Freaking out about wine shipping heat damage

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Brian Tuite
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Freaking out about wine shipping heat damage

#1 Post by Brian Tuite » September 20th, 2018, 12:38 pm

The threads pop up all the time. My wine was shipped in September and it was in the 80’s. My wine was shipped in April and it was in the 80’s. Should I be worried about damage?

Poeple tend to not give enough credit to the insulating power of styrofoam shippers. Especially wines going cold chain shipping. “But it spent 1/2 a day in te back of a hot truck.”

I packed my Winecheck yesterday morning with 6 bottles of wine, went to work and when I returned I put a couple frozen water bottles in a couple holes of the styro shipper for insurance as it was 86°. I then went to the Sonoma County Airport, waited outside for the bus to SFO. The Winecheck went into the hold under the bus and we drove to SFO. I then took an Uber to my Brothers house where I spent the night. Got up this morning, got a ride to SFO, checked my bags, flew to Philadelphia where its a balmy muggy 76°, took a cab downtown and checked into the hotel. When I opened the Winecheck the water bottles were still 95% frozen.
A0A0D04D-0830-4E6A-ACD5-32A7609254B6.jpeg
Seriously, if your wine is being shipped cold chain there is no way it’s going to get heat damaged spending 1/2 a day or even a full day in the back of a UPS/FedEx truck.
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Re: Freaking out about wine shipping heat damage

#2 Post by c fu » September 20th, 2018, 12:46 pm

Doesn't sound like your box was in 100F for half the day/full day like it would be in a UPS / fedex truck when it's 85F outside.
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Huh???

#3 Post by TomHill » September 20th, 2018, 12:50 pm

Brian Tuite wrote:
September 20th, 2018, 12:38 pm
The threads pop up all the time. My wine was shipped in September and it was in the 80’s. My wine was shipped in April and it was in the 80’s. Should I be worried about damage?

Poeple tend to not give enough credit to the insulating power of styrofoam shippers. Especially wines going cold chain shipping. “But it spent 1/2 a day in te back of a hot truck.”

I packed my Winecheck yesterday morning with 6 bottles of wine, went to work and when I returned I put a couple frozen water bottles in a couple holes of the styro shipper for insurance as it was 86°. I then went to the Sonoma County Airport, waited outside for the bus to SFO. The Winecheck went into the hold under the bus and we drove to SFO. I then took an Uber to my Brothers house where I spent the night. Got up this morning, got a ride to SFO, checked my bags, flew to Philadelphia where its a balmy muggy 76°, took a cab downtown and checked into the hotel. When I opened the Winecheck the water bottles were still 95% frozen.

A0A0D04D-0830-4E6A-ACD5-32A7609254B6.jpeg

Seriously, if your wine is being shipped cold chain there is no way it’s going to get heat damaged spending 1/2 a day or even a full day in the back of a UPS/FedEx truck.
Huh??? Not familiar with this term, Brian. Whatzit mean?
But a neat experiment. And I pretty much agree w/ what you assert. Though, I would say, that less than half of my wines
shipped from Calif come in styro shippers any more. More & more, it's the egg-crate cardboard shippers.
As for myself, I don't sweat the shipping in warmer temperatures. I ship routinely in the dead of summer and even when
the wine is left on my doorstep for several hrs at 90F temps, the btls are cool to the touch when I open the box.
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Re: Freaking out about wine shipping heat damage

#4 Post by Alan Eden » September 20th, 2018, 12:51 pm

Brian, you seem to mostly drink Zinfandel so you would not notice any heat damage anyways

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Re: Freaking out about wine shipping heat damage

#5 Post by alan weinberg » September 20th, 2018, 12:53 pm

Truck interior temp is far higher than outside temp and styro has lousy insulation value. R5 per inch.
Last edited by alan weinberg on September 20th, 2018, 12:55 pm, edited 1 time in total.

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Re: Huh???

#6 Post by c fu » September 20th, 2018, 12:54 pm

TomHill wrote:
September 20th, 2018, 12:50 pm
Brian Tuite wrote:
September 20th, 2018, 12:38 pm
The threads pop up all the time. My wine was shipped in September and it was in the 80’s. My wine was shipped in April and it was in the 80’s. Should I be worried about damage?

Poeple tend to not give enough credit to the insulating power of styrofoam shippers. Especially wines going cold chain shipping. “But it spent 1/2 a day in te back of a hot truck.”

