cooling and warming a white wine?

Hey, I have a question. If I chill a white wine, and don't use it, and take it out of the fridge, and let it return to cellar/room temperature, will that create a fault in the wine? I've seen wine freeze and I know that changes the aroma/flavour profile. Simply just chilling and removing from the fridge, and chilling again. I had a customer ask. Myself I would leave it in the fridge, or drink it. Does anyone know?

jennifer

Hey, I have a question. If I chill a white wine, and don't use it, and take it out of the fridge, and let it return to cellar/room temperature, will that create a fault in the wine?

No.

Jennifer
In short no, though for long-term storage this might affect the elasticity of the cork. You might get some tartrate crystals drop out at cold temperatures, but these are no problem - they look like sugar crystals, but sadly don't taste like them!). I don't know of any long-term studies done on repeated instances of this. I doubt whether even 25 such instances would be a problem.
regards
Ian

Don't rule out the microwave to slightly warm a wine that is too cold (from being in the frig, or freezer too long). 8-10 seconds on high will take the edge off the "too cold" wine.

Richard, Hi....

A certain amount of controversy about using the microwave. I am well aware that some will use those to warm a wine and say it does not damage. I, on the other hand, am one of those firmly (!!!) opposed to the use of a microwave oven to heat wines. Unlike warming at room temperature or even warming in a regular oven (which I do not advocate), a microwave actually does disturb the molecular arrangement in a wine. Indeed a physical and not a chemical change but one that most surely has its impact and, in my opinion, that impact is a negative one.

To demonstrate the difference between regular heating and microwave heating purchase three small cans of Heinz beans. Heat one in a saucepan, the other in a regular oven and the third in the microwave. And then taste. I am almost certain that you will find that the saucepan heated beans are more firm and flavorful, those followed by the beans heated in the oven and those heated in the microwave which will prove far hotter, more "mushy" and with less flavor. You may also feel a separation between the flavors of the sauce and the beans from the microwaved experiment.

As to heating wines - best of course is to let it come to the desired temperature once removed from the frig or wine cellar. In desperation, immerse for a few seconds in warm towards hot but never boiling water. In the case of wines that are too cold when served, the best solution is a wee bit of patience.

Let's sum up by saying that I would no sooner heat a wine in a microwave oven than I would dry my dog in that oven after a bath.

Best
Rogov

...Let's sum up by saying that I would no sooner heat a wine in a microwave oven than I would dry my dog in that oven after a bath.

That made me think of the first microwave I ever encountered. It was in the vending area of a sandpaper factory I was working in during Buffalo's Blizzard of '77. I was working long stretches of overtime doing snow removal and the felt liners in my old boots had become soaked, so I dried them out in the microwave and was severely chastised for stinking up the vending area (hey it was 2AM).

...Let's sum up by saying that I would no sooner heat a wine in a microwave oven than I would dry my dog in that oven after a bath.

That made me think of the first microwave I ever encountered. It was in the vending area of a sandpaper factory I was working in during Buffalo's Blizzard of '77. I was working long stretches of overtime doing snow removal and the felt liners in my old boots had become soaked, so I dried them out in the microwave and was severely chastised for stinking up the vending area (hey it was 2AM).

Howie, they ought to be thankful it wasn't FISH. I get flack from that all the time where I work.