Basis for 55 degreesF optimal storage temperature Sender: Ian

Salut-Hi Leo Bueno,

le-on Wed, 05 Oct 2005 17:18:47 GMT, tu disais-you said:-

Thanks. Don't misunderstand me when I point out that all these facilities are in the USA. I certainly take the point that in the USA these figures are general. Given that the cost of keeping a facility cool is related to the temperature difference between the target temperature and ambient, I wonder if this doesn't have something to do with it.

My only (non scientific) input here is that on the rare occasions when I've drunk a wine which has been stored at a steady cold temperature, it has seemed very young compared with the wines from the same year stored "normally". For this to have any serious evidential value, I'd have had to drink wines in parallel and I haven't. However, I HAVE had enough occasions when the storage has been an issue and when I've been looking out for symptoms of it. Maybe merely I found what I was looking for, though I don't think so.

I've not looked it up but I am sure that the majority of Bordeaux and Burgundy estate cellars are significantly colder than the figure you mention.

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