On Fri, 26 Oct 2007 15:34:28 -0700
Shaun Eli > wrote:

> If the cork prevents the liquid from getting out (and the liquid is
> small molecules, mostly water) I'm pretty sure that my garlic isn't
> going to get in. The seal on the bottle is MUCH more secure than the
> seal on my fridge door and my kitchen doesn't smell like what I put in
> the fridge unless I take it out and start chopping.
>
And yet, your argument is contrary to conventional cellar wisdom, unless
you consider the seal on champagne tighter than other bottles.

Typically we try to cellar wine away from "strong" smells, like petroleum
from a furnace. Are you saying that you think it's fine to cellar wine in
any malodorous environment so long as the temperature is OK?

Putting aside the "size of molecules" argument, surely we expect some
gaseous exchange by way of the cork. That's why screw tops age
very differently than cork (is my guess anyway). Certainly it is reasonable
to posit that some foody smells might also penetrate.

The question of vibration is separate, personally -- although I'm a strong
believer in travel shock -- I think vibration from a refrigerator would not
have much effect.

All this said, my cellar is cold enough that champagne needs little chilling!

-E

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Emery Davis
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