Roel, we opened the second bottle today and what a difference the bottle variation makes! Both bottles came from Christie Auction, at the same time but...the cork was just perfect and so was the wine, "beefiness" WAS there!
We know very little, really, about temperature's effect on wine, Thomas Jefferson had no problems enjoying his Bordeaux, his wine of choice, without refrigerated containers on the long journeys across Atlantic.
Looking forward to hear about your Bulgarin trip, yours truly, Serge Birbrair
This message has been edited. Last edited by: Serge Birbrair,
Posts: 3576 | Location: Florida | Registered: Jun 10, 2005
The '86 Cos is a good bottle of wine. I have some in my cellar. I still think it's on the young side, however. As far as heat damage is concerned, the presence of wine seeping through the cork is worrisome for heat, but not indicative. Corks can fail for other reasons, and the wine may suffer for it. Heat will also often cause an extrusion of the cork at high temperatures. This, along with leakage, is almost a sure sign of heat damage. I have had leaking wines which tasted pristine, and perfect appearing wines which had storage or shipping issues. It would be nice if there were an easy way to tell before opening the bottle.
The '86 Cos is a good bottle of wine. I have some in my cellar. I still think it's on the young side, however. As far as heat damage is concerned, the presence of wine seeping through the cork is worrisome for heat, but not indicative. Corks can fail for other reasons, and the wine may suffer for it. Heat will also often cause an extrusion of the cork at high temperatures. This, along with leakage, is almost a sure sign of heat damage. I have had leaking wines which tasted pristine, and perfect appearing wines which had storage or shipping issues. It would be nice if there were an easy way to tell before opening the bottle.
BigM, you observations are right on the money, buying an old bottle off the shelve or from unknows sources is always a game of chance, but...very exciting game with unknown results. It is on the young side but.... I know that the lot was exposed to heat - known I know that some bottles are better than the others
I don't wanna take the chances and will drink the rest of the lot before the year's end, it's a very good wine, regardless of the condition it was stored.
Posts: 3576 | Location: Florida | Registered: Jun 10, 2005
I agree with drinking them if there is a question. If it's good now, why wait? I buy almost all of my wines at retail on release, and ask many questions about shipping and storage. If my business is valuable, which I think it is, I will get an honest answer. If I don't, my business goes elsewhere, which I hope would be important to a retailer. The retailers I buy from will tell me if they believe a wine would not suit my taste, regardless of price or ratings. They know that all buying decisions eventually come back to me and no one else.
Talk about fluff - 2 threads created by you on the same wine in “Tasting Notes” and yet there are still no tasting notes. This type of dribble belongs in “What Are You Drinking” threads.
___________________________________________________ It's good to try them young too and then let them age - James Suckling Infanticide can be very satisfying - Robert Parker I drink mine young to avoid disappointments - James Laube
Posts: 4975 | Location: Atlanta, GA | Registered: Jun 03, 2004
I know that the lot was exposed to heat - known I know that some bottles are better than the others
Oh, now you know. How come that info was missing from your initial post?
So you knew beforehand the lot was heat damaged, yet you wrote up your retarted "impression" like you were the first to introduce planting of grapes on Mars? What else can one expect from you, but disinformation.
Wine is an intellectual medium, Serge, give it up.
Posts: 6972 | Location: ]0^0[ | Registered: Aug 21, 2002
BigM, I buy majority of mine on release too, some on futures, some from private collections, prefferably in FL where I can inspect the bottle personally and I totally agree with the REPUTATION of the merchant is a key in skewing the odds in your favor. Nothing can assure one the result and the bottle quality is ONLY known when it's opened.
Posts: 3576 | Location: Florida | Registered: Jun 10, 2005
Oh, now you know. How come that info was missing from your initial post?
NOW I know, before I opened the first bottle I didn't. If you can tell by looking at the bottle the amount of heat the bottle was previously exposed to - I'll hire you as my personal buyer. I pay you $25 for every good bottle and charge you $50 plus cost of a bottle for every bad one.
post your e-mail and I'll send you the contract.
Posts: 3576 | Location: Florida | Registered: Jun 10, 2005
Originally posted by GreenDrazi: “What are you thinking?”
Talk about fluff - 2 threads created by you on the same wine in “Tasting Notes” and yet there are still no tasting notes. This type of dribble belongs in “What Are You Drinking” threads.
don't be chaep, subscribe to Wine Spectator Magazine, you'll get the TN's from professionals.
Posts: 3576 | Location: Florida | Registered: Jun 10, 2005
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What else can one expect from you, but disinformation. 
