Category: Education

Bottle shock can result from a wine’s over-oxidation or if sulfur dioxide was added during the bottling process. The effect on the wine is a flatness of aroma and flavor, sometimes accompanied by an unpleasant odor. It can also occur when your wine becomes stressed from the excessive jostling of the bottles during shipping, especially if the bottles travel from Califonria Wine Country to parts south and southwest on a long circuitous journey in an un-air-conditioned brown truck in the middle of the summer. Most of the time, it is a temporary condition.

The most important thing to remember in serving wine is to avoid extremities. Over chilling kills the flavor and aroma; too much warmth makes the wine taste bland. These guidelines will help ensure that you’ll enjoy your wine to its fullest!