I. Wine Storage

A. Horizontal Storage Not Needed
- from Matt Kramer, MAKING SENSE OF WINE, p. 138-140
Tokaj should be stored upright; as are Barolo & Barbaresco, traditionally

research study at Long Ashton Research Station in England compared horizontal and vertical bottle storage found no significant differences after 2 years
- corks much more difficult to remove in vertically stored bottles though

same result from study at University of Bordeaux by Prof. Ribereau-Gayon, 1932

ongoing experiment at Domaine Chandon, Napa finds vertical storage reduces problems with the cork

sparkling wines do not lose their fizz, even after 25 years at 6 atm. pressure; though very small amounts of wine is lost over time (ullage), O2 molecules are larger and cannot get past the cork

B. Vibration
Dr. Vernon L. Singleton's research at UC Davis shows that vibration is of no consequence (unless extreme and cavitation results), but movement can disperse sediment so wait for the wine to clear.

Changes in taste from shipping are likely due to temperature exposure.

C. Heat - keep T below ≈ 70 °F
changes in temperature are the only handling factor known to degrade wine in bottles

research shows that wine can recover somewhat from heat exposure

wine freezes at ≈ 27 °F; low temperatures otherwise have no effect except by slowing down chemical reactions in the wine

temperature fluctuation in itself is of no consequence (unless it causes movement of the cork or entails high heat)

Pinot Noir is the most susceptible of all red wines; heat is the killer responsible for “Shipping Sickness” – younger wines usually not a problem but wines over 10 years of age are much more likely to suffer

research study using triangular tastings of numerous wines at Long Ashton Research Station in England of high temperature exposure (80 and even 95 °F for 6 weeks) showed "very little tastable difference" though whites did suffer a bit more than reds; Barsacs and Champagnes suffered the most
- wines did not regain fruitiness, but did age well “rather pleasant”
- from Matt Kramer, MAKING SENSE OF WINE, p. 155-156

D. Light Exposure
experiment in 1941 showed that wine is unaffected by sunlight if exposed for less than 2 months, even in clear glass bottles, if completely filled

browning will occur if there is an airspace or if exposure is prolonged past 2 months

wine in dark brown bottles can become light struck by fluorescent lights within 2 days but only if very close to the tubes – no effect if a foot away

E. Bottle Sickness

caused by O2 absorption during bottling which causes formation of acetaldehyde; wine tastes flat & loses its bouquet; will recover in ≈ 1 to 3 weeks

MY MAN!!! Now this is what I call good drinking wine, a buzz after every bottle and a hangover afterwards to match.


What a bunch of petty Bourgeois Burgers you Boyz are...Wine cellars...you got to be kidding...must be the Yuppy flavor of the day?