For centuries, wines have been one of the most well admired alcoholic beverages. The richness and variety of wines in terms of flavor, color, aroma and use has captivated the interests of many wine buffs around the world. The method of preparation of wine, the age of the wine, the cellars where they are stored are all of significance to a wine connoisseur. If you think these are all conventional topics without much room for new inventive ideas, then think again. French wine aficionados have found a new alternative to the conventional cellars that will add to the quality of the wines. Unimaginable it may sound, these cellars are not in some secret rooms in a chateau or in some life-size closet but it is the seabed that will serve as an ideal cellar. This observation comes after two crates consisting of 600 bottles (300 each of red and white wine) of Anjou Village de Brissac-Quince wines that were lowered to the floor of the Saint-Malo bay by Yannick Heude, a wine-shop owner last year were pulled out. The verdict on the quality of wines was given by six oenophiles who confirmed that indeed the underwater ageing had slowly matured the wine to a better product than that obtained by the same process on land. The wine bottles had been lowered to almost a depth of 30 feet and a water current of 9mph would move and turn the bottles twice a day Heude says, “There’s no ultraviolet sunlight and the average temperature is stable at between 9C and 12C below 10 metres. What we didn’t know was the effect of the tides and the currents. They amplify the wine’s evolution, which seems younger when it comes out of the sea, but with smoother and rounder flavours and smells.” The seabed not only provides ideal conditions of humidity and temperature but also proves an inexpensive alternative to the conventional cellars. Owing the success of this one of a kind attempt, Heude has already lowered 600 bottles to the bottom of the bay and plans to do so now every year.