I recently found a bottle of wine that had sat forgotten in the back of a cupboard. I received it as a gift years ago, and I don’t really drink wine, nor know much about it.
It’s a Tasmanian wine, Piper’s Brook 1997 Pellion Pinot Noir. In a wooden case, still bundled in tissue paper and straw. The papers that came with it says its likely life span is 1998 - 2008.
What should I do with it? Wait for a special occasion and try drinking it? Attempt to sell it? Give it to a wine buff? Use it for cooking? Does it have any value to a collector, or is it just a fancy bottle of vinegar now?
It’s not going to get any better, and has probably already started to decline in quality. It really wasn’t meant to be laid up for long and has no collectable value. It may still be adequate for drinking; open it some night soon and have a backup bottle in case it has turned.
If it has a twist off cap it’s chance of being still good is slightly better than if it has a cork.
I wouldn’t take it to a party! Wine Spectator’s closest review for the Pellion Pinot Noir suggested a drink by date of 2005 and Halliday’s review of this wine stated a drink by date of 2003. While these can be off by a few years (plus and minus) 8 to 10 years is asking for a huge leap of faith. The Pellion, based on other vintages in the same time period appears to be the 3rd or 4th tier of Pinot Noirs produced by this winery. This also doesn’t bode well.
It may serve as a good vinegar or a badly oxidized grape juice.
If it’s not all that drinkable, it may still be okay to add to something like spaghetti sauce while it’s cooking. If it’s turned to vinegar, just dump it.
Well, if I was having a party I would be thrilled to be presented with some Tasmanian wine, old or no. Just tell the hosts not to expect awesomeness, and all will be well. Unless you have wine snob friends or something. In which case: where is their sense of adventure?
“Stored well” for a wine 15+ years past vintage date is temperature controlled storage, around 55-60 degrees. Or at the very least a passive cellar that has very slow temperature changes over the course of the year. “In the back of a cupboard” does not qualify.
it should be fine, though likely well past it’s best.
“” These two clauses don’t go together.
Very likely this wine is not drinkable based on age and poor storage. “Cupboards” are notorious as places wine goes to die. Pull the cork at home with a backup available as suggested.
“Thrilled to be presented with some [over-aged] tasmanian wine [that’s gone bad].” Really?
It sounds interesting as Tasmaninan wine - keep in mind that just means Australian wine.
Sounds like my experience-I found a bottle of California pinot noir, in the back of the liquor cabinet-it was 14 years old. The bottle had been stored on its side, but the cork was rotten and punky. When I opened it, the cork disintegrated. The wine had not soured, but it had lots of sediment, and no grape flavor. I threw it out.
penultima thule - Your failing to note that the same review also lists a drink by date of 2003. 10 years is a tad bit of a stretch for thinking it’s still drinkable especially considering its dubious storage.
FWIW, a disintegrating cork is not necessarily a bad indication of the quality of the wine. I’ve had several aged wines where the cork disintegrated and the wine filtered before drinking and finding it to be of excellent.
And speaking of Mouton, my wife had been given a gift of 1981 Mouton (a vintage of dubious quality) that we, and some friends, enjoyed about 5 years ago! An awesome, aged 1st growth Bourdeaux
I should have also noted that sediment is not indicative of wine quality and drinkability. Many higher end wineries have moved toward not filtering their red wines, therefore sediment will most likely be present even without considering the possibility of tartaric acid formation.
