COOKED & FROZEN Wine - The Wine Experience
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My name is Konstantin Baum and I am a Master of Wine. It is hot in many places of the world right now and I, therefore, want to talk about a topic that is often overlooked in the wine world even though it is very important. I want to talk about the transport and storage temperature of the wine. To understand what the impact of temperature is on the taste and smell of a wine I froze one bottle and exposed the other one to heat and I will blind taste the two bottles against a sample that I stored in my cellar to find out how temperature affects the wine in the bottle.
The temperature has a strong impact - if not the strongest impact - on grape growing and winemaking. Entire vineyards can be wiped out by frost as we saw this spring for example in Burgundy or the grapes can be raisined by a heatwave. During winemaking temperature also plays a crucial role and that is why most wineries today are equipped with temperature control. If the temperature drops to below 10 degrees Celsius fermentation stops and when the must heats up to above 45 degrees Celsius during fermentation the yeasts die off. Temperature also has a direct impact on the speed of chemical reactions. If the temperature is raised by 10 degrees Celsius /50 degrees Fahrenheit reactions happen roughly twice as fast. For that reason, temperature changes can impact the wine in many different ways in the cellar.
FYI, an increase of 10 Celsius is 18 Fahrenheit.
Thank you! Excuse my ignorance. I pinned this comment to the top so that we avoid confusion.
@@KonstantinBaumMasterofWine We American confuse Europeans all the time. Miles, yards, acres, gallons, Fahrenheit.
10 celcius equals 50 fahrenheit. Am I missing something?
@@numanuma20 We Americans saved Euope from themselves twice with American know-how.
@@clydeblair9622 once
Chemist here. Vibrations would create a mild convection, which helps compounds come into appropriate contact with each other for reaction. This would likely have a similar effect as a mild temperature increase. As for the effect of agitating the sediment, that depends on whether there are any more compounds to extract from it, or if there are any surface-mediated reactions (i.e. catalysis, which could speed up certain reactions).
Thanks for sharing!
That’s what you think!
A long time ago, we had bought two cases of decent Bordeaux that were clearly too young (seen in hindsight). As we didn’t have space for them, I put them in the bottom of a closet on the top floor of our apartment, where it gets very hot in summer. After a couple of years, we decided to give them another try, and now they tasted very nice. Despite having been subjected to varying temps.
Interesting to learn that the concern about vibrations and moisture doesn’t have solid documentation. That makes getting a wine fridge in our apartment make more sense …
Love to see when wine expose to extreme condition, stored in cellar for 1 year, and taste them to see any diffrences.
Yes, I should do a long term experiment.
This is what I was thinking I’d like to see as well.
Don't know why but i absolutely lost it when you said "all Socked Up" Ahahahahhah. Thanks for all the informational Content!
Another great video! Love your informative and honest style of video's.
Just found this. I saw other comments expressing curiosity about longer term impacts on the wine, but this did a good job of dialing down the prevailing rhetoric on at least the immediacy of the impact of temperature on wine. Assume once the seal is broken long term storage is at high risk. Thanks, have learned so much from your channel!
Great video as always Konstantin! Cheers from Brazil!
Thank you very much!
I really enjoy your videos! They are short, informative, and most importantly data-based. I love it when you do these "experiments" to test whether some wine rules/myths are true or not. Keep up the good work!
Thank you!
Very interesting topic. I would have thought there would be a greater difference.
Would love to see a long time experiment about this.
Thanks. I will run a long term trial.
@@KonstantinBaumMasterofWine Yeah, I imagine long-term storage and aging of a decent wine would show much greater difference between a bottle stored at a good, consistent temperature compared with the same wine stored for years in often wildly fluctuating temps. Possibly a minimum 12-month experiment!
Thank you for this! I was freaking out after a extremely hot summer (32 degree inside the cantina)
Loved this one. Makes me feel a bit less worried about storage conditions at the store or at home for a short period of time. I imagine over 10 years, extreme heat or cold conditions will affect it negatively. However, in the time that wine is usually consumed-- not so much.
