When a wine is "cooked" by high temperatures ( during shipment despite a cool pack) how is the taste, nose affected?
Answer From Expert Roger Bohmrich MW
It is clear that high heat is the true enemy of wine. You use the term "cooked" and it is entirely apt in extreme cases. A red or white wine may take on a brown color, and the expected fruit aromas and flavors can become nutty or "roasted." A young wine can seem much older and fatigued. The wine may also be leaking through the closure. Of course, it all hinges on many facts specific to the situation. Each wine may reflect heat damage in different ways and to varying degrees. How long the wine experiences a high temperature also matters as well as the temperature itself. I am puzzled, though, when you speak of a wine shipped in a cool pack that seems cooked. I can only guess that the ice packs failed. Is that what you found when you opened the package?