My in-laws had a basement flood and had to clear out their bar. This is by far the oldest wine they had, and with my son coming in February they figured it was time to buss it wide open.
1971 Chambolle Musigny Burgundy by Bouchard Aine & Fils. I couldn’t find much info about this particular vintage so I’m assuming it’s not a $1000 collectors wine.
I’m an amateur wine drinker, and certainly have no experience with wines this old. What should know going in?
Definitely probs need to decant. Odds of this being vinegar? Your thoughts in general are appreciated.
by pierregaming
6 Comments
That’s not wine…that’s history, pal. Stand it upright for two days, open it gently with a Durand & pour slow …50-year-old Burgundy can crumble faster than your FIL’s patience. Don’t decant too long; if it smells earthy & alive, you’ve struck liquid gold. If not, well, you just time-traveled to 1971 for free….
Right off the bat I would encourage you not to decant this wine, older wines are much more delicate.
Bouchard Aîné & Fils is a historic négociant (wine merchant) house, founded in Beaune in 1750.
Chambolle-Musigny is renowned for producing some of the most “feminine,” elegant, and delicate wines of the Côte de Nuits, prized more for their finesse and perfume than raw power. They often show a characteristic aroma of violet and small red fruits like raspberry and strawberry.
I’d say this would probably be a couple hundred dollars, definitely a very fun wine that I hope you enjoy.
I would avoid decanting. With wines like this you basically want to avoid as much oxygen contact as possible. Just stand it upright for a few days prior to opening so all of the sediment hits the bottom, then open gently and pour gently, leaving a splash in the bottom with all the muck in it.
If you really feel the need to decant, do so ultra-gently—the aim isn’t to introduce oxygen, but to slide the wine off the sediment. And remember that the more violently you treat the wine in terms of oxygen exposure, the less time you’ll have to enjoy it in the glass—not an issue you have to think about much with young bottles with big tannins, but definitely a consideration with aged Burgundy.
1: this is probably vinegar
2: if it is not, I would set it upright for a day or two to let the sediment fall to the bottom. Be ready for that cork to crumble into a sandy mush texture. Have a decanter with some cheese cloth you can strain it through. No need to aerate it since those tannins are not gonna be showing much after a few decades.
3: consider a subtle dish like roast chicken and green beans or something. Mushrooms would be good too.
4: have a backup bottle ready to open 😅. Best of luck and plz post notes!!!
Cork is going to fall to pieces, don’t use a normal wine key. Get a cheap Ah-so wine opener.
All other comments + make sure everyone gets a glass fast bc it’ll be vinegar in an hour or less after being opened