It was a very useful video. Thank you.
Very nice, thanks!
Great content! Thank you so much.
this is fun one!!!
Super interesting video with a surprising end, honestly. As a person who works in a retail outlet, I have sent back bottles that were physically warm/with the cork expanded because I just don't want to take the risk with clients. But temperature is one of the reasons why I haven't really invested in a wine collection of my own yet as I live in a warm country (Malta)
Grew up in Trinidad in the 80s. Wine was a lottery my parents found. You could get California stuff being sold off cheap 'because it was old'. But then again a lot of it sat on the docks for uncertain periods in the Caribbean sun and got cooked to death.
Just came across this video while going through a heat wave right now for a week and half . I'm happy to see the results lol
Great video! I am glad you jumped on that expensive experiment for the rest of us. I too am shocked by the result.
I will do another long term test.
We have one cellar under our house in the countryside, which is carved in stone, over 300 years old, with the constant temperature of 13 degrees Celsius all over the year, I also have a cellar in a apartment building from 19th century, where the temperature in winter drops to 16 degrees, in summer in the hottest periods gets up to 20. The room is dark and less humid than the room in the old house. I have stored wine from same vintage and domaines in both cellars for years and I cannot tell any difference in aging. The longest I have stored wine in those is 21 years for some Grand Crus. No difference there so far I could taste or smell.
As far as freezing cold or temperatures above 35 degrees Celsius, I did experience Burgundy wine to flatten and die after being frozen, and the same when it was cooked. Since I almost exclusively drink Pinot Noir from Burgundy or Germany, I could not tell how other wines would behave. Pinot Noir for me does seem fragile when it comes to weather conditions.
Wow... definetily a mind blowing vídeo. I always try to keep my wines in the 12-15 c range because I was affraid of the "cooked wine". Cheeers!!
Thanks!
Hi Konstantin, thanks for the videos. I store my wines in the coolest part of my house, which during summer may reach 25/26°C, while in winter it goes down to 16°C. I was concerned about that, but I tried storing a local wine that I love (Negrettino by Gradizzolo from Emilia Romagna, Italy) for almost 4 years, and it turned out that the wine was awesome (in my opinion, of course). Have a nice Sunday!
Thanks!
'The Cooked, the Frozen and the Normal One' - I had in mind 'The Good, the Bad and the Ugly' ;-) I love the fact you've done this experiment make me think there should be more research into storage, transport and fluctuations in temperature!
Subscribed btw
Tony
Thanks!
wow, this was really interesting. Thanks for a great video :)
Thanks!
Super interesting, thanks for keeping us honest! Maybe we can be slightly less paranoid with cellar temperature…
Maybe ... but I will have to look at the long term effects too.
@@KonstantinBaumMasterofWine it sounds like more great materials!
Thank you for conducting this experiment. My wine is stored in the tack room in our barn, and due to the recent extreme heat, the tack room was up to 80 degrees for a couple of days. That said, the wine I opened last night was fine, and so it leads me to believe that I won't have to dump all 200 bottles.
I hope the rest of your collection survived as well.
Thanks, you just saved me the cost of a wine fridge
wow I really didn't expect this, have you already done the longer experiment? I'm very curious about this.
Enjoyed this and surprised the cooked wine showed that well. I’m definitely sensitive to keeping bottles not too hot though it might take extended high temps or flux to really pronounce the impacts. Worth also mentioning the 2000 Petrus that was brought to the space station and auctioned off at Christie’s a few months back
Thank you. What temperature was the Petrus kept at?
This comes as a relief to me, as my apartment can get quite warm in the summer. haha. My wines are all in my closet, which stays relatively close to 20 Celsius year round. Maybe slightly over, or under at some points. I've tested the wines myself after some temperature fluctuations, and they all seem to be holding up., but it's nice to see a Master of wine come to a similar conclusion as myself. Haha! Probably not the best for long term, but that's not the plan with most of them anyway.
I was actually really surprised by the results, I have always held the belief that “cooking the wine” would create an almost stewed flavour.
