Over at Edible Geography, Nicola Twilley collects some information about wine and beer recovered from shipwrecks, some of which has been sold for thousands of dollars per bottle.
It appears the ocean floor, if treated as a single entity, might actually be the world's largest wine cellar -- a sunken treasure trove of lost vintages awaiting rediscovery. Like squirrels digging up acorns, wreck-divers and salvage companies stumble upon another forgotten cache every few years.
New Scientist reports that Czech beer tastes worse than it used to due to climate change.
Climatologist Martin Mozny of the Czech Hydrometeorological Institute and colleagues say that the quality of Saaz hops -- the delicate variety used to make pilsner lager -- has been decreasing in recent years. They say the culprit is climate change in the form of increased air temperature.
Winemaking regions are shifting due to climate change as well.
Nicola Twilley proposes a Climate Change Tasting Menu that highlights food and drink demonstrating the effects of human activities on climate.
The starter would feature new products that have only recently been cultivated locally, thanks to climate change -- Devon olive oil perhaps, accompanied by a nice glass of Kent rosé. The main course might be controversial: test-tube grown imitation meats and vegetables that recreate the flavour and mouthfeel of species that are already lost or threatened with extinction by climate change.
