Re: Cork lets sulfur out?
Posted: Fri Jun 15, 2012 6:15 am
I have certainly read in the past that Champagne can be stored upright, doesn't need cork contact. But then that's true for any wine for at least 5 years.
Every single Champagne house I've visited has emphasised that their Champagne doesn't need any more aging, that all the necessary aging has been doen in the winery and that the wine is ready to drink now. (with which I disagree, always keeping Champagne for at least 6 months and often for years).
The US site of the CIVC has this in its FAQs (I can't see anything similar on the mother site at champagne.fr)
1- What are the golden rules for storing Champagne ?
Two essential conditions:
- low and constant temperature around 10°C (50° F) and a high humidity
- storage away from light, noise and vibration
There are millions of bottles stored in crown caps in the cellars of Champagne but the ones I 've seen are all on their side, lying row upon row on top of each other.
Every single Champagne house I've visited has emphasised that their Champagne doesn't need any more aging, that all the necessary aging has been doen in the winery and that the wine is ready to drink now. (with which I disagree, always keeping Champagne for at least 6 months and often for years).
The US site of the CIVC has this in its FAQs (I can't see anything similar on the mother site at champagne.fr)
1- What are the golden rules for storing Champagne ?
Two essential conditions:
- low and constant temperature around 10°C (50° F) and a high humidity
- storage away from light, noise and vibration
There are millions of bottles stored in crown caps in the cellars of Champagne but the ones I 've seen are all on their side, lying row upon row on top of each other.