Thread: :-( Just found a 12 yo bottle of Chardonnay

"zxcvbob" <[email protected]> wrote in message
news:[email protected]..
> ...in the back of the closet. Rosemount Estate 1998. I thought all I had
> back there was a few assorted bottles of red.
>
> It should be drinkable, but will have no character left at all. (I wonder
> if it would be better chilled or not at this point.) Might just be good
> for cooking...

It should be vinegar. Almost all white wines should be less than 3 years
old.

cybercat wrote:
> "zxcvbob" <zxcvbob@ch[email protected]> wrote in message
> news:[email protected]..
>> ...in the back of the closet. Rosemount Estate 1998. I thought all I had
>> back there was a few assorted bottles of red.
>>
>> It should be drinkable, but will have no character left at all. (I wonder
>> if it would be better chilled or not at this point.) Might just be good
>> for cooking...
>
> It should be vinegar. Almost all white wines should be less than 3 years
> old.
>
>


Requires oxygen to turn to vinegar.

I drank it; it had no "fruit" left at all, but at least it didn't
taste like oak. It wasn't objectionable and I got a buzz, but it
would have been a lot nicer to drink 10 years ago.

Bob

"zxcvbob" <[email protected]> wrote in message
news:[email protected]..
> ...in the back of the closet. Rosemount Estate 1998. I thought all I had
> back there was a few assorted bottles of red.
>
> It should be drinkable, but will have no character left at all. (I wonder
> if it would be better chilled or not at this point.) Might just be good
> for cooking...

You drink Chardonnay warm? CHill it, serve it up. You could be surprised.
It could also be totally sour. Is the color straw or more yellow?

Paul

Paul M. Cook wrote:
> "zxcvbob" <[email protected]> wrote in message
> news:[email protected]..
>> ...in the back of the closet. Rosemount Estate 1998. I thought all I had
>> back there was a few assorted bottles of red.
>>
>> It should be drinkable, but will have no character left at all. (I wonder
>> if it would be better chilled or not at this point.) Might just be good
>> for cooking...
>
> You drink Chardonnay warm? CHill it, serve it up. You could be surprised.
> It could also be totally sour. Is the color straw or more yellow?
>
> Paul
>
>

I don't drink Chardonnay at all (11 or 12 years ago, I might not
have realized that yet.) The color was more of a yellow, but not a
bright yellow. I drank it at "cellar temperature" to emphasize
whatever taste it might have left -- which wasn't much, but it
wasn't nasty either. A 13.5% beer would have aged a lot better ;-)

Bob

"zxcvbob" <[email protected]> wrote in message
news:[email protected]..
> cybercat wrote:
>> "zxcvbob" <[email protected]> wrote in message
>> news:[email protected]..
>>> ...in the back of the closet. Rosemount Estate 1998. I thought all I had
>>> back there was a few assorted bottles of red.
>>>
>>> It should be drinkable, but will have no character left at all. (I
>>> wonder if it would be better chilled or not at this point.) Might just
>>> be good for cooking...
>>
>> It should be vinegar. Almost all white wines should be less than 3 years
>> old.
>
>
> Requires oxygen to turn to vinegar.
>
> I drank it; it had no "fruit" left at all, but at least it didn't taste
> like oak. It wasn't objectionable and I got a buzz, but it would have
> been a lot nicer to drink 10 years ago.
>

Hmm. Did it taste like wine at all?

On Sun, 7 Feb 2010 00:58:39 -0500, "cybercat" <[email protected]>
wrote:

>
>"zxcvbob" <[email protected]> wrote in message
>news:[email protected]..
>> ...in the back of the closet. Rosemount Estate 1998. I thought all I had
>> back there was a few assorted bottles of red.
>>
>> It should be drinkable, but will have no character left at all. (I wonder
>> if it would be better chilled or not at this point.) Might just be good
>> for cooking...
>
>It should be vinegar. Almost all white wines should be less than 3 years
>old.


