My heart sank. I can’t do nothing but to mourn over half a dozen of vintage Champagnes my parents unwittingly consigned to their graves since more than 2 decades ago.
The fate of these unfortunate bubblies—counting 3 bottles of 1973 Bollinger R.D Tradition (a special release in tribute of the Royal Wedding of Prince Charles and Lady Diana in 1981), a 1975 vintage Dom Perignon, one NV brut of each Veuve Clicquot Ponsardin and Moet & Chandon—were sealed long before someone had a clue. Granted, little do ordinary folks at this part of the world know their way around wine. Even the sturdiest of wines could hardly survive wide temperature fluctuations, brutal heat, suffocating humidity in an upright position, all the undoings which were regrettably the prevailing climate in Malaysia. It doesn’t take an expert to figure out those miserable Champagnes, or rather what is left of them, undesirable. Musky, badly contorted corks and the mushy, floating thingy inside must have given it away.
Without proper cellaring means, Champagne doesn’t stand a chance to make it to your newborn son’s engagement party, in view of our harsh weather. Therefore, the most logical thing to do with a sparkling wine on your hands, is FIND A REASON AND DRINK UP!