Did you get your BD13 bottles yet? Yay/Nay/Meh?

[Keith_P]

I am guessing we may be able to merge the FedEx thread with this one before everyone’s BD purchases reach their final destination. At least that is looking like my experience

[Kevin_B]

I’m supposed to have the DN “mystery” here tomorrow. I broke down and bought a case of #50 in the extended sale, and that’s supposed to be here Thursday. The one I’m really looking forward to is the Sabelli-Frisch Alicante Bouschet, but I’m happy to wait since I have no room for any of these. As I understand it, my olive oil hasn’t been bottled yet so I’m not even counting that. Cold issues here depend on the temps in transit. Never had a problem yet.

[JBrochu]

I’m looking forward the most to the Goodfellow library offering. All I can remember is it’s 4 bottles vintage somewhere between 2005 and 2010. I can’t wait until springtime to see what I get! Second is probably the Red Newt Cellars library vertical. I’ve only had a few bottles of Finger Lakes wines, and the region is close enough to drive to, so I’m really hoping that these do it for us and we can plan some weekends in NY in the coming years.

[Al_Osterheld]

Simple question - what’s the concern of shipping wine cold? I understand the cork pushing but if it does not push all the way, what’s the concern?

Cheers

Larry would you put wines in a freezer for 24 hours? Hey the corks didn’t push through so the wine must still be fine, right???

If 24 hours in the freezer doesn’t push the cork, you shouldn’t trust food kept in your freezer much longer than in your regular refrigerator compartment because it isn’t cold enough. Try it with a full bottle.

In any case, when the wine melts it’s fine although if the cork pushed and broke the seal, you need to drink it sooner rather than later.

-Al

[Siun_O_Connell]

Getting multiple shipping notices from new to me wineries but luckily IL temps are going to be “warm” for the next few days. Does mean I have to do some cleanup to have space … hmmm

[Adam_Noble]

A case of Goodfellow whites just arrived and I’m a happy guy.

[larry_schaffer]

Simple question - what’s the concern of shipping wine cold? I understand the cork pushing but if it does not push all the way, what’s the concern?

Cheers

I would not accept a wine for my personal collection that had corks pushed out at all. Nor leaking. No reason to go looking for trouble. I want excellent condition for any wine I deal with, either for my company or for me personally. I’ll pay the extra storage fees until the weather looks stable in the area I am shipping to. People keep my wine for a long time (check CT, some one just opened a bottle of 2007). I want people to be able to do this, and not with a compromised bottle.

Merrill,

I understand and agree with your position, my friend. I was asking a practical question.

The question I have is whether ‘the seal is broken’ if the cork pushes put 1/4 inch? Is there true damage to the wine.

I am always trying to learn and understand - not stir things up . . .

Cheers.

[Paul_Miller]

Getting multiple shipping notices from new to me wineries but luckily IL temps are going to be “warm” for the next few days. Does mean I have to do some cleanup to have space … hmmm

If any winery is antsy to send wine to Illinois, do it now and quickly. Looks like we have a week or so of balmy 30-degree weather.

[John_Glas]

Simple question - what’s the concern of shipping wine cold? I understand the cork pushing but if it does not push all the way, what’s the concern?

Cheers

Larry would you put wines in a freezer for 24 hours? Hey the corks didn’t push through so the wine must still be fine, right???

If 24 hours in the freezer doesn’t push the cork, you shouldn’t trust food kept in your freezer much longer than in your regular refrigerator compartment because it isn’t cold enough. Try it with a full bottle.

In any case, when the wine melts it’s fine although if the cork pushed and broke the seal, you need to drink it sooner rather than later.

-Al

Again point is why hurry shipping. Not like anyone on this board is out of wine. It was 42 degrees in MN today and shipping fine but on Friday it is 1 degree.

[Adam_Frisch]

Getting multiple shipping notices from new to me wineries but luckily IL temps are going to be “warm” for the next few days. Does mean I have to do some cleanup to have space … hmmm

If any winery is antsy to send wine to Illinois, do it now and quickly. Looks like we have a week or so of balmy 30-degree weather.

