100-Year-Old Wine: Poison or Perfect?

<p>Angus thought he had spent $450 on a bottle of wine from 1927. Then Master Sommelier Carlos Santos revealed that the label did not tell the whole story.</p><p><br></p><p>In this episode of <em>Got Somme</em>, Angus and Carlos open a rare Seppeltsfield 1927 Para Liqueur Tawny and investigate what the date on the bottle actually means. Is the wine genuinely almost 100 years old, or does it contain only a small portion of wine from 1927?</p><p><br></p><p>Carlos explains how these historic Australian fortified wines were blended, why the year represented the oldest component in the bottle and how ageing in oak transforms a dark red wine into an intensely concentrated Tawny.</p><p><br></p><p>They also explore the difference between Tawny and Ruby fortified wines, how long an opened bottle can last, the best temperature for serving fortified wine and what food you should pair with it.</p><p><br></p><p>Was this historic bottle worth $450? Watch until the end for Angus and Carlos’ verdict.</p><ul><li>What “1927” actually means on a bottle of Para Liqueur Tawny</li><li>Whether this wine can genuinely be called nearly 100 years old</li><li>The history of Seppeltsfield’s iconic bell-shaped Para bottle</li><li>Why Australian producers no longer use the word “Port”</li><li>How Tawny fortified wine ages in oak</li><li>The difference between Tawny and Ruby styles</li><li>What happens to wine after it is bottled</li><li>How long fortified wine lasts after opening</li><li>The ideal serving temperature for Tawny</li><li>The best food pairings for old fortified wine</li><li>Whether a $450 bottle of Australian wine is worth the money</li><p></p></ul><p><strong>00:00</strong> The mystery of the 1927 bottle<br><strong>00:57</strong> Angus discovers the wine may not be 100 years old<br><strong>02:03</strong> Opening the Seppeltsfield Para Liqueur Tawny<br><strong>03:05</strong> Why Australia cannot call it Port anymore<br><strong>03:47</strong> What the “1927” label actually means<br><strong>04:00</strong> How different vintages may have been blended<br><strong>05:25</strong> The history of the bell-shaped bottle<br><strong>06:35</strong> Can fortified wine become too old?<br><strong>07:14</strong> How Tawny ages and concentrates in barrels<br><strong>08:02</strong> The difference between Ruby and Tawny<br><strong>09:11</strong> How tertiary flavours develop<br><strong>10:20</strong> Why more people should drink fortified wine<br><strong>11:00</strong> How long does it last a