The Auswine Forum

Hi all,

I had put a bottle of 1998 Pol Roger Sir Winston Churchill in the fridge for a special occasion (birth of our second child) but never go around to drinking it

As our fridge is quite small I was hoping to stick it back in the cellar for consumption at a later (special) date. Is this OK or should I leave it in the fridge?

Any help from the 'experts' would be appreciated.

Thanks,
Tony

Not an expert but there is no harm in gradually increasing the temperature again. Even less so with champagne as the pressure and cork size reduces ability for air to enter. The slight concern would be the amount of vibration in the fridge but its done now and it is best to prevent more exposure.

cheers

Carl

Thanks guy's

Tony

On the other hand, if you leave it in the fridge, you may end up with an odd overlay to the champagne, as I discovered to my cost with a bottle of Lanson Black Label, which I carelessly left in there for a week or so.

It was a slightly musty, slightly corky, fridgey taste.

I've noticed it with older, non-vintage champagne before.

This was not an older bottle, and none of the other bottles I bought at the same time have had that characteristic.

orpheus wrote:On the other hand, if you leave it in the fridge, you may end up with an odd overlay to the champagne, as I discovered to my cost with a bottle of Lanson Black Label, which I carelessly left in there for a week or so.

It was a slightly musty, slightly corky, fridgey taste.

I've noticed it with older, non-vintage champagne before.

This was not an older bottle, and none of the other bottles I bought at the same time have had that characteristic.

That's kind of like saying that your reds taste like gum because you live out bush. While I'm not denying there was some "taint" to the wine, this would not have been caused by you storing it in the fridge.

The only other drawback about storing bottles (under cork) in the fridge for extended periods of time is that the corks can get sticky in the neck of the bottle and be a bugger to get out; gives you an excuse to get the sabre out though...

Nayan wrote:

orpheus wrote:On the other hand, if you leave it in the fridge, you may end up with an odd overlay to the champagne, as I discovered to my cost with a bottle of Lanson Black Label, which I carelessly left in there for a week or so.

It was a slightly musty, slightly corky, fridgey taste.

I've noticed it with older, non-vintage champagne before.

This was not an older bottle, and none of the other bottles I bought at the same time have had that characteristic.

That's kind of like saying that your reds taste like gum because you live out bush. While I'm not denying there was some "taint" to the wine, this would not have been caused by you storing it in the fridge.

The only other drawback about storing bottles (under cork) in the fridge for extended periods of time is that the corks can get sticky in the neck of the bottle and be a bugger to get out; gives you an excuse to get the sabre out though...

I've had bad experiences keeping sabres in the fridge. Any more than a week and the removal of the cork by sabre imparts a "fridgey" characteristic to the wine.

orpheus wrote:
I've had bad experiences keeping sabres in the fridge. Any more than a week and the removal of the cork by sabre imparts a "fridgey" characteristic to the wine.

So, any recommedations on the optimal storage conditions for sabres?