Heat Damage (Cooked Wine)

Exposure to temperatures above 30°C during shipping, storage, or in retail environments. Wine literally 'cooks,' accelerating chemical reactions. Common when wine is left in hot trucks, warehouses, or car trunks. Even brief exposure to extreme heat (50°C+) can be devastating.

Jammy, stewed fruit flavors replacing fresh character. Loss of acidity and structure. Flat, flabby palate. In severe cases, the cork pushes out slightly (seepage) and wine appears brick-colored prematurely. The wine tastes 'dead' or 'baked.'

Temperature-controlled shipping and storage (12-16°C ideal). Avoid buying wine from non-climate-controlled retail displays in direct sunlight. Some producers use temperature-sensitive labels to detect exposure.