With the heatwave across the lower West the next 10 days or so, we’ve been wondering if shipping with dry ice can help protect wine. Has anyone shipped with with dry ice to try to keep wine cool? Did it work? There used to be styrofoam shippers designed to use an ice pack, but we use pulp now. And regular ice packs tend to cause dampness issues that could affect labels. Any info or thoughts?
I haven’t received any shipments in dry ice, but my recent shipments that would typically take a day (from OC and Santa Ynez) are taking 2 days, and my shipments from Napa are taking 3 instead of 1 or 2, so I am extra concerned with heat resistant packaging in this heat. I’m interested to see if anyone’s had success with dry ice.
Brian,
My recollection is that Joe Davis experimented with this a number of years ago.
You might want to reach out to him.
The only thing I have seen dry ice used for is to keep things frozen, not cool.
when I was in HS/college my summer job was working at airport caterer. We’d put a small slab of dry ice (wrapped) into a sleeve in carrier that held 9-12 premade trays of food to keep cool.
But in general I don’t think these days shippers like dry ice. It displaces oxygen as it “melts” plus causes smoke if it meets liquid.