Depending on how well the capsule held up, temperature under which they were stored, etc. they could be fine. If the cork has slipped down or is bulging, might not be so good. Also, you can check to see if there’s much "... (4 replies, last updated by whiner August 22, 2007)

've kept the bottle upright, the cork will shrink and let in air, which will immediately spoil the wine. A good gauge for any bottle is the ullage — i.e., the amount of wine that has evaporated through the cork even if the... (8 replies, last updated by winenose May 28, 2005)

trumps appellation: I’d take an Arbois vin jaune from Rolet over a Château Chalon from Henri Maire any day of the week. Telling ullaged (topped-up) from unullaged Savagnin by the label isn’t always easy. Several... (18 replies, last updated by RicRios May 2, 2009)

the SAQ regularly carries several (vins jaunes, vins de paille, Chardonnays, Pinot Noirs, ullaged and unullaged Savagnin — including one from Tissot — and even the occasional macvin), the real action is on the private... (8 replies, last updated by Delucacheesemonger August 23, 2009)

. If the bottle’s fill is extremely high, and if the bottle is stored with the cork in complete contact with the wine, you might get a little ullage (wine seeping out through cork), or cork movement, but both are highly... (13 replies, last updated by zin1953 October 13, 2008)

of that appellation’s wines. And you might want to wait on the Tissot Savagnin. The Cellier tasting notes talk about nut and spice aromas, which probably means it’s ullaged (i.e. intentionally oxidized) and so likely... (13 replies, last updated by carswell September 9, 2007)

in there for more than 10 years, with surprisingly minimal increase in ullage. (13 replies, last updated by goldensf February 28, 2007)

being flat when you open it. Let’s see. It’s about 1/2 cup (call it 8 Tbsp) dextrose to 1 cup water for 5-ish gallons of beer minus the ullage. Lets call it 4 for math’s sake. 2 Tbsp sugar to 1/4 cup water (4... (8 replies, last updated by hitachino February 16, 2007)

Check the ullage, that’ll let you know how bad the leak was. (19 replies, last updated by vvvindaloo October 27, 2007)

a group have us have gathered a few times a year for tastings (the oldest so far being a Vintage 1792 of undoubted provenance). Even well ullaged wines are often superb. Over 15 years I’ve only had 1 bad bottle and a couple... (8 replies, last updated by Reidar February 26, 2002)

Jura whites are not necessarily Chardonnay. Many of the best and most distinctive are 100% Savagnin, which can be ullaged to various degrees or unullaged, or Savagnin-Chardonnay blends. Vin jaune, agruably the finest match with... (53 replies, last updated by MMRuth January 16, 2008)

think there was still ullage left on the top of the jar. About a month later, I took one egg out, and tested it by making steamed salt egg pork patty. It was good, so I concluded that the eggs were adequately done. Assuming that... (27 replies, last updated by gordon wing May 25, 2009)

. Eventually a cork will fail. Ullage develops and the wine at some point rapidly declines. For a time, however, bottle aging or anaerobic storage in any similar container contributes new flavor effects, greater complexity and... (35 replies, last updated by zin1953 April 8, 2007)