Worlds Oldest Champagne: 1772-1785

[LordBest]

Most definitely a vintage champagne:

A group of divers exploring a shipwreck in the Baltic Sea have found bottles containing what is thought to be the oldest drinkable champagne in the world, made in the late 18th century.

http://uk.news.yahoo.com/22/20100717/tod-oukoe-uk-finland-wreck-champagne-1a5e080.html

 

[MisterCairo]

I'll keep an eye out for it in the "Vintages" section of our liquor stores!

-We wan't the finest wines available to humanity. We want them here, and we want them now!

 

[Tomasso]

I know what shoes to wear when popping open one of those bottles.

 

[Geesie]

I wonder if it's any good.

I mean, methods and technology (including cleaning technology) have been refined and improved over the years. We probably ferment the best beer and wine the world has ever seen in the present.

 

[HodgePodge]

I wonder if it's any good.

I mean, methods and technology (including cleaning technology) have been refined and improved over the years. We probably ferment the best beer and wine the world has ever seen in the present.

From Wikipedia:

In 2009, a bottle of 1825 Perrier-Jouet Champagne was opened at a ceremony attended by 12 of the world's top wine tasters. This bottle was officially recognised by Guinness World Records as the oldest bottle of Champagne in the world. The contents were found to be drinkable, with notes of truffles and caramel in the taste. There are now only two other bottles from the 1825 vintage in existence.

I'd always been under the impression bottles of that age were sought as investments, not to be consumed, but I guess some people do crack them open.

 

[Undertow]

Yes, typically most wines (read 85% or so) are not consumable after roughly 10 years, and most even fewer years than that. Some red varieties can sit for 30 years and still be pleasant. The Penfold's Grange is one such wine. It's a common misconception that any old red wine can last over 10 years, or 20 years, etc. Although some wines will last, most will eventually turn to vinegar. Of course, much is determined by the storing conditions. I believe you could hold a good chardonnay under the right conditions. However, a good rule of thumb is if you can see flecks of material in your older white wine, or if it seems murky (and hasn't recently been chilled), you may want to toss it.

Also note that the larger the bottle, the longer the wine may last. Some magnums, double magnums and even Imperials (huge bottles - I mean huge) can prolong the life of wine to astounding limits.

As far as the bubbly is concerned, I've heard of 20 year old champagne being quite pallatable. Some wedding couples will save an unopened bottle and then pop the cork on their 25th. Again, it's all in the storage.

 

[jamespowers]

Put me down for two bottles when they decide what they are going to do with them.

 

[Mojito]

Given how champagne has changed, I wouldn't really want to drink something from the late 1700s, unless it was for the sake of novelty. Sweet champagne still dominated the market (brut didn't really take off until the mid 19th century, largely in response to American tastes, as the large Russian market preferred a sweeter champagne), and it wasn't really until the 1800s that the fermentation process was really understood and controlled and méthode champenoise fully developed. That is leaving aside all the questions of duration that Undertow mentions above. I've read stories of people drinking the rare 1914 and finding it haunting, but it sounds like something one would not drink if it weren't for the history it represents.

Better to leave it bottled, IMHO - the better to conjure with and imagine, rather than dispell the romance with a tasting.

 

[filfoster]

Party on old school

Not so keen to try it with comparable vintage caviar and toast points.

 

[Atinkerer]

Madeira is the only wine that I know of in existence that could possibly last over 200 years. History also records Falernium (most notably from 121 BC) as being just as long lived. Both wines are/were of a high alcohol content and very rich in flavor.

Tony

 

[Absinthe_1900]

I've had had 100+ year old absinthe that was exquisite, as long as it's stored standing up, and out of direct sunlight, and heat.

One recent find of a pre-ban cache, found some bottles still holding the original green color.
The high proof can preserve herbal liquor for an astounding length of time.

One collector I know obtained vintage bottles of Rye, absinthe, and Peychaud's bitters just to experience a completely vintage Sazerac.

