I was given a bottle of Michel Redde 1998 Sancerre Les Tuileres white
table wine by a family member that had it sitting in a kitchen cabinet
for a few years.

The winemaker's notes for this wine are as follows: "A crisp, racy
Sauvignon Blanc with pure fruit and herb varietal aromas, this wine
shows clean, intense citrus, apple and mineral flavors finishing with a
tangy, high-toned, cleanly balanced acidity."

I know whites are not the best wines to age, but what are the chances
this is still a good wine after a few years in a kitchen cabinet? I
don't believe the cabinet was near the stove, and the house is air
conditioned, so I don't think major heat fluctuations are going to be an
issue. I do fear, however, that the bottle was stored upright.

A 2003 bottle of this wine is a $19.99 purchase from what I've found
online. Would this 1998 be worth anything more?

Thanks,

Mike

Mike > wrote in news:42D14B12.4040905
@webwinerack.com:

>
> I was given a bottle of Michel Redde 1998 Sancerre Les Tuileres white
> table wine by a family member that had it sitting in a kitchen cabinet
> for a few years.
>
> The winemaker's notes for this wine are as follows: "A crisp, racy
> Sauvignon Blanc with pure fruit and herb varietal aromas, this wine
> shows clean, intense citrus, apple and mineral flavors finishing with
a
> tangy, high-toned, cleanly balanced acidity."
>
> I know whites are not the best wines to age, but what are the chances
> this is still a good wine after a few years in a kitchen cabinet? I
> don't believe the cabinet was near the stove, and the house is air
> conditioned, so I don't think major heat fluctuations are going to be
an
> issue. I do fear, however, that the bottle was stored upright.
>
> A 2003 bottle of this wine is a $19.99 purchase from what I've found
> online. Would this 1998 be worth anything more?
>
> Thanks,
>
> Mike
>

It is a good Sancerre, but not expecially meant for long storage, and
even at that in a cool dark quiet place. The wine may be over the hill
or still holding up. Look for some grassiness maybe a little grapefruit.
It will not hurt, serve it chilled with seafood.


--
Joseph Coulter
Cruises and Vacations
http://www.josephcoulter.com/

Mike, the only value is in removing the cork, and trying the contents.

Have no expectations; therefore you cannot be disappointed - but may be
pleasantl;y surprised.

Oh yes, have a back up bottle of NZ Sauvignon Blanc handy!!!!!

--

st.helier

st.helier wrote:
> Mike, the only value is in removing the cork, and trying the contents.
>
> Have no expectations; therefore you cannot be disappointed - but may be
> pleasantl;y surprised.
>
> Oh yes, have a back up bottle of NZ Sauvignon Blanc handy!!!!!
>
> --
>
> st.helier
>
>


It turns out the wine was slightly over the hill (as we all assumed),
but was still drinkable. The cork was not dry, but was a little worse
for the wear.

There was a noticeable oak-based nose, but as the glass of wine breathed
a bit the fruit became increasingly enjoyable in both the aroma and
taste. I'd rate this old-timer at about an 81 out of 100. It was pretty
good.


Mike

Mike > wrote in news:42D32119.4030506
@webwinerack.com:

> st.helier wrote:
>> Mike, the only value is in removing the cork, and trying the
contents.
>>
>> Have no expectations; therefore you cannot be disappointed - but may
be
>> pleasantl;y surprised.
>>
>> Oh yes, have a back up bottle of NZ Sauvignon Blanc handy!!!!!
>>
>> --
>>
>> st.helier
>>
>>
>
>
> It turns out the wine was slightly over the hill (as we all assumed),
> but was still drinkable. The cork was not dry, but was a little worse
> for the wear.
>
> There was a noticeable oak-based nose, but as the glass of wine
breathed
> a bit the fruit became increasingly enjoyable in both the aroma and
> taste. I'd rate this old-timer at about an 81 out of 100. It was
pretty
> good.
>
>
> Mike
>

The oak nose intrigues me since I do not associate this maker with oak.
I have had the Tuilleries and found it more in the true Loire cat's pee
school.

Thank for sharing It is always fun to explore the depths.

--
Joseph Coulter
Cruises and Vacations
http://www.josephcoulter.com/

"cat's pee?" LOL... honestly, it wasn't the best, but it wasn't the
worst Sauvignon Blanc I've had either. It was enjoyable for its age.