Arrrrhhhhhh...
This statement shows you do not know the *good* white wines. Higher
end white Burgundy wines are very good after 10 to 15 years. Savagnin
from the Jura can last for decades, and its nobler cousin Vin Jaune
for hundreds of years, literally. Good Sauternes is worth waiting for
- I drank some Chateau Yquem 1967 in 1997 which was to die for. And so
on and so forth.

Nathalie in Switzerland

zxcvbob <[email protected]> wrote:

> ...in the back of the closet. Rosemount Estate 1998. I thought all I
had
> back there was a few assorted bottles of red.
>
> It should be drinkable, but will have no character left at all. (I
> wonder if it would be better chilled or not at this point.) Might just
> be good for cooking...


zxcvbob,

That reminds of my sis-IL's bottle of treasured 1954 Chateau Lafit
Rothchild that she got as part of a divorce settlement. It was a red, I
forget which grapes.

She stayed with us for a while in CA but left it behind when she went
back to Philly.

I declared to my ex I wasn't going to ship it to her and we should enjoy
it. She would've kept it forever. So I popped the cork and poured two
glasses and...

....it was vinegar!!!

Sis-IL stored it standing up and the air got in through the cork and
ruined it.

It might've made an OK oil and vinegar dressing, only I was too quick to
pour it down the drain.

Was your bottle properly tilted downwards? If not, don't get your hopes
up.

Best,

Andy

zxcvbob wrote:
> ...in the back of the closet. Rosemount Estate 1998. I thought all I had
> back there was a few assorted bottles of red.
>
> It should be drinkable, but will have no character left at all. (I
> wonder if it would be better chilled or not at this point.) Might just
> be good for cooking...

East Texas Boy, you gonna burn in a lake of far if'n you drink that
devil water.

Did that make you homesick Bob? I remember some hellfire and brimstone
preachers saying just that when I was a kid in East-By-Gawd-Texas.

George Shirley wrote:
> zxcvbob wrote:
>> ...in the back of the closet. Rosemount Estate 1998. I thought all I
>> had back there was a few assorted bottles of red.
>>
>> It should be drinkable, but will have no character left at all. (I
>> wonder if it would be better chilled or not at this point.) Might
>> just be good for cooking...
>
> East Texas Boy, you gonna burn in a lake of far if'n you drink that
> devil water.
>
> Did that make you homesick Bob? I remember some hellfire and brimstone
> preachers saying just that when I was a kid in East-By-Gawd-Texas.


Thanks George, that brought back some memories.

My dad is a good German boy from Central Texas, so he didn't much cotton
to a bunch of cigarette smokers tellin' him he couldn't drink beer. He
also made homemade wine, and when they got on his case about that he
told 'em he was in pretty good company on that one (see John chapter 2) ;-)

Bob, from the Piney Woods

Andy wrote:
> zxcvbob <[email protected]> wrote:
>
>> ...in the back of the closet. Rosemount Estate 1998. I thought all I
> had
>> back there was a few assorted bottles of red.
>>
>> It should be drinkable, but will have no character left at all. (I
>> wonder if it would be better chilled or not at this point.) Might just
>> be good for cooking...
>
>
> zxcvbob,
>
> That reminds of my sis-IL's bottle of treasured 1954 Chateau Lafit
> Rothchild that she got as part of a divorce settlement. It was a red, I
> forget which grapes.
>
> She stayed with us for a while in CA but left it behind when she went
> back to Philly.
>
> I declared to my ex I wasn't going to ship it to her and we should enjoy
> it. She would've kept it forever. So I popped the cork and poured two
> glasses and...
>
> ...it was vinegar!!!
>
> Sis-IL stored it standing up and the air got in through the cork and
> ruined it.
>
> It might've made an OK oil and vinegar dressing, only I was too quick to
> pour it down the drain.
>
> Was your bottle properly tilted downwards? If not, don't get your hopes
> up.
>
> Best,
>
> Andy


This was stored in the dark, and on its side to keep the cork wet.

