The Auswine Forum

I think old fashioned Australian dry reds such as classic Penfolds do ok in warm cellars or perhaps it's just what we expect from these wines as they were never really cellared properly.

If you know an Australian wine very well, the evidence in the long term when compared to under the bed, red cellars is convincing In my experience. Still getting primary fruit notes in 1990 hill of grace or Craiglee Shiraz recently .

The wine industry seems far more content to let sleeping dogs lie. A friend had a business proposal and was shocked at the resounding knock backs whereby strips built into wine bottles would indicate exposure to high temp.

JamieBahrain wrote:I think old fashioned Australian dry reds such as classic Penfolds do ok in warm cellars or perhaps it's just what we expect from these wines as they were never really cellared properly.

If you know an Australian wine very well, the evidence in the long term when compared to under the bed, red cellars is convincing In my experience. Still getting primary fruit notes in 1990 hill of grace or Craiglee Shiraz recently .

The wine industry seems far more content to let sleeping dogs lie. A friend had a business proposal and was shocked at the resounding knock backs whereby strips built into wine bottles would indicate exposure to high temp.

Ponsot temperature sensor strips are worthless
Any wines have functioning sensors?

I bet someone could make strips that show that a wine bottle hasn't been exposed to high temperature..... (regardless of whether the wine had been exposed to high temperature).

Cheaters gonna cheat.....

Cheers

Michael

Well if you wanted to you would run a similar approach with multiple data points - accelerated stability testing is standard practice in the pharmaceutical industry. Should be run over the expected shelf life so Ian's approach has a time period suitable for cellaring. Here is a handy primer: http://www.biopharminternational.com/as ... lity-tests

cheers

Carl