know, but....)
"wine experts are experimenting with a new technique to perfect wine taste: tidal submersion"
It goes on to say:
600 bottles of wine were submerged underwater for a year to test the tide's rippling effects on wine flavor and complexity.
On June 12 600 bottles of Haut-Medoc were removed after being 'aged' under about 15 metres of water for a year and then compared with bottles that were land cured - the results in blind taste tests was that not only did the submerged wines have a more refined taste but also will sell at a much higher price than the dry-dock cured wines - bottles typically selling for 11.5 euro now should sell for 20 euro.
the reason: Saint-Malo's bay has some of the strongest tides in Europe and the constant friction and churning of the bottles in the water makes the difference.
So in the future i guess we'll have to look for the words "Cuvee dans la mer" (sp?) as a sign of a fine wine!

Guess this means the Canadians might top eveyone if they use the Bay of Fundy.

This wine promises to go well with seafood!

Interesting story Pal, thanks for posting.

I wonder about Kir bottles in the Kir lake! ;-)
But there is no tide!

Well, the Vikings are for sure going to hear about this one. And tthe the French are, uh, 'ow you say, fotu?

foutus!

Hmmmmmm, this wouldn't be some sort of hype for the purpose of attempting to raise the price of a 10E wine to 20E, would it?