"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.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Passionate about wine? WineSpectator.com seeks a highly motivated digital journalist for an assistant editor position in its New York editorial department.
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash