Show Deep Sea Cooled Champagne Speaking of chilling champagnes said the captain of the United States survey steamer Albatross I had an ex cerience at sea one Christmas which was not only peculiar but surprising We had been on a long cruise and were down near the tropics at Christmastime Christmas-time Of course we observed the day a well as possible under the circumstances circum-stances and one of the features was a fine dinner We had some good champagne on board but the weather was quite hot and having no ice we were at a loss to find a way to cool the wine which could not be endured a i was During our cruise w had been making many deep sea soundings and i dawned upon us that by sinking I the bottles down in the sea about a half mile we could find water cola a ice This was an inspiration so we fchoughlt and we immediately sent down a lot on a wire for refrigeration At the proper time it was drawn up and placed on the table and we found the bottles delightfully chilled When the steward opened them however there was no pop to the cork and the wine looked fiat and bad when served What was our astonishment upon tasting it t find that it was pure salt water I thought first that it was a bad practical joke and ordered more wine sent down into the cold seawater water This was intended for the dessert course but when i was opened we were disgusted to again find only salt water instead of sparkling champagne cham-pagne and our pleasure was spoiled You are probably puzzled to find a solution to the matter Well it is very simple In the deep sea at the depth to which we sunk the wine the pressure pres-sure is enormous so great in fact that the salt water was forced into the bottles through the pores in the corks and being more dense than the wine completely absorbed it That may sound like a fish story but i is a cold factWine and Spirit Gazette |