AQUA-AGED

NOW THIS IS funny. Big news in the wine world this weekend is the 200-year-old bottle of Champagne that turned up in the Baltic Sea. The bottle was discovered by divers and was found in some shipwreck.
According to the report, the diving instructor Christian Ekstrom who found the Champagne bottle, which is believed to be from the 1780s, opened it on his way back to shore.
He claims it was still bubbly and sweet.
Personally, I have questions: First, who says it's that old? Second, are there other bottles. Third, and perhaps the most important question: Who in their right mind would open a bottle of 200-plus-year-old champagne on a boat in the middle of the ocean and chug it from the bottle? And the taste-notes: Bubbly and sweet? Really? What color was it? Fruit? Acidity? Clarity? I could go on, but I won't.
Taking the high road, the Champagne Bureau has slapped together some tips on storing champagne (yes, you may giggle or laugh.) I've included them below (in modified form):
Aging – Although Champagne has already reached maturity by the time it is released, you can successfully store it for years in your own home. Make sure that your bottles are kept in a cool, dark place (like a shipwreck!).
Chilling – We recommend keeping the bottle cool, ideally between 45-50 degrees. (Hint: if you can't afford one of those pricey wine refrigerators, just chuck it in the ocean for a few decades -- or longer. When you want it, dive deep, then uncork it on the way home.) (Or not.) For more information, check out http://www.champagne.com/