For the conclusion of our collective experiment on storage conditions, I recruited several non-winegeek friends and my ever-suffering wife Jean to do a comparative tasting of two different robust reds. The first wine was the 2005 Perrin Reserve Cotes du Rhone in a screwcapped bottle; the other wine was the 2005 Torres "Sangre de Toro" in a cork-finished bottle. Both wines are fairly robust reds and, to reiterate, one bottle of each was stored in our passively cooled cellar 45-60°F annual excursions,
[TN] 2 Year Storage Experiment, Part 2
May 11, 2010
3 Replies
Thanks Mark. I think it will take a few decades of testing to come to a conclusion:)
Lew
"Lew/Silat" skrev i melding news:wH5Gn.1251$ snipped-for-privacy@newsfe09.iad...
And then there is the question of bottle variation... A conclusive test may have to involve cases of different wines.
Over the years I've come to the conclusion that a low storage temperature may not be all that important...? We may have to test bottles stored at 40,
50, 60, 70 and even 80F not to speak of fluctuating temperaturesAnders
One of the best bottles of Bordeaux I've ever had was an $8 Cote de Borg that I left in my 80 degree car for a few hours. Apparently that sped up just the right chemical reactions without destroying the wine.
Alas, it's not a phenomenon I've ever repeated.
Shaun Eli
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