Radio Smuggles and Laura,

Heat can’t break the seal so easily on screwtop and boxed wines. It would be interesting to experiment with how much heat those seals can take—I’ve just never tried it.
Still, even if the cork doesn’t push out or the seal is not broken, heat does damage the contents.
Essentially, heating wine will artificially age it super-quickly.
What I take away from Robin Garr’s experiment is that a LIMITED amount of heat damage for a wine that will be drunk soon CAN be a good thing. My guess is that high temperatures for long periods probably will push a wine past its peak without much of a window in which to open it up while it’s good. In other words, if you want to age a nice Bordeaux or cult California cab for a few years, don’t store it in your garage or another hot spot.

Michael Hastings on 07/02/2008 (11:06 am)

Or boxed wine for that matter...there are more and more respectable boxed wines out there.

Laura Giovanelli on 07/01/2008 (11:37 am)

I wonder what heat does to a screw top wine?

Radio Smuggles on 06/27/2008 (10:02 am)