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I have been able to get a small percentage of my wines transported from my old home in Montreal, to the new one in Plano. However, some of my more important "babies" are still in the cellar sitting comfortably at 55 degrees. Problem is that I will have to wake them to make the 5-day, diesel transport to Texas in mid July. Concerned yet? Well, I was wondering a way without great expense that I could get these bottles to their new resting home. I am certainly aware of the damage a strong fluctuation in temp could cause, but I was thinking about raising the temp about 1/2 a degree until i reach 72 and then carry my most precious on the plane with me, then let the others brave it on the trip to Texas. Please offer any and all advice you can regarding the protection of my investment.
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You have a real problem. You cannot let those wines sit in the back of a truvk for 5 days in the sun and heat. they'll be cooked. I don't know how much you have, but I'd suggest paying whatever it costs to ship them on the plane with you and taking them in an aircondidioned car, van, or truck from the airport to the house. Anbother alternative is to pay for temperature controlled storage in Montral til October or November and then shipping them 2 day air. Good luck.

Just one more sip.
This is an easy problem to remedy. Buy or borrow three or four of those giant coolers that you use for deep-sea fishing. Igloo makes a 162-quart marine cooler that fits the bill nicely. Load your wine up (stand 'em up so you can control the water/ice level), ice 'em down, and hit the road.

When your ice starts to turn to water, stop at a truck stop, drain the coolers, re-ice 'em down, and re-hit the road. I'd guess you'd only have to re-load with ice once or twice.

When you get back to Plano, drain the coolers and take your babies into the cellar. That way, they're only going from 32 degrees to 55 degrees. I wouldn't think that this would be a temperature fluctauation that would shock the wine (assuming you won't be drinking them for a week or two).

Kind of a low-tech and redneck solution, but that's how I'd do it, especially if I was driving ayway.

"Well, the world needs ditch-diggers too."
Either that or screw the labels.

Future conversation around escape's dinner table:

"Yes, we lost all of the labels in the great diaspora of 2004. This is either a 1982 Pavie or a 2002 Yellow Tail. Let's taste it and see."

How do you like that -- working "diaspora" into a thread? I learned that word studying for the SAT decades ago, and I think this is the first time I've ever used it..... Big Grin Big Grin Big Grin

"Well, the world needs ditch-diggers too."
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Don't speak of dry ice puh-lease...

Dry ice is essentially frozen carbon dioxide. When mixed with heat, it will slowly evaporate. Do NOT ever put dry ice in a completely sealed container because it will explode.

So if you choose to transport using dry ice, you would need a loosely packed styrofoam container. Boy, that's a lot of styrofoam containers for your cellar though.
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Have you ever ordered steaks from Omaha Steaks? They ship using dry ice.

I think dry ice is a good solution, and its not like these coolers are going to be sealed -- they're coolers for God's sake -- just pull that little plug in the bottom.

Having said that, I'd guess you'd want the coolers themselves to be exposed to open air.....

"Well, the world needs ditch-diggers too."
That is a good idea G&Z, but you can't have the coolers open to oxygen or else all of the dry ice will be gone in virtually 12 hours.

I have never ordered steaks from Omaha Steaks either.

Also, is escape driving his own wine to Texas? If so, how many hours is his drive? My reason for concern is that if the dry ice evaporates half way through his trip, it would be a little difficult trying to buy dry ice from any old gas station on Highway so-and-so.
Don't freeze wine that hasn't been opened. It could expand and cause the cork to pop slightly, ruining the seal.

Someone like Pyang might have some options because people send their collections for auction all the time. How do they do it in the summer?

Also, you might personally transport all of your wine across the border, then store it somewhere near the border in the US until it can be safely shipped to you. I would think that it would be easier to have it professionally transported inside the US rather than across the border.
problem lost with G&Z and Sapril though because a company is making the move for me, so the ice idea is highly unlikely being that it would still be someone else's responsibility. I am looking into the cooler truck idea as well. As per US Customs--here is the scoop after phoning them today. Apparently because I am a US citizen and had moved to Montreal about 4 years ago (and being that maybe -- oohh I don't know sir...perhaps 15-20 bottles were bought while I was in Montreal.) I am apparently entitled to a one-time BATF (Bureau of Alcohol Tobacco and Firearms) personal belongings exemption. So as it stands after 17 clarifications that I would not have to pay any taxes because the majority of my purchases where in the US as well as being used for personal consumption. STEVE8 if you are out there, sorry pal. I was two minutes away from calling you for a 10 day wine fest. Would rather enjoy them than ship them kind of thing. Perhaps that will happen anyway. Will keep you posted and hope to see more input. PYANG I will call you tomorrow; and thanks for offering to help.
If it comes to that point... I agree w/ Bez. Get a large car that you can blast the A/C in and drive them down yourself. I do this when I buy wine up in Cleveland. I end up driving w/ the A/C on 65 degrees, full blast, the whole way back to Columbus. I would suggest taking a pair of gloves and a hat for the ride... it gets cold. Good luck.


"Drink up, me hardies, YO HO!"

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