RaisaB Posted February 14, 2010 Share Posted February 14, 2010 I just transferred over a few hundred bottles from a built in cellar to a freestanding cellar. As I catalogued (Finally!) I think I may have kept some wines too long. Are there any set guidelines? Example, today I was looking for a White Burgundy and found I had a 1998 William Fevre Chablis, Premier Cru in there! Is this wine destined for vinegar? Help! Link to comment Share on other sites More sharing options...
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