[SunkenCiv]

(probably has a slight sodium chloride finish)

Branding on the corks helped identify the origins of the 170-year-old champagne.

Credit: Jeandet et al./PNAS/Visit Aland.

[oldvirginian]

“Leather and wet dog, empyreumatic, grilled, spicy, smoky, and leathery, together with fruity and floral notes,”

Damn!
Now the hipsters will be slugging it down like it actually tastes good.
Don’t believe it?
They’ve kept Pabst Blue Ribbon going.
Damned hipsters, can’t stand’em.

[Songcraft]

After the tasting assessment phase, and the intense analysis, and many brilliant, inciteful discussions, the scientists decided to examine the label, and from that effort, they developed a working hypothesis concerning the reason for the "leather and wet dog" taste they detected in the liquid they consumed.

     

[AnalogReigns]

I had some 20 year old bottled Guinness before. It wasn’t all that bad, actually. Little bit of cardboard, but otherwise, it was Guinness.

[sit-rep]

how do they know that wasnt the original, and intended taste??

[lee martell]

Was it anything like Miller’s High Life: the Champagne of bottled beers?

[TChad]

Empyreumatic: being or having an odor of burnt organic matter as a result of decomposition at high temperatures.

I'll pass, thanks.

[31R1O]

Leather, barnyard and smoky? Sounds like blanc de noir.

[Paal Gulli]

I never heard of a bottle of wine that spent anywhere near that length of time underwater that hadn’t turned rancid.

[Ruy Dias de Bivar]

I remember reading, decades ago, in National Geographic of scientists doing the same to sealed bottles of wine from the sunken city of Port Royal. I believe the wine was described as “skunky”.