| -- End Ad Box ---> | | | | it and determine. |
| Have you ever heard the story of how Jesus | | | | An old wine, if it turns bad, will not hurt you. It |
| warned his followers to "not store new wine in old | | | | doesn't turn toxic. It just turns into a bad, cheap |
| wineskin?" I am sure someone in the crowd | | | | Sherry. Depending on the storage conditions, the |
| asked himself, "What if it's an old wine? Can old | | | | wine was exposed to, these wines can still be |
| wine be stored in old wineskins or would he | | | | preserved well. Still one should not count on it. If |
| disapprove of this as well? Or should I just open | | | | you are planning to open up a bottle of your |
| the wine immediately and partake of its grapey | | | | grandpa's old vintage wine from his collection, you |
| goodness in its entirety, without worrying about | | | | should have a good bottle of new wine available |
| the age or quality of the wineskin?" | | | | as backup, just in case. If they are wine |
| Most people, upon seeing a dusty old wine bottle | | | | connoisseurs, your guests may rather leave your |
| that has been stored seemingly forever, would | | | | house than have another glass of your tainted |
| simply deduce that the bottle of wine is still in | | | | grapes. |
| good condition. There is a common misconception | | | | Generally, only the robust reds are best left to |
| that wine tastes better after it has aged. | | | | age - the Bordeaux, Burgundies and Rhones from |
| However, not all wines do get better with age. | | | | France; the Cabernet Sauvignons, Merlots, Pinot |
| Approximately 95% of the world's wines are | | | | Noirs and Syrahs from the New World; the sturdy |
| meant to be consumed relatively quickly, as they | | | | reds from Italy; and the rich, strong dessert |
| are not meant to age. Only the finest and most | | | | Ports, Sauternes, and Rieslings from Germany, |
| expensive wines are created to benefit from a | | | | are best left to age. The rest, are best left to |
| watchful aging process performed at controlled | | | | chance. |
| temperatures. One rarely sees wine that turns | | | | If you are unsure of the condition of your aged |
| into vinegar, as it used to do in the old days. | | | | wine, the safest thing to do is to have it |
| These days, wine turns brown, flat and dull after | | | | appraised. The internet is teeming with wine |
| going through oxidation caused from long and | | | | buyers who are experts at appraising old vintage |
| improper storage. | | | | wines. If you play your cards right, you can get |
| So how then can you tell if your wine is still in | | | | your wine appraised for free, and get it sold, |
| good condition? The answer is quite simple (and | | | | hassle free, in the process. |
| probably the one you don't want to hear): Taste | | | | |