Check out the new, mobile-friendly!

Winemaking Takes the Big Plunge

Suzanne Mustacich
Issue: December 31, 2012

Winemaking doesn't normally require a snorkel, but underwater experiments in Europe may have vintners reassessing their gear. Wines aged in the deep experience different oxygen exposure, temperature and pressure than those stored on land, and several producers have found they like the results. But the science behind the process is not yet understood. Wine Spectator's Suzan Mustacich explains.

For the full article, check out the new issue of Wine Spectator, on newsstands December 4, 2012.

To continue reading this page, become a member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of


= members only

Keep me logged in      Forgot Password?

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash | New! Unfiltered

» View samples
» Or sign up now!
» Manage my newsletter preferences


The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories