This 2000-Year-Old Wine Is Still Pourable. But You Don’t Want to Drink It
https://www.scientificamerican.com/article/the-oldest-wine-in-the-world-title-goes-to-a-2-000-year-old-white-found-in/Open linkView original on lemmy.world140
Comments32https://www.scientificamerican.com/article/the-oldest-wine-in-the-world-title-goes-to-a-2-000-year-old-white-found-in/Open linkView original on lemmy.world
I was in the drink it camp right up until
It must have been a bone dry white wine though
Ah, so a full bodied wine.
Ah yes, a Soylent White Cabernet.
I've had homemade distilled rice wine before that had tobacco leaves, a starfish, and a lizard in the bottle. It was actually really good.
The original Sourtoe Cocktail
That just adds character and flavor. 🥂
Pfffflt, weak
Ew, did Beetlejuice put his engagement ring complete with severed finger in someone's wine glass?
"pourable" is used to describe wine about as often as "theoretically non-toxic"
My town has one of the oldest underground wine cellars in Europe with some bottles up to 300 years old. I talked to somebody maintaining the wine cellar and part of the cork replacement procedure that happens about every 50 years is to taste the wine - just a drop though. Apparently it's pretty awful. His colleague said "You have to taste your way up to one of these!" which sounds like bullshit to me. I bet it doesn't get better after 1700 more years.
The real problem is once you get a taste for it, only 1,000 year old bottles will do.
Classic user behavior
More like taste your way down
Don't tell me what I do or do not want to do.
How is it even a wine at this point? Doesn't it naturally become vinegar after long enough?
When it oxidizes yes iirc. No or ultra low oxygen content means that process is greatly delayed.
Oxidization is not the process that turns wine into vinegar, it is a secondary fermentation by bacteria that does it.
https://en.wikipedia.org/wiki/Mother_of_vinegar
Buddy....
That means it's an aerobic bacterial process (aerobic - operating in the presence of air, or specifically oxygen in this case). Not oxidation, which is specifically the interaction of oxygen interactions with the molecule to bond preferentially over the existing bonds, "rusting" them in common parlance.
It does both as it says in your source boss.
"My" source?
The source provided, I didn't read username.
Looks like a rusted skateboard bearing.
The liquid is still liquid.
I save & use all my vinegars (some for drinks!)