I remember that Hugh Johnson wrote in his famous World Atlas of Wine something like "...wine which has been stored in Nordic monopolies cool cellars taste different then wine which has been stored in wormer conditions..."
The question is, how this applies for Port? Does its elements integrate differently in different storing temperatures thus the taste is different? Any experiences?
Thanks in advance,
Antti
Question about storage temperature and integration?
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Kris Henderson
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Jay Powers
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I have not had the experience of tasting the same vintage from both conditions, which would be kind of hard to document for any older vintage as well.
But as a chemist, I think that we can be fairly sure that the only thing which would be different would be in the rate of the chemical reactions that would occour, not in the nature of the reactions themselves. This would be consistant with Kris's statement.
Of course, really dramatic differences can ruin that analysis, as new reaction pathways become available as you reach high enough temperatures.
From a chemistry point of view, without "excessive" temperature, and without additional exposure to oxygen, the rate of evolution of the wine should be approximately 2-fold faster for each 10 degree celsius increase temperature.
I wish somebody would give me some samples to taste myself though to confirm
But as a chemist, I think that we can be fairly sure that the only thing which would be different would be in the rate of the chemical reactions that would occour, not in the nature of the reactions themselves. This would be consistant with Kris's statement.
Of course, really dramatic differences can ruin that analysis, as new reaction pathways become available as you reach high enough temperatures.
From a chemistry point of view, without "excessive" temperature, and without additional exposure to oxygen, the rate of evolution of the wine should be approximately 2-fold faster for each 10 degree celsius increase temperature.
I wish somebody would give me some samples to taste myself though to confirm
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Kris Henderson
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Antti,
I think it would be difficult to characterize exactly how the different storage conditions would affect the taste if we're talking within normal parameters for wine storage. For example, 50 degrees Farenheit vs. 60 degrees Farenheit. The bottle stored at 50 degrees will taste "younger", anything more than that is just a guess.
Now, if we go to extremes of temperature, say 55 F vs. 80 F then the bottle stored at 80 F would likely taste of stewed or cooked fruit and these flavors would not be present in the bottle stored at 55 F.
Sorry I can't be more specific than that.
I think it would be difficult to characterize exactly how the different storage conditions would affect the taste if we're talking within normal parameters for wine storage. For example, 50 degrees Farenheit vs. 60 degrees Farenheit. The bottle stored at 50 degrees will taste "younger", anything more than that is just a guess.
Now, if we go to extremes of temperature, say 55 F vs. 80 F then the bottle stored at 80 F would likely taste of stewed or cooked fruit and these flavors would not be present in the bottle stored at 55 F.
Sorry I can't be more specific than that.
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Jay Powers
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- Location: Pacifica, California, United States of America - USA
Derek
The oscillating temperature should not have any effect beyond what I mentioned above (i.e., the wine will age faster at higher temperature and slower at low), within the normal range (50-60 degrees?).
What may be more important here is relatively rapid oscillations, which cause the pressure to go up or down relatively quickly within the bottle. An increase in temperature may cause an increase in pressure in the bottle, which could result in gas within the bottle (or in the worst cases liquid) exiting the bottle to equalize the pressure within or without. So far not really a problem (unless the differential is enough to cause the liquid to be forced out). Where you may get the problem is the reverse, when a decrease in temperature creates a pressure decrease within the bottle, which could then draw "fresh" air (air with oxygen) into the bottle, allowing some small amount of oxidation in the wine. If repeated over years, the wine could then become oxidized (at a different rate then the perfectly stored wine), changing the taste.
In a perfectly sealed system (perhaps if the wine were completely sealed in glass like an ampule) the oscillation should not matter so much (as long as the range is not extreme), and the average temperature within the bottle would determine the rate of aging. But cork is somewhat porous (at least to gas molecules), and there could be gas exchange over time.
Of course if the temperature range is severe enough to actually move the cork, you are into a whole other problem. I should mention that I have heard or read a similar explanation before somewhere, but it makes a lot of sense to me.
Just my
Jay
The oscillating temperature should not have any effect beyond what I mentioned above (i.e., the wine will age faster at higher temperature and slower at low), within the normal range (50-60 degrees?).
What may be more important here is relatively rapid oscillations, which cause the pressure to go up or down relatively quickly within the bottle. An increase in temperature may cause an increase in pressure in the bottle, which could result in gas within the bottle (or in the worst cases liquid) exiting the bottle to equalize the pressure within or without. So far not really a problem (unless the differential is enough to cause the liquid to be forced out). Where you may get the problem is the reverse, when a decrease in temperature creates a pressure decrease within the bottle, which could then draw "fresh" air (air with oxygen) into the bottle, allowing some small amount of oxidation in the wine. If repeated over years, the wine could then become oxidized (at a different rate then the perfectly stored wine), changing the taste.
In a perfectly sealed system (perhaps if the wine were completely sealed in glass like an ampule) the oscillation should not matter so much (as long as the range is not extreme), and the average temperature within the bottle would determine the rate of aging. But cork is somewhat porous (at least to gas molecules), and there could be gas exchange over time.
Of course if the temperature range is severe enough to actually move the cork, you are into a whole other problem. I should mention that I have heard or read a similar explanation before somewhere, but it makes a lot of sense to me.
Just my
Jay