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| World's oldest champagne opened | World's oldest champagne opened |
| (30 minutes later) | |
| The world's oldest champagne, bottled before Victoria became Queen, is still drinkable, with notes of "truffles and caramel", according to the experts. | The world's oldest champagne, bottled before Victoria became Queen, is still drinkable, with notes of "truffles and caramel", according to the experts. |
| An "addictive" bottle of 1825 Perrier-Jouet was opened at a ceremony attended by 12 of the world's top wine tasters. | An "addictive" bottle of 1825 Perrier-Jouet was opened at a ceremony attended by 12 of the world's top wine tasters. |
| Their verdict: the 184-year-old champagne tasted better than some of its younger counterparts. | Their verdict: the 184-year-old champagne tasted better than some of its younger counterparts. |
| There are now just two 1825 vintage bottles left - and Perrier-Jouet has no plans to open them soon. | There are now just two 1825 vintage bottles left - and Perrier-Jouet has no plans to open them soon. |
| The wine and champagne experts convened at the winemaker's cellars in Epernay in France, for a "once in a lifetime" tasting of the 1825 champagne - officially recognised by Guinness World Records as the world's oldest. | The wine and champagne experts convened at the winemaker's cellars in Epernay in France, for a "once in a lifetime" tasting of the 1825 champagne - officially recognised by Guinness World Records as the world's oldest. |
| British wine writer John Stimpfig described the "reverential silence" as Perrier-Jouet cellar master Herve Deschamps eased out the cork, followed by a round of applause as the champagne was poured. | British wine writer John Stimpfig described the "reverential silence" as Perrier-Jouet cellar master Herve Deschamps eased out the cork, followed by a round of applause as the champagne was poured. |
| "It was a memorable evening, and tasting the wine was like tasting history in a bottle," he said. | "It was a memorable evening, and tasting the wine was like tasting history in a bottle," he said. |
| As for the flavour of a wine bottled just 10 years after the battle of Waterloo, Mr Stimpfig said he drank it more out of curiosity than for pleasure. | As for the flavour of a wine bottled just 10 years after the battle of Waterloo, Mr Stimpfig said he drank it more out of curiosity than for pleasure. |
| He said: "The wine was heavily oxidised, with a sherry-like character. | He said: "The wine was heavily oxidised, with a sherry-like character. |
| The 184-year-old cork was in good condition, helping to preserve the wine"However I did taste notes of truffles, caramel and mushrooms. | |
| "Most of the bubbles had disappeared, although there was a slight spritz left." | "Most of the bubbles had disappeared, although there was a slight spritz left." |
| But Serena Sutcliffe, the head of Sotheby's international wine department, who helped organise the tasting event, described the wine as "addictive" with a complex flavour of figs and even a "slight nose of the sea". | But Serena Sutcliffe, the head of Sotheby's international wine department, who helped organise the tasting event, described the wine as "addictive" with a complex flavour of figs and even a "slight nose of the sea". |
| She said: "What was interesting was that I preferred the 1825 champagne to later vintages we tasted, dating from 1846, 1848 and 1874." | She said: "What was interesting was that I preferred the 1825 champagne to later vintages we tasted, dating from 1846, 1848 and 1874." |
| She said each sip would have been worth "hundreds of pounds" if it had been sold at auction, but added: "It is virtually impossible to assign a value to the 1825 vintage - we've never seen anything like it on the market." | She said each sip would have been worth "hundreds of pounds" if it had been sold at auction, but added: "It is virtually impossible to assign a value to the 1825 vintage - we've never seen anything like it on the market." |
| Wine tastes have changed over the past 184 years - the 1825 vintage was sweet, and even had a little brandy added at the "topping-up" stage. | Wine tastes have changed over the past 184 years - the 1825 vintage was sweet, and even had a little brandy added at the "topping-up" stage. |
| But it was this very sweetness that experts believe helped the wine to survive for so long, together with the five to six atmospheres of pressure within the bottle. | But it was this very sweetness that experts believe helped the wine to survive for so long, together with the five to six atmospheres of pressure within the bottle. |
| No guarantees | No guarantees |
| "It's the bubbles that kept it younger," said Ms Sutcliffe. | "It's the bubbles that kept it younger," said Ms Sutcliffe. |
| She added there was no guarantee that the remaining two bottles of 1825 would be as drinkable as the one she and fellow experts sampled, to mark the release of a new Perrier-Jouet vintage. | She added there was no guarantee that the remaining two bottles of 1825 would be as drinkable as the one she and fellow experts sampled, to mark the release of a new Perrier-Jouet vintage. |
| "They could last for years, and they might be better or worse, " she said. | "They could last for years, and they might be better or worse, " she said. |
| "At this age, wine tends to go its own way and a lot depends on the cork which in the case of the champagne we drank was in very good condition." | "At this age, wine tends to go its own way and a lot depends on the cork which in the case of the champagne we drank was in very good condition." |
| Mr Deschamps said Perrier-Jouet intended to keep the remaining two bottles for some years yet. | Mr Deschamps said Perrier-Jouet intended to keep the remaining two bottles for some years yet. |
| "I don't expect I will ever open another bottle like it," he said. | "I don't expect I will ever open another bottle like it," he said. |
| "That is a treat for the next generation." | "That is a treat for the next generation." |