Just returned from a great trip to Darwin and NT to escape the winter chills in Melbourne.
My wine fridge has decided to throw a tantrum in my absence and on returning home last night I found the lower section to be set at 34 degrees celsius (I measured the ambient temp inside the fridge at 28 degrees). Bottles were warm to touch and I fear that I have done a gross injustice to my collection of the past 5 years.
I understand the ramifications and what the result may be but wanted to vet forum opinion prior to embarking on an extensive and expensive bottle opening exercise!
I have commenced a very slow resettling / cooling process in the hope that I can salvage some of the BP, StH, Noon, Kaesler......... I have to stop typing as the keyboard is a river of tears.
Heat Excessive storage temperatures will have a marked effect on the shelf life of bottled wine. Marais (1986) observed the development of faulty flavours and decreasing overall quality after 12 months’ storage of wine at 30°C. Temperatures in excess of 40°C will induce visual and sensory changes to a wine in only a matter of days (Ough 1986). In general, any storage place where the temperature exceeds 25°C for long periods and 40°C for short periods can affect wine quality (Ough 1992). Amon and Simpson (1986) recommend that bottled wine be stored with the cork in contact with the wine in a cool (15–20°C), dry location.
Leakage of wine and/or movement of cork stoppers due to thermal expansion of wine may result following exposure to temperatures which are significantly greater than ambient temperature. Such physical damage does not necessarily imply that the quality of the wine has also been affected, but will obviously affect the appearance, and therefore the marketability, of the wine. Physical, chemical and sensory tests are required to establish whether any damage has occurred to wine following exposure to extremes of temperature during storage.
It is necessary to compare test results of bottles exposed to excessively high temperatures with those for bottles of the same wine which have not had such exposure, although this may not always be possible.
It is believed that prolonged storage of wine in a refrigerator could also adversely affect wine quality; it has been argued that the vibrations from the refrigerator's compressor are detrimental during wine storage. The Institute has been unable to find any literature on this subject, however.
sipper, Couple of questions on this; how long do you think your wine was subjected to 28 degrees? Do you think the temp stayed at 28 constantly or was it all over the place? I've had mates keep their wines in cupboards and under the bed with temps pushing mid 20's. I think you might be ok. Definitely open one and get a read on the condition.
There's a fine line between fishing and just standing on the shore like an idiot.
