champagne abuse
January 9, 2009 8:43 AM Subscribe
How badly can a bottle of champagne be abused before it becomes undrinkable?
In 1999 I was given a bottle of 1986 champagne. It has lived horizontally in a padded wine-box.
It was periodically stored in a non-temperature-controlled storage unit...in Texas (temps up to 110 f.)
Could it possibly have survived?
In 1999 I was given a bottle of 1986 champagne. It has lived horizontally in a padded wine-box.
It was periodically stored in a non-temperature-controlled storage unit...in Texas (temps up to 110 f.)
Could it possibly have survived?
Probably not:
Should you age Champagne after you buy it? Generally not. Fine French Champagne is ready to drink within months of release. Some vintage Champagnes and most luxury cuvées can benefit from 2-4 years of further aging. But it isn’t necessary and definitely don’t over do it. If stored well, the best Champagnes will hold for up to 10 after bottling (that can be up to 20 years after the vintage date on the bottle), but you are taking a risk. That 1966 Dom Perignon in your cellar was darned good - about 15 years ago!
posted by nanojath at 9:22 AM on January 9, 2009
Should you age Champagne after you buy it? Generally not. Fine French Champagne is ready to drink within months of release. Some vintage Champagnes and most luxury cuvées can benefit from 2-4 years of further aging. But it isn’t necessary and definitely don’t over do it. If stored well, the best Champagnes will hold for up to 10 after bottling (that can be up to 20 years after the vintage date on the bottle), but you are taking a risk. That 1966 Dom Perignon in your cellar was darned good - about 15 years ago!
posted by nanojath at 9:22 AM on January 9, 2009
It could still be okay, but I would inspect the cork carefully for any damage, which is generally what leads a bottle to go bad.
I'd take Grither's approach and wait for a nice occasion to try the bottles with a backup ready.
posted by pwnzj00 at 9:26 AM on January 9, 2009
I'd take Grither's approach and wait for a nice occasion to try the bottles with a backup ready.
posted by pwnzj00 at 9:26 AM on January 9, 2009
110 degrees is bad; if the unit had direct Texas sun it's probably ugly. If it were shaded and reasonably temperature stable, though, it may not have gotten over 85 or so. Which isn't good but not fatal. I also think Champagne is likely to be sturdier than other kinds of wine.
The surest sign of heat damage is sticky wine residue around the capsule. A still wine will heat up enough that the wine expands and is forced through the cork. Even that won't kill a wine, though. What kills wine is air getting in to the bottle. The tight cork and positive pressure in a champagne bottle may save you.
Open it up and try it, you'll know at the first whiff if it's off. Have a backup just in case :-)
posted by Nelson at 9:50 AM on January 9, 2009
The surest sign of heat damage is sticky wine residue around the capsule. A still wine will heat up enough that the wine expands and is forced through the cork. Even that won't kill a wine, though. What kills wine is air getting in to the bottle. The tight cork and positive pressure in a champagne bottle may save you.
Open it up and try it, you'll know at the first whiff if it's off. Have a backup just in case :-)
posted by Nelson at 9:50 AM on January 9, 2009
For what it's worth I was given a (then) ten year old bottle of champagne that I kept for a further ten years in not exactly ideal conditions and a couple of moves... it was fine when I, eventually, opened it. Though I very much doubt it ever got as hot as yours did...
posted by fearfulsymmetry at 10:00 AM on January 9, 2009
posted by fearfulsymmetry at 10:00 AM on January 9, 2009
Until the bottle breaks?
Don't count on it being any good, but there's only one way for you to find out.
posted by dunkadunc at 10:15 AM on January 9, 2009
Don't count on it being any good, but there's only one way for you to find out.
posted by dunkadunc at 10:15 AM on January 9, 2009
Instead of risking things on a special occasion, what about using it for the semi-momentous purpose of making mimosas for a Sunday brunch? If it's still good, then hey, great. If not, you and yours will still have a tasty breakfast, and orange juice to go with.
posted by evidenceofabsence at 10:51 AM on January 9, 2009
posted by evidenceofabsence at 10:51 AM on January 9, 2009
I google fu-ed this for you. It does not really help. I wanted someone to be just as confused as I am right now by reading it.
I also found this article on how wine goes bad.
It sounds like your bottle might be bad.
I would say with it's age and inconsistent temperature you have a bottle of yuck. You could be brave and crack it open yourself tonight. Worst case you throw it out. Best case you celebrate the fact that Friday is here.
posted by Mastercheddaar at 11:43 AM on January 9, 2009
I also found this article on how wine goes bad.
It sounds like your bottle might be bad.
I would say with it's age and inconsistent temperature you have a bottle of yuck. You could be brave and crack it open yourself tonight. Worst case you throw it out. Best case you celebrate the fact that Friday is here.
posted by Mastercheddaar at 11:43 AM on January 9, 2009
Well now I'm curious.
I've got a bottle of 1995 Dom Perignon down in the wine cellar that I'd hate to think was going bad and not being enjoyed. For what it's worth the bottle has been stored at around a stable 55F for years.
posted by JFitzpatrick at 2:12 PM on January 9, 2009
I've got a bottle of 1995 Dom Perignon down in the wine cellar that I'd hate to think was going bad and not being enjoyed. For what it's worth the bottle has been stored at around a stable 55F for years.
posted by JFitzpatrick at 2:12 PM on January 9, 2009
For my recent birthday my parents and I, opened and drank a bottle of non vintage Moet & Chandon from circa 1984. It was delightful. A little flat, but it had aged into a very drinkable and enjoyable wine.
It had been stored in a tiny laundry in England, next to a washing machine. Where I assume it probably went through rather rapid temperature changes on a regular basis. Then a few years in our laundry in Adelaide, Australia, where it would be cold in winter, and rather hot in summer. And then the last few years in a cellar.
posted by bosun_bones at 7:48 PM on January 9, 2009
It had been stored in a tiny laundry in England, next to a washing machine. Where I assume it probably went through rather rapid temperature changes on a regular basis. Then a few years in our laundry in Adelaide, Australia, where it would be cold in winter, and rather hot in summer. And then the last few years in a cellar.
posted by bosun_bones at 7:48 PM on January 9, 2009
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posted by Grither at 9:05 AM on January 9, 2009