Todd, I will edit it. BTW, for readers, the issue is that if the content is the same in two places, Google penalizes both sites’ page rankings as it values original content higher. I was not aware of the board’s policy before posting so will need to rethink how I do so in the future or whether someone else on this board just needs to find posts I write on my blog that they think are worth discussing and start a topic independently.
Both such suggestions would work great - we always will prefer more than just a quick link, as the content improves our site as well.
OK, original post modified.
Thank you, Steve!
Todd - I fully agree with you that we don’t want posts that are merely links. However, as Steve notes above, duplicate content is actually harmful to both sites. A compromise position would be to have a ‘fair use’ excerpt that gets across tha main point of the post with a link. That would put such content on an even footing with posts that point to news articles etc where the poster isn’t the copyright holder. Yes, I get that in cases like this one the poster IS the copyright holder… but if you insist on an all or nothing approach in such cases I’m not sure that the board comes out ahead.
We could probably work with a summary in some cases - that’s a good point. It’s similar to what we have now with this thread, as it now has an edited copy of the original.
I think a lot of people (myself included for a long time) think of wine as nitroglycerin when it comes to exposure to heat and we get way too paranoid about it.
Now - before you flame the crap out of me - I’ve gotten lots of wine shipments in various forms of packaging throughout the year and the only type of packaging I trust is well packed Styrofoam and hopefully the bottles were at “liquid” cellar temperature prior to packaging. As has been mentioned, Styrofoam is an EXCELLENT insulator and in most cases will protect your wine against heat spikes very well.
ZOMG ROB!!1 er… I think we do worry a bit too much, but the thing is that if we’re cellaring a wine for a decade or two we’re stuck with what we have at the end of that time. Even if it’s a short term wine, it’s not like pop where if we get hom and it’s heated up in the car we can toss it in the fridge and its fine. Add in the cost of most of the bottles we’re talking about and…
Todd - For me, a summary that let someone who didn’t follow the link still get enough of the post’s point so that they could discuss it here would be the goal. The question is what value does the post add to this board. If we can talk about the main points without clicking offsite, that seems reasonable. If we can’t it’s linkbait.
Rick - exactly. It places the onus on the author, but of all people, the author should be the one who could most easily do this, and the added benefit of our community discussion around it should be well worth it, as well as the increased traffic for those who click to read the whole article.
Appreciate the testing, but have one issue- as we all know, styrofoam is pretty tough on the planet. We ship with recycled pulp inserts, and I would love to see the difference in temp control.
Another option out there is the Wine Assure system. Would love to know if anybody has experience with this? We have considered offering it, but haven’t pulled the trigger.
Whatever. For me, don’t ship my wine when it is hot. I have had overnight wine arrive at 10:30 and be warm to the touch. Maybe the wine wasn’t damaged for the long term but why should I take that risk.
Jones Family does massively insulated wine box with ice packs. I trust it but still don’t want my wine shipped when the state is +90 temps, with the trucks and warehouses +100 temps.
Jason
That graph of of the ambient temperatures makes me cringe. We seem to have about a 3 month shipping window here in SoCal. I’ll happily wait for all of my wine in that time period.