I have a bottle of Dom Perignon Champagne from 1983. I know it should be kept in a cool, dark place, but how much will it hurt the contents if it spent about a day in a hot, sunny environment. Will this greatly spoil the contents, or should it still be a great bottle of wine?

Don't know. But I do know that heat can make it taste pretty nasty. It gets kind of toasty and caramelly.

Wine is pretty robust, one day won;t do irrepable harm.

But, why keep a 1983 Champagne such a long time. Drink up!

He's waiting for the right moment to share his good fortune with us.