Storing Champagne for 170 Years Is Possible!

In 2010, a shipwreck was discovered at around 50 meters depth on the floor of the Baltic Sea, containing 168 bottles of what turned out to be Champagne. When the divers found the wine they were astonished: "We drank one, it's still good!"

A team of divers was conducting research in the Baltic Sea off the Åland Islands in Finland when they discovered the submerged cellar, without being able to trace the name of the vessel.

Visibility was extremely poor – less than one meter – but Christian Ekström, head of the diving team, managed to spot a bottle and bring it to the surface: "On the cork there was the symbol of an anchor and, after some research, Moët & Chandon told us that Veuve Clicquot once used this symbol for its products and was the only Champagne brand to use it."

"Veuve Clicquot began its production in 1772 and the first vintages were ready about ten years later, so no later than 1782", continues Ekström. "But these bottles cannot be dated after 1788–1789, because we know that production halted with the French Revolution. Perhaps these are the very first bottles ever produced, and it would be fantastic to have found them."

On the corks the word "Juclar" is still legible – the lakes of Andorra from which the cork originated.

The vessel most likely sank around 1840 and has since kept the precious nectar – along with some bottles of beer – safe for years.

The cargo was reportedly destined for some wealthy German families, or according to others it was intended for the Russian court of Tsar Peter the Great from Louis XVI, as evidenced by documents found by Moët.

The contents of the bottles have a metallic and very sweet taste, though this reflects the preferences of the era; it appears that the Champagne has been perfectly preserved. The exception is some of the carbon dioxide which, given the time elapsed, has partially dissipated – giving the wine a kind of spiciness that translates into the tingling sensation on the tongue experienced by tasters.

The excellent preservation was aided by the darkness and the cool, constant temperature.

Higher concentrations of iron and copper, a lower alcohol content of 9.5 degrees, and extreme sweetness – over 140 grams of sugar per liter were detected, compared to the 80 grams found in today's sweet sparkling wines!

"I kept a glass of it in my fridge and I can't bring myself to part with it – every five minutes I go back to breathe in its aroma", revealed oenologist Ella Grüssner Cromwell-Morgan, who tasted the wine and conducted historical research. "Its color is amber gold. The aroma is very intense, with notes of tobacco, but also of grape and white fruits, oak, and mead. The palate is truly surprising – very sweet yet at the same time with just the right acidity. This is explained by the fact that at that time Champagne was much less dry than today because the fermentation process was not well understood."

This is a sensational discovery that has advanced the study of ancient winemaking techniques.

The brands found in the wreck were Veuve Clicquot Ponsardin, Heidsieck – today Piper-Heidsieck – and Juglar, acquired in 1829 by Jacquesson & Fils.

Eleven wines were auctioned for a combined total of $150,000! Not bad for a few "old-timers."