I just opened a bottle of Krug 1969 that has been properly stored. It is
of course now "old Champagne". Some, especially in the UK, like good
"old Champagne" and some others nearly consider liking it a perversion.

The wine is now light yellow. There still is a moderate amount of
sparkle. The bubbles are very small and are released slowly. It has now
smoothed and rounded considerable, and has a bit of nutty and apple skin
character that often comes with age. However I did not detect any of
that nasty "brown" oxidation that can ruin an old Champagne or white
Burgundy. It still has plenty of acid. It went quite well with Maine
lobster stuffed with crab.

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