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.
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