This week's question: Divers exploring a 170-year-old shipwreck in the Baltic Sea have discovered cases of Champagne that may still be drinkable. In seven or fewer words, come up with some possible tasting notes for these nearly two-century-old bottles of bubbly.
Click here to see the results of last week's contest: Chimp chat
RESULTS:
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
THE WINNER: "Exhibits unusual depth. Pairs well with flounder"
Kenneth Burgan, Grass Valley, California
SECOND PLACE: "Surprisingly dry"
Tim Mistele, Coral Gables, Florida
THIRD PLACE: "Subtle notes of pineapple under the sea"
Kari Swimline, Colden, New York
HONORABLE MENTIONS:
"Notes of blackberries, blueberries, and at-sea buries"
Rob Huffman, Fredericksburg, Virginia
"Salty with sands of time"
Patty Oberhausen, Fort Wayne, Indiana
Fruity yet fishy with a kelpish bouquet
Suzie Fraser, Whitesboro, New York
Undertone of undertow
Larry Rifkin, Glastonbury, Connecticut
"Briny, hyperbaric, with a very long finish"
Ken Liebman, Williston, Vermont
"Brine forward with a hint of crab"
Jeff Morris, Alexandria, Virginia
"Hints of barnacle, whispers of watery ghosts"
Daniel Hicks, Randolph, Massachusetts
"Subtle salinity with a floral coral finish"
Peter Barbella, Athens, Wisconsin
"Great depth. In leagues of its own"
Tom Koloski, Ardsley, New York
"Extra wet; rock lobster & heavy barnacle notes"
Tatiana De La Garza, Lithia, Florida
"A bouquet of decay and old bay"
Jason Schnuit, Santa Monica, California
"Deep seaweed tang, slight hint of bouillabaisse"
Joanna and John Carr, Canaan, New Hampshire
"Great with fish; best when served above sea level"
Scott Ludwig, Senoia, Georgia
"Sea breeze with notes of dashi kombu"
Tomas Nakada, San Francisco, California