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Hello there! I'm Dr. Vinifera, or "Vinny" for short. Ask me your toughest wine questions, from the technical aspects of winemaking to the fine points of etiquette. I hope you find my answers educational and even amusing. Looking for a particular answer? Check my archive and my FAQs. You can also follow me on Twitter: @AskDrVinny.
Dear Dr. Vinny,
My wife and I came upon a wonderful little winery in Washington state and tasted some excellent wines. We had some shipped to us but were greatly disappointed with the wine that arrived. As we live in Florida, and the wine was shipped in a non-insulated horizontal shipping carton, we are concerned that the 100°+ temperatures during the week they were in transit changed the wine significantly. Is there anything we can do to help the taste of this wine?
—Jim W., Jacksonville, Fla.
Sadly, if you think that your wines may have been heat damaged, there's no way to fix them. On the bright side, some of the bottles may have fared better than others. But don't treat your wine cellar as a hospital; damaged wines don't get better with time. And next time, your best bets are to pay for next-day air freight or to insist that the winery hold off on shipping until the weather is cooler.
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