by Sarah Kuta
Last updated: 11:30 AM ET, Mon July 8, 2024
Hurtigruten has retrieved another 4,500 bottles of sparkling wine that have spent the last six months submerged underwater in the Norwegian Sea.
The bottles are part of the cruise line’s popular “Bubbles from the Sea,” or “Havets Bobler,” program, which it launched in late 2022 with 1,700 bottles. On the heels of that initial success, the company submerged an additional 4,500 bottles in December near Kirkenes, Norway.
The program complements the company’s Norway’s Coastal Kitchen concept, in which more than 80 percent of ingredients used on board are sourced from the coast of Norway. However, it’s not possible to source some products, like wine, from the coast, so Hurtigruten launched the “Bubbles from the Sea” program to give the wine a unique Norwegian twist.
The latest batch was submerged 112 feet deep outside of Bugøynes, where the average water temperature hovered around 41 degrees Fahrenheit. The lack of light, the cold temperatures and the high pressure of the underwater location has altered the taste and mouthfeel of the wine.
“The cooler temperatures of waters such as the Norwegian Sea are even better suited to sparkling wines,” says Tani Gurra, front of house and beverage director for Hurtigruten. “The stable underwater environment enhances the structure of the wine, improving effervescence to create smoother, softer bubbles, while moderating acidity and sweetness for more rounded tannins.”
The wine used for the program is a 2018 Classic Cuvee made using traditional methods from hand-harvested pinot noir, pinot meunier and chardonnay grapes. It was made by Rathfinny Wine Estate, a vineyard in Sussex, England. This year's batch includes 4,200 0.7-liter bottles and 300 1.5-liter Magnum bottles.
The wine will be served onboard Hurtigruten voyages, and guests can also buy some to take home.
"By storing sparkling wine at the bottom of the sea under favorable conditions, we have managed to create a unique taste experience that stands out from other products on the market.” says Hedda Felin, chief executive officer of Hurtigruten. “Innovation and creativity are key to success in our industry, and we will continue to explore new and exciting ways to create unique products.”
Moving forward, Hurtigruten plans to increase the number of bottles even more to 5,000, which it will submerge in September at a new secret location.
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