When I moved to the Southern USA I didn’t bring my cellar contents out of fear I would ruin them, I wish I had met you 2 year’s ago 😉
I will have to do a long term trial
Thank-you for doing this. I usually do not order wines in the summer as I am afraid of possible “heat damage” during shipping. I may have to rethink this.
I dont know. What I did not look at was the longer term impact of the temperature.
Thank you for this video...I do care about the temperature of wines and always inspect the cork - if it has one before drinking. I also throw my white wines in the freezer for about 20 minutes to chill before serving them. I never leave them in longer than that and then move to the refrigerator to keep it chilled.
Thanks for sharing.
I experience the impacts of less than ideal conditions with wines left to age. They can die before they are bien a point.
Love this channel, me suscribo
Gracias
Well done. Interesting topic explored in a detailed manner. Wondering if the body of the wine is a strong influence. Would a light white wine have similar or different results. Thanks for the great videos
I have found that inexpensive wine bought close to the source tastes delicious, as opposed to wine bought here in the US, where you may pay $20 or $30 USD and the wine taste like a cheaper wine. I always blamed travel stress. But I am glad to have my preconceptions challenged.
My cellar has 15°C in winter and 22°C in summer, but very low daily fluctuations. I haven't tasted any bad influence yet so I am happy with that conditions.
Great video
Thank you!
I think it would be interesting to see a variation where you run the same experiment over a longer duration of time to see how it affects how the wine ages over time. For example you keep one bottle at a temperature above recommended cellar temp, one way below and one normal. Come back after a year and see if they developed differently.
You make valuable contents in an industry all too often devoted to fashions and status.
Keep going!
About the topic:
Vibrations might be a problem because tiny amount of gas can flow in and out, causing oxidation.
We are not talking about your fridge vibrations, but somethinf like having your cellar close to a subway or a train station.
Heat in my experience has a tremendous impact on aging potential, but you won't spot any difference before 5 years at least. I think that a quality wine can last a few years regardless of where and how it has been stored.
Many important wineries ( such as montevertine, san giusto or burlotto) release their products in spring where, at least in italy where i live, temperature can be really high.
Every single bottle they sell face high temperatures for a short period of time during transportation. If this would be a big issue their wine would not last long, which they do.
Therefore we can safely say that is a problem only after a long period of exposure.
Wine is tough man!
Yes, I need to look at the long term impact of temperature.
I was a whisky geek before seriously getting into wine and can confidently say there is no need for humidity in storing wines so long as cork bottles are laid flat. Whisky is stored upright as the high alcohol will eat away the cork if left in contact with the liquid, I’ve opened 20-30 year old bottles where even tho very dry the cork has still kept the bottle sealed.
So long as there’s nothing wrong with the cork and the wine is stored flat then there should be no need to worry about humidity levels.
This is so interesting because I live in an apartment in a fairly hot climate with only a small window air conditioner unit. I usually store wines in a wine rack exposed to all the same temperatures we are exposed to. I was starting to wonder if I am destroying my wines. But this makes me think, "not so much"
Maybe. I will do another trial for a longer period. Lets find out!
When I buy, I try to remember to check the bottom of the capsule; if you see dry or sticky residue there, 😳, assume that either the cork is leaky or the bottle was heated somewhere which pushed wine around the cork. (This tip courtesy of my wine sensei, the late Dave Banker. Thanks, Dave!)
Winemaker here - this is totally anecdotal, but I think the issue with heat / cold is more an issue of oxidation. You point out that as wine expands and contracts air is pushed in and out of the bottle. Repeat that a few times, and you'll have prematurely oxidised the wine (basically creating the same conditions as if the wine were open).
I've found, generally, that wine stored under screw-cap (and thus unable to have air push in/out of the bottle during expansion & contraction) holds up much much better to heat, even multiple heat events and/or extreme events.
Interesting!
Great video. Perhaps many wines are sturdier than some people say. Some people claim even 30minutes at 25C or above starts doing damage which seems like none sense especially in light of your video. Temperature fluctuation is also supposed to be bad but I've had no problems with many wines which have gone from room temp (22-26C) to fridge temp (3-4C) & back to room temp.
