Re-conditioning: Pass.

http://www.wsj.com/article/SB10399436756795713355104582408403036576564.html

That link requires a subscription.

http://www.scoopnest.com/out/?url=https://t.co/IxAwrwIN1V&id=793397672631730176

Not working at least not for me.

Nor for me.

Was not working for me, but is now

just google the headline and click on the first result.

or

For Wine Collectors, Re-Corking Can Rejuvenate Prized Bot… - https://drive.google.com/file/d/0B8JZFwPwbGA2cXNRUHh4OVBpNlU/view?usp=sharing

Why is it a pass?

Personal preference. Mixing current-vintage wine into a prior-vintage bottling seems odd, from the standpoint of vintage wine collection.

Well, since you don’t have much hair, there’s no real need to recondition. Single conditioner use should be enough.

I was about to say that re-conditioning is like taping new rug onto an old bowling ball. But, politeness restrained me----until this post.

Here’s a more thorough article on the pros and cons and the other wine producers who offer(ed) the service from the WS in 2005.

Some of the Bordeaux properties topped up with the same vintage if there were enough bottles to be reconditioned to justify opening an old bottle. Some recorked their own stocks.

The problems came when the chateaux were asked to “recondition” bottles held by others. They were understandably reluctant to recork and certify bottles that were in poor condition or which were fake. Not surprisingly, the owners weren’t happy when the chateau (e.g., Lafite) stripped off the labels or dumped the wine.

I guess the only way to know if the result is ‘better’ or not would be to have ‘reconditioned’ wine side by side after a few years with similar vintages that have not been reconditioned. One would certainly be able to tell the difference, no?

My guess is that it would actually be quite difficult to tell the difference, especially if the added wine is only a few mL’s. And putting a newer, TCA-free cork on is never a bad thing, is it?

Cheers.

Perhaps, John Kapon and Rudy Kurniawan should have been in the re-conditioning business.

The choice between (a) “freshening up” an old bottle with poor ullage that may be tired and is vulnerable to further oxidation and (b) a keeping a “pure” old wine really is a matter of preference, I think. There’s no right or wrong.

Richard Brierley, wasn’t he rather associated with that famous re-corking expert Dr Conti :stuck_out_tongue:

The bottle variation with these really old wines is so great that a simple one-on-one comparison wouldn’t prove anything. But I suspect that people in the trade who have tasted a lot of old bottles, reconditioned and not, can tell you whether there’s a difference.

Yup, he’s the man behind Vanquish Wines, which was auctioning Rudi’s wines after Rudi was exposed.

Thank you for putting a sharply barbed, tetanus-swabbed point onto my reference to other “re-conditioners”.

I have some older vintages of Grange. I would absolutely consider having them re-condition the wine.