Can storing you wine at a cold (40 or so) temperature cause any problem to the wine? I assume that it will slow down the aging process…but are there any other issues that go along with this?
Thanks.
Can storing you wine at a cold (40 or so) temperature cause any problem to the wine? I assume that it will slow down the aging process…but are there any other issues that go along with this?
Thanks.
You can dry out and shrink the cork. Not good to leave wines in the regular fridge for long term from what I know.
Better cold than warm. Just don’t let the bottle temperature fluctuate too much, back and forth, in and out, blah blah blah…
I just stuck some Pinot in the fridge as our room temp. is warmer than I like to drink my reds.
Deee-licious!
Was referring to more of a commercial situation where that is controlled…yea, the fridge isn’t the best place for long term storage.
Perhaps move this to Cellar Rats (ITB), since most of us store our big reds in the freezer next to DiGiorno’s. [imnewhere.gif]
Michael Bowden: Cris Whetstone:You can dry out and shrink the cork. Not good to leave wines in the regular fridge for long term from what I know.
Was referring to more of a commercial situation where that is controlled…yea, the fridge isn’t the best place for long term storage.
Perhaps move this to Cellar Rats (ITB), since most of us store our big reds in the freezer next to DiGiorno’s. [imnewhere.gif]
Where is a mod when you need one?
Terence T-Bone Livingston: Michael Bowden:Was referring to more of a commercial situation where that is controlled…yea, the fridge isn’t the best place for long term storage.
Perhaps move this to Cellar Rats (ITB), since most of us store our big reds in the freezer next to DiGiorno’s. [imnewhere.gif]
Where is a mod when you need one?
Clarence Williams III (aka T-Bone) at your service, Sir!
Terence T-Bone Livingston:Perhaps move this to Cellar Rats (ITB), since most of us store our big reds in the freezer next to DiGiorno’s. [imnewhere.gif]
Where is a mod when you need one?
Did I hear a cry for assistance citizen?
Michael Bowden: Terence T-Bone Livingston:Perhaps move this to Cellar Rats (ITB), since most of us store our big reds in the freezer next to DiGiorno’s. [imnewhere.gif]
Where is a mod when you need one?
Did I hear a cry for assistance citizen?
Man, this is just like the good 'ole days in Wine Talk on ebob before we got excused!
Bone…if I don’t get any action here, I’m going to blame you.
Bone…if I don’t get any action here, I’m going to blame you.
How about Palletized Wine Storage Temperature Question?
And you also might want a dup thread in Wine Pimps…
Just Sayin…!
I’d love to find a professional temp/humidity cold locker. If I could cryogenically suspend some Napa cab for future anniversaries, I would.
BUMP
Bone…if I don’t get any action here, I’m going to blame you.
If your reds get too cold, they may precipitate tartrates, and that will affect the acid balance in the flavor of the wine. We had some zin cases on the bottom of our palletized storage get too cold–lots of tartrate crystals on the cork and in the bottle, which was a mere annoyance, but it also affected the flavor of the zin in those cases–it seemed ‘flatter’ than the other, more moderately-temped bottles.
What about all those hundred + year old Champers that were recovered from a ship wreck? IIRC, they were under 40 deg F for decades and the wines were hailed as pristine examples even under all the positive pressure and salt water.
Grrrrr…