Speaking of old(er) wines...
0Does anyone have any of those Sanford & Benedict 1979 Library Cabernet Sauvignon still floating around from the Woot offering back in 2014? I found one rolling around in my stash. Wondering what to expect from it at this point. It has now surpassed me in age! (I’m holding at 39. 
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Hey looky…I created a thread! I don’t think I’ve ever done that before (here).
Only one way to find out, pop that sucker
@ScottW58
True, I suppose. I’d like to drink it with a friend or friends, but stupid COVID keeps getting in the way.
@karenhynes @ScottW58 Do you have any half bottles around? Pop it, immediately pour half into the 375, leaving as little head space as possible, then seal it up. It’ll be good as new when you re-open it days later.
@klezman @ScottW58 @rjquillan
I don’t think I have any 375s around, but that brings up an interesting question that I’ve wondered about for a while.
Wouldn’t the act of pouring wine from one bottle to another expose it to as much, if not more, oxygenation that just leaving it in bottle, or topping off with some of that Vineyard fresh stuff (a delicious blend of Nitrogen, Carbon dioxide, and Argon) or capping with one of those Re-pour stoppers? Thoughts??
I also have a Coravin I could use.
If my friends Tina and Tom and I can’t get together sometime in the next year or so, I’ll open it on my own. If it’s already dead it won’t matter much. I’ll just have to bring along a backup of Corison or maybe a Mascot in case it sucks.
@karenhynes @ScottW58 if you have a repour or the like then those are great too. I usually pour in a way least likely to aerate the wine when I do the 375 thing. It’s nearly like pop and pours few days later.
I do! but I’m already spoken for, however at times she’d like to rid herself of me.
Had absolutely no memory of any such thing.
If CT is correct (yeah, right) even three of them.
Let the prospecting begin…
@rjquillin Somehow, I suspected you’d have some!