Originally Posted by
jbhl
Hello! I'm a microbiologist, to be general haha
Here are things you ought to remember....Wine and cheese do indeed age HOWEVER only in the right conditions. The humidity, light exposure, air exposure, whether or not since it's been bottled (I'm hoping by a professional so that airborne bacteria cannot fly into the bottle). Once you change the optimum conditions for a wine or cheese both of which are expected to age at certain conditions (you see mold and yeast are both fungi, the only difference where the airborne fungi can become yeast or mold is temperature! ONLY reason! yeast at body temperature, mold at room temperature).
That considering....as long as it was bottled in a professional and CLEAN environment (in science words we'd say ASEPTIC) then it should be safe to drink. Any exposure to air by an amateur and I'd suggest not drinking decade old wine. Air is filthy.