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Temporary wine storage - Page 2

post #16 of 25
11/29/07 at 11:02pm
Quote:
Originally Posted by pocketsquareguy View Post
Over time we drank them all and only one was bad.

Have you ever had a bad bottle of wine? Maybe other bottles were bad but not bad enough for you to notice. I ask because I've tasted plenty of wines, particularly in restaurants, and I am just waiting for the day I taste a bad/corked one. So far, it's never happened though people say it's quiet common. It makes me wonder if I'd be able to spot it.
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post #17 of 25
11/29/07 at 11:29pm
Quote:
Originally Posted by pocketsquareguy View Post

I don't recommend you store your wine this way, but I think this example shows that the gradual increases/decreases in temperature and absence of sunlight were probably what keep the wine in good condition. And, yes, the '61 was amazing!

I once read an article where a good wine was kept, for experimental purposes in a car trunk in CA for a year. A control bottle was kept in a cellar. The differences after a year were negligible. Collectors 'play it safe' because they don't really know what 'ages' wine in a bad way. Certainly temp plays a role, as does UV. But to what extent and at what point in the wine's lifecycle is controlled conditions most important?

Quote:
Originally Posted by sygyzy View Post
Have you ever had a bad bottle of wine? Maybe other bottles were bad but not bad enough for you to notice. I ask because I've tasted plenty of wines, particularly in restaurants, and I am just waiting for the day I taste a bad/corked one. So far, it's never happened though people say it's quiet common. It makes me wonder if I'd be able to spot it.

Two, actually. One corked red I don't remember well, and one Auslese which was stored upright in a store too long, the cork had dried out, shrank, and almost fell inside. Both were awful.

~ Huntsman
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post #18 of 25
11/30/07 at 12:18am
A bad bottle of wine, and a corked bottle of wine are two different things. Most people would probably not be able to pick up on a bad bottle if you do not have a developed pallete for wine (myself included), but a corked bottle is undrinkable and will taste like mold and dirt.

Quote:
But to what extent and at what point in the wine's lifecycle is controlled conditions most important?
It will vary by wine, by bottle, year, etc. It's a science that I don't care enough about to get into but it's out there. A majority of wine made today is meant for drinking within a few years though.
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post #19 of 25
11/30/07 at 12:59am
Thread Starter 
Quote:
Originally Posted by robin View Post
...a corked bottle is undrinkable and will taste like mold and dirt.

+1 This is something I've actually experienced several times. Also most wine distributors will replaced a bottle you claim is corked without dispute.
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post #20 of 25
11/30/07 at 1:15am
Quote:
Originally Posted by sygyzy View Post
Have you ever had a bad bottle of wine? Maybe other bottles were bad but not bad enough for you to notice. I ask because I've tasted plenty of wines, particularly in restaurants, and I am just waiting for the day I taste a bad/corked one. So far, it's never happened though people say it's quiet common. It makes me wonder if I'd be able to spot it.

I drank most of these with the chef and sommelier of the Ritz Carlton in San Francisco. They would have commented on them if they were not "Good". In fact the sommelier said the '61 was one of the finest wine he had ever had.
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post #21 of 25
11/30/07 at 12:19pm
Quote:
Originally Posted by robin View Post
It will vary by wine, by bottle, year, etc. It's a science that I don't care enough about to get into but it's out there. A majority of wine made today is meant for drinking within a few years though.

Actually, 99% of wine made throughout human history. Wine meant to age is a very small % of all wine made. Also, especially in New World wines (Cali, Aussie, NZ), even the wines traditionally aged are being made to drink sooner than they used to be. So even a top flight Cab from a great Cali maker is not designed to take as long to mature to the drinking point than they were in the 70's or even early 80s. It is nothing to see a top tier Cab only four years old on wine lists these days. Heck, I opened a recently received bottle of 2006 Siduri Pisoni Vineyards PN and after some decanting, it was a great drink.

Some recent syrahs I have received are going down for at least five years though
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post #22 of 25
11/30/07 at 12:29pm
Does anyone know if the Eurocave-type temperature controlled units (not wine refridgerators) are worthwhile for storing nice reds over the relativley short-term period ( a few years)?
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post #23 of 25
11/30/07 at 12:58pm
Quote:
Originally Posted by romafan View Post
Does anyone know if the Eurocave-type temperature controlled units (not wine refridgerators) are worthwhile for storing nice reds over the relativley short-term period ( a few years)?

Yeah, nothing wrong with a Eurocave. I had a small one, about 130 bottles, for several years and it was fine. I have a Vinotemp 760'ish right now and probably will need another one next year.
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post #24 of 25
11/30/07 at 1:00pm
Our small wine cellar is full. We discovered that one of our coat closets remains relatively cool year-round, this is where we store a few bottles we plan to drink in a couple of years.
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post #25 of 25
12/1/07 at 3:35pm
If you're not storing more than a few cases, I agree that sitting them in the back of a cool closet is best and works great at least for a few years, from what I've experienced.
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