"Last Word"-The Bubbly That Swims With The Fishes
Tuesday, June 03, 2008SUSIE GHARIB: And finally tonight, when it comes to champagne, one French bubbly maker is making waves, literally. Louis Roderer has stashed dozens of bottles of champagne under 50 feet of seawater, off the coast of Normandy. The idea is to see if the water temperature in the area and the gentle rocking of the waves will help age the champagne properly. In a year, Roderer will taste test that wine against champagnes stored the usual way, in a wine cellar. And Paul, other firms have used the seawater-based method for still wines. This is the first time that a sparkling wine has been aged this way.
KANGAS: After rough waves that cork will come out of a bottle flying like a rocket.
GHARIB: And we'll toast you.
