Opening a bottle of wine that has aged gracefully for two decades is more than just uncorking a beverage; it’s an experience. It’s a glimpse into the past, a taste of history, and a celebration of the winemaker’s art. But such aged wines require special care. The cork might be fragile, sediment is likely to have formed, and the wine itself may be delicate and sensitive to oxygen. This guide will walk you through the steps to open, decant, and enjoy a 20-year-old wine, ensuring you savor every drop.
Preparing to Open Your Aged Wine
The preparation phase is crucial for maximizing your enjoyment of a mature wine. This involves temperature control, selecting the right tools, and assessing the bottle’s condition.
Temperature and Storage
Ideally, your 20-year-old wine has been stored properly since its purchase. Proper storage means lying horizontally in a dark, cool, and humid environment. Fluctuations in temperature are a wine’s worst enemy, as they can cause the wine to expand and contract, potentially pushing the cork and exposing the wine to air.
Before opening, bring the wine to the correct serving temperature. For red wines, this is generally between 62°F and 68°F (16°C to 20°C). White wines are usually served cooler, but a mature white wine may benefit from a slightly warmer temperature than a young, crisp white. Avoid chilling the wine too quickly in the freezer, as this can shock the wine and negatively impact its flavor. A slow and gradual cooling in the refrigerator is preferable.
Gathering the Right Tools
The tools you use can significantly impact the success of opening an old bottle. Here’s what you’ll need:
- A high-quality corkscrew: A winged corkscrew is generally not recommended for older wines, as it can be too forceful and damage the cork. Opt for a waiter’s corkscrew (also known as a sommelier knife) with a long screw and a good leverage point. A Durand corkscrew, specifically designed for older wines, is an excellent investment if you frequently open aged bottles.
- A clean wine glass: Prepare the glasses that you are going to use to drink from. This will allow them to air before adding the wine to them.
- A decanter: A decanter is essential for separating the wine from sediment and allowing it to breathe. Choose a decanter with a wide base to maximize oxygen exposure.
- A wine foil cutter: This tool helps you cleanly remove the foil capsule without damaging the bottle.
- A clean, damp cloth: This will be useful for wiping the bottle neck and any spills.
- A steady light source: A flashlight or lamp held behind the bottle will help you see the sediment as you pour.
Assessing the Bottle’s Condition
Before you even think about inserting the corkscrew, take a close look at the bottle. Is the cork protruding? This could indicate that the wine has been exposed to excessive heat. Is the fill level low? A lower fill level means more oxygen has been in contact with the wine, potentially affecting its quality. Examine the label to verify that it is the correct wine before opening. All of these considerations play a part in ensuring the bottle is in good condition.
The Delicate Art of Removing the Cork
This is often the most challenging part of opening a 20-year-old wine. The cork can be brittle and prone to crumbling, and you want to avoid pushing it into the bottle.
Cutting the Foil
Use the wine foil cutter to cleanly remove the foil capsule. Cut below the lip of the bottle to avoid any potential contamination from mold or debris that might have accumulated under the foil. Wipe the bottle neck with a clean, damp cloth to remove any residue.
Inserting the Corkscrew
Position the tip of the corkscrew in the center of the cork. Gently twist the corkscrew into the cork, ensuring that you don’t pierce all the way through. Stop when you have about one turn of the screw remaining visible. This prevents you from pushing cork fragments into the wine.
Removing the Cork Slowly
Using the leverage of the waiter’s corkscrew, slowly and steadily lift the cork. If you feel resistance, don’t force it. Gently wiggle the corkscrew from side to side to loosen the cork. If the cork starts to crumble, try to remove it in small pieces.
If the cork breaks and you can’t remove it with the corkscrew, you have a few options. A cork retriever can be used to grab and extract the broken cork. Alternatively, you can carefully push the cork into the bottle and decant the wine through a cheesecloth or fine-mesh strainer to remove any cork fragments. While it may feel like a failure, pushing the cork into the bottle is a viable option to avoid ruining the wine, provided you have the means to filter it.
Decanting: Separating Wine from Sediment
Decanting is crucial for aged wines. Over time, sediment forms in the bottle as tannins and pigments bind together. While harmless, sediment can be gritty and unpleasant to drink. Decanting separates the clear wine from the sediment, allowing you to enjoy the wine in its purest form. Decanting also allows the wine to aerate, which can soften its tannins and enhance its aromas.
Preparing the Decanter
Ensure your decanter is clean and dry. Rinse it with a small amount of the wine you are about to decant to prepare the glass and avoid any lingering odors that could affect the wine’s flavor.
The Decanting Process
Carefully pour the wine into the decanter, using a steady light source to monitor the sediment. Hold the bottle at an angle, and watch the neck closely. As the sediment approaches the neck, slow down your pouring. Stop pouring when you see the sediment beginning to enter the neck of the bottle. It’s better to leave a small amount of wine in the bottle with the sediment than to pour the sediment into the decanter.
Tasting and Enjoying Your 20-Year-Old Wine
Now that your wine is open and decanted, it’s time to savor the experience. However, aged wines can be fragile and evolve rapidly once exposed to air.
Observing the Wine
Before you take a sip, take a moment to observe the wine’s color. Aged red wines often lose their deep ruby hue and develop a brick-red or garnet color. Swirl the wine gently in the decanter or your glass and observe the “legs” or “tears” that form on the sides of the glass. These indicate the wine’s viscosity and alcohol content.
Aromas and Flavors
Bring the glass to your nose and inhale deeply. Aged wines often have complex aromas that differ significantly from younger wines. You might detect notes of dried fruit, leather, tobacco, earth, or spice. Take a small sip and let the wine coat your palate. Pay attention to the wine’s tannins, acidity, and finish. How long does the flavor linger after you swallow?