I packed my Winecheck yesterday morning with 6 bottles of wine, went to work and when I returned I put a couple frozen water bottles in a couple holes of the styro shipper for insurance as it was 86°. I then went to the Sonoma County Airport, waited outside for the bus to SFO. The Winecheck went into the hold under the bus and we drove to SFO. I then took an Uber to my Brothers house where I spent the night. Got up this morning, got a ride to SFO, checked my bags, flew to Philadelphia where its a balmy muggy 76°, took a cab downtown and checked into the hotel. When I opened the Winecheck the water bottles were still 95% frozen.

A0A0D04D-0830-4E6A-ACD5-32A7609254B6.jpeg

Seriously, if your wine is being shipped cold chain there is no way it’s going to get heat damaged spending 1/2 a day or even a full day in the back of a UPS/FedEx truck.
Huh??? Not familiar with this term, Brian. Whatzit mean?
But a neat experiment. And I pretty much agree w/ what you assert. Though, I would say, that less than half of my wines
shipped from Calif come in styro shippers any more. More & more, it's the egg-crate cardboard shippers.
As for myself, I don't sweat the shipping in warmer temperatures. I ship routinely in the dead of summer and even when
the wine is left on my doorstep for several hrs at 90F temps, the btls are cool to the touch when I open the box.
Tom
Cold chain is a UPS service that uses a refrigerated truck and drops it off at your local hub. Then it's delivered as usual from the local hub.
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Re: Freaking out about wine shipping heat damage

#7 Post by Neal.Mollen » September 20th, 2018, 12:57 pm

Yeah, no clue about what "cold chain" means.

A few things: lots of wine is shipped in those crappy cardboard shippers.

You were smart to put frozen water bottles in the shipper. Retailers don't do that.

Insulation will slow temp changes. If the temp rises it will keep the temps high. If the shipment takes days or a week, or if the package spends the day in a blistering hot brown truck, styro won't help much
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Re: Freaking out about wine shipping heat damage

#8 Post by Neal.Mollen » September 20th, 2018, 12:58 pm

Oh. So I definitely agree that if the wine is shipped in a refrigerated truck then heat shouldn't be a problem.

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Re: Freaking out about wine shipping heat damage

#9 Post by Barry L i p t o n » September 20th, 2018, 1:11 pm

The frozen bottles are not the test, they are cheating. A block of ice stays colder well longer than 50 degree wine. Before refrigerators, there were ice boxes

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Re: Freaking out about wine shipping heat damage

#10 Post by J. Galang » September 20th, 2018, 1:15 pm

I get a lot of wine shipments that do not use styro containers, just paper inserts/molds that have absolutely very little thermal protection. Also I do not see "cold chain" options in all the online wine stores I have ordered from, just the usual GSO, UPS and Fedex.
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Re: Freaking out about wine shipping heat damage

#11 Post by Greg K » September 20th, 2018, 1:25 pm

By my reading, your frozen bottles were shipped in pretty good weather and stayed frozen. I am genuinely confused as to what point you’re trying to make here.

On the other hand, a retailer shipped a case of Riesling to my parents into a blizzard in December. The bottles did stay cold, I suppose.....
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Re: Freaking out about wine shipping heat damage

#12 Post by etomasi » September 20th, 2018, 1:33 pm

not sure about this. Remember that when water goes through a phase change from solid to liquid it takes a TON of heat to do that. Some ballpark numbers. The amount of heat to phase change 16 ounces of water is 158,000 Joules. Energy in Joules = mass x the heat of fusion of water. That same amount of heat would raise wine (ignoring the 11-16% alcohol in the wine by assuming its water) by about 50 degrees C. dT= Energy in Joules/(mass x specific heat of water). I am also ignoring the specific heat of the glass, although that would be relatively easy to add.

So those frozen water bottles sucked up a huge amount of heat coming into the box, if that wasnt going into the ice, it would be going into the wine.
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Re: Freaking out about wine shipping heat damage

#13 Post by Dennis Atick » September 20th, 2018, 1:36 pm

This does make me feel better about all the frozen water I have scheduled to ship tomorrow.
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Re: Freaking out about wine shipping heat damage

#14 Post by J Wei » September 20th, 2018, 1:38 pm

Brian, good experiment - but as Charlie pointed out, the bag wasn't in the back of a FedEx truck on a 95 degree day for 6-8 hours. If you shipped a box full of wine and some iced water bottles from say, SF to LA, and then opened it to check on the contents, that would probably be more comparable.
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Re: Freaking out about wine shipping heat damage

#15 Post by Brian Tuite » September 20th, 2018, 2:03 pm

c fu wrote:
September 20th, 2018, 12:46 pm
Doesn't sound like your box was in 100F for half the day/full day like it would be in a UPS / fedex truck when it's 85F outside.
I drive a box truck for work in 90° degree temps all the time. It’s not 100 degrees in the back. Before that I used to drive a step van. The only time it’s 100° back there is when it’s 100° outside. I’ll pick up wine while on my route and drive around all day through Napa and Sonoma in the heat and when I get home the wine is still cool to the touch.

