In 1998, divers in the cold Baltic Sea discovered thousands of bottles of Champagne that had sunk deep down in a Swedish schooner, which was wrecked by a German U-Boat in 1916. When the divers brought some of these bottles back up to the surface, the first thing everyone wanted to know was if it was even drinkable. After popping a few corks, wine experts discovered that not only was the Champagne unspoiled, it was surprisingly delicious.
As wine producers around Europe watched, the story unfold in Sweden and then in London where the bottles were sent for analysis, an idea began to take shape. If the underwater wine from this sunken ship was that good, why not deliberately sink more bottles?
