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Heat damaged wine experiment
Leo Bueno asks....
>So, I am trying to draw a lesson from this exercise.<
The simple observation might be that the "good" bottle was a "bad" bottle from
the git-go and that the bottle in the trunk, suffered no damage from the
exposure. But being that that is "too" logical for some.....
As a few have murmured here below the roar of some, exposure to less than ideal
conditions may not have any impact on the wine at all. Some have said that just
low end wines don't suffer because they're too stupid, not enough complexity to
matter. Or if the heat is less than 76.42 F for less than a month, it's OK. Or
they may be damaged, but the damage won't show for x
months-years-centuries.....
Jeez, some will tell you the agitation and jostling of the wine in your trunk
did more damage than the heat, while others will tell you it aerated the wine
into new levels of appreciation! Some will probably even try to make a case
that the wood box you keep your wine in, has magical properties.
Bottom line? Heat is no good for wine. Period. No matter where you live and no
matter what budget you can afford to develop for the grape, keep your wines
cool (low to the floor at minimum), dark and dry.
Forget the hair splitting, mind numbing specifications regarding temps,
humidity, light sources, until such time that you "can" (read-afford to) put
back small volumes of "strong" wines that will keep and improve with age.
Most lower end wines (sub $10-$15 USD) only have so long to drink and most
people will manage to drink them up, long before any real damage could occur
anyways.
As oversimplified as that all sounds, it needn't get much more complicated,
though it always somehow does. If you think I'm kidding, next time you speak
with anyone regarding "why" they don't drink wine at all or don't drink it more
often, they'll inevitably start churning about how they can't afford to keep it
"properly." They've heard all the over the top bull about chillers, humidity,
blah, blah, blah, that they're just intimidated by the entire process and find
solace in the next micro brew lager instead. Which, BTW, is just fine too, but
they're missing out on the wonder of a good wine.
Call a friend and see.
Always here for my fellow syngraphist or oenophile.
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