The allure of aged Champagne is undeniable. A bottle from a bygone era, like a 1985 vintage, whispers tales of exceptional harvests, meticulous craftsmanship, and the transformative power of time. But the crucial question remains: is it still drinkable? Can you safely and enjoyably consume a bottle of Champagne that has been cellared for nearly four decades? The answer, as with many things related to fine wine, is nuanced and depends on a number of factors. Let’s uncork the details.
Understanding Champagne’s Aging Potential
Champagne, unlike some other wines, possesses a unique aging potential thanks to its high acidity, residual sugar (even in Brut styles), and the presence of carbon dioxide. These elements act as natural preservatives, allowing the wine to evolve gracefully over time. However, aging isn’t a guarantee of improvement; it’s a complex process that depends heavily on the vintage year, the producer, and, most importantly, storage conditions.
The 1985 vintage, in particular, is generally considered to be an excellent year for Champagne. Many houses declared a vintage, indicating that the grapes met their high standards and the resulting wines were deemed worthy of long-term aging. This is a crucial starting point.
The Role of Vintage Year
A vintage year signifies that at least 85% of the grapes used in the Champagne come from that specific harvest. In exceptional years, like 1985, the climate conditions are ideal for grape ripening, resulting in wines with concentrated flavors, balanced acidity, and good structure. These characteristics are essential for aging potential. A poor vintage, on the other hand, will likely produce wines that are best consumed within a few years of release. Researching the specific vintage is always the first step in determining drinkability.
Producer Matters
The reputation and winemaking philosophy of the Champagne house also play a significant role. Renowned producers like Dom Pérignon, Krug, and Salon are known for their meticulous attention to detail and their commitment to crafting wines that can age gracefully for decades. Their prestige cuvées, in particular, are often designed with long-term cellaring in mind. Smaller, less-established producers may not have the same level of resources or expertise, and their wines may not be as well-suited for extended aging.
Key Factors Affecting Champagne’s Longevity
While a great vintage and a reputable producer are promising signs, the most critical factor determining whether a 1985 Champagne is still drinkable is how it has been stored. Improper storage can wreak havoc on even the finest wines, leading to premature aging and a loss of flavor.
Storage Temperature
Consistent, cool temperatures are essential for preserving Champagne’s quality. Ideally, Champagne should be stored at a temperature between 45°F and 65°F (7°C and 18°C). Fluctuations in temperature can cause the wine to expand and contract, potentially leading to leakage and oxidation. Avoid storing Champagne in areas that are subject to significant temperature swings, such as attics or garages.
Light Exposure
Light, particularly ultraviolet (UV) light, can damage Champagne over time. UV rays can cause chemical reactions in the wine, leading to off-flavors and a loss of aroma. Champagne should be stored in a dark place, away from direct sunlight or artificial light. This is why many Champagne bottles are made with tinted glass.
Humidity Levels
Maintaining adequate humidity levels is important for preventing the cork from drying out. A dry cork can shrink, allowing air to enter the bottle and oxidize the wine. The ideal humidity level for wine storage is between 50% and 80%. Storing bottles on their side helps to keep the cork moist.
Bottle Condition
Visually inspect the bottle before even considering opening it. Check for signs of leakage, such as staining around the cork or capsule. Also, look for signs of ullage, which is the space between the wine and the cork. Excessive ullage indicates that air has entered the bottle, potentially compromising the wine’s quality. A bottle with these signs is likely past its prime.
What to Expect When Opening a 1985 Champagne
If your 1985 Champagne has been properly stored, you can cautiously proceed with opening it. However, be prepared for a different tasting experience than you would have with a younger vintage.
Appearance
The color of aged Champagne typically deepens over time. A 1985 vintage is likely to have a golden or amber hue, rather than the pale straw color of a younger Champagne. This color change is a natural result of oxidation.
Aroma
The aroma of aged Champagne can be complex and intriguing. Expect to find notes of toasted bread, nuts, honey, dried fruit, and even subtle hints of mushroom or earthiness. The fresh, fruity aromas of younger Champagne may have faded, but they should be replaced by more developed and nuanced characteristics.
Taste
The taste of aged Champagne can also be quite different from that of a younger vintage. The bubbles may be less pronounced, but the wine should still have a lively acidity. The flavors will likely be more concentrated and complex, with a long, lingering finish. However, if the wine has been improperly stored, it may taste oxidized, flat, or even vinegary.
Potential Issues
Even if a 1985 Champagne has been well-stored, there is still a risk that it may have suffered from cork taint. Cork taint is caused by a chemical compound called TCA (trichloroanisole), which can impart a musty or moldy flavor to the wine. There is no way to know if a bottle is tainted until it is opened.
Oxidation is another potential issue. Excessive exposure to oxygen can cause the wine to lose its freshness and develop off-flavors. Oxidation is often indicated by a brownish color and a dull, lifeless taste.
Deciding Whether to Open a Vintage Champagne
Ultimately, the decision of whether or not to open a 1985 Champagne is a personal one. If the bottle has been properly stored and you are curious to experience the unique flavors of aged Champagne, it may be worth taking the risk. However, if you are concerned about the wine’s condition or you are not prepared for a potentially disappointing experience, it may be better to leave it unopened.
Consider the Occasion
Is this bottle intended for a special occasion, or are you simply curious to try it? If it’s for a milestone celebration, the risk might not be worth it if the bottle turns out to be flawed. For a more casual tasting, the potential reward of discovering a hidden gem might outweigh the risk.
Consult an Expert
If you are unsure about the condition of a bottle of 1985 Champagne, consider consulting a wine expert or sommelier. They may be able to provide you with additional information about the vintage and the producer, and they may even be able to assess the bottle’s condition based on visual inspection.