Very original idea! Great video.
As others mentioned, it would be great to see this with white wine as well.
Also, is that a Riedel Performance Syrah glass you used?
Thanks. I will do another experiment on this topic. The glasses were the Riedel Veritas Champagne glasses. I use them often as my universal tasting glasses.
Surprising indeed. I live in a tropical country and had more than a handful of bad experiences with (what I think were) cooked wines. Maybe 2 weeks is too short? I'm pretty sure some wines can stay longer than that on the shelves around here. But good to know that transportation doesn't play a huge factor. Thanks!!
I need to do a long term trial!
Very interesting and worthwhile experiment. It’s something that I worry about - perhaps too much. I was slightly surprised when I travelled around Tuscany recently to find that no restaurants that I visited were in the slightest bit concerned about storing and serving red wine at room temperature, which might have been more than 30 degrees. While the wines I drank didn’t taste as good as they could’ve done if served a bit cooler, I didn’t taste any that seemed ‘cooked’. As you and at least one other commenter has said, there’s not a lot written about it apart from the oft-repeated advice, with little data to support recommendations. I would think that the industry would be desperate to learn more.
Well, there is a storage industry offering to store your bottles in their cellars with "perfect conditions". I bet they are not interested in any more investigation on that topic ;)
Great video- and one that is very reassuring; I'm always worried that summer heat/winter cold might ruin wine that is delivered to my home here in the NorthEast United States. As others have mentioned, I wonder about white vs red, and also if young robust wines, like the one you tested, are more capable of withstanding temperature extremes than fragile old wines. The time period of your video is more pertinent to shipping wine than storing wine, but either way, this was a great experiment! Thanks!
Thanks - I will also do a long term experiment.
Very interesting experiment. The effects may be over more time - ie a year of up and down temps. But since there is no real science it is hard to tell. I would like to see you do the same experiment with a Riesling to see how the aromatics may be affected if at all.
Love the channel. Keep it up!
Thank you! I will do a long term experiment.
On the topic of vibration, the Norwegian Wine Monopoly did some inhouse testing. They stored wine bottles in a contraption that vibrated quite heavily for a year or two (I can't remember the exact details) and then did a tasting. They couldn't tell the difference. For what it's worth.
Those two wines there were exposed to extremes will not stay drinkable for as long if put into cellar again. Very interesting experiment!
Probably not!
That was interesting; the heated wine may not age as well. There is a nearby wine retailer whose shops are at 55F, and whose wines are all transported in refrigerated reefers at 55F. I never could note a difference from my local wine shop´s products.
Wow, very interesting results. I always keep my wines in a cool spot, and in my refrigerator during the summer because I was afraid the hot temperatures would ruin them. Maybe I will try my own version of this experiment. 🤔
You should!
What a great topic! Coincidentally I was on holiday in the south of France 3 weeks ago and had an interesting conversation with one one the wine makers on a Château. We talked about the impact of heat and movement on wine during transportation. He said that if one buys a box of wine at the château and takes it home in his own car the impact will be dramatically less than if you buy it in a store. His argument: a typical delivery by truck takes way longer with stopovers, reloading/transhipping etc. and the wine maybe even has to be transported from central warehouses to the stores. So the risk of temperatures is even higher.
On the other hand the wine bottles we usually buy are from local stores. So this whole thing seems not to be a big issue.
Question: my father in law always argues with me that after transportation the wine should rest for a couple of weeks as the shaking and movement effects the taste. What do you think of "hard shaking"? Maybe another topic for a video?
Thanks again und liebe Grüße 😉
Very interesting, I've read wine experts saying that you shouldn't keep white wine too long in the refrigerator, I can't see why 😀
Hello Konstantin. I am a physics professor from Rio de Janeiro. Ultrasonic vibrations are used in chemical labs to accelerate chemical reactions and to clean surfaces. For example, to clean a small piece of metal from microscopic dirt, one might put it into acetone and vibrate with ultrasound. Of course, vibrations accelerate chemical reactions (although much less as a significant rise in temperature). Thus, I would be surprised if vibrations had no effect at all.
