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Champagne-Shelf Life?

ickster Jun 12, 2007 02:58 PM

Recently acquired a number (6) of bottles of champagne and methode champenoise sparkling as gifts. How long will they last in a wine cellar while maintaining quality; and what is the ideal temperature to store these along with red wines that need to be stored in the same place?

  1. r
    rickym13 Jun 12, 2007 11:38 PM

    i cellar all of my bubbly with all of the other bottles (red and white) at my offsite storage as well as wine cabinet. as for life of champagne....i had some 30+ years bottles in my cellar and still drinking great!
    i have heard from some that its ok/better to keep the bottle standing for champagne? i have my bottle on the side but.....

    1. w
      whiner Jun 13, 2007 12:13 AM

      Store as you would other bottles, I've also heard standing up is at least as good as in their side.

      Shelf life is TOTALLY dependant upon the bottling. Whatcha got?

      1 Reply
      1. re: whiner
        Melzy Nov 15, 2008 05:45 PM

        Its been sitting there for about 6 years called Vouvray, also has a white sticker on the bottle that says medaille d'argent paris 2003.

      2. c
        chrisinroch Jun 14, 2007 04:19 PM

        whiner is right. Methode champenoise could be a $200 bottle of clicquot or a $10 bottle of St. Michelle. Most sparklers are meant to be drunk young, but there are lots of exceptions.

        55 to 60 is said to be ideal, but the biggest factor is eliminating large swings in temp. My cellar maybe gets up to 64 in the summer

        1. p
          phattychef Jun 23, 2007 03:07 PM

          Typically a NV bottle of bubbles are meant to "let er rip and drink it"; But just like with other vintaged bottles it depends on what you have. You might be holding onto a killer vintage and you might need to sit or drink now.

          So....whatcha got?

          9 Replies
          1. re: phattychef
            zin1953 Jun 23, 2007 03:52 PM

            While I would disagree that a non-vintage wine is best at the time of its release, as with all things, it depends upon the specific wine(s).

            1. re: zin1953
              phattychef Jun 23, 2007 05:01 PM

              You have to also wonder how long the NV wine has been sitting on the shelves. Surely the wineries and the distributors have a First In, First Out system with these.

              Btw-I agree with you, NV should be drank at thier release.

              1. re: phattychef
                zin1953 Jun 23, 2007 09:25 PM

                >>> Btw-I agree with you, NV should be drank at thier release. <<<

                Huh? This is exactly the OPPOSITE of what I said above . . .

                1. re: phattychef
                  whiner Jun 24, 2007 09:23 AM

                  Beyond the obvious confusion...

                  I think it completely depends upon the NV in question. Wines like Bollinger Special Cuvee, NV Billecart Rose, Krug Grande Cuvee all deffinitely improve in the bottle. Wines like Dethune Rose and Gimonnet Blanc de Blancs not as much. (By the way, I love Dethune Rose and nobody seems to know about it. For $50 I deffinitely think it give the Gosset, which seems the king of that price range, a run for its money.)

                  1. re: whiner
                    zin1953 Jun 24, 2007 10:12 AM

                    Wines like Bolly or Krug are a no-brainer, I agree, but even wines like Chandon (Napa) Brut improve with *some* bottle age after dégorgement. But I'm not sure about the Gimonnet . . . the Pierre Peters n.v. BdB *does* improve with some age! ;^)

                    (Just for the sake of clarity, I think we are all referring to méthode champenoise/méthode traditionelle wines, rather than cuve close, but I think it's worth mentioning nonetheless in case anyone reading this has any confusion.)


                    1. re: zin1953
                      phattychef Jul 4, 2007 10:59 AM

                      I guess I have never really paid a lot of attention to it. I have always thought that the goal of NV is to make a consistent wine year after year-hence the thought of not cellaring and drinking anytime. Surely a good question to throw out to some of the vendors. Unfortunately, I can never hold on to a bottle of NV long enough to test it out...Sunday Funday tends to deplete my rations.

                      So how long would the reccomendation be on sitting on a bottle of NV?
                      What are we talking about....a year or so?

                      1. re: phattychef
                        warrenr Jul 4, 2007 11:56 AM

                        I think one of the major problems with the large producer NV Champagnes is that they are rushed out of the cellar with far too little aging, making them taste green and sharply acidic (tried Moet or Clicquot lately?). I like my NVs from great producers like Pierre Peters or Pierre Moncuit with about five years of additional bottle aging even though their wines are well aged when they are released.

                        1. re: phattychef
                          zin1953 Jul 4, 2007 12:54 PM

                          It depends upon TWO factors: the specific Champagne (or sparkling wine) producer you are referring to, and how you like your wines.

                          Specifics are required to answer the question.

                2. re: phattychef
                  Melzy Nov 15, 2008 05:59 PM

                  Something called Vouvray. Been sitting there for 6 years.

                3. Tehama Jun 24, 2007 09:26 AM

                  Uhhh-ooo. I have a 1993 bottle of Dom Perignon in my refrigerator (and have for a long while). Have I ruined it? Should I take it out?

                  1 Reply
                  1. re: Tehama
                    zin1953 Jun 24, 2007 10:12 AM

                    It should be fine . . .

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