Good to know - been holding IL off. Will resume.

[BenjaminL]

Unfortunately, it’s hard to find a leg to stand on sometimes. All the wine lovers and regulars on this forum get all that about temps and weather, but many customers that are perhaps not as used to it get upset that the wine hasn’t shipped immediately. Kinda damned if you do, damned if you don’t. And I get it - the wine industry is perhaps one of the few places where we regularly accept and buy futures, in essence. We pay for something that might not even have been bottled or released yet. I can see how that’s a scary on foreign concept to someone who’s used to getting the goods they pay for Primed the day after.

If they want it and take the risk just let them know if the bottles are damaged it is on them. Who really needs wine this bad right now? Plenty in my cellar or probably theirs.

The problem is that the average consumer can’t identify heat/cold damaged wine. They will just think the wine tastes like shit and not buy it again.

There’s another layer to this- for a while AmEx was saying any order placed with their credit had to be delivered within 60 days so there is some impetus for quick deliveries lest the credit card company be left on the hook (god forbid).

[BenjaminL]

Simple question - what’s the concern of shipping wine cold? I understand the cork pushing but if it does not push all the way, what’s the concern?

Cheers

I would not accept a wine for my personal collection that had corks pushed out at all. Nor leaking. No reason to go looking for trouble. I want excellent condition for any wine I deal with, either for my company or for me personally. I’ll pay the extra storage fees until the weather looks stable in the area I am shipping to. People keep my wine for a long time (check CT, some one just opened a bottle of 2007). I want people to be able to do this, and not with a compromised bottle.

Merrill,

I understand and agree with your position, my friend. I was asking a practical question.

The question I have is whether ‘the seal is broken’ if the cork pushes put 1/4 inch? Is there true damage to the wine.

I am always trying to learn and understand - not stir things up . . .

Cheers.

It comes down to temperature swings. If your wine chills down to 20d F (before it turns to ice, estimated at 15d F dependent on multiple factors, %ALC the largest) then warms up to 55d F you risk the O2 in the ullage increasing then decreasing. This will remove any sulfite preservative the winemaker put in before bottling and oxidize your wine early. Consistency is key- I’d rather open a bottle stored at 65d F than one that swung daily from 50 - 60d F.

Conversly: My chardonnay throws a bit of harmless tartrates. If it chills down to 20d F it will throw quite a bit more and the customer will ask if there is glass shards- or my favorite so far- Parmesan cheese- in the bottom of the bottle!

[Siun_O_Connell]

Getting multiple shipping notices from new to me wineries but luckily IL temps are going to be “warm” for the next few days. Does mean I have to do some cleanup to have space … hmmm

If any winery is antsy to send wine to Illinois, do it now and quickly. Looks like we have a week or so of balmy 30-degree weather.

Good to know - been holding IL off. Will resume.

Be quick! Saturday we drop back to 18 as a high! All the wines shipped to me arrive Friday - lets hope no delays. I did not request shipment but am hopeful.

[Greg_N]

A case of Gordon W Alicante Bouchet showed up today from Adam… just ahead of a heat wave here in LA! (not sure I’ve ever owned a whole case of Alicante, but the bottle of this wine we got last year was delicious!)

[Adam_Frisch]

If any winery is antsy to send wine to Illinois, do it now and quickly. Looks like we have a week or so of balmy 30-degree weather.

Good to know - been holding IL off. Will resume.

Be quick! Saturday we drop back to 18 as a high! All the wines shipped to me arrive Friday - lets hope no delays. I did not request shipment but am hopeful.

Hmm, a bit too tight, I think. Even if it goes out tomorrow, seems to often take close to 5 full days to arrive these days.

[John_Peacock]

Again point is why hurry shipping. Not like anyone on this board is out of wine. It was 42 degrees in MN today and shipping fine but on Friday it is 1 degree.

