Champagne question

[marz92]

Out of the cupboard tonight my mother produced a bottle of unopened champagne which I didn't know she had. It was a bottle of vintage champagne, vintage alright, 1966! Question is? Is it worth keeping unopened? Is it drinkable or is just plain throw away (able)? Just for the record I think this was bottle was brought in the 70's
It has a price label on it - £4.35!
Interested in your comments - Thanks!

[Shaw Tarse]

I'd try drinking it

[Orb the Impaler]

By strange coincidence I found a bottle of 1966 champagne about 2 months ago. It was fantastic.

Perhaps worth saving until, say, Valentines day but keep a spare "new" bottle to hand just in case it's "gone off"

[Flying Trotter]

could be fantastic could be rubbish - depends what it is and how its been stored - took a quick look on Cellar Tracker and across the community there are 97 bottles of 1966 vintage champagne held by members - the best vintage Champers for good years can age well

let me know what it is more precisely(producer name and any info on the label) and I'll look it up for you

suspect that storage may be the big issue - decent wine doesnt like big temp changes

[Shaw Tarse]

Flying Trotter said:

could be fantastic could be rubbish - depends what it is and how its been stored - took a quick look on Cellar Tracker and across the community there are 97 bottles of 1966 vintage champagne held by members - the best vintage Champers for good years can age well

let me know what it is more precisely(producer name and any info on the label) and I'll look it up for you

suspect that storage may be the big issue - decent wine doesnt like big temp changes

Probably best suited for chips
But you never know?

[marz92]

Flying Trotter said:

could be fantastic could be rubbish - depends what it is and how its been stored - took a quick look on Cellar Tracker and across the community there are 97 bottles of 1966 vintage champagne held by members - the best vintage Champers for good years can age well

let me know what it is more precisely(producer name and any info on the label) and I'll look it up for you

suspect that storage may be the big issue - decent wine doesnt like big temp changes

Thanks for your help.... In answer to your question.
Moet Dry Imperial Moet 1966 (is the top label). The main label reads as follows: 1966 Dry Imperial Moet & Chandon Finest extra quality Champagne Epernay - France.

The bottle is the usual size.

Over to you.

[bigTee]

was the bottle upright on on it's side?

[Plotloss]

43 year old Champagne?

Will almost certainly be vile.

[marz92]

bigTee said:

was the bottle upright on on it's side?

Sad to say: Standing up!

I know I know!!!

P.

[Muntu]

150 Quid's worth potentially

http://www.feedmedeals.co.uk/content/moet-amp-chan...

[Simpo Two]

Vintage champage has already matured in the Chateau before sale. Thus it's ready to drink when you buy it. Unlike red wine, it doesn't get better with age.

Edited by Simpo Two on Saturday 17th January 19:51

[Shaw Tarse]

marz92 said:

bigTee said:

was the bottle upright on on it's side?

Sad to say: Standing up!

I know I know!!!

P.

In a centrally heated house?
Order some fish & chips

[Flying Trotter]

best I can find is for a Brut of that year that was tasted in 06 - see attached

certainly looks like its worth chilling and having a go - as others have suggested chill something elkse as well in case its gone over

Vintage Tastings, New Years Eve 2006 (12/01/2007)
(Moet Brut Imperial) that followed had a gorgeous nose of honey, nut, cream and toast. There was great blend and balance, and it was still fresh with warm, medium-bodied straw and earth flavors, a touch of yeast, and again a bit of a dirty finish. There were also tasty yellow fruit and gold dust flavors. A lot of people preferred this to the ’75 Rose

[mitzy]

I very much doubt it will be much kop.

Has to be stored well.

I think Champagne should not be left for special occasions it should be drunk when you fancy it, every day is a special day.

Let us know what its like.

Edited by mitzy on Sunday 18th January 07:58

[Shaw Tarse]

mitzy said:

I very much doubt it will be much kop.

Has to be stored well.

I think Champagne should not be left for special occasions it should be drunk when you fancy it, every day is a special day.

Let us know what its like.

Edited by mitzy on Sunday 18th January 07:58

Is marz dead, poisoned by the Champagne?

[malbon]

I opened a bottle of bollinger that my parents had for thier wedding day in 1978. It was knackered. Gone flat and tasted like fecking brandy.

[grumbledoak]

Come on then, OP. Surely you have opened it by now? What was it like?

[turbo-ww]

Chill it, open it and see.

Nothing to lose really.

[marz92]

mitzy on Sunday 18th January 07:58[/footnote]
[/quote]
Is marz dead, poisoned by the Champagne?

[/quote]

No No No! Still here! Went away for the weekend, I have now decided not to open the bottle and just keep it for a souvenir. Thanks guys for all of your inputs, much appreciated.

Cheers
Bottoms up!
P.

[TimCrighton]

Good man. Put it somewhere as a keep sake, but personally I wouldnt drink it.

Champagne is aged whilst in the second stage of fermentation, so for example if you went to Moet and bought a Dom Perignon from 1966 it would likely be 'disgorged' for you today (i.e. the sediment removed and then corked/capped) and could then be drunk within a few weeks. The quality of an aged champagne is derived from the yeast content that is left in the bottle during the fermentation. It is a common myth that Champagne improves with age after disgorgement, it may settle to improve in 12-24 months, but almost certainly after this time the quality of the champagne decreases not increases. Not always the case, but generally so.

Bottles of bubbly should be stored horizontally to keep the cork moist and prevent it drying out. Ideally with a high humidity and a consistent temp of around 5-7 degrees.

I think the best thing to do would be keep it somewere nice and show it off to your mates, but its probably better observed than drunk!