This is just Phase 1 of a longer-term project. Because apart from just keeping everything tidy and not having ‘stuff’ lying around at random, I also want to create some specific areas in all this empty space that I’ve liberated. Eventually, I will have:
|Comfortable tasting area|
These bottles, that you can see on the left were opened on 14th January 2014, (that's 2 years ago - to the day!) and they are still drinkable.
|Save the date|
|ye olde oxydyzed wine samples|
Obviously, they have become tremendously oxidized as I keep them there on the table at ambient temperature (which ranges from 8ºC in winter to 25ºC in summer) and closed with just a cork; and which I open and close every time I receive a visitor! They are of course very dark, and obviously unsellable commercially speaking, but the point I’m trying to prove with this ongoing experiment, is that good quality natural wines do NOT automatically turn into vinegar. I’m pretty sure they will eventually, and I’m looking forward to seeing how many more years it will take.