Ruffino reserva ducale gold 1974 and Ruffino chianti classico 1977

Doubtful whether they're any good...

Open them and taste them. They will either taste good or not (probably not, considering the temperatures and standing up) but they won't poison you.

A chianti like this is usually served at room temperature (somewhat cooler than most American rooms), and is probably best with meat. But, as always, how the meat-chicken-fish is prepared and what your personal tastes are override what's customary.

"Handycam" skrev i melding news: snipped-for-privacy@g44g2000cwa.googlegroups.com...

Chianti is not meant to keep for a long time - but there are exceptions. The riserva ducale oro (gold) is a top brand of producer Ruffino and as such should keep longer. But 30 years? In 65-95F? Standing up? No way. You may want to open and taste, however. It won't poison you, but most likely there's nothing there. Normal serving temperature for red chianti will be 57-63F, by the way. Anders

Thanks, folks. I will open them up in the next few days and report back my experience.

Well, I opened both bottles today. When I opened the the 1974 gold, the cork slipped inside but kept intact. The rim had a little corrosion. The color was murky amber brown; I would think that it was once a reddish color. The taste was a little strong, however, I'm not too sure if chianti is meant to be that way. I can't say I ever remember having a chianti before. I like merlots. Anyways, I didn't want to chance getting sick so down the drain it went while I reminised the year (1974) I graduated from Ontario H.S. I then opened the 1977 classico and the cork came out intact and had no corrosion on the rim. It was the same amber brown of the gold but not as murky. It tasted about the same as the gold, not very good, and down the drain it went. At the end of pouring the classico some black goop spilled out. Then I noticed the black substance in both bottles on the bottom. Wondered what it was?

Residue.

snipped-for-privacy@gmail.com wrote:

reminised

Told ya so!

snipped-for-privacy@gmail.com wrote:

reminised

Aaugh! Wine - even over aged wine - will _never_ make you sick unless you drink too much of it. Wine does not support the growth of pathogens.

I wish I'd had the opportunity to taste it. Perhaps it was over the hill (quite likely considering the provenance) but it would have been interesting.

Sounds like both bottles had thrown significant sediment in the bottle. FWIW, simply opening those bottles and pouring them wasn't giving them the best chance to show what - if anything - they had to offer. They needed to have been left standing for awhile (a few days to several weeks) to let the sediment settle to the bottom of the bottles, then carefully opened and decanted away from that sediment so that the wine you drank was clear. Murky wines don't taste very good.

Anyway, it's a done deal now - but you'll know better in the future.

Tom S

Thanks, folks. I learned a lot here. Sorry, Tom. I wish I had a person like you who has good knowledge and would have liked to have experienced the taste. Anyhow, funny thing, I was watching Disc 1 of Season 3 of the Sopranos (2nd or 3rd episode) the next day after pouring the wine. And, low and behold there is Tony and Sal having dinner at Artie's italian restaurant and there sitting at there table is a bottle of Ruffino Oro, however, no date on the bottle.

Thanks, folks. I learned a lot here. Sorry, Tom. I wish I had a person like you who has good knowledge and would have liked to have experienced the taste. Anyhow, funny thing, I was watching Disc 1 of Season 3 of the Sopranos (2nd or 3rd episode) the next day after pouring the wine. And, low and behold there is Tony and Sal having dinner at Artie's italian restaurant and there sitting at there table is a bottle of Ruffino Oro, however, no date on the bottle.