Going to dispel the fine wine myth.
Grew curious about the quarter century cases of Riesling and champagne from our beloved Numero Uno Pizzeria. Broke out the bottle of Andre bubbly and knew it was going to be the world's shortest tasting party.
Is old champagne suppose to look like diluted soy? Seemed like I could marinate adobo in it. Sadly, the brut just tasted like vinegar.