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Temperature Hazards in Shipping Wine
It's all very well serving wine at the table at the correct temperature, but that wine may well have been ruined already at some point between the producer's bottling wine and the shop or restaurant where you purchased it. Wines are shipped all over the world in containers, but it turns out that very few importers insist on refrigerated containers being used. And this isn't the only hazard. Too often wines can sit stacked on pallets outside the winery waiting for pick-up by the delivery truck - or the same can happen on the dockside. If this is during the heat of summer, especially in a hot wine region/country like Argentina, Australia or South Africa, the damage to the wine can be significant. So what happens to the wine and more importantly, to the taste of the wine? Well, simply put, the wine undergoes a slight oxidation encouraged by the heat. A white wine will then taste less crisp than it should and a red will taste almost soupy or with a cooked jam character. All the lively characteristics of that wine will be lost. If you plan to ship any wine across continents yourself (perhaps you are moving), ideally stick to the cooler winter months, and pay extra for a refrigerated container. |
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