Transcript: Episode 9: Wine Vs Heat

- We're goin' put some wine in to the car in heat! So we are gonna put some wine, in a hot car. And we're gonna do some heat shipping simulations. Granted, we're starting to cool down. But coming out of the summer months is it's hot, shipping wine during the summertime. It's a bad idea. We don't disagree with that, but we also just anecdotally except that. And so we haven't done any testing on our own. Like if you put these wines in the car. Place them against some wines, that weren't placed in a hot car. How different are they? All right, into the heat. So, let's get this wine buckled in nice and safe here. Now we'll come back in another day or two, see what we got.

- We're gonna put this bottle in the oven at 250 degrees, shut off the oven. So it's 250 and slowly comes down the next hour or so. We'll see what happens to the cork and or the wine. Hello sirs and ma'am, welcome to another installment of the Wine Show.

- Wine show? This is Cellar Rats into Cellar Rats, bro.

- Yeah bro, I'm Aaron Unman.

- No you're not.

- No I'm not. I'm Jesse Unman.

- That's right.

- Oh, this heat's got me all tidily.

- Today on episode number nine, of Seller Rats into Cellar Rats. We're gonna play with fire,

- not really. Roast and toast. Roast and toasty' lights.

- Heat shipping, heat damaged. Big topics in the wine business. We're gonna do a little experimentation. So today, we got two Pierre wines, one made by yours truly. Lucky Rock, big surprise there. And one from a local Sonoma County family, Carinal li vineyards?

- Carinal li.

- Carinal li.

- Carinal li.

- And we're gonna do a little experiment. We put one of these wines out into my car two days. In a wine shipper. Styrofoam wine shipper, but in 90 degree plus heat. And then we kept one inside stored under normal cellar conditions and we're gonna taste them.

- Basically, the idea is to simulate what a bottle would do after you buy it, winery packs it, ships it, sends it. Typically two days in California, doing regular ground to get from your winery to your house.

- We've got wine one, wine two.

- Both Lucky Rock 2018 County Cuvette Pinot Noir. We don't know which one has been smoked off.

- Toasted.

- Let's get into this a little bit, harder to tell with Lucky Rock 'cause it's a screw cap.

- Yeah.

- As far as the heat. Immediately, if you see it was a cork. And you saw it pushed, would be like. Okay, bummer.

- So I don't see any real color differences. 'Cause sometimes if you heat your wine too much, over a long period of time, it will hyper-age, but I don't think that the temperature at which we were shipping these and the amount of time we were shipping was...

- Substantial.

- Enough to really hyper-age them.

- We really shift two different ways at Lucky Rock. And when I say we ship two ways, I really mean we really use two different...

- We go both ways.

- We use two different kinds of containers. Styrofoam, which some people have a problem with. But when it's borderline heat temperature, high temperatures. Then we use a little bit of styrofoam. Which whatever one of these wines was in my car for two days was in a styrofoam shipper. And then we use pulp recyclable shippers when there's weather that is conducive to shipping.

- Yeah

- Usually, for me, that's 75 and below.

- And if you do ever get a wine shipment in styrofoam, you can reuse it. It keeps the wines that much cooler. If you have a warm house, put it underneath the staircase, put the wines in the styrofoam shipper, and then you can actually recycle it.

- Yeah, so you don't have to go outside, crumple it up and blow it into the wind. That's really a terrible way...

- Kind of rude of you.

- It's a terrible way to dispose of the styrofoam.

- They do have a distinctly different aroma.

- You can tell they're the same one for sure.

- Yeah, and I'd say this one's a little bit more flat, a little more of a flatness to it.

- The alcohol shows a little bit more on this one too. It's almost like some of the fruit has been baked off.

- Baked off, yeah.

- Yeah, this one has more of yeah. Turns out you should bake your Lucky Rock.

- Yeah, this one has more of that black tea that's in there, the nice fruit that we're used to. A little bit of vanilla, cherry. And it's not that this one doesn't have it. It's just a little bit more like, cherry leather, like Cherry hide.

- Yeah, it is a little flabbier.

- I got to just go ahead and say, I think that wine one was, that's our that's our final answer. Wine one each ship wine. Not terrible.

- No, Just slightly noticeable.

- So wine two add wine to wine store, 55 degrees proper storage.

- Wow, Ea, wow. Sometimes you win

- First we tasted the lucky rock, each ship cellar store. Now we're going to taste here in early 2018 Russian river.

- You pick this wine. Because it had a cork, Was in the same price point and it's from Russian river, which part of our life go, maybe apples to apples fish. I could be se myself, but this one has a slightly more of a Arnie. Also go, screw caps are very consistent throughout cork because it's a natural product. Some of them can be more porous than other ones. And so that's one downside to cork. Is that every cork is in theory, a little bit different.

- Again Jessie turning this into a closure episode, as he does every time.

- Its important.

- But what Jessie's saying is true. Corks can let in different amounts of oxygen, and that can premature wine. So it's not apples to apples. Some of this difference in color,

- Did you see a little bit of a color there?

- It's hard to say, to be honest under this light.

- Yeah. This one is a little bit more of an Arnie oranges, very slight. But that could be because the cork is different. Or it could be because it was super aged a little bit. A little bit more beautiful.

- As I was going to say kind of the opposite. I mean, this one has a little bit more like Mars hi. Welcome to being the younger brother, always fighting for.

- Actually now you mentioned, this is a little bit more boozy.

- The fruit taste little more preservative to me, A little more stewed. And you can get that in wines.

- That have been cooked.

- Baked. And so that's the tell that I'm using, more than anything. This one doesn't have as much of that kind of food group. So after all of that jibber Jabber that we've had over the last few minutes, I'm saying that I think that wine one again. Is the heat shift wine. I feel it in my neat hers.

- I can feel it all the way down in my plumbs.

- But ultimately just to recap, has a little bit of a possible Brown here. Could be the lighting hard to say, definitely have a little bit more of like a Tawny stewed. Kind of note to it that it's not overly present.

- But it's there between the color and the stewed fruit, Aromas and flavors I think that's got it earlier on.

- We did it again

- Earlier on, we put a bottle of white wine the Brunel belt here, and we put it into the oven at two 50, Turned the thing off.

- That's what people do.

- cork popped

- Push that cork cortical right out. It's still a little warm.

- It smells like Poplar of some sort, like a stone fruit cobbler.

- This wine has a bunch of acid in it that might've helped protect it.

- Hard to say, I don't know if I'd say no

- I just, it's got so much acid.

- It's like, it makes the wine super, just join it. It's like it broke it down into its component parts. It's like, you're not smelling the fruit of the wine anymore. You're smelling the alcohol, which usually the alcohol is like the delivery mechanism for the fruit. And they're actually like now they're all like choppy. I just, it out of my mouth anymore.

- So thanks for joining us on a ninth episode of cellar ads from the cellar rats where Aaron spits wine into wine glasses, and then I drink it.

- Hopefully you've learned a little bit about why you don't want to ship your wine in the middle of the summer, especially in a pole chipper.

- But then again.

- Hey, maybe when we call you and say, let's hold that for another couple of weeks. You're not like, give me my wine. And you're like, Oh, totally understand. Sorry, your episode right recommendation. See you on the next episode. Bye. Bye