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Started By
Message
Is this bottle of wine still any good?
Posted on 2/2/13 at 2:37 pm
Posted on 2/2/13 at 2:37 pm
And I'm a wine dummy so what is this? Someone gave this to me years ago and it's just been sitting.
5
Posted on 2/2/13 at 2:47 pm to lsaltee
Would probably cost at least 100 in a store if I had to guess
Is it still any good?
You came here to brag didn't you?
Is it still any good?
You came here to brag didn't you?
Posted on 2/2/13 at 2:48 pm to Powerman
Probably more like 500
quote:
Château Margaux, archaically La Mothe de Margaux, is a wine estate of Bordeaux wine, and was one of four wines to achieve Premier cru (first growth) status in the Bordeaux Classification of 1855. The estate's best wines are very expensive. The estate is located in the commune of Margaux on the left bank of the Garonne estuary in the Médoc region, in the département of Gironde, and the wine is delimited to the AOC of Margaux.
Posted on 2/2/13 at 2:50 pm to lsaltee
quote:
Is this bottle of wine still any good?
No. I'll be over to take it off your hands and dispose of it for you.
Posted on 2/2/13 at 2:53 pm to Powerman
That isn't a Chateau Margaux, it's a Chateau Rauzan Gassies, which is in the appellation of Margaux. It's probably pretty good, if you like Bordeaux, assuming it's been stored properly. It's not a first growth, it's a second, though I've never heard of it, and it's worth about $40.
This post was edited on 2/2/13 at 2:56 pm
Posted on 2/2/13 at 3:05 pm to lsaltee
Assuming you're serious, it depends on if it has been exposed to light and/or heat. If it has been stored even remotely properly, it's fine. If you've left it out exposed to light, or if you let your temp rise to 100 degrees when you go on vacations during the summer, it's quite possibly fricked.
Posted on 2/2/13 at 3:19 pm to Joshjrn
It's either been in a cabinet or on the counter in my kitchen since someone gave it to me. I don't think it's ever been over 100 degrees.
I really have no idea what it is or what it's going to taste like. I just didn't know how long wine last.
I really have no idea what it is or what it's going to taste like. I just didn't know how long wine last.
Posted on 2/2/13 at 3:29 pm to coolpapaboze
quote:
That isn't a Chateau Margaux, it's a Chateau Rauzan Gassies, which is in the appellation of Margaux. It's probably pretty good, if you like Bordeaux, assuming it's been stored properly. It's not a first growth, it's a second, though I've never heard of it, and it's worth about $40.
Remind me to never comment on a wine thread again
Posted on 2/2/13 at 3:30 pm to lsaltee
I was being illustrative with my 100 degree quip. Wine doesn't appreciate fluctuating temperatures. If you let your ambient temperature swing into the 60's during winter and 90's during the summer, it will start to break down.
Regardless, give it a go. It won't hurt you. Worst case is it will taste like crap.
Regardless, give it a go. It won't hurt you. Worst case is it will taste like crap.
This post was edited on 2/2/13 at 3:34 pm
Posted on 2/2/13 at 3:31 pm to Joshjrn
Thank guys.
Posted on 2/2/13 at 3:33 pm to lsaltee
Certain Bordeaux wines can last 100+ years if stored properly. Put that puppy in the fridge for 20-30 minutes and crack it open...Being a 2000 Bordeaux blend it's probably good unless its been in a car for a few years.. 
Posted on 2/2/13 at 3:38 pm to mmomike
Do I need to let "breath" or whatever?
Posted on 2/2/13 at 3:45 pm to Rohan2Reed
I'm a bourbon drinker. Give me a break.
Posted on 2/2/13 at 3:48 pm to lsaltee
The amount of time required to breathe is linear to how old it is. A very young wine might only need 20-30 minutes. For a 13 year old wine like you're holding, you'll want to give it a solid 3-4 hours. If you had an aerator, it would cut your time down to about an hour.
ETA: When you pour it, leave the last bit in the bottle. A red that old will have a fair amount of sediment (solid particulate matter) settled on the bottom. It will taste rather bitter if you allow it to mix with your wine.
ETA: When you pour it, leave the last bit in the bottle. A red that old will have a fair amount of sediment (solid particulate matter) settled on the bottom. It will taste rather bitter if you allow it to mix with your wine.
This post was edited on 2/2/13 at 3:50 pm
Posted on 2/2/13 at 3:49 pm to Joshjrn
quote:
For a 13 year old wine like you're holding, you'll want to give it a solid 3-4 hours.
Damn really?
Posted on 2/2/13 at 3:50 pm to Powerman
Different styles vary (the more full bodied, the longer it needs), but yeah, three hours is a good "minimum" for a wine that old
ETA: For the record, breathing time (or whether to allow breathing at all) is somewhat contentious and boils down to personal preference. The above is merely my opinion arrive at via trial and error
ETA: For the record, breathing time (or whether to allow breathing at all) is somewhat contentious and boils down to personal preference. The above is merely my opinion arrive at via trial and error
This post was edited on 2/2/13 at 3:53 pm
Posted on 2/2/13 at 3:52 pm to Joshjrn
So refrigerate for 30 min then open and let set for 3 hours?
Posted on 2/2/13 at 3:54 pm to lsaltee
Contrary to common belief, wine shouldn't be served at room temperature. It should be served at cellar temperature, which is between 50 and 60 degrees for a red wine, warming as you decant/drink your first glass. Giving it 30+ minutes in the fridge will cool it down to take some of the room temperature edge off.
This post was edited on 2/2/13 at 3:58 pm
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