AboutJoshua Farrell Expertise I can answer most any question about wine- types, styles, grape varieties, regions, vintages, proper storage, production, wine and food pairing, wine service, decanting, proper glassware, serving temperatures etc.
I can't answer questions about spirit valuations.
Experience I have over 20 years of experience. I was a wine buyer and sommelier in NYC for many years including 4 years at Windows on the World which was NY's number one wine restaurant. I created and taught a Wine Appreciation Course at Borough of Manhattan Community College. I have worked for the past 15 years for the Wine Enthusiast Cos. as Editor, Columnist, Wine Storage Consultant and am currently Wine Director and Buyer for their online wine website wineexpress.com
Education/Credentials Windows on the World Wine School- completed all courses from beginning to advanced. Former member of the Sommelier Society of NY. Competed in the Food and Wines of France Sommelier Competition. Traveled to wine regions in Europe including, Bordeaux, Rhone Valley, Alsace, Tuscany, Piedmont, Veneto, Rioja, and Jerez. Visited wine regions in NY's Finger Lakes, California's Sonoma, Napa and Central Coast and Oregon's Willamette Valley.
Question I have had a bottle of this Champagne in my fridge for about 2 years it has been in a bag I forgot about it and took it out and there are little brown particles floating in it. Has it gone bad? Can you offer any input
Answer Judy,
Champagne left in the fridge is not at all uncommon. The good news is, the fridge is temperature controlled and in general provides good storage conditions. The brown particles could be one of two things, either they're bits of the cork that broke away(fairly unlikely)or more probably tartrate crystals. Tartrates are salts of tartaric acid and potassium that can form in wine when it's chilled. They have no taste and they don't affect the wine at all except for the appearance.
Here is a link to a blog post I did on tartrates:
