Do you know the value of champers-wine

Esto Fidelis

Hi Guys

Just wondering if anyone can help me to put a value on some champagne and wine. I am particulary interested to know if the wine would be drinkable, I dont drink wine but would like to know wheather it is worth keeping.

Stazione Di Posta year 1999
Vino Rosso di Montalcino 1994

Laurent Perrier Brut 1990 1.5lt

Thanks in advance

the beer revolu

Esto Fidelis wrote: »

Hi Guys

Just wondering if anyone can help me to put a value on some champagne and wine. I am particulary interested to know if the wine would be drinkable, I dont drink wine but would like to know wheather it is worth keeping.

Stazione Di Posta year 1999
Vino Rosso di Montalcino 1994

Laurent Perrier Brut 1990 1.5lt

Thanks in advance

Don't know about the first.
I'd hazard a guess that the second one is well past its best.
I reckon the vintage champers would be fine.

Best way of finding out, though, is to taste them!!

desk1

Laurent Perrier could be fantastic depending on how it has been stored. I drank Jacquart 1992 last month and It was gorgeous (different style to regular non vintage champage- more complex and not as fresh) Don't know about the first wine but the Rosso di Montalcino may be a bit old. If it was a Brunello di Montalcino (depending on producer also) you would have yourself a cracking wine

Wine_Guy

Esto Fidelis wrote: »

Hi Guys

Just wondering if anyone can help me to put a value on some champagne and wine. I am particulary interested to know if the wine would be drinkable, I dont drink wine but would like to know wheather it is worth keeping.

Stazione Di Posta year 1999
Vino Rosso di Montalcino 1994

Laurent Perrier Brut 1990 1.5lt

Thanks in advance

1990 was a fantastic year in Champagne, theLaurent Perrier Brut 1990 is at height of maturity, and should definately be opened, although you would get till christmas or an earlier celebration. This wine would also keep
Vino Rosso di Montalcino 1994, again a great year. a wine that can be drank up now, as its at maturity but will reamin there for a few years yet.
The Stazione DI posta, i don't know much about, but i think its a tuscan red, which had a great year, can be drank but if like most 1999 tuscans, i'd hold

These assumptions are based on these wines been cellered well and i hope they are helpful. Vintage charts are available on ipod, online but also books. I reccomend Oz Clarke's Pocket diary. Easy to read and vintage charts are understandable.

desk1

A note on the Rosso, it is aged in oak for a lot less than the Brunello and does not last as long. It is made to be more approachable in youth than Brunello with less tannin etc so it does not tend to last as long. 16 years would be fine for Brunello from a great producer but not for rosso

Wine_Guy

desk1 wrote: »

A note on the Rosso, it is aged in oak for a lot less than the Brunello and does not last as long. It is made to be more approachable in youth than Brunello with less tannin etc so it does not tend to last as long. 16 years would be fine for Brunello from a great producer but not for rosso

Glazed over the montalcino, apologies, rosso tends to age for 5-8 years.. for this wine, open it and sniff, taste if you'd like, it could have started its natural process of turning to vinegar or be very meaty, either way i wouldn't pour it all down the sink. It could be used in cooking, but its up to you after you open it.