Wine shipments during freezing cold temperatures

[Jenise]

To my great distress, in spite of the fact that snow and freezing temperatures were predicted here on Wednesday last week and had been since the weekend before, Benchmark Wines in Napa who have never once over 6 or 8 different orders EVER filled an order correctly (I had promised myself to never buy from them again, but then relented when I saw this offer) decided to ship a handfull of 2001 Bordeauxs out Wednesday for Friday delivery. But FedEx didn't deliver Friday due to icy roads, and so my wine sat on a truck over the weekend. Daytime temps didn't exceed 30 and nighttime temps were in the teens.

The wine will supposedly be delivered today. I'm trying to decide whether to accept or refuse the shipment. Friday I would have. Today? Not so sure. These were Tertre Rotebouefs, so wines I was planning to hold for ten-twenty years, and not insignificant costwise (though I got a very good deal on them at about 70% what I would have anywhere else).

What would you do if you were me?

[Robin Garr]

What would you do if you were me?

I probably wouldn't ever buy from that company again.

But I wouldn't worry *nearly* as much about the wine enduring extreme cold as I would about it enduring extreme heat. I'd take it.

[Jenise]

Thanks, Robin. That's what I'm HOPING to hear, but I don't want to be stupid. Oh, and in addition to the 01 Rotebeoufs, there's a 75 Torres Gran Corona in the shipment which of course I'd have drunk in the nearer future. I wonder if the older wine is actually less susceptible to damage, since tartrates aren't really an issue at this point.

I think extreme cold is only really a danger if it compromised cork, which should be obvious. I'd accept and then inspect. And call if there's any evidence of seepage.

Benchmark has never made a mistake on an order for me, though I have to say I only think I've bought one order since Stefan left.

[Jenise]

Dale, reasonable advice, thanks.

And--you're lucky. I'm not sure exactly when Stefan left (I knew him when he waited tables in Alaska!), but he was the reason I started shopping there. The first mistake they made was shipping only one of three $140 '89 Pichon Barons I bought with no explanation or refund. Like I wouldn't notice! The wines were long since gone so I was refunded, of course, but still--they should have brought it to my attention, not the other way around. The next order was shortshipped a bottle, which again I had to bring to their attention. The next order contained a bottle of DeLille's top of the line Chaleur, and they sent DeLille's bottom of the line "D2" table wine instead. The next order was supposed to ship in October and didn't ship until mid-December. The order was correctly filled but I had to bug them to death to get to get it. It's been that kind of thing. Whether I've bought three bottles or a whole case, there has been something wrong with EVERY order. This shipment probably--at last!--contains all the right wines--but they shipped midweek into freezing temps. Ay yi yi.

To their credit, I've been in contact with them today and they've been very gracious, but the 100% error rate has grown old.

I wonder if the older wine is actually less susceptible to damage, since tartrates aren't really an issue at this point.

Tartrates are the only other issue I would have mentioned. Do you say "not really an issue" because they would have already thrown whatever tartrates they're going to? Of course, cold-induced tartrate formation would hardly be fatal anyway. Otherwise, I'd agree with the others: unless the wine has actually frozen, which should be obvious from the corks, cold shouldn't be an issue.

[Jenise]

Do you say "not really an issue" because they would have already thrown whatever tartrates they're going to?

Yes. My very limited understanding is that kind of damage affects long-term aging ability, so it would be a moot point on an already aged wine I plan to drink next month anyway. Not so?

[Robin Garr]

Yes. My very limited understanding is that kind of damage affects long-term aging ability, so it would be a moot point on an already aged wine I plan to drink next month anyway. Not so?

As I understand it, not exactly. "Cooking" wine severely compromises its ageworthiness but may actually enhance fruit for a short period - sort of equivalent to the flash pasteurization that a few sleazy producers practice to give their wine a blast-o-fruit for those consumers fortunate enough to drink it right off the truck.

But that's the other end of the temperature rante. As for chilling,the conventional wisdom holds that a large amount of tartrate sediment could reflect a reduction in the wine's total acidity, but I've thoroughly enjoyed enough wines with significant crystal formation that I've got my doubts about that.

If the corks are not pushed due to expansion, (and I would not expect them to be with temps bottoming out around 30F) then I would not worry.

[Jenise]

If the corks are not pushed due to expansion, (and I would not expect them to be with temps bottoming out around 30F) then I would not worry.

Bob, I'm dealing with temps bottoming out around 15F. What then?

[David M. Bueker]

The "sat on a truck" comment doesn't work for me. At least here the trucks actually get unloaded at night.

Bob, I'm dealing with temps bottoming out around 15F. What then?

I'm not Bob, but I know who he is. I do have some experience with cold weather and wine. I put my 5-gallon carboys in the outdoor tool shed during the winter for cold stabilization (to precipitate tartrates). 15F is not a problem, as the alcohol acts as an anti-freeze. Some ice may form in the wines, but returning the wine to cellar temperature restores it properly. 5F can be a problem as the wine may freeze solid and break the bottle (or carboy as the case may be). That happened to me once and I lost 5-gallons. I don't know if the corks would push out, as the cork could be frozen also and stuck to the neck of the bottle. Breaking the bottle is big risk. Now that I've said all this, we're supposed to be in the single digits tonight, so I'll be bringing all my wines in from the tool shed this evening.

If I didn't have wine shipped in the winter whether when we were in Maine or now here in New Hampshire, that would leave a very small window for shipment. It is the summer months we avoid despite some irresistible offers at that time. We have never had a problem with winter shipments, other than having to handle some very cold bottles.

Jenise, I thought the temp had bottomed out at 30 but 15 could make a difference. I also agree with Howie, in that if the bottles are not broken, nor even cracked, it won't make much if ANY difference at all, even for wines that you want to cellar. I have often frozen wine in my freezer for up to 6 months, and to no ill effects. So, if you can, I would inspect the shipment before signing for it, and refuse any broken or cracked bottles.

.....I have often frozen wine in my freezer for up to 6 months, and to no ill effects.....

Bob - why would you do this? Making winecicles?

[Jenise]

Bob said:

I thought the temp had bottomed out at 30 but 15 could make a difference. I also agree with Howie, in that if the bottles are not broken, nor even cracked, it won't make much if ANY difference at all, even for wines that you want to cellar.

I sure hope not. Guess if the corks look unmoved and there's no seepage, I'll keep them.

David B said:

The "sat on a truck" comment doesn't work for me. At least here the trucks actually get unloaded at night.

Well, sorry, David, but that's what "On Vehicle for delivery next business day" posted Saturday morning at 2 a.m. on the Tracking site means, according to the 800 # people. The box had gone out for delivery, the driver didn't make it this far (roads were very icey), and the truck went back to the facility for the weekend. I was able to speak last night finally to that warehouse who confirmed that, though they did offer the comfort that it was covered storage--cold, but not as cold as it would have been outside. So now I'm less concerned but more angry: the box rode around with the driver all day yesterday on clear roads but he still didn't make it out to my house, and snow was predicted for today. Yesterday was possibly his only shot for days--so we're back to Start.
I must say, though, that Brown chains up and delivers anyway. Not Fed Ex.

I must say, though, that Brown chains up and delivers anyway. Not Fed Ex.

Brown also has a bad reputation for not paying up on their insurance when they lose or damage packages. So pick your poison.

Fortunately, I don't think the cold will have ruined the wine.

-Paul W.