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Yes, barring something really bizarre, it is safe. It probably sucks, but the best way to know for sure is to taste it. Know one thing, it is not any more "aged" in a positive way now than it was 23 years ago. It's just older. For more information check out the Wiki, Aging of Wine.


I've frozen bottles of vermouth many times. There is no issue with just letting it thaw out in the normal way. In fact you can wait until it's partly thawed, give it a good shake, and hey presto, vermouth slushy, which goes in some cocktails rather well. Fortified wines do slowly oxidise on exposure to the atmosphere, but this is greatly slowed by the ...

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