Alcohol Heat in Wine

[rooman]

This is a general question for the forum. I opened a bottle of Petaluma Merlot 2001 last night. I picked up the wine when it first came out following a major recommendation from JO in his annual book. The 6 pack has been well cellared since purchase down at Kennards. Last night's bottle was the first from the case but it was throwing off such serious spice and alcohol heat on the finish that it really was not that pleasant to drink for any of us at the table.

So my question, is the whole case likely to be the same or can alcohol heat vary from bottle to bottle. Secondly, is it possible the alcohol heat will die down over time if I leave the rest of the case alone for another few years. GW/Bigot et al if you would like to contribute I would be more than interested to hear what you think.

Mark

[Michael McNally]

G'day Mark
I was noticing the alcohol/heat in wines a couple of weeks back, and then realised that it had warmed up considerably and I hadn't started cooling of my reds for 30-40 mins in the fridge (I am in Brisbane). I find I have to do this once the temperature gets over 23/24 degrees. I guess it was still cool enough for me to think they didn't need a spell in the fridge, but it was warm enough for the alcohol to poke out.
Once i'd given them a little cool off they were fine.
Just a thought.
Michael

[Daniel Jess]

G'day Mark
I was noticing the alcohol/heat in wines a couple of weeks back, and then realised that it had warmed up considerably and I hadn't started cooling of my reds for 30-40 mins in the fridge (I am in Brisbane). I find I have to do this once the temperature gets over 23/24 degrees.
Michael

I agree. However, in answer to your basic question, no - alcohol heat will not seriously depreciate over time with age. Improper balanced wines are a pain in the toosh for winemaker and consumer alike. It is unlikely that alcohol concentration will differ significantly between bottles of the same vintage of the same wine, however, if a certain bottle has experienced temperature shock, it is possible for the wine inside to become unbalanced. Albeit, that's unlikely.

[rooman]

Daniel

Thanks for the input. I appreciate the post. Alcohol heat is something that has really been bothering me about some of the wines I have in storage. What annoys me is that the wines have been well cellared professionally so the risk of temperature variation should be minimal, or at least since I purchased the wine.

Cheers
Mark

[Red Bigot]

Mark, I haven't tried the 2001 Petaluma Merlot and generally don't buy this wine, is it about 14.5% a/v? What sort of spiciness does it show? I always look for musk and violets in merlot.

I think we did the "alcohol heat" thing to death a while back and found that some people are sensitive to it and some are not and a lot in the middle are sensitive to particular wines at particular times. I'm in the "not sensitive" group and enjoy a little warmth on the finish of rich reds. I seldom find any wine under 15% to be unpleasant due to alcohol heat, even if it stands out a little, as long as the wine is otherwise OK and not porty/jammy/dead-fruited, the problems that too often accompany high-alcohol.
I agree with Michael that having the wine too warm accentuates the obviousness of alcohol and tends to unbalance many wines as well.
Also agree with Daniel, alcohol doesn't perceptibly change in a wine over time, the 91 Bullers Calliope Shiraz is still showing it's 16% a/v 18 years later, but good bottles of this are sublime (if you don't mind a little warmth).

[rooman]

Brian

Thanks for the additional input. Normally I would put myself in the middle category namely vaguely aware of the heat without being overly obsessed with it. The Petaluma 01 is really the only merlot I have cellared so I was really disappointed when everyone at the table struggled with the wine. It had been up in the house for a day or so from the cellar so the temperature variation should not have affected the wine that badly. I supposed the only thing to do is try another and if i still don't like it, send the stuff off to auction. And for the record the alc is 14.5% which really shouldn't affect the wine that badly.

Cheers
mark

[orpheus]

What was the room temperature?

You might prefer it closer to your cellar temperature.

The advice that you were given about alcohol and wine temperature sounds apposite to me.

[Daniel Jess]

The advice that you were given about alcohol and wine temperature sounds apposite to me.

Definitely not. If you decrease the temperature of a wine, you decrease two effects to the palate (albeit only to a certain extent): acid and alcohol perception. That's why if you have a really, really horribly unbalanced red wine, you chill it heavily before drinking.

