Korean Job Discussion Forums

[phoneboothface]

I got this bottle of 2004 Cabernet S. 2 years ago. It's been stored at room temp. Not sure why I have it and I don't know anything about wine.

Kill me if I drink it?

[alphakennyone]

you dont know much about wine, do you? of course you can drink it. it will only be bad if the cork is faulty and too much oxygen got inside.

[Underwaterbob]

Can't (most likely?) won't hurt you. If it tastes like vinegar, add some olive oil and dip a baguette in it.

[OneWayTraffic]

Wine keeps for a very long time. Some varieties are improved by it, others not so much.

No problem drinking it at all, unless it's corked as the guy above said. If you have to ask, then it's fine.

[manlyboy]

Corked or capped? If corked then it has to be stored on its side to keep the cork moist.

Has it been in sunlight? That'll kill it like it's Count Dracula.

Most of the world's wine is meant to be consumed within a year of being bottled.

It won't kill you but the flavour has probably been reduced to the state of Korean Majuang by now.

[Underwaterbob]

[manlyboy]

[Summer Wine]

Quote:

Interesting. I can see why Californian wineries wouldn't want their state's name on the label, though.

Ditto that. LOL, yeah I would be keeping that a secret as well.

[Clockout]

What are the best places to buy wine in Korea?

Emart/Kim's club prices are absurd but maybe that's still the best option.

[climber159]

The fancy department stores have wine sales a fairly regular basis. I picked up a few decent wines for under 10,000KRW and a couple very good wines for under 30,000KRW at Lotte Department Store.

[blackjack]

[awong004]

drink it! I would drink it.

[Chambertin]

Cabs live for up to 30 years regularly. (from date on bottle or vintage)

Really good ones can live for hundreds of years, but I can�t afford to sip the bad ones of that caliber. Even those lose max taste value earlier than they will retain monetary worth.
Good rule of thumb is when you want to drink it do so. Smell the cork if it smells like old wet newspaper then the wine might be bad, but taste it and see.
The crap that gets into wine at the winery is generally neutral to humans.
It does make the wine taste like utter crap though.

If it was opened and re-corked then it won�t last a week on taste. Again food borne illness is low, but much more possible this way.

If it�s a 2004 and you let it rest on its own agenda it should be good.

Cabs are like a roller coaster they enter exciting stages and then other stages when they are dormant waiting for the chain to pull them back to the top. The chemicals in them are always active, and safe but not always tasty.

I spent some time in the wine industry and will leave the detail at that before I begin a 30 page rant that no one wanted to hear.
Feel free to ask for more detail as I foam at the mouth to talk about it.

(EDIT): Wine info rabies kickin in
I will say one thing as a link to the roller coaster analogy: No one wants to just go over random bumps all day, If they cant run the same fun course year round they want to ease into the turns and have a few fun spins.

When you store wine the most important thing is consistency of temperature. If you can�t do that make sure the changes are gradual and predictable, not jagged and random. This is for taste preservation.

[cuvycuv]

On July 25th www.theoneonefour.com is running a story on wine in Korea. Check it out for reviews of some of the best bottles under w30 000

[winelover]