The Art of Uncorking Timeless Wines: A Sommelier’s Secrets
The verdict is in: opening a 30-year-old bottle of wine is less about brute force and more about patience. Sommelier Drew Brady, who runs Long Count, a Manhattan wine bar that exclusively serves vintages aged a decade or more, compares old corks to elderly bodies—strong but prone to sudden fragility. The challenge isn’t just in extracting the stopper without shattering it; it’s in reading the cork’s subtle cues. A single crack can turn a delicate pour into a disaster, leaving chunks of cork or fragments of the stopper floating in your glass. For wines under 15 years old, a standard…