I was in the drink it camp right up until
the experts found bone remains and a gold ring at the bottom of the glass vessel.
It must have been a bone dry white wine though
“pourable” is used to describe wine about as often as “theoretically non-toxic”
My town has one of the oldest underground wine cellars in Europe with some bottles up to 300 years old. I talked to somebody maintaining the wine cellar and part of the cork replacement procedure that happens about every 50 years is to taste the wine - just a drop though. Apparently it’s pretty awful. His colleague said “You have to taste your way up to one of these!” which sounds like bullshit to me. I bet it doesn’t get better after 1700 more years.
The real problem is once you get a taste for it, only 1,000 year old bottles will do.
How is it even a wine at this point? Doesn’t it naturally become vinegar after long enough?
When it oxidizes yes iirc. No or ultra low oxygen content means that process is greatly delayed.
Oxidization is not the process that turns wine into vinegar, it is a secondary fermentation by bacteria that does it.
Buddy…
that sometimes develops on fermenting alcoholic liquids during the process that turns alcohol into acetic acid *with the help of oxygen from the air and acetic acid bacteria (AAB). It
Don’t tell me what I do or do not want to do.
