What about the flavored liqueurs that haven't been opened but are in the age range of 15 to 20 years?
I guess it will be a big wine and liqueur dumping party at our house over the next few weeks.
As far as temps go for the wine, it has gone through warm summers of Albany and Alameda, California, and Albuquerque, New Mexico when the interior temps get as high as 85 degrees before we turn the air conditioning on. They're stored in an enclosed wooden cabinet.
As I go through the wines, I'll make a list of the reds and post them for more specific advice before I toss them. I do know that some of the unopened bottles with the red wines have been leaking so I'm going to assume they should be tossed once I identify which ones are doing so.
I think I'll try making some homemade vanilla extracts with the vodka and some vanilla beans.
If some of the wines have a vinegar smell to them, can they be boiled down to something resembling a balsamic vinegar?