Cognac storage question.

[TheRiddick]

Moses, oxidation in Porto is not the same thing as in Champagne, I don't think you'll like it in Champs. Temps wise, I think it is a but extreme to keep it at 55F, I wouldn't deliberately keep it at higher temps, but 60-62F and under is fine, IMO.

[mosesbotbol]

Originally Posted by TheRiddick

Moses, oxidation in Porto is not the same thing as in Champagne, I don't think you'll like it in Champs. Temps wise, I think it is a but extreme to keep it at 55F, I wouldn't deliberately keep it at higher temps, but 60-62F and under is fine, IMO.

Old Champagne takes on a character that may not appeal to everyone. I love it when the color deepens and gets a pronounced parmaesan kind of taste.