Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Oliver McCrum wrote:What's the basis for 'may not be apparent for days, weeks, or years'? I've seen this suggested many times on the internet but have never understood how it was possible.
Dale Williams
Compassionate Connoisseur
11175
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
NayanGowda wrote:There is a good article from HRH Robinson here on the impact of temperature on shipping wines, where she highlights this piece of research from Dr Christian E Butzke in 2002. I look forward to reading Dr Butzke's research on the impact of cooking different varieties that will be released next month.
(I've only just joined, so I'm not sure if it is OK or not to link to external website; if I've done wrong please delete the links and I'll take a virtual slap on the wrist)
Dale Williams wrote:NayanGowda wrote:There is a good article from HRH Robinson here on the impact of temperature on shipping wines, where she highlights this piece of research from Dr Christian E Butzke in 2002. I look forward to reading Dr Butzke's research on the impact of cooking different varieties that will be released next month.
(I've only just joined, so I'm not sure if it is OK or not to link to external website; if I've done wrong please delete the links and I'll take a virtual slap on the wrist)
Thanks for an informative first post- don't think there's any problem with the link.
I also look forward to the report next month. It would be good to have some real research on this.
Here is a discussion of what might be happening in warm storage, though it isn't actually a study:
http://www.wineperspective.com/STORAGE% ... 0AGING.htm
While virtually all of the evidence of the dangers of warm storage are anecdotal as opposed to controlled studies, that doesn't mean that those dangers don't exist. For tens of thousands of years humans have made observations and based behavior on those observations. It's how we have advanced and prospered. Science has shown us that some of those observations (or rather the conclusions we have drawn) are incorrect. We should always keep open minds, but anecdotal evidence doesn't equal false evidence. Until some real extensive and long term research shows me that temperature doesn't make a difference, I'm keeping my wine in cellar not kitchen. Better safe than sorry.
David M. Bueker
Riesling Guru
34433
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker
Riesling Guru
34433
Thu Mar 23, 2006 11:52 am
Connecticut
Thomas wrote:But you are correct: a flaw is a flaw. The only real need to know all you can about a flaw is to learn its prevention.
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Thomas wrote:All true, Dale, but my problem is that a lot of anecdotal is passed off as the absolute by many self-anointed, and then the rumors circulate, soon to be passed off as facts. It goes round and round daily on the Internet!
David M. Bueker
Riesling Guru
34433
Thu Mar 23, 2006 11:52 am
Connecticut
Oliver McCrum wrote:I suspect that the truth is somewhere in the middle; avoid exposure to heat where possible, but don't get too exercised about it. And as always, don't believe everything you read on the internet.
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
David M. Bueker wrote:Oliver McCrum wrote:I suspect that the truth is somewhere in the middle; avoid exposure to heat where possible, but don't get too exercised about it. And as always, don't believe everything you read on the internet.
Nope. I will try to control any variable I can. I want the wine in as close to perfect condition as i can get it. Why take the chance? Heat in transit or in a wine shop is something I don't want. I've seen too many examples of bottles that were not what they should have been (including 3 side by side comparisons of pristine versus slightly compromised bottles in the last year) to treat heat exposure casually.
David M. Bueker
Riesling Guru
34433
Thu Mar 23, 2006 11:52 am
Connecticut
Thomas wrote:David M. Bueker wrote:Oliver McCrum wrote:I suspect that the truth is somewhere in the middle; avoid exposure to heat where possible, but don't get too exercised about it. And as always, don't believe everything you read on the internet.
Nope. I will try to control any variable I can. I want the wine in as close to perfect condition as i can get it. Why take the chance? Heat in transit or in a wine shop is something I don't want. I've seen too many examples of bottles that were not what they should have been (including 3 side by side comparisons of pristine versus slightly compromised bottles in the last year) to treat heat exposure casually.
Sometimes, obsession truly is only that. Unless you can control what happens from producer to wine shop, you control nothing.
Dale Williams
Compassionate Connoisseur
11175
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
David M. Bueker
Riesling Guru
34433
Thu Mar 23, 2006 11:52 am
Connecticut
Dale Williams wrote:I will say however that at least once a month I see a post on some wine board that cracks me up:
"my power was out for 12 hours, the thermometer on my wine cabinet read 68° F- is my wine ruined?"
" I asked for overnight and they sent 2 day- it's 79° here! Omigod!"
David M. Bueker wrote:Dale Williams wrote:I will say however that at least once a month I see a post on some wine board that cracks me up:
"my power was out for 12 hours, the thermometer on my wine cabinet read 68° F- is my wine ruined?"
" I asked for overnight and they sent 2 day- it's 79° here! Omigod!"
Only once a month? Gosh we're into the season when it happens daily.
As a matter of fact I have been notified that I will have no power for at least 5 hours tomorrow. My cooling unit will therefore be off, and I will have no control of my cellar in oppressive 45 degree (F) heat. Whatever shall I do???
Victorwine wrote:Oliver wrote:
What's the basis for 'may not be apparent for days, weeks, or years'? I've seen this suggested many times on the internet but have never understood how it was possible.
I agree with Steve, a wine that has been apparently “cooked” will now take a “new” path as it continues to bottle age. It comes down to this Oliver, scientist do not yet fully understand the science behind “bottle aging”.
Salute
David M. Bueker
Riesling Guru
34433
Thu Mar 23, 2006 11:52 am
Connecticut
Thomas wrote:Tom,
If heat is always a bad thing, someone should tell the producers on the small island of Madeira. 104 F for months in order to bring that wine to such a wonderful place. Yes, the fruit suffers, but who cares?
Thomas wrote:Tom,
If heat is always a bad thing, someone should tell the producers on the small island of Madeira. 104 F for months in order to bring that wine to such a wonderful place. Yes, the fruit suffers, but who cares?
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Victorwine wrote:Were the wines labeled Spanish white table wine?
In your opinion were the “oxidized” versions best suited for “sipping” wines or still suitable as “table” wines?
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