Most people with heat damage had heat damage long befire the wine ever hit the delivery truck. It’s not like they warm up the warehouse and preheat the trucks to 100° before they leave in the morning. Hell I was driving south on 101 out of Healdsburg one day when it was 106 stinking ° out and there was a pick-up truck ahead of me with pallet of wine in the back. Just as my water bottles didn’t thaw wine does not automatically go from 50° to 100°.
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Re: Freaking out about wine shipping heat damage

#16 Post by Brian Tuite » September 20th, 2018, 2:04 pm

alan weinberg wrote:
September 20th, 2018, 12:53 pm
Truck interior temp is far higher than outside temp and styro has lousy insulation value. R5 per inch.
Talk like a Pirate Day was yesterday.
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Re: Freaking out about wine shipping heat damage

#17 Post by Brian Tuite » September 20th, 2018, 2:23 pm

Greg K wrote:
September 20th, 2018, 1:25 pm
By my reading, your frozen bottles were shipped in pretty good weather and stayed frozen. I am genuinely confused as to what point you’re trying to make here.
Let me type slower so you can figure it out. There was a thread just yesterday where people were concernd that their wine was delivered to them from a winery and the temps were in the 80’s that day. It turns out that the winery in question sent the shipments cold chain. In my example i pulled wines out of my cellar in the morning and boxed them up temps that day were in the high 80’s. When I got home from work I put the water bottles in the box. 24hrs later the water is still frozen even though they were transported and subject to high ambient temperatures during their trip. I really don’t think I came close to simulating cold chain delivery since my wines started out at room temperature.

Note: Of course this thread applies to all wines regardless of who shipped or sold them and regardless of what temperatures they may have been subject to, not just wines shipped from winery cold storage and sent in refrigerated trucks all the way to your local hub. Because, damn it, you all have to be right and I have to be wrong! [sarcasmsmiley.gif]

Glad I was anle to help.
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Re: Freaking out about wine shipping heat damage

#18 Post by Brian Tuite » September 20th, 2018, 2:26 pm

J Wei wrote:
September 20th, 2018, 1:38 pm
Brian, good experiment - but as Charlie pointed out, the bag wasn't in the back of a FedEx truck on a 95 degree day for 6-8 hours. If you shipped a box full of wine and some iced water bottles from say, SF to LA, and then opened it to check on the contents, that would probably be more comparable.
Neither were the wines in the threads I was referring to in the OP. Small details are hard to follow sometimes.
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Re: Freaking out about wine shipping heat damage

#19 Post by c fu » September 20th, 2018, 2:33 pm

Brian Tuite wrote:
September 20th, 2018, 2:26 pm
J Wei wrote:
September 20th, 2018, 1:38 pm
Brian, good experiment - but as Charlie pointed out, the bag wasn't in the back of a FedEx truck on a 95 degree day for 6-8 hours. If you shipped a box full of wine and some iced water bottles from say, SF to LA, and then opened it to check on the contents, that would probably be more comparable.
Neither were the wines in the threads I was referring to in the OP. Small details are hard to follow sometimes.
You should have posted it in that thread then.
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Re: Freaking out about wine shipping heat damage

#20 Post by Brian Tuite » September 20th, 2018, 2:40 pm

c fu wrote:
September 20th, 2018, 2:33 pm
Brian Tuite wrote:
September 20th, 2018, 2:26 pm
J Wei wrote:
September 20th, 2018, 1:38 pm
Brian, good experiment - but as Charlie pointed out, the bag wasn't in the back of a FedEx truck on a 95 degree day for 6-8 hours. If you shipped a box full of wine and some iced water bottles from say, SF to LA, and then opened it to check on the contents, that would probably be more comparable.
Neither were the wines in the threads I was referring to in the OP. Small details are hard to follow sometimes.
You should have posted it in that thread then.
The majority of people who posted in this thread don’t buy wine from that winery. I would have deprived them of all this great content! [wink.gif]
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Re: Freaking out about wine shipping heat damage

#21 Post by NickRut » September 20th, 2018, 2:49 pm

Brian - so you’re saying this holds true in your mind assuming cold chain shipping, for normal ground shipping, different story in your mind?
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Re: Freaking out about wine shipping heat damage

#22 Post by J Dove » September 20th, 2018, 2:54 pm

Here's my experiment. Wine Library for some reason thought it was a good idea to ship a case of Langhe Neb on the HOTTEST day of the summer. It sat out on my back porch a while until I got home. I opened it (styro packed) and what do you know? The bottles on the outside were very warm to the touch.

