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Pastimes : Wine You Can Enjoy @ Under $20 -- Ignore unavailable to you. Want to Upgrade?

To: gcrispin who wrote (1035)	12/31/2009 1:39:57 AM
From: BlueSpruce	Respond to of 1277

Any advice as to when I should open it? My wife and I are going to a restaurant and we have hired a car to take us to and from... My advice would be anywhere that is no more than 60 to 90 minutes from where the two of you can get to a place where you can do the horizontal bop privately and professionally. And no telling either.

To: gcrispin who wrote (1035)	12/31/2009 6:26:02 AM
From: Mark Marcellus	Respond to of 1277

Any advice as to when I should open it? I'm no expert on aged California cabernets, but I would expect this bottle to be more or less ready on opening. With bottles that age there's always some risk of disappointment, regardless of provenance, but chances are good that things are fine. Danger signs to look for are leakage around the cork capsule, or a low level of wine in the bottle, i.e. below the neck. If that's the case it could still be good but the odds decrease. Regardless of bottle age there's always a chance of a problem, especially if a cork is involved, so be sure to have a backup plan. Also, I assume you have the bottle standing upright. If not, you should do that now so any sediment has a chance to sink to the bottom. Have a happy New Year, and a Happy Anniversary! P.S. In answer to the question,I'm bringing along a bottle of grower champagne, Brigandat Brut Reserve.

To: gcrispin who wrote (1035)	12/31/2009 1:40:32 PM
From: X Y Zebra	Read Replies (1) \| Respond to of 1277

to your question.... Taittinger La Francaise this year i am toning it down it would have been a Comtes de Champagne (which is Taittinger's vintage champagne) and more expensive than your non-vintage. as for your 1985 Newton Cab.. i am not familiar with california wines, so i guess i am not much help, but overall for a 24 year old bottle... you are brave for keeping it this long (unless this particular winery is known for their wines keeping long) i would certainly have a 'plan b' bottle... call it the bench reserve just in case your opening bottle is flat or worse... dead. there is not much i can add to what has been said already... except perhaps... when you open it... take a small taste to see it is 'ok' and if you can, you may want to take a decanter with you so as to avoid the very probable sediment it will have... at least you would eliminate arriving at the restaurant and find out your wine is undrinkable... :( Happy anniversary... and happy new year ! edit: p.s. the time of opening is important... again, i am not familiar with the specific wine... but being a cab and assuming the wine is healthy.... 1 hour or more would be ok.