"zxcvbob" > wrote in message
...
> Kent wrote:
>> "zxcvbob" > wrote in message
>> ...
>>> ...in the back of the closet. Rosemount Estate 1998. I thought all I had
>>> back there was a few assorted bottles of red.
>>>
>>> It should be drinkable, but will have no character left at all. (I
>>> wonder if it would be better chilled or not at this point.) Might just
>>> be good for cooking...
>>>
>>>
>> In addition to the underlying quality of the wine this depends greatly on
>> how the wine was stored. At what temp.? What is the condition of the
>> cork? Most important, how much ullage is there between the bottom of the
>> cork and the wine? You might be very pleasantly surprised. Set it upright
>> for a few days. Decant into a carafe several hours before you imbibe.
>>
>> Kent
>>
>>
>>
>
>
> The ullage -- I had to look that up -- was fine. It was still fairly high
> in the neck of the bottle (the bottle had an unusually long neck)
>
> I bet it was a $10 bottle of wine 11 or 12 years ago when I bought it, and
> I got it on sale for about $7. It still tasted better than a nasty bottle
> of French white table wine that I bought last year (no varietal and no
> year on the gorgeous blue bottle)

There are many awful French wines out there. I've had some French chards
that were so heavily laced with oak and other tannins that they made my
throat constrict. Literally. The last bottle of Louis Jadot I tried tasted
like yard clippings with extra twigs and I swear a hint of Labrador
Retriever.

> I should just stick with red wines and the occasional bottle of extra dry
> champagne.

You've created quite a raucous. Look, Rosemount is an average, low priced,
decent table wine. I drink Rosemount on a regular basis and their offerings
are pleasant, though simple as are most offerings in a grocery store fridge.
To compare it to the world's best is just silly, as some have done.

As for champagne, you know Cook's Brut at about 6 bucks is really not at all
bad. I drink it often with caviar and cream cheese on toasted baguettes.

Paul