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Q: I just installed cellar racking in a converted storage room that I believe holds a fairly constant temperature throughout the year. As I move my wine, currently stored around the house (not temperature/humidity controlled) into the new cellar, how can I tell which wine should just be tossed out (because it has gone bad)? Is there a rule of thumb for some wines? I don't want to subject my friends and family to an experiment in poor wine-storage practices. A: There is really no viable rule of thumb for tossing out wines that have not been tasted. In any event, even if there were, I would recommend that you ignore it. I recently conducted a seminar at which the last few bottles of a 25-year-old Washington riesling were opened and poured. The wines did not look to be in very good condition, and there was some concern on the part of the winery about even showing them. I suggested we take the risk, and guess what? They were spectacular — the stars of the tasting. There is no shame or dishonor in opening a wine and finding it over the hill. You don't have to blame the storage conditions or your own palate; just chalk it up to experience and move on to the next bottle. That said, if you find a bottle that is visibly leaking (through the cork and capsule) or has an extremely low fill (below the shoulder), then you probably should open that one when you are alone. Paul Gregutt answers questions weekly in the Wine section. He can be reached by e-mail at wine@seattletimes.com. Copyright © 2008 The Seattle Times Company
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