Temperature is vital in cellaring
Article Abstract:
Wine should be cellared at 55 degrees Fahrenheit. Chemical reactions occur during the aging of wines, and heat will cause rapid deterioration. Collector Tawfiq Khoury keeps those wines that no longer require aging at 49 degrees. Slow maturation is always best.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1992
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The perils of moving
Article Abstract:
Moving a wine collection across country can be difficult and expensive, particularly in the summer. Many professional carriers will not move wine, citing the complexity of laws throughout the US. Western Carriers is one of the few offering refrigerated trucks.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1993
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Travel weary wines
Article Abstract:
Some wine collectors with sensitive palates insist that wine must be permitted to rest after travel, even short car trips. Others state that most people would not be able to tell the difference. The opinions of several wine experts are given.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1993
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