TN: Wines in Maine

A topic of conversation at last night's Deuxieme offline at the new Morrell's restaurant (notes to follow later today). NYC was apparently running around

88-90 F Friday. Consensus was that cellars fared well, at least as long as one didn't open several times to check on your wine! A good cabinet with good seals, especially if tightly packed, will take a long time to really heat up. I believe one person said their cellar peaked at 61F before power was back on.

If the blackout had lasted much longer, the big problem I would have worried about is retailers who keep everything out. Unlike coolers/cellars/etc there's a lot of air there. Which changes temps much faster, of course.

Dale

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