I guess if there's some reason you NEED to have your wine shipped in the middle of the summer, knock yourself out. That may be especially true if you're just going to drink it soon (even then...). But why anyone would ship a case of wine that they are going to keep in their cellar for years in the middle of summer is just beyond me.

FWIW -- they were very good about it.
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Re: Freaking out about wine shipping heat damage

#23 Post by Greg K » September 20th, 2018, 3:02 pm

Brian Tuite wrote:
September 20th, 2018, 2:23 pm
Greg K wrote:
September 20th, 2018, 1:25 pm
By my reading, your frozen bottles were shipped in pretty good weather and stayed frozen. I am genuinely confused as to what point you’re trying to make here.
Let me type slower so you can figure it out. There was a thread just yesterday where people were concernd that their wine was delivered to them from a winery and the temps were in the 80’s that day. It turns out that the winery in question sent the shipments cold chain. In my example i pulled wines out of my cellar in the morning and boxed them up temps that day were in the high 80’s. When I got home from work I put the water bottles in the box. 24hrs later the water is still frozen even though they were transported and subject to high ambient temperatures during their trip. I really don’t think I came close to simulating cold chain delivery since my wines started out at room temperature.

Note: Of course this thread applies to all wines regardless of who shipped or sold them and regardless of what temperatures they may have been subject to, not just wines shipped from winery cold storage and sent in refrigerated trucks all the way to your local hub. Because, damn it, you all have to be right and I have to be wrong! [sarcasmsmiley.gif]

Glad I was anle to help.
You shipped frozen water in decent conditions, and you’re trying to draw inferences from that experience to wine?

That seems like a bad idea.
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Re: Freaking out about wine shipping heat damage

#24 Post by Brian Tuite » September 20th, 2018, 3:34 pm

NickRut wrote:
September 20th, 2018, 2:49 pm
Brian - so you’re saying this holds true in your mind assuming cold chain shipping, for normal ground shipping, different story in your mind?
Well, that’s where I was going with this at first but it’s seemed to have derailed a bit. Shocking!
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Re: Freaking out about wine shipping heat damage

#25 Post by Brian Tuite » September 20th, 2018, 3:36 pm

Greg K wrote:
September 20th, 2018, 3:02 pm
Brian Tuite wrote:
September 20th, 2018, 2:23 pm
Greg K wrote:
September 20th, 2018, 1:25 pm
By my reading, your frozen bottles were shipped in pretty good weather and stayed frozen. I am genuinely confused as to what point you’re trying to make here.
Let me type slower so you can figure it out. There was a thread just yesterday where people were concernd that their wine was delivered to them from a winery and the temps were in the 80’s that day. It turns out that the winery in question sent the shipments cold chain. In my example i pulled wines out of my cellar in the morning and boxed them up temps that day were in the high 80’s. When I got home from work I put the water bottles in the box. 24hrs later the water is still frozen even though they were transported and subject to high ambient temperatures during their trip. I really don’t think I came close to simulating cold chain delivery since my wines started out at room temperature.

Note: Of course this thread applies to all wines regardless of who shipped or sold them and regardless of what temperatures they may have been subject to, not just wines shipped from winery cold storage and sent in refrigerated trucks all the way to your local hub. Because, damn it, you all have to be right and I have to be wrong! [sarcasmsmiley.gif]

Glad I was anle to help.
You shipped frozen water in decent conditions, and you’re trying to draw inferences from that experience to wine?

