Discovery!

[enismirdal]

If you leave Lambrusco for a long long long time, it turns the colour of Tawny Port. And it tastes like fizzy Madeira.

It's very unusual.

I'm drinking a glass anyway.

Hopefully it's not poisonous.

We can't find the alcohol meter, so I have no idea whether it's the 3% it was when it was Lambrusco Light, or 20% due to secondary fermentation.

Comments

[jaiden-s.livejournal.com]

Hmm. Define "long long long time." Most wines don't taste very good after about a week. Port is the exception.

[enismirdal.livejournal.com]

This one has been kept sealed - or it would have been poured down the sink long ago. I think it must have been bottled between 3 and 5 years ago.

(When granny died, dad went through her flat and poured away any open bottles of wine, but took the sealed ones home to do an audit of at a later date. For the Lambrusco, it seems, that later date is now...)

[jaiden-s.livejournal.com]

OH! I thought you meant it had been opened. :P

It should still be okay if it's corked, but I'd venture a guess that 5 years is about the limit for a Lambrusco.

[enismirdal.livejournal.com]

Yeah, assuming there were no interesting bacteria living in it at the time it was sealed, I can't imagine it being *so* toxic. But if you saw the colour of it...new, it would have been this (http://www.partywine.com/img/wine_large/000010010046900O.jpg) colour...it was actually more or less this (http://content.answers.com/main/content/wp/en-commons/thumb/5/5a/250px-Port_wine.jpg) colour!