Chris Lane wrote:How long for champagne and paper labels to evaporate?
Practically speaking, never. A well stored bottle of Port would not completely evaporate as you have described in less than several hundred years. Champagne should be no different. A paper label stored behind a wall in a cellar would also require hundreds of years to disintegrate unless the walled-off area was relatively humid.
Also, Port as we know it did not come into being until the mid 1700s and even then it was considerably different than what we call Port today. Today's sweet Port only dates back into the 1800s.
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