Timing is Everything
Aged wines can be delicate and evolve quickly once opened. It’s best to drink them within a few hours of decanting to fully appreciate their flavors and aromas. Some wines may even benefit from being tasted over the course of an hour or two, as they continue to develop in the decanter.
Pairing with Food
Consider the wine’s flavor profile when selecting food pairings. Aged wines often pair well with earthy flavors, such as mushrooms, truffles, and aged cheeses. Lighter-bodied aged wines can be enjoyed with poultry or fish, while fuller-bodied aged wines can stand up to red meats.
Preserving Leftover Wine (If Any!)
Sometimes, you might not finish the entire bottle in one sitting. While aged wines are best enjoyed fresh, there are ways to preserve them for a short period.
Re-corking
If the original cork is in good condition, you can try to re-cork the bottle. Wrap the cork in plastic wrap to help it fit more snugly and prevent it from crumbling further.
Vacuum Sealing
A vacuum wine preserver removes air from the bottle, slowing down oxidation. These devices come with special stoppers that create an airtight seal.
Inert Gas
Inert gas systems, such as those using argon, create a barrier between the wine and the air, preventing oxidation.
Refrigeration
Regardless of the method you choose, store the opened bottle in the refrigerator to slow down the rate of oxidation. Even with these methods, it’s best to consume the leftover wine within 24-48 hours. The longer it sits, the more it will lose its flavor and aroma.
Opening a 20-year-old wine is a rewarding experience that requires patience, care, and the right tools. By following these steps, you can ensure that you savor every drop of this special beverage and appreciate the history and craftsmanship that went into creating it. Remember to focus on the delicate nature of aged wine and treat it with the respect it deserves. Enjoy!
What are the biggest risks when opening a 20-year-old wine?
The primary risks involve the cork and sediment. Old corks can become brittle and crumble, making removal difficult and potentially contaminating the wine with cork fragments. In some cases, the cork may even break off entirely, requiring careful retrieval. Furthermore, wines of this age are likely to have developed significant sediment, which needs to be carefully managed to avoid clouding the wine and affecting its flavor.
Additionally, oxidation poses a threat. A 20-year-old wine is already more delicate than a younger vintage. Over-exposure to air during opening or decanting can rapidly degrade its aroma and flavor profile. It’s crucial to work methodically and minimize the wine’s contact with oxygen to prevent it from becoming flat or vinegary.
Why is decanting necessary for older wines?
Decanting serves two critical purposes for older wines: separating the wine from the sediment and allowing the wine to “breathe” or open up. Over time, sediment naturally forms in wine as tannins and pigments polymerize and fall out of solution. Decanting carefully removes this sediment, preventing it from ending up in your glass and affecting the taste.
Moreover, even with precautions, 20-year-old wines may have become a bit closed off. Controlled exposure to oxygen during decanting can help the wine release its aromas and flavors, enhancing the overall drinking experience. It allows the wine to regain some of its youthful vibrancy, though this should be done with care and for a limited time.
What’s the best type of corkscrew to use on an old wine cork?
A Durand corkscrew is generally considered the best option. This type of corkscrew features both a worm (spiral) and two prongs that slide down the sides of the cork. This design offers superior control and reduces the risk of breaking the cork, as it distributes pressure more evenly.
Alternatively, a classic waiter’s corkscrew with a Teflon-coated worm can be effective if used with extreme care. Avoid aggressive pulling; instead, gently twist and lift the cork slowly. Using a corkscrew with a wider worm or one that is not sharp can apply too much pressure and cause the cork to crumble.
How do I handle a crumbly or broken cork?
If the cork crumbles upon opening, the first step is to carefully remove as much of it as possible. Use a fine-mesh sieve or cheesecloth to strain the wine as you pour it into the decanter. This will remove any cork fragments that have fallen into the bottle.
If the cork breaks off inside the bottle, a “cork retriever” can be a helpful tool. These devices are designed to carefully grip and extract the remaining cork. If you don’t have one, you can try gently pushing the cork into the bottle with a corkscrew and then decanting through a sieve. Be extra cautious to avoid further fragmentation.
How long should I decant a 20-year-old wine?
The ideal decanting time varies depending on the wine’s specific characteristics and your personal preference. Generally, 30 to 60 minutes is a good starting point for a 20-year-old wine. This allows sufficient time for the wine to open up and release its aromas without over-oxidizing.
However, it’s crucial to monitor the wine’s evolution during decanting. Taste it periodically to gauge its progress. If the wine is already quite expressive, shorter decanting may be sufficient. Conversely, if it remains closed after an hour, you can cautiously extend the decanting time while paying close attention to any changes in aroma and flavor.
How should I preserve an unfinished bottle of 20-year-old wine?
Since oxidation is the enemy, minimizing air exposure is paramount. Re-cork the bottle immediately after pouring, using the original cork if possible. If the original cork is damaged, use a wine stopper that creates an airtight seal.
Vacuum sealing systems can also be effective, as they remove air from the bottle. Store the re-corked or vacuum-sealed bottle upright in the refrigerator to slow down the oxidation process. Consume the remaining wine within 24-48 hours for the best experience, as even with preservation efforts, it will continue to degrade over time.
What are some signs that a 20-year-old wine has gone bad?
Several indicators suggest a wine has passed its prime. A vinegary or oxidized aroma is a telltale sign, often accompanied by a brownish or dull color. The wine may also lack fruit flavors and possess a generally flat or unpleasant taste.
Another sign is excessive sediment that doesn’t settle even after extended standing. This can indicate microbial spoilage. While some sediment is normal, an excessive amount coupled with off-flavors is a cause for concern. Trust your senses; if the wine doesn’t smell or taste appealing, it’s best not to consume it.