Once I left a six-pack of the same wine in the trunk of my car for a few hours on a hot day similar to what you’ve described. There are also the factors of how well insulated the bottles are, how hot or cold they were to begin with, barometric pressure, and whether or not there was also exposure to UV rays or vibration. Corks are each unique, and can react to similar conditions differently. For starters, each wine is different-for example, an older wine is typically much more fragile than a younger one. I wish there was a formula to tell you the exact tipping point where a wine is good one moment and cooked the next, but it’s not that simple. I have a question about heat affecting wine during shipping. I understand that you don’t want to ship wine in the middle of summer when it’s 100 degrees outside for fear that it will cook. However, if a day starts around 60 degrees, goes into the mid-80s for about 5 hours and then back down, is that enough time to damage wine? I guess my big question is-how long does it take wine to cook at what temperatures?
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