Wine in the fridge, wine out of the fridge....
So we had a big Passover Seder with lots of Kosher for Passover wine. We still have three in the fridge from April: 2 moscatos and a Chardonnay.
My question is, if I take them out of the fridge and allow them to come to room temperature, will they still be drinkable come next Passover?
(if we have to, we can just drink the Chardonnay...it wasn't bad. But I have no idea if the moscatos are any good...the vineyards are new to me).
As they switch in and out of difference temperatures, they will age. If they were in 80 degree heat or above - they will definitely deteriorate/taste substantially different. If they were at a normal temperature there is no real harm done, and they'll be almost as good next year as they would have been if they had never been out of the fridge.
If they're open, two and a half months is more than enough time for these wines to be oxidized, even if they've been in a fridge. They're probably not drinkable now, let alone would they be ten months from now.
Unopened.................. they probably didn't like being at that low a temp, but they'll likely be fine now and next year as well. I'd suggest keeping them right where they are, if you can, as opposed to somewhere they'll be at room temp for the next ten months.
I'd have to say without knowing the wines involved that there's no good reason to say they will be good next passover whether or not they were ever in the fridge.
A good rule of thumb, often bandied about, is to drink white wines within a year of purchase. This should be applied to the vast majority of wines. If you are going to have a big celebratory dinner don't you want wines that are better than merely remaining drinkable? Why not buy fresh wines next year?
The white wine within one year is not true for many white wines. Chardonnay or Rousanne can actually benefit from a couple years of aging (for example). It completely depends on how much acidity is in the white wine, White Burgandies and Rieslings for example can last 10+ years. Generally, any white wine with a good amount of acid can last a couple years, and may even benefit from that aging.
Not sure how the moscatos will hold up, but after a year they should still be fine assuming they were well made.
Actually when one buys a wine is particularly relevant to when one should drink the wine. These are the wines one has control over. I very rarely open and pour wines that I have not purchased.
One buys the current vintage of an ordinary southern hemisphere wine (implying that it is not yet harvest time in the north). Should you drink it within a year? Yes One buys a three year old local wine. Should it be drunk within a year of the vintage? An impossibility. Should it be drunk within a year of purchase? Yes.
The above and the below are as stated in my op are 'rules of thumb'. This means they apply to wines in general, which means that in many specific cases not only do they not apply, they are flat out wrong. Here we are dealing with wines identified only by grape and religious affiliation, so they are addressed with generalities.
Sure white Burgundies and Rieslings can last 10 years - 20 or more with the right wine. I have Corton-Charlemagne and Puligny Montrachet from the early part of the century (I'm saying that for as long as I can) resting in the cellar myself. However, we are not talking about the "right" wine here.
Are you going to be seeking out that 2000 Latour Ardeche or Sutter Home Riesling any time soon?
The following is the biggest problem with your disagreement with my stated generality - "assuming they were well made". That's not an assumption that should be made in talking about unknown examples of the vast sea of wines produced and sold.
"Generally, any white wine with a good amount of acid can last a couple years, and may even benefit from that aging." This is in fact one of the most often cited faults with 'vin ordinaires' - flabby, not enough acidity.
I also question the difference between "can last" and "may even benefit". So admittedly, not all wines will benefit. If they don't benefit, what is the argument for not using the wines when they are young fresh and vibrant. That they haven't gone bad yet? A wine that has not benefitted by a couple of years of keeping is assuredly not the same wine when bottled. If it is not the same and it is not better, what characteristic is left?
In the last ten years there has been an explosion in consumers wanting to age their goods. Everything is assumed to be better with a 'some age on it'. Steaks, beer, wine. Prepared foods which includes wine are more often than not best freshly made.
I'll just copy my comment above here: "I'd have to gently disagree. How soon you should consider drinking any wine would depend on the wine, the way it's been stored, and the VINTAGE year. When you bought it is kindof irrelevant in comparison."
Unless there's some semantic element escaping me here, I just don't understand your statements beginning with "I very rarely open and pour wines that I have not purchased." Does that mean you usually only open wines that are gifts?
Certainly you're not suggesting that we're talking about pre-release bottles as something you'd be likely to be deciding whether to drink.???
Wines meant for aging often don't taste that great the first year after release. White Burgandies I'll say again, but actually many European wines...and these days a fair amount of Californian wines as well. They can just taste mouth puckering and oaky without much else.
I would agree, that the safer thing to do, is to drink the wine early, and if it tastes closed - -decant it or let it sit open for a few hours. Better than to wait too long, and have the vibrancy lost.
I do think, however, there is no need to believe the wine is not fit for guests because it has been two years after release. Without knowing the particular wine, we have no idea if this is true.
To the original poster, I would say if you notice the wines turning a deep yellow (or other signs of oxidation), I would not serve it to guests and try it yourself.
It will depend on the wine, and also probably whether they were factory-sealed, or if opened, were purged, or had the oxygen replaced with an inert gas, like nitrogen/argon, etc.
I would have backups handy, and then sample those.