So who gifts someone a 14 year old bottle of 2bc?
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Too many words. Summarize findings?
ok, you dug up an old article, but I lost interest when she called “Leather, tobacco, dried flowers, cooked or dried fruit, and raisins” secondary notes/flavors. Sure I’m a pedant and all, but someone in the biz should know the difference between primary, secondary and tertiary smells and flavors. A huge pet peev.
TLDR version: 2002 Two Buck Chuck drunk in 2017 was faded. No details on storage conditions.
I got a bigger kick from the story that followed about ANSI publishing a standard for the dry martini as a goof back in the '60s.
“And as air moves in and out through the cork, it chemically alters the flavor compounds significantly”
She doesn’t know what she’s talking about. And the wine is crap. It may age, in which case it will taste like old crap.
Another error: corks are necessary for aging:
“The practices that treat wine to age, like natural cork seals…
What you will find is that all wine sealed with a cork will actually age.”
And constant references to brown wine being poisonous!
I was blinded on a 2007 Yellow Tail Cabernet “Reserve” recently. It was chocolatey, sickly sweet, and flaccid.
I wanted to serve a 2001 TBC Cab blind with a flight of good quality Napa Cabs, so I contacted them and asked if I could buy a library bottle. I got back an email from, IIRC, Fred Franzia’s son, who said they did not keep library wines.
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So now you’ll have to seek our serious collectors with temp-controlled cellars and monitor Winebid, I guess.
Though some may look down upon the guy, he and his family built quite an empire . . . RIP indeed.
Cheers
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Try it over 3 days and see its natural decline in scores! 