Cooked wine: how temperature affects fine wine
Don’t store fine wine in a sauna or on your take it with your next jungle expedition. But you knew that. Did you know that a wine’s can be chemical structure can be permanently altered within 18 hours at 86 degrees F (30 decrees C)? And did you know that 90% of wine shipped from France to China reaches 86 degrees, according to one analysis?
Well, for that and more, get on over and check out my article on why shipping temperature matters and what one company is doing about it.
Feb
21
2013
On February 21st, 2013 at 12:28 pm ,Frederick Corriher wrote:
All the more reason why we ship EVERY container refrigerated. No exceptions.
On February 21st, 2013 at 3:15 pm ,RobinC wrote:
I have a recipe for a daiquiri which when kept in the freezer comes out wonderfully slushy.
I’m expecting a Donnhoff reisling from K&L today by UPS, ground shipping. It’s been on the road since the 18th. Since I’ve never tasted it before I might not know whether or not the quality is altered, and that’s the problem – how to know whose fault it is if the wine is unsatisfactory.
On February 23rd, 2013 at 12:44 pm ,Steve Howe wrote:
I was touring Oregon wineries during the summer and a winery owner refused to sell me wine. He explained that it wouldn’t make it back to California during the hot summer in good condition. Since my road trip was going to last another week or two, I had to buy a single bottle to drink at dinner that night.
On February 23rd, 2013 at 12:46 pm ,Darryl J wrote:
RobinC – just curious where you live. If you’re in the Bay Area, ordering Donnhoff from K&L makes sense. If you’re in another state, you should find a local supplier, as Donnhoff is distributed nationally and you might have a better chance of avoiding heat damage if you find a reputable temperature-controlled retailer nearby who works closely with the distributor to avoid temperature impacts on their products. Of course Tyler points out issues even with local stores in his article, but some of us work hard to avoid this happening with our inventory.
On February 23rd, 2013 at 1:03 pm ,Biovinum Christoph Roeper wrote:
It’s a commonplace not to store wine in a warm enviroment.
Unfortunately for most of the asian consumers, it makes no difference if the wine gets a defect or not. More important than the taste is the name of the chateau.I had to suffer on this in Taiwan and Korea.
To make one clear: I like Asia, I like asian people and there are more and more wine connoiseurs.
On February 24th, 2013 at 12:59 am ,Julien wrote:
Hi Tyler,
Just to tell you that I “tweeted” your article yesterday on weibo (the Chinese twitter) and that it attracted a lot of comments! It reached 90 retweets so far and about 40 comments. Following this hot discussion we’ve had on weibo, your article has been translated in Chinese here:
http://www.vinehoo.com/UserBlog/Detail.aspx?ID=39
I thought you might find this fun!
Julien