Wine Asylum

RE: vintage champagne

209.136.24.246

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)

Post a Followup:

FAQ

Post a Message!

Forgot Password?

Moniker (Username):
Password (Optional):
	Remember my Moniker & Password (What's this?) Eat Me
E-Mail (Optional):
Subject:

Message:	(Posts are subject to Content Rules)

Optional Link URL:
Optional Link Title:
Optional Image URL:
Upload Image:
E-mail Replies:	Automagically notify you when someone responds.

To view your new posting or follow-up, click on the RELOAD or REFRESH button on your browser.