Why 12-16 degrees and not 50

Heat is the enemy of wine. Research by The Alchemist's Wine Perspective shows that wines oxidise faster and change in taste when they are stored too warm.

In an unrefrigerated truck the temperature climbs past 50 °C within a few sunny days. An unrefrigerated container being unloaded in Rotterdam has exactly the same problem.

We are the only importer in the Netherlands that consistently chooses quality: every wine we handle is transported to the Netherlands and stored at a constant, low temperature. That preserves the quality our winemakers achieve, with no oxidative damage. Anyone can taste it. Ask us for the article.

Source: Republished from The Alchemist's Wine Perspective ™, Issue 1, November 1996. © 1996, 1998 by Alexander J. Pandell. All Rights Reserved.