So you vant know vats dis 55F for kipping vine. It comes from Morris
Broadbent whho had a store & ice house. Dere waz a terrible heat wave in
London and he ordered too much ice & when it cooled down he could move it.
Luckily his nephew Garth wrote on wine for da London Gavotte Picayune--dis
was about 1811...so he wrote, yuse must store yer vine at 55F so you get da
most plezure--dis is for clarets--whites get a little more chill. Soon the
Broadbents were out of da old ice & dats da vey it was, vere's the noisse, i
got such angina,,,,,
J. Murray Fefferman worlds oldest cork dork on the road to recovery emailed
to.
"Leo Bueno" > wrote in message
...
>
> Sounds like the consensus is that wine should be stored at somewhere
> between 55 and 59[F], however, there is no indication that the
> question has been addressed *empirically*.
>
> Yes, every GD wine book one reads says so, but I suspect that the guy
> or gal writing the book got the figure from another guy/gal who got it
> from another. . . . but that nobody looked at the question critically.
>
> So what if the average temperature in a Bordeaux cellar is 57[F]?
> Why don't we pick the average temperature in a *Burgundy* cellar
> instead? Does that necessarily mean that 57[F] is the optimal
> temperature--whater it is we are trying to optimize, as another writer
> in the thread mentioned?
>
> This discussion is leading me to think that 55 or 57 or 59[F] or
> whatever are values plucked out of the air.
>
> Again, is anyone aware of any *evidence* that indicates the optimal
> range to be somewhere between 55 and 60[F]?
>
> I don't think it would be terribly difficult to set aside bottles of a
> moderately priced wine of reasonably good quality and store batches
> of, say, 30 bottles each at 35, 40, 45, 50, 55, 60, 65, 70, 75 and
> 80[F] and evaluate their development using an experienced tasting
> panel over the course of several years.
>
> Until I see some studies like that, I remain skeptical (or is it
> sceptical, in Brit speak?) about the idea that wine should be stored
> at 55[F], of 57 or 59, or whatever the gurus say is the "correct"
> temperature.
>
> I do not doubt the "correct" temperature is to be found somewhere
> between freezing and boiling, but where?
>
> On Thu, 06 Oct 2005 00:39:21 +0200, Ian Hoare >
> wrote:
>
> >Salut/Hi DaleW,
> >
> > le/on 5 Oct 2005 13:26:47 -0700, tu disais/you said:-
> >
> >>" am sure that the majority of Bordeaux and
> >>Burgundy estate cellars are significantly colder than the figure you
> >>mention. "
> >>
> >>Significantly colder than 55?? I don't think so Ian, at least not in
> >>Bordeaux.
> >
> >Well, well, well, thanks very much Dale. I can see I'll have to re-adjust
my
> >views on this. And yet .... it's not as if I've never visited a cellar
and
> >I've shivered!
>
> --
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