I’d be STUNNED if it was worth drinking. But it’s not going to get any better if you wait and the bottle is not iconic enough to hold onto as is. Open it and try!
When you open it be very careful with he cork, which will likely crumble. And remember to limit exposure to the air as much as possible: don’t let it breath, don’t swirl, use small glasses, pour as soon as it’s open, don’t wait to taste it.
I opened up an old Barolo a couple of years back. It was from 1966, I think, and had been stored in a garage. There’s no way it should have been anything, but I swear that with the first sip or two there was a ghostly hint of fruit and and kind of a smokey nose. After that — with two or three minutes — it had turned completely sour.
1 Comment
I’d be STUNNED if it was worth drinking. But it’s not going to get any better if you wait and the bottle is not iconic enough to hold onto as is. Open it and try!
When you open it be very careful with he cork, which will likely crumble. And remember to limit exposure to the air as much as possible: don’t let it breath, don’t swirl, use small glasses, pour as soon as it’s open, don’t wait to taste it.
I opened up an old Barolo a couple of years back. It was from 1966, I think, and had been stored in a garage. There’s no way it should have been anything, but I swear that with the first sip or two there was a ghostly hint of fruit and and kind of a smokey nose. After that — with two or three minutes — it had turned completely sour.