Which is better for an aged/semi aged bottle of wine that I buy from a local retailer that I know I will be serving in a few weeks? 1. Put it in my cellar until I’m going to serve it, or 2. Keep it at room temperature until I serve it? I am concerned about shocking the wine by cooling it down, only to pull it out in a month to serve it.
Putting it in the cellar won’t shock it at all, but if it makes you feel better, keep it at room temp.
The wine won’t be shocked. It won’t even be startled, surprised, miffed, confused, discomfited, or perturbed.
I don’t know…it might be perturbed if you did this to it…