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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,
I have read many recommendations on proper wine storage and the effects of temperature, humidity, etc., but how exactly does vibration damage wine? Is there a relationship between the frequency and strength like there is for temperature variations?
—Michael L., Arroyo Grande, Calif.
There's not a lot of consensus about exactly how bad vibration is for wine (or even exactly why it's bad). First off, I avoid vibration because I don't want to disturb a wine's sediment. I also worry that vibration over time will agitate a wine, which could speed up the chemical reactions going on inside the bottle. I only got a C in high-school chemistry, but vibration is introducing energy into the bottle, and this added activity could affect the process of aging. (It's the same reason I avoid mechanical bulls at all costs). In any case, vibration won't help your wine. So I recommend avoiding it.
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