Impact of decellaring...

EB - it's October and you're in Chicago, a place where most of your wine probably isn't from. Do you think it's been at cellar temp from fermentation to your house? It's not cellar temp when it's being bottled or carted around the winery and it's likely as not shipped in unrefrigerated trucks either from the west coast to you or to the docks in some other country, then shipped here, then again in unrefrigerated trucks from the docks to warehouse to store to you.

So the short answer is no.

But if perchance you leave it a 95F for a few months, who knows what you'll end up with.
quote:
Originally posted by EB Wine:
Yep- once it hits 70 I begin to worry. I keep the house at 68, so no worries...guarantee Binny's is no cooler than that!

In any event, my best bet may be to drink up, or buy a bigger cellar, ha ha.


Have us all over, we'll carpool from the burbs, and graciously assist in clearing some space for you! Smile
quote:
Originally posted by billhike:
quote:
Originally posted by EB Wine:
Yep- once it hits 70 I begin to worry. I keep the house at 68, so no worries...guarantee Binny's is no cooler than that!

In any event, my best bet may be to drink up, or buy a bigger cellar, ha ha.


Have us all over, we'll carpool from the burbs, and graciously assist in clearing some space for you! Smile


Then onto Map Room for the encore!

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