tag:blogger.com,1999:blog-10545804.post114119288250208727..comments2023-08-03T07:55:48.617-07:00Comments on élevage: Imagine finding a bottle of 1943 Dom Perignon in your houseVincent Fritzschehttp://www.blogger.com/profile/18153962387209512138noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-10545804.post-44441358776127747602013-09-19T12:27:20.590-07:002013-09-19T12:27:20.590-07:00I also have a 1943 bottle and it was imported by S...I also have a 1943 bottle and it was imported by Schieffelin and Co. of New York. I am keeping the "relic" as it was the year I was born! Maybe when we reach one hundred I will use it for cooking.Unknownhttps://www.blogger.com/profile/04384488057798180107noreply@blogger.comtag:blogger.com,1999:blog-10545804.post-1148673258018902372006-05-26T12:54:00.000-07:002006-05-26T12:54:00.000-07:00I heard that Dom 96 WAS half bad: half good, half...I heard that Dom 96 WAS half bad: half good, half bad in fact, with considerable bottle variation.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10545804.post-1141845765912887422006-03-08T11:22:00.000-08:002006-03-08T11:22:00.000-08:00How many times have you "known" a wine was going t...How many times have you "known" a wine was going to be shot and actually found it interesting, or even really good? '59 Inglenook Charbono anyone?<BR/><BR/>But have some Purina One if you like, it's probably better for your coat!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10545804.post-1141840123443156582006-03-08T09:48:00.000-08:002006-03-08T09:48:00.000-08:00I hadn't heard about keeping Champagne stored upri...I hadn't heard about keeping Champagne stored upright, but if Matt Kramer says so, that's fairly good enough for me. Hard to imagine that's true though. Either way, Champagne is notoriously fragile in the cellar.<BR/><BR/>Why not try it? Well, I had two bottles, so I did try one. But it was horrible and hardly worth opening. Personally, if I have an old wine I know is no good but I want to hold on to the bottle, I'd keep it unopened just for the sake of history. You can always open it, it's not like you have to take a vow to never open it.<BR/><BR/>While the Kladstrups might want a taste of this lady's '43 Dom, I'd rather sample high quality dog food than try a 63 year old Champagne stored in a kitchen pantry for decades. Think of all those decades of warm summer days...yeech.Vincent Fritzschehttps://www.blogger.com/profile/18153962387209512138noreply@blogger.comtag:blogger.com,1999:blog-10545804.post-1141837162015056192006-03-08T08:59:00.000-08:002006-03-08T08:59:00.000-08:00Why not try it, though? Sure, it's probably toast...Why not try it, though? Sure, it's probably toasted, but you'll still have the bottle as a keepsake if that's all you want it for. Is an unopened bottle any more valuable as a keepsake than an opened one?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10545804.post-1141761199541023812006-03-07T11:53:00.000-08:002006-03-07T11:53:00.000-08:00great column--one thing though, per matt kraner's ...great column--one thing though, per matt kraner's biij "making sense of wine" there is evidence that a champagne cook will keep longer stored upright then when stored with the cork wetted. the cork is less apt to become saturated and lose its resiliency if it's not "submerged".Anonymousnoreply@blogger.com