Don’t Be Afraid to Discard
If you open a bottle of 1985 Champagne and find that it is not to your liking, don’t be afraid to discard it. There is no point in forcing yourself to drink a wine that is past its prime or that has been spoiled by improper storage. Remember, the goal is to enjoy the experience of drinking Champagne.
In conclusion, drinking a 1985 Champagne is possible, and potentially rewarding, but it requires careful consideration. Factors like vintage quality, producer reputation, and, most importantly, storage conditions all play crucial roles in determining whether the bottle has aged gracefully. If the conditions are right, you might be in for a treat, experiencing a complex and nuanced wine that reflects a specific moment in time. However, be prepared for the possibility that the wine may not live up to your expectations, and don’t be afraid to discard it if it is not to your liking. Ultimately, the decision is yours, and the experience, for better or worse, will be a memorable one.
Is 1985 Champagne still drinkable?
Whether a 1985 Champagne is still drinkable depends on several factors, most notably its storage conditions and the cuvée itself. Champagne, particularly vintage Champagne made from exceptional years like 1985, can age gracefully. However, constant temperature, darkness, and humidity are crucial for maintaining its quality. A bottle stored improperly may have deteriorated, resulting in a flat, oxidized, or otherwise unpleasant taste.
Assuming it was stored correctly, a 1985 Champagne from a reputable producer could still offer a complex and enjoyable drinking experience. Expect tertiary aromas like toasted nuts, dried fruit, and honey, rather than the fresh fruit notes found in younger Champagnes. It’s always a gamble, but the potential reward of experiencing a well-preserved vintage bottle can be worth the risk, especially for a notable year like 1985.
What factors determine the longevity of vintage Champagne?
The most crucial factors influencing the longevity of vintage Champagne are storage conditions, vintage quality, and producer reputation. Consistent temperature control, ideally around 55°F (13°C), is paramount to slow down the aging process. Similarly, darkness prevents lightstrike, a chemical reaction that can negatively affect the wine’s flavor. High humidity helps prevent the cork from drying out, which could lead to oxidation.
The quality of the vintage year also plays a significant role. Years with ideal growing conditions typically produce grapes with higher acidity and structure, enabling the Champagne to age more gracefully. Finally, the producer’s reputation matters. Established houses with rigorous winemaking practices are more likely to create Champagnes with the potential for long-term aging, selecting only the best grapes and using techniques that contribute to longevity.
How should a bottle of 1985 Champagne be opened and served?
Opening a bottle of 1985 Champagne requires extra care due to the age of the cork. Chill the bottle thoroughly for several hours before opening. When removing the foil and cage, do so slowly and carefully. Use a corkscrew designed for older wines, with a thin, sharp worm to minimize damage to the cork. Gently twist the corkscrew into the cork, avoiding pushing it all the way through.
Once the cork is partially loosened, gently wiggle it out by hand to prevent breakage. Serve the Champagne in tulip-shaped glasses, which allow the aromas to concentrate. Avoid pouring too vigorously to prevent excessive foaming. The ideal serving temperature is between 45-50°F (7-10°C) to fully appreciate the complex flavors and aromas developed over time.
What flavors can you expect from a well-preserved 1985 Champagne?
A well-preserved 1985 Champagne is unlikely to exhibit the bright, youthful fruit characteristics found in younger wines. Instead, expect tertiary aromas that develop with age. These can include notes of toasted nuts, such as almond or hazelnut, dried fruit like apricot or fig, honey, brioche, and even a hint of mushroom or earthiness.
The palate should be complex and layered, with a creamy texture and a lingering finish. While the acidity may be softer than in younger vintages, it should still provide balance and structure. A slight oxidative note is common in older Champagnes, contributing to the overall complexity and character. Ultimately, the flavor profile will depend on the specific cuvée and its individual aging trajectory.
What are the risks of drinking old Champagne?
The primary risk of drinking old Champagne is the potential for spoilage. Over time, Champagne can oxidize, leading to a flat, vinegary, or sherry-like taste. The cork may also deteriorate, allowing air to enter the bottle and further accelerating oxidation. In extreme cases, the wine might develop unpleasant off-flavors or become undrinkable.
Beyond spoilage, there’s also the risk of cork fragments in the wine, especially if the cork crumbles during opening. While not harmful, these fragments can be unpleasant. Additionally, the carbonation in older Champagnes tends to be less pronounced, resulting in a gentler fizz. However, if stored poorly, the bottle may contain little to no carbonation.
How much does a bottle of 1985 Champagne typically cost today?
The cost of a bottle of 1985 Champagne varies significantly based on the producer, cuvée, and condition of the bottle. Bottles from renowned producers like Dom Pérignon, Krug, or Salon can command significantly higher prices. Expect to pay several hundred dollars, and potentially thousands, for well-regarded cuvées from top producers in good condition.
Less prestigious producers or bottles with questionable storage history will generally be less expensive. It’s essential to research the specific producer and cuvée before making a purchase. Reputable wine merchants specializing in rare and vintage wines can provide accurate valuations and verify the provenance and condition of the bottle. Always exercise caution and purchase from trusted sources.
How can you verify the authenticity of a bottle of 1985 Champagne?
Verifying the authenticity of a bottle of 1985 Champagne requires careful examination and ideally, expertise. Start by scrutinizing the label for any signs of tampering, inconsistencies in printing, or discrepancies in font and style compared to known examples. Examine the capsule and cork for proper sealing and any signs of damage or replacement.
Consider purchasing from reputable wine merchants who specialize in rare and vintage wines. These merchants often have the expertise and resources to verify the provenance and authenticity of older bottles. If possible, consult with a wine appraiser or authentication specialist. They can assess the bottle’s characteristics, compare it to known authentic examples, and potentially utilize specialized techniques to detect forgeries or alterations.