The Catch of the Day

Eric Arnold
Issue: November 30, 2005

"The sommelier will have your wine in one moment, sir. He's just putting on his wetsuit." You could hear that in Chile, where Viña Casanueva has introduced ocean-aged wines. At least five seaside restaurants in different cities are storing their own stocks of Cavas Submarinas Cabernet Sauvignon and Muscat-Chardonnay offshore and are offering to dive for the wines as they're ordered.

For the full article, check out the new issue of Wine Spectator, on newsstands November 30, 2005.

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