Bob

zxcvbob wrote:
> George Shirley wrote:
>> zxcvbob wrote:
>>> ...in the back of the closet. Rosemount Estate 1998. I thought all I
>>> had back there was a few assorted bottles of red.
>>>
>>> It should be drinkable, but will have no character left at all. (I
>>> wonder if it would be better chilled or not at this point.) Might
>>> just be good for cooking...
>>
>> East Texas Boy, you gonna burn in a lake of far if'n you drink that
>> devil water.
>>
>> Did that make you homesick Bob? I remember some hellfire and brimstone
>> preachers saying just that when I was a kid in East-By-Gawd-Texas.
>
>
> Thanks George, that brought back some memories.
>
> My dad is a good German boy from Central Texas, so he didn't much cotton
> to a bunch of cigarette smokers tellin' him he couldn't drink beer. He
> also made homemade wine, and when they got on his case about that he
> told 'em he was in pretty good company on that one (see John chapter 2) ;-)
>
> Bob, from the Piney Woods

I understand, my folks were whiskey drinking Baptists who smoked and
danced, I understand it quite well.

Nathalie Chiva wrote:
>
> Arrrrhhhhhh...
> This statement shows you do not know the *good* white wines. Higher
> end white Burgundy wines are very good after 10 to 15 years. Savagnin
> from the Jura can last for decades, and its nobler cousin Vin Jaune
> for hundreds of years, literally. Good Sauternes is worth waiting for
> - I drank some Chateau Yquem 1967 in 1997 which was to die for. And so
> on and so forth.


Most white wines, especially Chardonnay, are not made to be aged. The
cheaper Chardonnay wines are meant to be drunk young and there is no
benefit to ageing. Some of the mid range Chardonnay can be aged 3-5
years, and the most expensive can be aged 4-8 years. Anyone spending the
money on a superb Chardonnay worthy of ageing for a long time would
likely be planning on drinking it in it's prime and not finding it in
the back of a cupboard.

"Nathalie Chiva" <Nathaliedotchivaatgmail.remove.com> wrote in message
news:[email protected]..
> On Sun, 7 Feb 2010 00:58:39 -0500, "cybercat" <[email protected]>
> wrote:
>
>>
>>"zxcvbob" <[email protected]> wrote in message
>>news:[email protected]..
>>> ...in the back of the closet. Rosemount Estate 1998. I thought all I had
>>> back there was a few assorted bottles of red.
>>>
>>> It should be drinkable, but will have no character left at all. (I
>>> wonder
>>> if it would be better chilled or not at this point.) Might just be good
>>> for cooking...
>>
>>It should be vinegar. Almost all white wines should be less than 3 years
>>old.
>
>
> Arrrrhhhhhh...
> This statement shows you do not know the *good* white wines. Higher
> end white Burgundy wines are very good after 10 to 15 years. Savagnin
> from the Jura can last for decades, and its nobler cousin Vin Jaune
> for hundreds of years, literally. Good Sauternes is worth waiting for
> - I drank some Chateau Yquem 1967 in 1997 which was to die for. And so
> on and so forth.
>

Did you see that I said "almost all?" Asshole.

"Dave Smith" <[email protected]> wrote in message
news:4b6ef13b$0$1313$[email protected] ...
> Nathalie Chiva wrote:
>>
>> Arrrrhhhhhh...
>> This statement shows you do not know the *good* white wines. Higher
>> end white Burgundy wines are very good after 10 to 15 years. Savagnin
>> from the Jura can last for decades, and its nobler cousin Vin Jaune
>> for hundreds of years, literally. Good Sauternes is worth waiting for
>> - I drank some Chateau Yquem 1967 in 1997 which was to die for. And so
>> on and so forth.
>
>
> Most white wines, especially Chardonnay, are not made to be aged. The
> cheaper Chardonnay wines are meant to be drunk young and there is no
> benefit to ageing. Some of the mid range Chardonnay can be aged 3-5 years,
> and the most expensive can be aged 4-8 years. Anyone spending the money on
> a superb Chardonnay worthy of ageing for a long time would likely be
> planning on drinking it in it's prime and not finding it in the back of a
> cupboard.

