Wine Asylum

RE: vintage champagne

209.136.24.246

acres verde

In Reply to: RE: vintage champagne posted by audiopimp69 on November 30, 2008 at 22:03:46

I don't think you can make a case for selling it based on your limited knowledge of its actual history since original purchase, not to mention that a single bottle isn't likely to stir up to much excitement within the bubbly community.

But would be very inclined to " bust it open " and sample the wares within. Best case scenario, I see a limpid wine with very small streamers in very tiny amounts, a wine of deep golden color and a very full flavor with caramel-like overtones. It will no longer be a dry champagne. All other possibilities are less tantalizing and include having gone completely dead (flat) or having turned into really nice balsamic vinegar you can use in your next homemade salad dressing.

Take a chance with it and do not over chill. Let us know the outcome.

Follow Ups:

RE: vintage champagne - jimbill 21:38:02 12/15/08 (0)
Ever had one this old? Do you prefer an older, quality champagne to a current, quality one?

I've had some older wines, especially French, back when I was really getting into wines and enjoyed them. Over the last 10-20 years with the industry pushing "drink now" wines I'm afraid my taste buds have become less tolerant of aged wines. I find myself looking for the fruit.

Wines used to be made so that the fruit didn't come through until the tannins were mellowed. Complexity of flavors then occurred. But even then the fruit wasn't as large as the new wines today.

I feel like the wine drinking public has been manipulated to look for the large fruit, in your face, limited dimension wines we get. Probably makes for a quick turn over for the producers.

Just ranting....

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