I was glad you mentioned that you would redo this episode because unless you live in the sahara you won’t be drinking hot wine. I would like to see you taste three wines–one was stored in the 80’s or 90’s, one in a wine cellar and one at room temperture. They would need to be stored for at least a year. Then taste them all at room temperture–BLIND. I think this will be a more meaningful test.

52
M
Pennsylvania

Get the shipping laws improved!!

Joe Trdinich

55. (I hope no one at work sees this.)
M
NJ

ASS: 30, F, CA

I dissagree with Mr. Cabernet.

He could have tasted the same bottle on the roof for 3 hours, after letting it get back to completely room temperature. The same goes for the colder wine, allthough cellar temperature would be interesting too. The wine does not need to be stored for a year, because this situation is very common when people forget wine in their car. No one would drink it right out of the car, rather after it cools.

Finally, perhaps Gary could send a bottle of wine out through ground shipping to the middle of the U.S. and back, and then let the bottle rest for 3 weeks to simulate bottle shock from shipping.

And to you Gary, I appologize for refering to you in the third person in an e-mail to you, and using this comment as a discussion board post!

Interesting episode but I’m not surprised. Taste is largely olfactory — the result of volatile compounds interacting with our sense of smell. These compounds evaporate at different rates which no doubt accounts for the shift in bouquet. Heat speeds up all chemical reactions, which may mimic aging, but it could also chemically alter some of the compounds that give a wine its characteristic taste. Taste the heated wine at room temperature to compare.

Isn’t this worth some kind of freebie? =:

ASS…can never get enough if you ask me!!! …Male > 25 > VA

Super episode. Great Fun.

34
Male
Jersey!

Where are all the locals who shop in the store like me?
Is there a Jersey group?

Wouldn’t it be better to have all the wines return to room temperature and then taste? That would tell us more about how the storage temperature affects wine.

Ha nevermind, I’m in the middle of watching the epside.

old male, NJ

cool show… I’m interested in red wines served to warm and how that effects the wine. Not cooked but when a restaurant stores it at 75 degrees vs 55 or 65 expecially with all the high alc wines now.

21
Male
Ontario

Nice show Gary: was that seapage on the label of the HOT bottle?

A: 71
Sex: M
State: NY

ASS=42, M, Washington
Love the show!

Gary: Enjoy your show!
62
Male
Ohio

Gary: Enjoy your show!
62
Male
Ohio

Excellent episode! Finally you bring the HEAT! (episode that is).

Gary is spot on with the quality of the wine. That was a great bottle we tasted at the Vayniac party and far superior to the Ruffino that several points higher. A total steal.

A: 34
S: M
St: NJ

ummm you should do an episode on wines you have added 151 to, then light them on fire – then taste them. A: 27 S:Male S: I dont live in a state im from Alberta Canada. My QOD to you is – Gary why do you hate Canadians?

A$$–Now: 32, M, Virginia
Then: 21, M, Minnesota

QOTD:
A: 55
S: F
S: northern NJ

Great show. I’m wondering how the wine would have done after cooking and laying down for a month or so?

QOTD: 31 year old male, Saint Louis, Missouri

34,f,CA(SF)

So when buying wine in Napa we should drink it right away rather than risk heat damage? Looks like another argument over who is the designated driver.

QOD: 57, male, Long Beach CA

35, M, MA – GO PATS

For Comment # 300 – GO PATS – again