can we beat the marmite thread

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Champagne is released "ready to drink" and it tends to be only the top end, vintage stuff that benefits from being kept.

My own experience is that about 6 years is max for non-vintage. Also, as has been said, the loft is not a good place for wine.

Stick a couple of bottles out in the snow until lunchtime, then crack 'em open and see.
 
You may have 4 bottles of this:

marmite-champagne1.jpg


:D
 
Be very carefull with old single malt whisky, has to be disposed of at a specialist recycling facility which is erm, here. Free collection for large quantities.

Old single malt whisky is best disposed of by pouring it down the lavatory. :devil:

In order to protect the porcelain, it is best to pass the whisky through a filter first. :thumb:

I am sure that many forum members would be willing to offer their services as filters.....:D
 
One of the advantages that Champagne has compared to other wines when it comes to storage is that the cork is squeezed from 31mm to 17mm to ensure closure and prevent oxygen entry. Oxygen will have dissappeared from the Champagne during in bottle fermentation and the champagne is literally protected by the carbon dioxide in there to produce the bubbles, The easiest way to kill champagne is to keep it chilled then you only have 3 -4 years for non vintage and 5 - 7 years for vintage. There have been instances of bottles being opened of 35 - 40 years old and still being drinkable.

Good luck :thumb:
 
There have been instances of bottles being opened of 35 - 40 years old and still being drinkable.

...and many more where the wine has been flat and lifeless.

The cork does not provide a gas-tight seal - most champagne is stored/matured with crown caps and the cork inserted after degorgement immediately prior to dispatch.

Ageing, in part, comes from oxidisation (it also eventually destroys the wine) as well as contact with yeast lees, etc.

So yes, 3-4 years for NV (but there will be little or no improvement in the wine) and 6-10 years for Vintage. But note that this is not after release from the maison, it's from creation. Conversations with winemakers at large and small houses have confirmed that 2 years would be about right for most champagnes released, especially NV.
 

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