Comments on: Why The Trip Kills It

By: Dezaley

Dezaley — Sat, 07 Mar 2009 14:47:17 +0000

1. sticking with local products in general is anyway the ideal “organic”, lowering the so called “grey energy” share…however, of course, hard to resist for globalized, worldwidewine amateurs..
2. quite low percentage really appears this specific quality problem, but yes: always better to spread more precise customer information
3.proportionally probably more ecologic, instead of climate-energy-spending reefer-boxes: using regular (the “dry”) boxes, but (try to) instruct to store below sealevel, AND include a temperature-measure-unit for control and in case of real extense heat exposure troubles recorded at arrival, take the risk (i.e. by contracting a corresponding insurance) and sort out really affected, or oxidated qualities
3. would agree that steady longterm vibrations could affect some structures (mostly weak ones), regardless modern stabilization aditives, but would say rather from a near, loud ships motor machine than ocean waves

By: Sommeliere

Sommeliere — Tue, 03 Mar 2009 19:26:38 +0000

As a wine columnist, educator and sommeliere, I am always amused by people (read: wine snobs) who MUST keep their wine stored in temperature controlled cellars. They are fanatical about the exact degree for storage.

When I tell them I have a passive cellar, they seem shocked. My wine collection does beautifully in a small room that sees no light and is vibration free. But your article says everything I have been saying for years. Wine is not THAT fragile…

By: Victor Schwartz

Victor Schwartz — Mon, 02 Mar 2009 19:06:20 +0000

VOS Selections has been shipping and storing wines temperature controlled for over 20 years. The problem is that the process is only as good as the weakest link like the hot storage room in the restaurant or the un-air-conditioned retail shop. It is hazardous but as Lyle implies, many wines will bounce back with time if they havent been damaged.

By: morgan

morgan — Sun, 08 Feb 2009 06:08:03 +0000

All the more reason to drink local! I’m glad I live in Washington!

By: Guitarguy

Guitarguy — Sun, 08 Feb 2009 03:51:35 +0000

Gargiste also seems to treat their direct import wine with the utmost of care and only ship domestically a couple of times a year during cool but not hot or cold weather. They are about as good as it gets. In Chicago I had many disappointments with wine purchased at Binnys. I often wonder whether they buy distressed (cooked or frozen) wine and to dump at cut rate prices hoping to screw the consumer? Finally, I have often remarked about how much better wine seems to taste at the source in California than when it gets to my table. I have speculated two things, first, my state of mind (or sobriety) in wine country psychologically improves the wine or my memory of it and second, the wine is lessened by the trip. I typically wait at least a month before opening wines that have been shipped to me within the US (I live in a reciprocal state).

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Thu, 05 Feb 2009 20:02:26 +0000

[...] Why those long trips can kill your wine. Beer is just as [...]

By: wineguy

wineguy — Thu, 05 Feb 2009 15:54:55 +0000

Heat is clearly an issue and thank you for bringing up this important subject. Distributors trucking CA wines across the country in the middle of the summer in regular trailers is more common than anyone thinks. My other question is why we never hear the same complaint about shipping during January. I would like to hear a discussion about the effects of dropping wine down to 0 degrees, a real possibility if the truck is using I-80 which I suspect many do since it comes right out of the Bay Area.

By: Joshua Perry

Joshua Perry — Wed, 28 Jan 2009 02:17:32 +0000

I hear that. And I’m not trying to knock your article here, I think you make some great points that are often unspoken of in the wine world.

You ask “What is the retailer’s responsibility? What is the importer’s responsibility? What is the wine writer’s responsibility?” All I’m saying is where is the consumer’s accountability?

Great article Lyle. I love your stuff.

Best,
Josh

By: Lyle Fass

Lyle Fass — Tue, 27 Jan 2009 22:05:24 +0000

Joshua,

As a veteran of 13+ years of retail, educating consumers about wine is easier said than done.

By: Joshua Perry

Joshua Perry — Tue, 27 Jan 2009 14:58:15 +0000

Maybe it’s this hypothetical customers responsibility to try a bottle before committing to a full case. There are so many factors that could affect the 2007 Domaine X to be drinking differently from the previous vintage…especially in a natural wine. Any moderately intelligent consumer should know that. What’s that Syms slogan? “An educated consumer is our best customer.”