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Aug 2, 2008 12:55 AM

whats the max and minus temp. your wine can sustain?

Anyways I had to bring them back in my trunk out of the direct sunlight, but they still got pretty warm in there boxes. When I got home I measured the inside box temperature with a thermometer and it read 75 degrees, I assuming that the bottles were probably close to that temp. if not the same.

So does anyone know if this will effect my wine at all. Also what is the lowest temperature your wine can sustain, does storing wine in a refrigerator cause any damage

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  1. 75 for a few hour ein't no thing. For a few days, maybe, hours? Don't worry.

    Normal fridge temperature is fine for a few days. I wouldn't STORE wine at 38 degrees, but leaving it in the fridge for a week isn't going to hurt it.

    That said, consistent large range temperature variations DO hurt wine.

    1. After we buy the wines we tend to be very finicky about max temp, but you have to wonder what conditions these wines experience riding over on a big container ship from southern france or italy.

      7 Replies
      1. re: chrisinroch

        actually all containers aboard ships perishable products are refrigerated

        1. re: Bacchusbacca

          I doubt that wine is considered a perishable product by shippers. It sure isn't when it is on a truck, and I can't see anyone spending the money to refrigerate cases and cases of wine on a multi-day ocean trip.

          1. re: Dan G

            I believe it depends on the importer. I know Kermit Lynch ships all his wines under refrigeration.

            1. re: wally

              True, depends on the importer. Kermit Lynch does for sure. I don't think it has anything to do with price, though - that is, just because a wine is very expensive doesn't mean it was shipped under refrigerated conditions.

              1. re: monkuboy


                There are many ways for a wine to arrive in the U.S. by ocean freight container.

                There are "dry boxes" -- standard containers in which the temperature can soar sky high.

                There are "dry boxes with insulation" -- these can consist of either thermal wraps (foil or mylar on one side of the insulation) or big blocks of styrofoam lining the inside of the container. These are pretty useless, too, though not completely.

                There are insulated containers with built-in thermal insulation. These are better than the above, and often have a refrigeration unit built in. The problem is that some wines are shipped to the US in "reefers" while others are shipped in "WORKING reefers" -- i.e.: the importer has paid for the fuel to actually have the refrigeration unit turned on and working properly.

                If you are shipping wine from, say, the port of Bordeaux to New York, there are certain times of the year where the US importer may opt not to use a working reefer, and all will be right with the world. But regardless of the time of year, whenever you are importing wines to the WEST coast, you should use a WORKING reefer. This is also true whenever you are importing wines from the Southern Hemisphere, no matter what the port of entry is. You should use a working reefer!

                When I was importing wine, we ALWAYS used working reefers for every ocean shipment we brought in. This cannot be said for all importers.


            2. re: Dan G

              Very little of what is shipped to this country travels in reefers, primarily due to cost, but also due to availability - waiting for a reefer out of Europe can delay shipment for weeks or more - storage during that delay may well be worse than transport in dry containers. Further, once it arrives in the US, wine is shipped to a wholesaler, then again to a retailer. Very few trucks/ and or rail cars are refrigerated, and current fuel costs have further degraded the handling of wine shipped around the world.

          2. "So does anyone know if this will effect my wine at all"

            As usual, it depends.
            If you got Two Buck Chuck in there, that's fine. Industrial plonk is amazingly stable.
            If boxes contained 1949 Chateau Latour, you're in deep sh*t.
            If you got something in between, then you're somewhere in between.

            1. actually all the stuff I bought is relatively new 01 vintage nebbiolo being the oldest. I was worried because all thought they were not in direct sunlight for 8 hours(they where in my trunk) they did get warm to the touch when I checked them out after arriving home. I also had 2 breton cab francs that are pretty much organic wines and only have minimal sulfur, those are 02s so there are ready to rock now and should be the most fragile of the wines I bought. I did put all my whites and the 2 bretons in my fridge, which is set at a high temp. for a fridge (it's practically off) and them removed the reds this morning so I dunno its a total crap shoot, but they will be drunk soon so I'll see

              1. >>> whats the max and minus temp. your wine can sustain? <<<
                How is my wine different than your wine?

                Ideal storage conditions are 55 degrees F. and 58% humidity. The closer one can get to that ideal, the better. But nothing detrimental happened to your wines as they sat in the trunk of your car from the store to your home . . .