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• Comment Link Σάββατο, 18 Ιανουαρίου 2025 20:33 posted by บาคาร่า

  The bottles were discovered by divers in 2010 in the wreck of a
  two-masted Scandinavian schooner between Sweden and
  Finland
  
  It has an aroma of spice, a sweet fruity body and leaves a
  tingle on the tongue - but this is no ordinary bottle of bubbly.
  
  
  For 170 years, 14 cases of champagne have lain at the bottom of the
  Baltic Sea, the cargo of a ship wrecked off the coast of Finland.
  
  
  Remarkably, experts last night pronounced that it had an excellent taste
  - and had even kept some of its fizz.
  
  Publishing the first analysis of what is thought to be the world's oldest and most expensive champagne, the scientists said: ‘After 170 years of deep sea aging in close-to-perfect conditions, these sleeping champagne bottles awoke to tell us a chapter
  of the story of winemaking.'
  
  The champagne - made by the ancient French chateux of Veuve
  Clicquot Ponsardin, Heidsieck, and Juglar - is worth up to £22,000 a bottle, and some has already been auctioned off.
  
  
  The bottles were hauled up from a wrecked schooner five years
  ago. The labels had long washed off, but markings on the
  corks linked them back to their original makers in northern France.
  
  
  And, to the surprise of all, the wine still tastes wonderful.
  
  
  
  Being 150 feet below the surface seems to have provided perfect conditions for aging wine.
  
  
  
  Half of the 168 bottles had leaked - but the rest are perfectly drinkable, kept at a constant temperature of
  between 2 and 4 degrees C, in total darkness and at a
  high pressure.
  
  
  
  
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  They even have kept some of their bubbles, said the scientists, led by wine experts from the
  University of Reims, who analysed one bottle of Veuve Clicquot and one of Juglar -
  a maker which has since been renamed Jacquesson.
  
  
  
  
  
  
  
  They were no labels on the bottles, raised from the sea in 2010, off the coast of Finland by divers
  
  Writing in the scientific journal the Proceedings of the
  National Academy of Sciences, the scientists said: ‘Whereas no bubbles were
  observed upon pouring, a slight tingling effect was felt upon tasting.'
  
  When it came to aroma and taste, they were more forthcoming.
  
  
  They wrote: ‘Upon swirling the wine in the glass to oxygenate it, the aroma became far more pleasant,
  with the main aromas described as empyreumatic, grilled, spicy, smoky, and leathery, together with fruity and floral
  notes.'
  
  They said that the most surprising finding was the level of
  sugar in the champagne.
  
  
  
  
  
  
  
  Champagne experts tried the 200-year-old bottle in 2010 and
  were surprised at the quality of the wine 
  
  Most modern champagnes contain very little added sugar, and never more than 50 grams per litre.
  
  
  But these bottles contained 150 grams per litre, indicating they were destined for a market with a
  sweet tooth.
  
  However, although historians originally thought
  the bottles were on their way to Russia, the scientists said
  they were more likely to be headed for Germany.
  
  
  They wrote: ‘From the location of the shipwreck, one is naturally tempted to suggest
  that the champagne bottles from the Baltic Sea were being shipped
  to Russia.
  
  ‘However, the dosage usually practiced by Veuve Clicquot
  Ponsardin for Russia in the middle of the 19th century was considerably higher, with levels approaching 300 g/L, and thus warranting
  the creation of a specific category of champagne known as Champagne à la Russe.
  
  
  
  
  
  
  
  
  Before the discovery of the underwater cellar, the oldest drinkable champagne in existence
  was thought to be an 1825 vintage which is still in the cellar of the
  Perrier-Jouet house
  
  
  
  
  
  
  
  ‘According to archives, a dosage of around 150 g/L was
  desired by the French and the German markets, while
  British and Americans preferred a lower sugar content of 22-66 g/L.'
  
  
  TASTING NOTES OF CHAMPAGNE
  
  Fourteen cases of the world's oldest champagne, created by ancient chateaux Veuve Clicquot, Heidsieck and Juglar.
  
  
  
  Vintage: 1830s or 1840s
  
  Price: Up to £22,000 a bottle at auction
  
  Aroma: ‘Spicy', ‘grilled', ‘smoky' and ‘leathery'.
  
  
  
  Taste: Half the bottles taste of seawater - having leaked
  in the shipwreck - but the drinkable bottles
  have remarkably kept their flavour. Fruity on the palate with subtle tones of oak; no bubbles but a slight
  tingling effect on the tongue; high sugar content and low alcohol level.
  
  
  Storage: Total darkness, constant temperature of 2-4C, off the coast of
  Finland, 150 feet below the surface of the Baltic Sea. 
  
  
  
  Whatever the champagne's intended location, the authors agreed on one thing - the bottom
  of the ocean is a remarkably good place to store wine.
  
  
  
  Before the discovery of the underwater cellar, the oldest drinkable champagne
  in existence was thought to be an 1825 vintage which is still in the cellar of the Perrier-Jouet house. 
  
  The ship the champagne was discovered on appeared to have been built in the
  early 1800s and to have been on a voyage from Germany to Finland, a Russian province at
  the time. 
  
  The relative sweetness of the champagne has prompted speculation that it could have been destined for Russia, which
  then, as now, shunned the drier varieties. 
  
  According to the authors of the study, the merits of marine environments with still waters at stable temperatures for wine preservation warrant
  further study.  
  
  The findings were published in the PNAS Online Early Edition. 
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