Wine is not cooked. I’m usually in the ‘wine is more durable than we think’ camp, but the wine odor had me concerned.
I had a bottle that unintentionally sat in the sun in the back seat of my car for a while. The cork was
pushed up. I chilled it for a couple of hours and we drink it that day and it was fine. I figured that it wouldn’t stay
fine for very long, but I didn’t think it would be ruined immediately.
The bottle we opened last night was fantastic. I just over reacted to the winey smell on the bottle and assumed it was cooked.
Seepage is the result of rather fast swings of temperature. Very slowly increase a bottle to 40°C and you’ll have no seepage, but the wine will die…