Hi!

I had bought wines every now and then I went on trips. I probably had
collected more then 40 bottles. )Un)fortunately, my mum put them all in the
kitchen cupboard without refrigeration for years. I wonder if they are still
consumable, or could the wine have turned toxidic over these years?

Any information from the experts and knowledgable people appreciated. Link
to wine sites would also help. Thanks.

the best thing is to try ;-)

otherwise, you have first to check the collar (the neck) of the bottle is
there is any wine that could have been leaking from a dry cork (or a too
warm atmosphere).

the only risk is that the wine turn to vinegar (rare) but could be
strongly oxydised (brownish colour and an old lether taste for reds, or a
dull taste for whites).

Keep the wines that you don't like for a sauce (a drop or two in the pan
afer frying your steak, with a chop onion and a spoon of gravy powder, for
those who like).

The more recent bottle, non leaking could be set horizontaly in a dark and
cool place.

Anyway drink quickly (within a couple of month)

Invite friends for a wine & cheese dinner for instance.

Take Care

Rémy

Le Tue, 07 Mar 2006 13:34:09 +0100, CoffeeEnam a
écrit:

Hi!

I had bought wines every now and then I went on trips. I probably had
collected more then 40 bottles. )Un)fortunately, my mum put them all in
the
kitchen cupboard without refrigeration for years. I wonder if they are
still
consumable, or could the wine have turned toxidic over these years?

Any information from the experts and knowledgable people appreciated.
Link
to wine sites would also help. Thanks.

"CoffeeEnam" wrote in
:

Hi!

I had bought wines every now and then I went on trips. I probably had
collected more then 40 bottles. )Un)fortunately, my mum put them all
in the kitchen cupboard without refrigeration for years. I wonder if
they are still consumable, or could the wine have turned toxidic over
these years?

Any information from the experts and knowledgable people appreciated.
Link to wine sites would also help. Thanks.


They are probably not in the best condition, but not toxic. Wine is to
be enjoyed, open a few and dee if there are any pleasant surprises.
REport back and let us know, Sharing the experience is another great
thing about wien.


--
Joseph Coulter
Cruises and Vacations
http://www.josephcoulter.com/

Joseph,

Not sure you mentioned where the wines came from. Some grape types do
much better than others in terms of aging-- or even withstanding
incorrect stowage. For a complete list of vinifera, hybrids and really
all varietals, check out Appellation America's Varietal Index he
http://wine.appellationamerica.com/varietal-index.aspx

With regard to each bottle, the ullage is easily determined by checking
the fill lines at the neck of the bottle as another poster has
mentioned. I'd probably open the least full bottles as soon as
possible, as these are generally the most at-risk for oxidization.

Otherwise, depending on whether the bottles saw a great deal of
temperature variation, the wines may actually be drinking fine. Most
wine bottles are actually much tougher than critics give credit for--
as retailers often have fine bottles of wine that site on a store shelf
for lengthy periods of time (many boo-boo's by even the "experts" he
upright storage, lighted store rooms, excessive handling, etc.) and
yet many of these bottles still drink well.

A useful strategy might be to pick the bottles in best shape, store
them at cellar temperature for a week or two before opening and then
decant for at least a half hour before drinking.

Good luck!

Best,

EQ
http://wine.appellationamerica.com
Wine Reviews, Notes and Tastings:
http://wine.appellationamerica.com/wine-reviews.aspx




Joseph Coulter wrote:
"CoffeeEnam" wrote in
:

Hi!

I had bought wines every now and then I went on trips. I probably had
collected more then 40 bottles. )Un)fortunately, my mum put them all
in the kitchen cupboard without refrigeration for years. I wonder if
they are still consumable, or could the wine have turned toxidic over
these years?

Any information from the experts and knowledgable people appreciated.
Link to wine sites would also help. Thanks.


They are probably not in the best condition, but not toxic. Wine is to
be enjoyed, open a few and dee if there are any pleasant surprises.
REport back and let us know, Sharing the experience is another great
thing about wien.


--
Joseph Coulter
Cruises and Vacations
http://www.josephcoulter.com/

CoffeeEnam wrote:

I had bought wines every now and then I went on trips. I probably had
collected more then 40 bottles. )Un)fortunately, my mum put them all
in the kitchen cupboard without refrigeration for years. I wonder if
they are still consumable, or could the wine have turned toxidic over
these years?


Wnes vary substantially.. Some wines can age for many years, getting better
all the time. Others are short-lived and go downhill rapidly after
purchase. It depends on the grape varieties, where it's grown, the
winemaker, the vintage, etc. To make matters worse, storing wine in a
kitchen cupboard is not ideal, since it's probably too warm. This will cause
the wine to age faster.

You don't say what the wines are or how many years they've been kept, but
there's a fair chance that many, if not all, of them are way past their
prime. However you can be assured of one thing: the wines may have oxidized,
and will no longer taste good, but they won't be toxic.

All you can do is open and taste them. If you don't like them, you may have
to throw them away, but don't fear tasting them. They won't poison you.

--
Ken Blake
Please reply to the newsgroup

open a few and dee if there are any pleasant surprises.
REport back and let us know

If a wine disappoints, try it again later in the day, and the next day.
Sometimes it gets better with air.

Jose
--
Money: what you need when you run out of brains.
for Email, make the obvious change in the address.

EQ wrote:
Joseph,

Not sure you mentioned where the wines came from. Some grape types do
much better than others in terms of aging-- or even withstanding
incorrect stowage. For a complete list of vinifera, hybrids and really
all varietals, check out Appellation America's Varietal Index he
http://wine.appellationamerica.com/varietal-index.aspx

And of course your stealth spamming has nothing to do with your job as
Director of Marketing for them, does it, Eric?

http://www.prleap.com/pr/23772/

FYI, what you're doing is a violation of SBC's Acceptable Use Policy, so
if you persist in using this newsgroup for spamming your company's
website, I will call you on it.

Mark Lipton

CoffeeEnam wrote:
Hi!

I had bought wines every now and then I went on trips. I probably had
collected more then 40 bottles. )Un)fortunately, my mum put them all in the
kitchen cupboard without refrigeration for years. I wonder if they are still
consumable, or could the wine have turned toxidic over these years?

They might be corked giving a very noticeable disgusting taste. Someone
else might be able to describe what a corked wine tastes like.

As I understand it, the stability in temperature is more important than
the actual temperature. If daily temperature swings between night and
day are high the wine will not last long.

In article 8QpTf.6030$422.1143@fed1read10, says...

CoffeeEnam wrote:
Hi!

I had bought wines every now and then I went on trips. I probably had
collected more then 40 bottles. )Un)fortunately, my mum put them all in the
kitchen cupboard without refrigeration for years. I wonder if they are
still
consumable, or could the wine have turned toxidic over these years?

They might be corked giving a very noticeable disgusting taste. Someone
else might be able to describe what a corked wine tastes like.

The main characteristics that I pick up with TCA taint ("corked") wines is a
wet cardboard, musty smell, higher than normal acid, and lack of fruit
flavors. The mustiness can be detected as soon as the bottle has been opened,
and is often noticible on the cork, as well. Some of this smell might blow
off, to a degree, but the high acid and lack of fruit remain. Some are doing
experiments with placing a wad of Saranwrap into the wine. The jury is still
out on this.

As I understand it, the stability in temperature is more important than
the actual temperature. If daily temperature swings between night and
day are high the wine will not last long.

Hunt