300297 Sat May 21 20:40:36 -0700 2005 8 27 General Chowhounding Topics 0 1668096 I have a few bottles of wine in my meager collection that have been around for awhile. How can I find out (short of opening them and tasting) whether they have any potential of being drinkable, or if I should just toss them? TIA Sat May 21 20:40:36 -0700 2005 0 Debbie W. 1 1668102 If they have been stored in a location with extreme temperature variations, especially hot and dry, you may be screwed. What is to be lost by opening and tasting?? If you don't want to, give them to a wine-drinking friend with a warning. Sat May 21 22:38:43 -0700 2005 1668096 0 snackish 1 1668106 Certainly don't toss them untried. If you know when a suitable situation would be to open a bottle, buy a current bottle of similar wine as back up. Open and serve the old bottle and keep the replacement at the ready. If the older bottle works, great, you still have the new bottle that will last for a while. If not, then you use your back-up plan. Sun May 22 01:24:56 -0700 2005 1668096 0 SteveT 1 1668125 There really is no way. If your option is tossing them, why wouldn't you just open them and at least give it a sniff? I wouldn't take it to someone's house "for dinner" (unless they're a good friend, one who won't tease you for the next 6 months LOL), but the worst that'll open is that it'll taste bad. It won't hurt you under any circumstances and if it's really far gone, you'll smell that before it actually hits your lips. Sun May 22 18:30:56 -0700 2005 1668096 0 MikeG 2 1668131 I'm with the "what the hell, give it a taste" crowd...and, as Debbie W noted, you are likely to know if your wine has seriously gone bad as soon as you open it, even before tasting. If it passes that test, decanting is a good way to get a visual on what you've got. Plus, if it's ancient, there may be some sediment that you really want to avoid. Generally speaking, there are varietals do not age gracefully...a 20 year old California Chardonnay, or a 7 year old Beaujolais, etc. is probably not going to be the taste experience you are looking for. And if you've had it in the attic all these years...but I'd STILL open it up, because miracles do happen! Mon May 23 02:29:56 -0700 2005 1668125 0 LT from LF 1 1668158 If a wine isn't kept at about 50 degrees (see http://www.winerackshop.com/storage.htm), it will go bad after 3 or 4 years, even if you keep it in bubble-wrap inside blankets to avoid sudden temperature changes. I know. I've tried. If you've kept the bottle upright, the cork will shrink and let in air, which will immediately spoil the wine. A good gauge for any bottle is the ullage -- i.e., the amount of wine that has evaporated through the cork even if the bottle has been refrigerated. With the bottle upright, any liquid level much below the bottom of the cylindrical neck is suspect. See the link below. When you open an older wine, you should always have an insurance bottle of the same wine, or a younger one known to be good. Link: http://www.winebid.com/buy_wine/wine_terms/ullage.aspx Mon May 23 14:50:58 -0700 2005 1668096 0 KRS 1 1668195 It depends on what kind of wine it is, and what you mean by "awhile." If they were properly stored, i.e., away from temp. flucuations and in a cool place like a basement, some wines can last for a very long time. I have some Bordeaux from the '80s that are still drinking wonderfully and have recently tasted some CA Cabs from that era that are still young and vibrant. Fortified wines like Ports or dessert wines, if stored properly can last for decades. So, I guess the only response is to try them, I definitely wouldn't toss them unopened. That said, there are signs to look for. Are the corks cracked or sticky? Is the wine level below the sholder of the bottle? Are the corks pushed out from the neck a little? If you could give us a little more info, I could make a better estimation of whether it is likely to still be drinkable. Tue May 24 09:40:33 -0700 2005 1668096 0 dinwiddie 2 1668264 Thanks everyone, and here are the wines: Two whites: Fetzer Sundial Chardonnay 1997 and Black Marlin Chardonnay 1997. I'm not a big chardonnay drinker which is why these have languished. It's no big deal to just open them and taste, as I will not be even remotely disappointed if they're crap. Two reds: Marcus James Cabernet Sauv. Mendoza 1996 - someone must have given this to us but I can't recall when. And here's the winner: 1977 Chateau Leoville Barton (Saint-Julien) Bordeaux - this one must have been my husband's before we met about 9 years ago, and I cannot vouch for how it was stored during all this time, although we've had it in our wine fridge for the last couple of years and before that it was stored on its side for a few years in our pantry. Before then, it was probably stored improperly for many years. The wine appears to be down around the beginning of the neck of the bottle, definitely not below the shoulder. I know absolutely nothing about Bordeaux and have no idea if this was a decent wine or not. Is it possibly even worth something today, if it hasn't turned to vinegar? Tue May 24 16:17:13 -0700 2005 1668195 0 Debbie W. 3 1668523 Well, I wouldn't worry too much. The Fetzer, Marlin and James are all inexpensive and not built too last. It doesn't mean they will be bad, but it is near certain that they won't be really good. Pop 'em open, sip and decide. No point in waiting, they have no chance of improving. As for the Bordeaux...unfortunately it is likely that - even if stored perfectly since acquisition - it is way past its prime. Yes, Bordeaux can last a really long time, but I believe the mid-70's were less than stellar years. Again, I agree with the tone of the advice here. IMHO there is no reason to wait on any of these guys. None of them will ever be better than they are right now (and they may not be good anyway). Just my thoughts. Sat May 28 02:51:36 -0700 2005 1668264 0 winenose