Science of Champagne shipping

[B_Davies]

I’m more interested in what’s the best way to travel if you want to drive for a quick overnight get-a-way. There really isn’t any time to rest a bottle after driving several hours in a car.

[B_Davies]

Recently wondered about the impact of fall/winter-shipping to those Champagne bottles.

1. does it do the Champagne any harm if shipped at temperatures between 0-5°C (30-40°F)
2. is there any problem if the Champagne gets shaken too much when in cargo (eg does the CO2 dissolve)

As I understand what I read in the web all 2 above points are fine with the Champagne, but I’d like to hear your thoughts.

Worst case scenario soda stream your champagne I mean that’s what Coravin is doing.

[MChang]

We can have and will have never ending debate on “travel shock.” Nobody is going to be convinced that their position is wrong.

That said, I took the OP’s inquiry to be more about permanent, observable negative consequences, rather than any short term effects.

Yes because it fundamentally changes your relationship with wine. If you think wine is temporarily degraded by travel you’re only going to drink at home (or in the same city, if you think it’s only degraded by long distance travel) or buy from wine lists.m

Regarding the travel thing it seems to me far more likely the people and their palates are changed by travel, but w/e.

Michael,
I think both things can be true, specifically with air travel. I believe that long haul air travel affects the way I smell and taste food and beverages for 24 hrs or so and affects Champagne and sparkling wines for longer (weeks/months) in ways that still wines aren’t affected. Can I scientifically prove either? No, but I have enough anecdotal experience (50+ overnight flights to Europe, 100+ trans-continental) to be comfortable with my conclusions and adapt my behavior accordingly. YMMV.

I would say that I have flown and drank wine the same night (not long haul, typically, but maybe chicago to NYC, LA to chicago, etc) dozens of times and haven’t noticed the bottles to have shown any differently than ones sitting in my home cellar for years. Some wines show well, and others don’t, but I’m not really sure that’s related to travel, but to the individual bottles and source.

I had a 09 cristal last week which I thought felt muted and shut down, at least initially, but it was one of the rare occurrences in which I brought a bottle and opened it 4 days after travel; it was sitting in the hotel fridge for 4 days. What makes a bigger difference, the flight, or short drive?

[A_Platt]

I’m more interested in what’s the best way to travel if you want to drive for a quick overnight get-a-way. There really isn’t any time to rest a bottle after driving several hours in a car.

Best way to travel would be: drive fast, be there quicker and therefore have a longer stay.

[B_Davies]

I had a champagne delivery be delayed until the very morning of Thanksgiving… decided to bring one of the bottles with me anyway. Drove it another 30 minutes and popped it perhaps 60 minutes later. Didn’t taste muted to me.

[Sarah_Kirschbaum]

I’m so sorry guys.

[YLee]

I’m so sorry guys.

Lol

[B_Davies]

Pandora’s box is now open. xD

[John_Glas]

He scientifically proved that the best glass for champagne is the basic white wine glass, not flute

I like a Oregon Pinot Stem better than the white wine glass.