Who would have a Moet over 100 yrs ??

[ebxr8240]

Sheesh !!
http://www.trademe.co.nz/Antiques-co...-187529067.htm

[GT0132]

Originally Posted by ebxr8240

Sheesh !!
http://www.trademe.co.nz/Antiques-co...-187529067.htm

No way....I found a couple of bottles of Moet NV in the cupboard I forgot i had....so saved it for a special occasion , went to open them and they tasted like white vinegar...Moet doesn't age well at all...Only red for age

I see the tight *** doesn't want to post either...pick up only...Bloddy Kiwis (oh I'm a Kiwi...woops forgot!)

[Tha Jack]

Red does age well.Had a nice drop the other night.Don't think I would like to give this a try,especially with a corroded cork.Once air gets in. No thanks.

[Rodp]

At least he'll have something to put on his chups. :P

[Meg's GT's]

Originally Posted by Rodp

At least he'll have something to put on his chups. :P

[sgt_doofey]

Originally Posted by ozmale42

Only red for age

Some whites age well too. My wife had a 1966 Chardonnay a couple of months ago at the Barossa Wine Show judges dinner.

[vanman_75]

i had a bottle of bundy that i didnt open for 2 days once

[davez104]

Originally Posted by vanman_75

i had a bottle of bundy that i didnt open for 2 days once

Must have bought a carton. . . . .

[Daymoe]

Bah, $10 goon bag does the same thing. Though, i'll show my boss this one because him and my other work mates are all old men who like wine.

[Brent]

Originally Posted by ozmale42

No way....I found a couple of bottles of Moet NV in the cupboard I forgot i had....so saved it for a special occasion , went to open them and they tasted like white vinegar...Moet doesn't age well at all...Only red for age

OK, enter the wine geek!!!!! Unfortunately you guaranteed their demise by storing them in a cupboard. Temperature fluctuations, and particulary any temps over about 25 degrees will stuff wine in quick time.

Most non-vintage champagne is pretty much ready for drinking now, as its a blend of multiple vintages, some older, some newer, designed to give a certain taste upon release. However, good vintage French stuff is often actually best after several years of careful cellaring. The really good stuff can take up to 20 years of age to get to its best.

In terms of white wines, the most ageworthy are riesling (no, not the sweet cask rubbish from the 1970s!!!) and semillon. They will develop nicely for up to 10 years or thereabouts. They lose their acidity and get fuller flavour over time. Chardonnay is a mixed bag. Really good ones will age, but most don't as a general rule.

So folks, if you have a good bottle of something, or have been given a good bottle as a gift etc but you don't have a cool and dark place to store it......drink it now and save the disappointment several years down the track. One decent Melbourne/Sydney summer is sufficient to kill most wines.

PS. A good cellar will hold wines at a temp range of approx 12-16 degrees. Any colder and the wine ages too slowly. Any hotter, and it'll age too rapidly, and be damaged in the process.

Brent.

[vanman_75]

Originally Posted by davez104

Must have bought a carton. . . . .

i tell ya what that new red is smooth and 101 is a nice drop .wont be drinking that jim stuff any time soon bundy are on a roll ...

[davez104]

Bundy shmundy, You know they market it under another, cheaper name don't you??

Pretty sure they call it E10.

Dave.

[chief]

A damaged cork will let oxygen in and will destroy a wine. Especially one that old. That is why screw caps are the go.

Good info there Brent.