That is interesting. Would you say that "normal" vibrations in your home like the vibration of the fridge or your steps on stairs would have an impact on the speed of reactions? I should try aging wine with ultrasonic vibrations though ...
Thank you for this very interesting experiment. I was thinking when a wine heats up to more than 25 degrees Celsius it will die … but now we saw it doesn’t.
Concerning vibrations, maybe you heard the story of Rotspon - wine from Bordeaux that was shipped to Lübeck by ship …
Very interesting. Couple years ago, when I was working at fine Italian restaurant, one of the cellar that we contained whites went wrong and all of the bottles(some Champagne also.) were frozen to ice. And then we tried some of them at that night, we could tell the wines were gone bad. We couldn't smell any aromas weirdly kind of sweet on palate.
I once put a bottle of pinot grigio into the freezer to cool it down quickly but then forgot about it. The next day the wine was completely frozen. I let it melt and tried a sip but it was exactly as you said - no aroma and totally weird taste.
Would be interesting to see a test of 3 wines.
1 in Cellar, 1 year in cool dark closet and 1 year in the kitchen or dining room (alot of people leave wine out in their kitchen)
Yes, I need to do a long term trial.
@@KonstantinBaumMasterofWine I think an American guy has tried something similar - I remember reading about it in his book (but cannot remember his name). The only difference was that wines stored in hot environment aged faster, but none of them went bad as far as I can remember. I think if you remade it, it would make a nice video though - people like this kind of "weird" experiments.
My understanding is that other than the physical bottle damage you won’t notice bad storage temps (particularly heat) for 6 months. The claim is that heat kills the aging capacity of the wine and/or/because it messes up the oxidation trajectory completely
I will have to do a long term experiment.
That was the perfect video in the right moment for me. Last week I bought a fairly old and expensive wine from my favourite wine store and thought that the temperature in the store was very high. I know now that this won‘t be an issue when I drink it in the next weeks.
But! What about the future? I think it would be very interesting to know if it disturbs the aging process when a wine is stored in a cold cellar for a long time, then gets heated up and is then stored again for a long time…
I agree. I will run a longer term trial!
Great experiment! For the long time test please try to keep one bottle inside the house, around 25/30° celsius. I think it is the real storage condition for most people that dont have big cellars. I live in Brazil. :)
Will do.
I did my bachelors degree about this topic and I was shocked how wines change when they are stored wrong...
I think there is a huge difference between white and red and also the storage time got a huge impact on the result.
I will do a longer term trial. Do you mind sharing your thesis?
@@KonstantinBaumMasterofWine I also only stored the wines for 2 weeks but there are some sources where they stored wines for a longer time :)
My thesis is only german :)
@@_Seppixx Well, Konstantin is german. I am too and I would also love to read it. In my opinion there is made to much of a buzz about storing conditions. I read the report of someone visiting I think it was Mouton Rothschild in the summer and their cellars (with all their old treasure bottles) clearly exceeded 20°C.
I want to see the experiment with the wine in the constantly on washing machine! Imagine the views!
I think the quality of the wine plays a part of it too. There are some wines when left open for multiple weeks from oxidation and will still be drinkable while others, after opening and stored the same way, will quickly taste super oxidized.
Yes, and how much free SO2 they contain
Very interesting, thanks. Not surprised about the frozen one as I’ve heard several merchants say they’ve sold wines stored for years in freezing Scottish cellars and they’ve been excellent. Regarding heat I’d be more interested in much longer term storage, say five or ten years. Has anyone done a proper control - one case in ‘perfect’ cellar conditions, the other in centrally heated living space?
I will do a long term experiment
I picked out the frozen one right away since the color was a bit washed out. I sadly had this experience once as I gave a friend 4 nice bottles for our annual Christmas tasting and he put all the bottles including his out on his enclosed (unheated) porch for a couple weeks. They were older bottles and were ruined IMO. They were washed out and thin. The bottles in your tasting were still young at 4 years old. I guess elderly wines can't handle it. 🌞
Nice. I live in the tropics. A week or two in the extremes of cold or heat may not be long enough. Maybe a season will bring out a difference. My intuition: more in heat than in cold
I will do a long term experiment
Hey any updates on your coravin pivot testing? Great videos.
