If you have ever come across expensive vintage wine and had the privilege to taste it, then you know that wine-tasting is an unforgettable experience. However, this is not always the case. You would not want to spend a whole lot of money on wine that tastes like expired grape juice. You obviously want to get the best value for your money and the only way of doing this is by buying such wine while it is still at its best. Once in a while, wine novices normally end up purchasing ‘cooked’ wine. This is basically wine that has already gone bad. Below are some tips that can go a long way in helping you avoid such a scenario.
• Taste and smell
These two aspects of Vintage Wine - Vintage Wine And Port are the best way to determine whether or not the wine has gone bad. If you already know a thing or two about vintage wines’ smell and tastes, then you should avoid any bottle with an odd smell at all costs. A change in smell is a sure sign that something is not right with that particular bottle. The reason behind this is the TCA contamination which comes about after corked wine comes into contact with fungus. The TCA chemical is produced as a result of the fungus coming into contact with the wine after which the berry or rather fruit-like aroma of the wine fades away. Such occurrences are most common in corked wines and especially those that use real corks.
• Heat exposure
In other cases, excessive exposure to heat can also make vintage wine go bad. In some restaurants, wine is stored in the kitchen area near ovens and other cooking tools. The heat produced by these tools tends to affect the stored wine. At the end of the day, majority of the wine bottles stored gradually turn into ‘cooked’ wine. Chances of cooked vintage wines going bad are quite high. The tell-tale sign of cooked wine is that of a protruding cork. The cork enlarges to a point of protruding right above the lip of the bottle. If you come across a wine bottle with such a cork, then better avoid it. Chances are that, it’s ‘cooked’.
• Broken seals
A broken seal is a sure sign that oxidation is or has already taken place in the wine. Oxidation is good for wine. Sadly, the same cannot be said about excessive oxidation. Excessive oxidation will for one ruin the unique taste of your vintage wine. Contrary to your expectation, the wine will now taste somewhat like sherry that has gone bad. On the other hand, the wine will turn in colour to light brown.
• Sediments
In some cases, you might notice that your wine has some dusty sediment at the bottom of the bottle. This is sign that you wine is at the brink of going bad. It will be drinkable but not as tasty as it should be. Such wine normally has a chalky dry kind of taste. Decant it slowly to avoid drinking the sediments. For more information Visit Us.
• Taste and smell
These two aspects of Vintage Wine - Vintage Wine And Port are the best way to determine whether or not the wine has gone bad. If you already know a thing or two about vintage wines’ smell and tastes, then you should avoid any bottle with an odd smell at all costs. A change in smell is a sure sign that something is not right with that particular bottle. The reason behind this is the TCA contamination which comes about after corked wine comes into contact with fungus. The TCA chemical is produced as a result of the fungus coming into contact with the wine after which the berry or rather fruit-like aroma of the wine fades away. Such occurrences are most common in corked wines and especially those that use real corks.
• Heat exposure
In other cases, excessive exposure to heat can also make vintage wine go bad. In some restaurants, wine is stored in the kitchen area near ovens and other cooking tools. The heat produced by these tools tends to affect the stored wine. At the end of the day, majority of the wine bottles stored gradually turn into ‘cooked’ wine. Chances of cooked vintage wines going bad are quite high. The tell-tale sign of cooked wine is that of a protruding cork. The cork enlarges to a point of protruding right above the lip of the bottle. If you come across a wine bottle with such a cork, then better avoid it. Chances are that, it’s ‘cooked’.
• Broken seals
A broken seal is a sure sign that oxidation is or has already taken place in the wine. Oxidation is good for wine. Sadly, the same cannot be said about excessive oxidation. Excessive oxidation will for one ruin the unique taste of your vintage wine. Contrary to your expectation, the wine will now taste somewhat like sherry that has gone bad. On the other hand, the wine will turn in colour to light brown.
• Sediments
In some cases, you might notice that your wine has some dusty sediment at the bottom of the bottle. This is sign that you wine is at the brink of going bad. It will be drinkable but not as tasty as it should be. Such wine normally has a chalky dry kind of taste. Decant it slowly to avoid drinking the sediments. For more information Visit Us.