There is an admin “cost” for wineries to hold orders for shipping, whether actual cost for storage or the “cost” of having to constantly be watching weather in different parts of the country for a good shipping window as well as the “cost” of having to make sure you remember to actually ship the wine. For a small winery like mine, I want to ship/deliver the orders as quickly as I can so I can move on to other things, ideally things to increase sales/exposure and not things that are costs.

I also don’t want to get the angry “why haven’t you shipped my wine yet” email if I can avoid it, even if it is obvious that I shouldn’t be shipping that order right now.

[JBrochu]

The Red Newt library vertical arrived today as expected.

One bottle (2015) seems to have a low fill level, but I have no real experience regarding what I should be concerned with. Any thoughts about what kind of fill level I should be concerned about with a 2015 I wasn’t planning on drinking any time soon? I don’t want to bug the winery with an unfounded concern, but it’s a couple of centimeters lower than the other bottles and lower than anything I would expect, but again, based on relatively little experience, especially with these different shaped Riesling bottles.

[John_Glas]

Again point is why hurry shipping. Not like anyone on this board is out of wine. It was 42 degrees in MN today and shipping fine but on Friday it is 1 degree.

There is an admin “cost” for wineries to hold orders for shipping, whether actual cost for storage or the “cost” of having to constantly be watching weather in different parts of the country for a good shipping window as well as the “cost” of having to make sure you remember to actually ship the wine. For a small winery like mine, I want to ship/deliver the orders as quickly as I can so I can move on to other things, ideally things to increase sales/exposure and not things that are costs.

I also don’t want to get the angry “why haven’t you shipped my wine yet” email if I can avoid it, even if it is obvious that I shouldn’t be shipping that order right now.

John part of doing business. If a customer does not want to ship wine when it is 10 below then you should not ship their wine. If you don’t want to store it than don’t allow any holds. Then the customer can decide if they want to buy from you or elsewhere.

[larry_schaffer]

Again point is why hurry shipping. Not like anyone on this board is out of wine. It was 42 degrees in MN today and shipping fine but on Friday it is 1 degree.

There is an admin “cost” for wineries to hold orders for shipping, whether actual cost for storage or the “cost” of having to constantly be watching weather in different parts of the country for a good shipping window as well as the “cost” of having to make sure you remember to actually ship the wine. For a small winery like mine, I want to ship/deliver the orders as quickly as I can so I can move on to other things, ideally things to increase sales/exposure and not things that are costs.

I also don’t want to get the angry “why haven’t you shipped my wine yet” email if I can avoid it, even if it is obvious that I shouldn’t be shipping that order right now.

John part of doing business. If a customer does not want to ship wine when it is 10 below then you should not ship their wine. If you don’t want to store it than don’t allow any holds. Then the customer can decide if they want to buy from you or elsewhere.

And from a winery perspective, the winery has your money already . . .even if we are not shipping immediately.

Of course, there is the whole ‘keeping track of all of the orders to ship in the future’, but that’s another thing . . .

Cheers

[John_Glas]

There is an admin “cost” for wineries to hold orders for shipping, whether actual cost for storage or the “cost” of having to constantly be watching weather in different parts of the country for a good shipping window as well as the “cost” of having to make sure you remember to actually ship the wine. For a small winery like mine, I want to ship/deliver the orders as quickly as I can so I can move on to other things, ideally things to increase sales/exposure and not things that are costs.

I also don’t want to get the angry “why haven’t you shipped my wine yet” email if I can avoid it, even if it is obvious that I shouldn’t be shipping that order right now.

John part of doing business. If a customer does not want to ship wine when it is 10 below then you should not ship their wine. If you don’t want to store it than don’t allow any holds. Then the customer can decide if they want to buy from you or elsewhere.

And from a winery perspective, the winery has your money already . . .even if we are not shipping immediately.

Of course, there is the whole ‘keeping track of all of the orders to ship in the future’, but that’s another thing . . .

Cheers

Put it in a spreadsheet. Order date, wines, cost and potential shipping date.