The Auswine Forum

Interesting question. Like Gianna I've had wines stored in a cupboard at 30C+ for over 10 years that turned out wonderful.

This seems to suggest that the key conditions are constant temperature (even if they are on the high side) and away from direct light.

Here's JO's take on the blind vs. open issue from his column in The Straits Times from Singapore. On discussing wine show judging, he goes on to say: "It is equally true that few wine writers would have the luxury of making sure that each and every wine they taste has the opportunity to present...