Cooked wine

[Brom]

No, your wine will not be ruined or cooked by being kept "In the low 70s F a week or two." Not in a month either.

It is certainly preferable to keep your wine cooler than this. Storage should be at 60° or less, but if the claim of ruination in a week were true, probably over 90% of all wines sold would be unpalateable.

Wine is nopt the delicate flower some believe it to be. It will be particularly important to keep premium, ageworty wines at proper storage temperatures, but even these will not necessarily be ruined by less than perfect storage.

When I first started drinking and holding wine, for several years I lived in a third-floor walkup with a flat tar roof. Indoor temperatures over the summer probably averaged around 80°F. Wines I bought in the spring drank fine at Christmas.