Does anyone know if

[wsbill]

This bottle Ukrainian Champagne I've in my refrigerator since 2001.

Will this stuff go bad ?

[tim360z]

... in response to Does anyone know if , posted by wsbill on Jun 3, 2003

Bill,  you never know until you pop the cork and try it.  Smell it first.  Maybe you will be lucky. fyi: in the future,  store wines & champs on their side so that the cork doesn't dry out and let in oxygen which results in a "corked" wine.  If after opening it smells like dirty socks...its corked.  White wines and champs should only be stored in a fridge for a couple days at most.

[wsbill]

... in response to never know, posted by tim360z on Jun 4, 2003

And barter with a taxi driver at the airport... Tell him I'm leaving and they wouldn't let me keep it. (naw).

Hell, I'd take it back to where I got it at and get a refund for a new one!

Actually, this bottle has the foil still on it and the foil is held down via the label.  So in essence, o2 has been getting to it.

I've always kinda worried if someone broke into my house they'd still all my worth stuff and of course, they'd no doubt grab that bottle.  lol, I'd have one helluva laugh if it's now bad and it put them in cold storage.

But as it stands, it's keeping my fridge cold along with all those bud lights.

[Cold Warrior]

... in response to Does anyone know if , posted by wsbill on Jun 3, 2003

you should store champagne and wines in a horizontal position in a cool(45-55F) and dark place. Only chill if necessary before serving. Having it in the fridge so long wouldn't necessarily ruin it but could have prevented an extra maturity.

[wsbill]

... in response to ruined......., posted by Cold Warrior on Jun 4, 2003

Hey, I think this bottle has a plastic screw off cork.  I don't know, I haven't removed the fancy gold covering.

It think I'll save it for next years Jack BBQ bash.

[T P Cornholio]

... in response to Re: Oh, great... bunch of chemists..., posted by wsbill on Jun 4, 2003

44 Die At Texas Barbeque.

[John F]

... in response to ruined......., posted by Cold Warrior on Jun 4, 2003

I brought some Massandra wine back from Crimea with me a few years ago.  My wife and I enjoyed most of it, but saved a very special bottle until our first wedding anniversary, over a year later.  We opened, tasted, and poured it down the sink.  Our Kagor had gone bad !!!!!

[Cold Warrior]

... in response to Re: ruined......., posted by John F on Jun 4, 2003

Wine should always be stored in a horizontal postion so as to keep the cork moist and prevent the entry of air. Wine has around 12% ethyl alcohol. If wine comes in contact with air, the oxygen oxidizes the ethyl alcohol and makes acetic acid or vinegar.

[vagn]

... in response to Re: Re: ruined......., posted by Cold Warrior on Jun 4, 2003

http://www.bacteriamuseum.org/niches/features/winevinegar.shtml

... most common bacterium is Acetobacter which converts
alcohol to acetic acid (vinegar). Oxygen encourages its
growth, again highlighting the importance of excluding
oxygen at all times during the wine making process. A
surface-growing yeast, Mycoderma, grows strongly in
the presence of air and low sulphur dioxide levels,
forming a compound called acetaldehyde which imparts a
green-apple-like taste and smell to the wine. This is a
common form of spoilage in small wine making situations,
particularly in partly filled containers.

Definitely keep the cork wet to maintain the seal.

[Griffin redux]

... in response to Re: Re: ruined......., posted by Cold Warrior on Jun 4, 2003

[wsbill]

... in response to The best wine comes in a box... n/t, posted by Griffin redux on Jun 4, 2003

A box.geez.

[Griffin redux]

... in response to Re: Thought the good stuff came in a pap..., posted by wsbill on Jun 4, 2003

they'll throw in a straw for free.

[Griffin redux]

... in response to Does anyone know if , posted by wsbill on Jun 3, 2003