but "refrigerators" (whether they have thermostats set to achieve mid 50's
or low 40's) cool 75% more quickly than does proper wine storage equipment.
the former is designed for quick recovery to avoid food spoilage or maintain
temp in high volume, commercial operations serving wine. likewise, the
quick evacuation of warm air will result in a dehydrative effect,
jeopardizing the corks and wine in any time more than a few months.

the latter is designed to avoid severe fluctuations that would have an
adverse impact on the integrity of wines under "storage" (i.e., "long term).
the delta is minimized, temps are more consistent and higher humidity
relative to the lower temperature is achieved and maintained.

one could always drop a bottle into liquid nitrogen for about 0.005 seconds
if one is really in a hurry.



"Leo Bueno" > wrote in message
...
> On Thu, 10 Mar 2005 02:11:52 GMT, "xenophobe"
> > wrote:
>
>>yo', lee ...
>>
>>
>>most guys here are too polite in their queries. what the hell is your
>>point?
>>
>
> Well put.
>
> I am just trying to figure out some rules of thumb for serving wines.
>
> Yes, there temperature guidelines. I am trying to approximate those
> guidelines in another domain: refrigeration times.
>
> The assumption is that bottles are originally stored at "room
> temperature", meaning not in the basement but where the family
> actually lives, and that folk set their refrigerators' temperature
> fairly uniformly.
>
>
> --
> =================================================
> Do you like wine? Do you live in South Florida?
> Visit the MIAMI WINE TASTERS group at
> http://groups.yahoo.com/group/miamiWINE
> =================================================