I didn't ask if he found a 100 year old lemon peel to drop in the cocktail...

 

[jamespowers]

Madeira is the only wine that I know of in existence that could possibly last over 200 years. History also records Falernium (most notably from 121 BC) as being just as long lived. Both wines are/were of a high alcohol content and very rich in flavor.

Tony

I'd have to taste a few just to be sure.

 

[jamespowers]

I've had had 100+ year old absinthe that was exquisite, as long as it's stored standing up, and out of direct sunlight, and heat.

One recent find of a pre-ban cache, found some bottles still holding the original green color.
The high proof can preserve herbal liquor for an astounding length of time.

One collector I know obtained vintage bottles of Rye, absinthe, and Peychaud's bitters just to experience a completely vintage Sazerac.

I didn't ask if he found a 100 year old lemon peel to drop in the cocktail...

I'd have to say hold the garbage on the lemon peel.

 

[Undertow]

I've had had 100+ year old absinthe that was exquisite, as long as it's stored standing up, and out of direct sunlight, and heat.

One recent find of a pre-ban cache, found some bottles still holding the original green color.
The high proof can preserve herbal liquor for an astounding length of time.

One collector I know obtained vintage bottles of Rye, absinthe, and Peychaud's bitters just to experience a completely vintage Sazerac.

I didn't ask if he found a 100 year old lemon peel to drop in the cocktail...

Let me clarify -

Was the absinthe green in the bottle? Or green after applying the slotted-spoon and sugar trick?

From what I understand, one of the reasons absinthe was originally banned was the use of foreign (often poisonous) chemicals to turn the liquor green synthetically. As such, you might find many popular brands that were green in the bottle, whereas pure absinthe (read - the real deal) should be clear in the bottle.

 

[Geesie]

Absinthe gets its color from chlorophyll. Cheap absinthe did not get the full herbal infusion and was colored with toxic copper compounds.

But all absinthe is supposed to be green.

 

[Absinthe_1900]

Like was said, chlorophyll from the coloring herbs, unless it was a blanche (clear) absinthe. (95% of popular vintage absinthes were vertes, blanches were a tiny percent of the market)

The story of copper sulfate (if it did happen) most likely did not extend to any known commercial absinthe, any cheap absinthe that was adulterated, was likely mixed up by a few skid row bars, for the lowest hardcore drinkers. (The distillers in France and Switzerland were regulated back then)

No vintage absinthe that has survived have shown any evidence of adulteration.

 

[Ray925]

Where do I find info on.. 1941 Extra-Dry Champagne

Anyone know where I can get info onmy Roger Louis Extra-Dry 1941 Champagne. Product of France (unopened) and Im sure stored improberly before I recieved it. It has on the label that it was improted by : T.F. Kraft Corp Los Angeles Ca
I sure it's probably bad as I do see *flakes * in it when I look at it to the light. But just having the unopened bottle with the original label 1941 is cool to see.

 

[Undertow]

Like was said, chlorophyll from the coloring herbs, unless it was a blanche (clear) absinthe. (95% of popular vintage absinthes were vertes, blanches were a tiny percent of the market)

The story of copper sulfate (if it did happen) most likely did not extend to any known commercial absinthe, any cheap absinthe that was adulterated, was likely mixed up by a few skid row bars, for the lowest hardcore drinkers. (The distillers in France and Switzerland were regulated back then)

No vintage absinthe that has survived have shown any evidence of adulteration.

I most certainly stand corrected.

I have never had the opportunity to drink, or inspect, Absinthe, and during my brief life as a wine&spirits distributor, I was educated in many things - but least of all Absinthe (we don't get it here in IA, nor do we have the opportunity, thus no reason to learn about it).

It was explained to me that the drink did not turn green until AFTER the spoon, sugar and water were applied. Of course, this confused me because I was under the impression that it turned milky white. However, I was assured that it started clear, turned green, then milky.

I see the error in that now. Thank you!