That said, even chilling an unbalanced red before drinking won't turn it into a good red - it will merely make it more palatable (the downside is, you lose some of the character of the wine (aroma, scent and increased structure) as the sugars interact differently with the tannin and acid compounds).

[orpheus]

The advice that you were given about alcohol and wine temperature sounds apposite to me.

Definitely not. If you decrease the temperature of a wine, you decrease two effects to the palate (albeit only to a certain extent): acid and alcohol perception. That's why if you have a really, really horribly unbalanced red wine, you chill it heavily before drinking.

That said, even chilling an unbalanced red before drinking won't turn it into a good red - it will merely make it more palatable (the downside is, you lose some of the character of the wine (aroma, scent and increased structure) as the sugars interact differently with the tannin and acid compounds).

Let's assume that wine changes character depending upon its temperature (as it appears that we both do), and it is some sort of continuum.

It is generally said that red wine should be drunk at room temperature. In most parts of the world, that may be round about 20-22 degrees. On a hot day in QUeensland or NSW, it might be close to 30.

When it is hotter, the balance of the wine changes, and shows more alcohol.

What is being discussed here is not "chilling it heavily" because it is "horribly unbalanced", but simply lowering the temperature to the temperature of a room that is not as hot as the actual room temperature.

Even some very good white wine will seem flabby and alcoholic when drunk at room temperature rather than chilled. Though again, the right white wine will benefit from being significantly warmer than "fridge" temperature.

[Nayan]

It is generally said that red wine should be drunk at room temperature. In most parts of the world, that may be round about 20-22 degrees. On a hot day in QUeensland or NSW, it might be close to 30.

The dictum that red wines should be drunk at room temperature was written in the Victorian era in England; when cellar temperature was about 10 - 12C and room temp was 16C (maybe to 18C).

[ChrisV]

As others have said, chill the wine a bit. Temperature makes more difference to wine than just about anything, including decanting I think.

[rooman]

What was the room temperature?

You might prefer it closer to your cellar temperature.

The advice that you were given about alcohol and wine temperature sounds apposite to me.

As it is only spring in Sydney, I am guessing the room temperature was no more than 24-25C. Where as the cellar temperature is 16. The bottle would have been in the room foraround 3-4 days before opening it.

[rooman]

It is generally said that red wine should be drunk at room temperature. In most parts of the world, that may be round about 20-22 degrees. On a hot day in QUeensland or NSW, it might be close to 30.

The dictum that red wines should be drunk at room temperature was written in the Victorian era in England; when cellar temperature was about 10 - 12C and room temp was 16C (maybe to 18C).

That is interesting because I find the wines I bring up out of the cellar which is 16C remain closed. Over time I have realised to get the most out of a wine, I need to bring it up the day before and stand it up right then open early the day of drinking. I have tried bottles from the same case and the difference is startling.

[daz]

It's all about individual preference. I chill whites and reds, just like them that way - they warm up quickly enough in the glass in the NQ climate anyway. Quibbling about a temperature variation of 2C is ridiculous, indeed laughable

[Michael McNally]

they warm up quickly enough in the glass in the NQ climate anyway.

Daz, I thought you were in Rocky. Where does NQ start? Bundaberg?????????

Yes I know it's a wine forum, not a geography forum, but this is something about your info that has always intrigued me.

Cheers

Michael

[daz]

they warm up quickly enough in the glass in the NQ climate anyway.

Daz, I thought you were in Rocky. Where does NQ start? Bundaberg?????????

Yes I know it's a wine forum, not a geography forum, but this is something about your info that has always intrigued me.

Cheers

Michael

I have a niece who lives in Rocky. IMO, NQ starts about Proserpine, FNQ starts about Babinda. I'm in Townsville, close enough to the circuit to have clearly heard the V8s racing. End of geography lesson

Cheers

daz

[Michael McNally]

Don't know why I thought you were in Rocky, Daz. Grew up in Townsville myself (for my sins). Definitely NQ. I think your calls on the borders are about right.

Cheers

Michael

[Daniel Jess]

Daz, I agree. Two degrees difference wouldn't make a difference to most. However, it does for those of us in the service industry!