Thanks. Not really... I need to do this at some point.
I keep my wines at 10 Celsius. My 2001 La Tour-Carnet starts to get 'a point'... :-P Great experiment, Konstantin. What is written about 'no movement and don't keep it in the fridge, the cork dries from outside' seems copy-paste and never checked.
Very little research on those topics
Really interesting video, with surprising result as well! A couple of years ago we sent some bottles of Vermentino to a wine fair, and the bottles that were unsold came back with new notes of hydrocarbon, almost rieslinglike. Maybe the whites doesen't tolerate the heat as well as the reds
This might be true. I will run another experiment on that.
@@KonstantinBaumMasterofWine Loved the video, thanks!! You've already mentioned that you might run a long-term experiment - it would be cool to see what happens to wines stored at a changing room temperature on a wine rack in a kitchen for a few months (typical problem for average wine drinkers) compared to wines stored at constant cellar temperature. And even more so if the wine is already aged. Older wine might be more fragile?
this is great! @konstantinbaum could you do this extreme temperature test, then keep it for a few weeks/months before tasting?
Will do!
Dear Konstantin, thanks definitely very interesting. I wonder, do you think this result may vary depending on red/white, grape variety, wood-aging, for example?
Interesting experiment. I think bad conditions can change or damage the wine in long term, probably after months. For several days during transport probably not because the wine is cold and hot stabilised. I think that low protein white wine can survive transport heat without hot stabilisation. My first white wine wasn't heat stabilised and survived a weekend on wild camping on the beach, although some of the corks were starting to poup up. Because of this test I don't use bentonite for hot stabilisation in my wines.
Intersting!
Great video. Would you mind Doing the same experiment with an aromatic white? 😁
I will do that!
I was very surprised by your results. I would've thought the extreme temperatures would have been noticeable. I always thought it was a concern because people talk about that all the time. One time I had a wine that spent a whole summer around 90F and I thought it tasted "cooked."
I will have to run a long term trial.
I left for holiday for 3 weeks and left about 5 different bottles of higher quality at home. When I came back the temperature in my flat was 34 degrees Celsius. All of the wines were severly damaged and not enjoyable any more. So 3 weeks of 34 degrees would kill almost any wine! No doubt.
Thank you for an excellent video! I have read an anecdotal report that out of a case of wine left in the back of the car in the summer heat, some (most?) bottles were completely unaffected while the rest tasted bad. Could you maybe repeat the experiment with a larger sample?
Good idea
Try this experiment with white wines. The difference between the normal and hot wine will be extreme. Also, try to find a red producer who doesn’t use bentonite. Bentonite mitigates the heat exposure. Heated / bentonite free Chardonnay takes on a cooked apricot flavor often. As a winemaker, I would not expect the frozen wine to taste much different. We cold stabilize all white and Rosé wines to mitigate low temperatures. Otherwise, you would see tartrates in the bottle - even if left in a fridge for a few days.
I have to do another test
whenever I'm thinking about the vibrations from the fridge I'm wondering if this might even be beneficial? I mean, the underwater maturing of the wine is said to profit from the gentle, constant underwater streams influencing the wine positively. The streams are anyway chosen to be gentle, stable and constant. Kind of like the fridge's vibration, but in a macro? Just a free-thinking ;-)
Yes, I would not be too worried about the impact of a fridge´s vibration. I do not think it is harmful and I do not think it is beneficial.
Could it be that younger wines can take more suffering than aged wines in the short term? I definitely wouldn't want to do the test on a bottle aged for 15, 20 years, it would be too much pain and sacrifice 😂
What I accidentally did was keeping a 2001 Chateauneuf du Pape under my bed for a few months cause I ran out of space in the wine fridge and we had a week-long heatwave last month (~30C in London). When I remembered about the bottle and checked it, the cork was slightly pushed out. On an urgency procedure I readily opened the bottle and to my surprise it still was reasonably fruity and I barely could notice any oxidation.
