Wine storage,Hey, I just got a bottle of Siglo Rioja, 1974 from my sister, who didn’t know what to do with it.
The bottle though, was in a box in a storage unit for a long time so I don’t know as I’d trust it, since the unit was prone to warm/hot temperatures.
I know absolutely nothing about wine other than I like red, lol.
The bottle is tinted dark green, and is covered by what looks like some sort of tight weave material, sealed on the bottom with wax.
So is the bottle ruined? Is it too old? Too young? I appreciate any help from someone who knows a little more than I do! lol.
Grizz. // Dec 20, 2010 at 7:00 pm
Ah yes. I know this wine. You are quite correct about temp. extremes and variations. This would definitely speed up the ageing process and 35 years is a LONG time for this beverage to be in bottle.
I suggest that you stand this vino up for a week or so in a cool, dark place. This will allow any sediment to collect at the bottom of the bottle. Uncork the wine slowly and do not move the wine around and disturb the sediment. Gently and very slowly pour out the wine into a pitcher. This is called Decanting. Pour Slowly because you must stop when ANY sediment comes out. If you hold a candle or flashlight under the neck of the bottle as you pour, you’ll really be able to notice sediment. Smell the wine in the pitcher. If it smells musty or vinegary or just plain bad then all may be lost. If not, take a small sip. You may be surprised and like it. If it is not good but not horrible then we may just turn it into a Sangria punch. Let me know how the wine is and i’ll tell you how to make Sangria. By the way, i used to teach wine and beer making. Also made great sherry. E-mail is grizzman@ymail.com
Max E Pad // Dec 20, 2010 at 7:00 pm
Wine shouldn’t have gone bad, but your sister should check for your health lol
Skie R // Dec 20, 2010 at 7:00 pm
hi go bye
snowboarder_girl33 // Dec 20, 2010 at 7:00 pm
I wouldn’t decant it like Grizz said but everything else I agree. I would set it up and let sediment settle in a cool place for a few days and then carefully pour it into your glass, not a decanter or jug. Also after you remove the cork wipe the inner and outer rim with a cloth as some crust may be present. By decanting a delicate old wine it will over oxidize it and make the situation even worse. It won’t hurt you to try old wine, it will just have lost its desirable fruit character. Rioja normally doesn’t have enough structure to last that long but hey maybe if it’s from a great producer it will have held up and you’ll get lucky!