That seems like a bad idea.
Yeah, that’s it exactly.
BD322CE5-54E6-429E-8B30-33D733E94B24.jpeg
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Re: Freaking out about wine shipping heat damage

#26 Post by NickRut » September 20th, 2018, 4:37 pm

Brian Tuite wrote:
September 20th, 2018, 3:34 pm
NickRut wrote:
September 20th, 2018, 2:49 pm
Brian - so you’re saying this holds true in your mind assuming cold chain shipping, for normal ground shipping, different story in your mind?
Well, that’s where I was going with this at first but it’s seemed to have derailed a bit. Shocking!
Always happens that way. I don’t think a lot of folks ship cold chain unless you pay an arm and a leg. Living in Atlanta makes it hard to ship wine about half the year because of this, then again Vinevault will pick up monthly and travel in a heat controlled truck for a reasonable price.
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Re: Freaking out about wine shipping heat damage

#27 Post by Chris Seiber » September 20th, 2018, 5:11 pm

Dennis Atick wrote:
September 20th, 2018, 1:36 pm
This does make me feel better about all the frozen water I have scheduled to ship tomorrow.
[highfive.gif]

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Re: Freaking out about wine shipping heat damage

#28 Post by Markus S » September 20th, 2018, 5:19 pm

Barry L i p t o n wrote:
September 20th, 2018, 1:11 pm
The frozen bottles are not the test, they are cheating. A block of ice stays colder well longer than 50 degree wine. Before refrigerators, there were ice boxes
Exactly. This "experiment" proves nothing. SO what's the point - that wineries/retailers can and Should ship any freekin time they want, and the onus should be on the customer? Sounds like the bad old days to me.
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Re: Freaking out about wine shipping heat damage

#29 Post by Greg K » September 20th, 2018, 11:25 pm

Brian Tuite wrote:
September 20th, 2018, 3:36 pm
Greg K wrote:
September 20th, 2018, 3:02 pm
Brian Tuite wrote:
September 20th, 2018, 2:23 pm


Let me type slower so you can figure it out. There was a thread just yesterday where people were concernd that their wine was delivered to them from a winery and the temps were in the 80’s that day. It turns out that the winery in question sent the shipments cold chain. In my example i pulled wines out of my cellar in the morning and boxed them up temps that day were in the high 80’s. When I got home from work I put the water bottles in the box. 24hrs later the water is still frozen even though they were transported and subject to high ambient temperatures during their trip. I really don’t think I came close to simulating cold chain delivery since my wines started out at room temperature.

Note: Of course this thread applies to all wines regardless of who shipped or sold them and regardless of what temperatures they may have been subject to, not just wines shipped from winery cold storage and sent in refrigerated trucks all the way to your local hub. Because, damn it, you all have to be right and I have to be wrong! [sarcasmsmiley.gif]

Glad I was anle to help.
You shipped frozen water in decent conditions, and you’re trying to draw inferences from that experience to wine?

That seems like a bad idea.
Yeah, that’s it exactly.

BD322CE5-54E6-429E-8B30-33D733E94B24.jpeg
Whatever. I'm glad your home chemistry experiment was a success by your metrics.

I continue to be glad none of the California retailers I buy from or the one California producer whose list I'm on ship to the East Coast during hot weather.
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Re: Freaking out about wine shipping heat damage

#30 Post by Richard Albert » September 21st, 2018, 4:24 am

For the time spent in the back of a UPS delivery van, wouldn't the translucent plastic roof allow the temps inside to exceed those outside?
Sure would not want a late PM delivery on a hot day.
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Re: Freaking out about wine shipping heat damage

#31 Post by R_Gilbane » September 21st, 2018, 5:04 am

Dennis Atick wrote:
September 20th, 2018, 1:36 pm
This does make me feel better about all the frozen water I have scheduled to ship tomorrow.
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Re: Freaking out about wine shipping heat damage

#32 Post by s.nellessen » September 21st, 2018, 5:45 am

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Bud Carey
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Re: Freaking out about wine shipping heat damage

#33 Post by Bud Carey » September 21st, 2018, 5:55 am

Huh???
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Scott G r u n e r
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Re: Freaking out about wine shipping heat damage

#34 Post by Scott G r u n e r » September 21st, 2018, 6:05 am

I agree that some concerns over heat (or cold) during shipping are overblown. However a conclusive result based on the scientific method, this was not.

Please dont do a study on vaccines.

Plus styro sucks.
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Brian Tuite
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Re: Freaking out about wine shipping heat damage

#35 Post by Brian Tuite » September 21st, 2018, 7:08 am

Scott G r u n e r wrote:
September 21st, 2018, 6:05 am
I agree that some concerns over heat (or cold) during shipping are overblown. However a conclusive result based on the scientific method, this was not.

Please dont do a study on vaccines.

Plus styro sucks.
Thank you for reading about and commenting on my controlled experiment that proves once and for all that wine shipped on the hottest day of the year has no chance of ever getting heat damaged.