I'm assuming the oak is from the age of the wine (uneducated guess) if
this wine doesn't usually show an oaky characteristic?

The cork wasn't in the best shape, but not deteriorated to the point of
being hard to remove. It began to crumble at the edges a little when I
tried to push it back into the bottle to store it in the refrigerator
overnight. Could the oak have been a result of the cork, or maybe what
I'm detecting as oak is really the beginnings of a "corked" wine?



jcoulter wrote:
> Mike > wrote in news:42D32119.4030506
> @webwinerack.com:
>
>
>>st.helier wrote:
>>
>>>Mike, the only value is in removing the cork, and trying the
>
> contents.
>
>>>Have no expectations; therefore you cannot be disappointed - but may
>
> be
>
>>>pleasantl;y surprised.
>>>
>>>Oh yes, have a back up bottle of NZ Sauvignon Blanc handy!!!!!
>>>
>>>--
>>>
>>>st.helier
>>>
>>>
>>
>>
>>It turns out the wine was slightly over the hill (as we all assumed),
>>but was still drinkable. The cork was not dry, but was a little worse
>>for the wear.
>>
>>There was a noticeable oak-based nose, but as the glass of wine
>
> breathed
>
>>a bit the fruit became increasingly enjoyable in both the aroma and
>>taste. I'd rate this old-timer at about an 81 out of 100. It was
>
> pretty
>
>>good.
>>
>>
>>Mike

>
>
> The oak nose intrigues me since I do not associate this maker with oak.
> I have had the Tuilleries and found it more in the true Loire cat's pee
> school.
>
> Thank for sharing It is always fun to explore the depths.
>

In article >, says...
>
>
>I was given a bottle of Michel Redde 1998 Sancerre Les Tuileres white
>table wine by a family member that had it sitting in a kitchen cabinet
>for a few years.
>
>The winemaker's notes for this wine are as follows: "A crisp, racy
>Sauvignon Blanc with pure fruit and herb varietal aromas, this wine
>shows clean, intense citrus, apple and mineral flavors finishing with a
>tangy, high-toned, cleanly balanced acidity."
>
>I know whites are not the best wines to age, but what are the chances
>this is still a good wine after a few years in a kitchen cabinet? I
>don't believe the cabinet was near the stove, and the house is air
>conditioned, so I don't think major heat fluctuations are going to be an
>issue. I do fear, however, that the bottle was stored upright.
>
>A 2003 bottle of this wine is a $19.99 purchase from what I've found
>online. Would this 1998 be worth anything more?
>
>Thanks,
>
>Mike

Mike,

I happen to have a bottle of this Sancerre in my cellar. When I return from La
Jolla, I'll be happy to pop my wine's cork, and report to you.

While not from Sancerre, I've recently been drinking up some Chateau
D'Archambeau, Bdx, from the same circa. I had assumed that is SB was way over
the hill, and had 3 btls left. They are drinking wonderfully. Too bad that I
didn't have the mates from the case left, but then I'd probably find that by
the time I'd done them all in, they would have faded badly.

As stated, this is not a know "age-worthy" white, but you might be surprised.
As is the case with the Ch D'Archambeau, maybe a slightly heavier dish might
go better. The foods that I'd normally associate with SB's might not pair with
one with a few extra years.

Next week, I'll break out my last bottle and give some TN's. If you can't
wait, then I'll compare TN's.

Hunt

In article >, says...
>
>st.helier wrote:
>> Mike, the only value is in removing the cork, and trying the contents.
>>
>> Have no expectations; therefore you cannot be disappointed - but may be
>> pleasantl;y surprised.
>>
>> Oh yes, have a back up bottle of NZ Sauvignon Blanc handy!!!!!
>>
>> --
>>
>> st.helier
>>
>>
>
>
>It turns out the wine was slightly over the hill (as we all assumed),
>but was still drinkable. The cork was not dry, but was a little worse
>for the wear.
>
>There was a noticeable oak-based nose, but as the glass of wine breathed
>a bit the fruit became increasingly enjoyable in both the aroma and
>taste. I'd rate this old-timer at about an 81 out of 100. It was pretty
>good.
>
>
>Mike


Oops, too late. Now, I'll just have to break out mine, and see how it fared.

Hunt