Back in Brazil many years ago when I had no wine fridge over there I do remember of keeping an entry-level Cote du Rhone in ambient temperature (that'd be an average of 25C) for 3 months. I had previously drank the same label/vintage/shop straight from the shelf which was fresh and good. The stored wine was definitely ruined after those 3 months.
Today's topic was very interesting. If there will be some experiment about impact of temperature and find out that temperature doesn't affect wine not that much, perhaps we can be free from wine refrigerator
I think the impact will be more pronounced over the long term. I will try to find out.
This is really surprising. I've had a few bottles over the years that were cooked in transit and were totally maderized--the palate and bouquet were filled with pruny, raisiny, stewed notes; it totally ruined the wine. On the other hand, I've had bottles that were seeping from the cork and appeared to suffer from poor storage that were still holding together perfectly well, much like the ones you tasted.
Somewhat surprising results. I would have thought the cooked wine would have shown worse than it did.
Me too. But looking at the corks it probably would have aged differently.
What do you think of the "Peugeot Clef du Vin?" Can you do a review?🍇🍇
Maybe a prolonged cooking test should be done. 1 to 2 years!?
Great great video! Vielen dank! now I am wondering what would happen 1) if this experiment were applied to white wines, 2) if the exposure period were prolonged (ex. 1 month) 3) if the bottles were being laid down (so that leakage might happen faster/harsher), will there be different results??
I will find out and keep you posted!
Hello again, have you had the chance to try the Pinot glass with rosè champagne yet? Cheers, Grasiela
Yes, it works well with some Rosés. I think some delicate Rosé need a smaller glass though.
GREAT thumbnail and EXCELLENT concept... I wish I would have thought of it hahaha. Good job Konstantin. I always believe that wines are more sturdy than we give it credit for.
Ha I am relieved, I was worried about my cellar changing from 12 degrees in winter to 18 in summer. Should be fine :-)
Glad you liked it!
Love the experiment! It is possible that the bad treatment only lasted a short time. My experience is that when storing wine at a higher temperature, the wine does age faster. Not sure if it's exactly 10 degree higher that "doubles" the maturity though.
Thanks. The speed of chemical reactions doubles but that does not mean that the wine ages twice as fast.
@@KonstantinBaumMasterofWine Thanks, I am also currently testing storing a wine upright vs. laying down, then see what the difference might be after 5 or 7 years later. So far, it's been 2 years. (I should have placed bottles to test after 2, 4, 6 years, etc.)
Supposedly, the wine storing upright would have its cork dried up and causing bad stuff to enter the wine. But, wouldn't the vapor pressure within the bottle neck keep the cork moist anyway? Or, maybe the moisture just enough for the fungus to develop inside the bottle?
Anyway, a small price to pay for science... Please do let me know if you or others have already conducted the experiment and have the result already.
I think the hot/cold ones if the cork was pushed out a bit might age poorly and show oxidation over a longer period of time. I find that the most common flaw I come across is actually oxidation, which could be improper storage temps?
Very interesting results! Do you think it is a major concern to store wines long term in a cellar where the hottest days would just reach 23C?
I think the fluctuation of the temperature has an impact but it really depends on how long you want to store the wines.
We live in the tropics and our cellar is at 17c. Wine shipped in summer does not come to harm (I check temperature on delivery) and is rarely over 28c. Could you repeat with more delicate white wines - our prediction is that they will be ok, but how hot and for how long?
Interested to see how white wine like a CdP blanc will do in the heat
That was our question as well. The impact on very fruity aromatic white wines could be more intense and destroying, I suggest.
I will find out!
Storage conditions are rather less important with screwcaps
And… they now come with varying oxygen permeability levels
red wines are more resistant to changes
hmm it is important to know if these wines were steril filtrated like louis latour do because then they are more stabil
This wine was not sterile filtered as far as I know.