Cooked wine

[Thomas]

Brom, what I tried to point out is that such happenings might have to do with the relative stability or condition of the wine.

The only explanation I know is that after an individual wine reaches its maximum warm temperature it expands, and that is how the cork gets pushed. But again, each wine is an individual case. Lindy's experience proves that point. Out of 9 bottles exposed to the same 100 degrees for 1/2 hour, only 3 pushed corks. Maybe density comes into play too. Perhaps those were the 3 sweetest wines, with more viscosity!

Once the cork is pushed, oxygen gets in, and its hot oxygen in this case.



[This message has been edited by foodie (edited 06-17-2004).]