Cooked wine

[Thomas]

On the other hand, I have had wines push corks after only a few hours above 75 degrees, and wines that remained fine under the same conditions. What I am saying, unfortunately, is that what happens to a wine under the wrong temperature depends, too, on the relative stability of the wine going into the "problem." It is unfortunate because we have no way of knowing which will be more susceptible to death by cooking, but you can bet the wines that had been handled more in the cellar will be the more delicate ones.