Refrigeration

[Randy Caparoso]

Of course, I know there's air in the fridge. It's just that there's more air outside. In other words, there's a good chance that no oxidation occurred at all while the bottle was in the fridge; but if you take it out, then you're looking for trouble.

Besides, your comment on wine shouldn't be left in the fridge more than few hours is way too wine geeky advice. I didn't want to say it earlier, but what the heck: most corks do just fine in refrigeration for days, weeks and even months at a time. I know this from practical experience. You see, in the restaurant business we often have wines under such conditions, which are opened and enjoyed while showing absolutely no deleterious effects. This may shock you, but what can I say? It's true. And it's not nearly so surprising as that 40 year old Romanee-Conti.