Bottled wine typically gets aged in caves or underground cellars. The low-light, low-temperature environments keep wines cool and light away, all things necessary to protect the wine from spoiling. These places can be serene, with an almost-eerie calm, providing a peaceful repose for the bottles that allow for a stage of maturation before it reaches the consumer’s glass.

The bottom of the sea is dark and cool, sure, but it’s also a more kinetic and dynamic environment, teeming with life and several layers of the food chain. It is a far cry from the tranquil caverns landlubber vintners use to store maturing bottles. For those willing to brave the sometimes unforgiving sea, the bounties can be great, including wine.