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"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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