Glad I was able to share my “experience” with you all. It showed me that I really didn’t need those frozen water bottles, winery direct cold chain shipped wines delivered on 80 degree days are pretty darn safe from heat damage and wine geeks unnecessarily freak out in these situations. [berserker.gif]
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Sh@n A
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Re: Freaking out about wine shipping heat damage

#36 Post by Sh@n A » September 21st, 2018, 9:07 am

there are temperature loggers one can use that would be more accurate.
https://logtagrecorders.com/products/
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Re: Freaking out about wine shipping heat damage

#37 Post by Tom G l a s g o w » September 21st, 2018, 4:51 pm

Brian Tuite wrote:
September 21st, 2018, 7:08 am
Scott G r u n e r wrote:
September 21st, 2018, 6:05 am
I agree that some concerns over heat (or cold) during shipping are overblown. However a conclusive result based on the scientific method, this was not.

Please dont do a study on vaccines.

Plus styro sucks.
Thank you for reading about and commenting on my controlled experiment that proves once and for all that wine shipped on the hottest day of the year has no chance of ever getting heat damaged.

Glad I was able to share my “experience” with you all. It showed me that I really didn’t need those frozen water bottles, winery direct cold chain shipped wines delivered on 80 degree days are pretty darn safe from heat damage and wine geeks unnecessarily freak out in these situations. [berserker.gif]
Thanks, wine country boy.

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Dale Bowers
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Re: Freaking out about wine shipping heat damage

#38 Post by Dale Bowers » September 23rd, 2018, 7:46 am

Recently got an email for K & L saying they can only store wines for 6 months and please make arrangements to have your wine shipped. It was 92 degrees the day the email arrived. Give me a break.
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james l moleberg
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Re: Freaking out about wine shipping heat damage

#39 Post by james l moleberg » September 23rd, 2018, 11:58 am

have to disagree with the gist of your post entirely. foremost, if spending $100+ / bottle, there is no reason whatsoever for the winery to be shipping at this time. second, freezing a bottle is in no way relative to shipping a bottle of wine at room temperature. lastly, it is a known fact wineries lie about "cold chain" all of the time.

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Re: Freaking out about wine shipping heat damage

#40 Post by AAgrawal » September 23rd, 2018, 12:50 pm

Dale Bowers wrote:
September 23rd, 2018, 7:46 am
Recently got an email for K & L saying they can only store wines for 6 months and please make arrangements to have your wine shipped. It was 92 degrees the day the email arrived. Give me a break.
That may have been an automated e-mail. I'm sure if you requested a ship date in the fall, they would hold it an additional few months for you.
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Markus S
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Re: Freaking out about wine shipping heat damage

#41 Post by Markus S » September 23rd, 2018, 1:40 pm

james l moleberg wrote:
September 23rd, 2018, 11:58 am
have to disagree with the gist of your post entirely. foremost, if spending $100+ / bottle, there is no reason whatsoever for the winery to be shipping at this time. second, freezing a bottle is in no way relative to shipping a bottle of wine at room temperature. lastly, it is a known fact wineries lie about "cold chain" all of the time.
I don't think it's just wineries lying about 'cold chain', I think it is the companies providing the service themselves. Isn't most of this service contracted out, and we know what happens when things get outsourced: shortcuts and cheaper alternatives.
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Neal.Mollen
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Re: Freaking out about wine shipping heat damage

#42 Post by Neal.Mollen » September 23rd, 2018, 1:45 pm

Dale Bowers wrote:
September 23rd, 2018, 7:46 am
Recently got an email for K & L saying they can only store wines for 6 months and please make arrangements to have your wine shipped. It was 92 degrees the day the email arrived. Give me a break.
I got the same email, wrote them and told them we were still at least 6 weeks away from being able to ship and they thanked me for contacting them. This was just a reminder.
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Mattstolz
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Re: Freaking out about wine shipping heat damage

#43 Post by Mattstolz » September 23rd, 2018, 7:10 pm

my concern is that even with cold chain, my house is at the end of the day on the delivery route. that means that the final stage delivery truck (still not climate controlled with cold chain shipping) leaves at 9am and delivers my wine at about 4:30pm. it was still 90 degrees here today. I have only gotten one wine shipment in styro and all the rest have been in cardboard molds. I'm gonna continue to be nervous about that on a hot day. especially because the weather predictions here in SC are reliably 5 degrees lower than measured ones.

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