Ariel and Sebastian are about to get tipsy. More and more wineries are choosing to age their wine under the sea. It seems like a silly fad used to set one bottle apart from the rest, but there are quite a few benefits to submerging the drink.

Temperature is controlled and space is unlimited in the ocean. How many wine cellars can compete with that? There is also low light and no oxygen to threaten the wine. Apart from the costs of dumping and retrieving the bottles, the process is free. All you have to do is hope no animals or pirates find their way to your treasure in the 60 or more days it takes the bottles to age. If you can live with those risks, you’re golden.

This process is only being used on white or sparkling wines, but we don’t see why it can’t be more than just a passing fad.