Precisely. Which is why I said "almost all."

"cybercat" <[email protected]> wrote in message news:hkn6br$qlv$[email protected]..
|
| "Dave Smith" <[email protected]> wrote in message
| news:4b6ef13b$0$1313$[email protected] ...
| > Nathalie Chiva wrote:
| >>
| >> Arrrrhhhhhh...
| >> This statement shows you do not know the *good* white wines. Higher
| >> end white Burgundy wines are very good after 10 to 15 years. Savagnin
| >> from the Jura can last for decades, and its nobler cousin Vin Jaune
| >> for hundreds of years, literally. Good Sauternes is worth waiting for
| >> - I drank some Chateau Yquem 1967 in 1997 which was to die for. And so
| >> on and so forth.
| >
| >
| > Most white wines, especially Chardonnay, are not made to be aged. The
| > cheaper Chardonnay wines are meant to be drunk young and there is no
| > benefit to ageing. Some of the mid range Chardonnay can be aged 3-5 years,
| > and the most expensive can be aged 4-8 years. Anyone spending the money on
| > a superb Chardonnay worthy of ageing for a long time would likely be
| > planning on drinking it in it's prime and not finding it in the back of a
| > cupboard.
|
| Precisely. Which is why I said "almost all."

And then there is Stony Hill Vineyard, to me the best California Chardonnay
made. These are tasting notes from a dinner they held in 2000, tasting
Stony Hill wines going back to the 1956 Chard and forward. Have you ever
come across any of their wines?
http://www.stonyhillvineyard.com/pag...000_lunch.html

pavane

"pavane" <[email protected]> wrote
> And then there is Stony Hill Vineyard, to me the best California
> Chardonnay
> made. These are tasting notes from a dinner they held in 2000, tasting
> Stony Hill wines going back to the 1956 Chard and forward. Have you ever
> come across any of their wines?
> http://www.stonyhillvineyard.com/pag...000_lunch.html
>

I have! I used to drink their chardonnay when I smoked. I switched to red
wine when I quit smoking. Trying to get rid of paired stimuli. Did you
actually taste the one from 1956??

"pavane" <[email protected]> wrote
> Stony Hill wines going back to the 1956 Chard and forward. Have you ever
> come across any of their wines?
> http://www.stonyhillvineyard.com/pag...000_lunch.html
>

This is odd. Gewurtztraminer and chardonnay are two of the wines best drunk
young, from what I have read.

"zxcvbob" <[email protected]> wrote in message
news:[email protected]..
> ...in the back of the closet. Rosemount Estate 1998. I thought all I had
> back there was a few assorted bottles of red.
>
> It should be drinkable, but will have no character left at all. (I wonder
> if it would be better chilled or not at this point.) Might just be good
> for cooking...
>
>
In addition to the underlying quality of the wine this depends greatly on
how the wine was stored. At what temp.? What is the condition of the cork?
Most important, how much ullage is there between the bottom of the cork and
the wine? You might be very pleasantly surprised. Set it upright for a few
days. Decant into a carafe several hours before you imbibe.

Kent

"cybercat" <[email protected]> wrote in message news:hkn9hh$pn8$[email protected]..
|
| "pavane" <[email protected]> wrote
| > And then there is Stony Hill Vineyard, to me the best California
| > Chardonnay
| > made. These are tasting notes from a dinner they held in 2000, tasting
| > Stony Hill wines going back to the 1956 Chard and forward. Have you ever
| > come across any of their wines?
| > http://www.stonyhillvineyard.com/pag...000_lunch.html
| >
|
| I have! I used to drink their chardonnay when I smoked. I switched to red
| wine when I quit smoking. Trying to get rid of paired stimuli. Did you
| actually taste the one from 1956??

I wish ... the oldest I have had was a 1982 a couple of years ago, and I
still have a couple of bottles of 1983. The winery has a really interesting
library of wines, but very hard to get. I don't think I would resume smoking
even for a taste of the '56, but it might be a close call...

pavane