Bottle storage at wine/liquor stores

[Robert O.]

I recently stumbled across a wine store in NYC with a fairly substantial selection of ports, including lots of VP's and a few colheitas. My mouth was drooling but then I noticed all the dust on the bottles and begain to wonder how long they had been sitting there.

How much time is too much time for a bottle to sit on a shelf at room temperatures? What would the effects be?

[Al B.]

I've bought port that I have known has been sitting on the top shelf (ie. nearest to the lights) of a store display for two years. I took the bottles home, opened them fairly soon after buying them and really enjoyed the port.

As I see it, try one and see how it is. If its good, you can be happy that the store hasn't killed the wine and buy with a bit more confidence.

Alex

[Todd Pettinger]

There are a couple stores I have been to, that even after i attempt to educate the workers or managers on how to properly store VP in particular, still insist on storing bottles upright on shelves. Typically I do not buy a lot of bottles from these vendors, but when I do, it is once the bottles go on discount.

Despite a bunch of dust, and upright storage, some exposure to light, probably a bit of exposure to heat, and definitely no humidity of which to speak, the bottles typically end up showing fine. These are all been younger vintages however, so if these conditions have left corks in a dehydrated state, with the potential to leak, this may not end up manifesting itself as a problem for a couple of years.

I think Port, being fortified, likely is a little less fragile than some will believe, but if there are ways to increase the drinking pleasure, one would do so. A lot of North American stores (or at least many around my parts) will not give any sort of bottle-return guaranteed if the bottle shows poorly due in part or in whole due to their poor storage conditions in the store. These vendors simply laugh at you when asked about this.

I simply tend not to buy anything from them. Or if I do, it is at discount and with lesser expectations than many of the finer establishments that I deal with. Alex's recommendation of buy one to try is one I follow quite often with these types of vendors, and indeed, many times when purchasing Ports from producers that I have not tried previously or am pondering multi-bottle/case lots of.

Todd

[Erik Wiechers]

Most of the stores i have been too in my town ALWAYS have the port standing up while even the cheapest wine is lying down. Funny but true. But i did buy some nice Niepoorts 85 there which tasted very good. The problem is you can never tell how long the bottles have been standing there. For now they have some Fonseca 75 standing there but with almost € 100 a bottle and not so good ratings i'm a little reserved.

[Moses Botbol]

I have a case of 1980 Ferreira that shipped upright, and has been upright since the mid-80's. The port has a tawny look to it, but is showing well, and is totally unique.

I bought a few cases at fire sale rates from a liquor store that had abhorent conditions. The Petrus bottles in bright light, and a case Sandeman was so destroyed, that only bottle was worth even considering. I bought 5 cases of port from them, and haven't found a bad bottle yet.

This is say, you're more likely safe, but use bad storage conditions in your pricing equation.

[Roy Hersh]

I agree with others above. Port is a much hardier wine type than your typical white or red table wine. Being unfiltered AND unfined has a lot to do with this dynamic. The very dark glass bottles of VP also help, without question.

But of all the things that kill other wines ... the one that has the greatest effect on Port is heat. Due to the head room in the bottle the small amount of oxygen is very prone to prolonged temperature issues and heat even more than freezing (actually by far, from my experience, although I am not proponent of freezing bottles like some friends of mine).

Heat will ultimately expand corks and when they cool eventually, can lead to seepage. Heat can "cook" Port just like any other type of wine ... EVEN IF ... many people are not perceptive enough (in their palate exposure) to tell the difference when it occurs in Port. Heat in small doses or for extended periods can totally alter the way the wine drinks in the short term, but far moreso when extended cellaring comes into play. I have seen that dynamic more than any other flaw from otherwise good LOOKING bottles, opened in the USA.

There are many reasons for this, but that is another story.

[Robert O.]

Sound advice, all. I am not sure about the heat. When I went there, the door was open with no air conditioning but it wasn't a hot day. I have no idea what the conditions were like over the summer. I guess it is easy enough to ask if they keep the place air conditioned.

I suppose I'll dive in with something between '85 and '92 and see how it shows. I have a suspicion, however, that these ports have been sitting there for a while...

[Roy Hersh]

I know this is going to sound crazy, but in wine shops ... the heat that destroys bottles comes more often during the winter than during the summer. The heat used to warm up shops (in busy urban centers especially) in the winter not only remains constantly too hot, but will remove the humidity of bottle contents & corks too. Go to a store in the winter to check out the conditions ... even more than the summer. I rarely find a store too hot in the summer, but am sure it does happen.

[Robert O.]

Actually, Roy, that makes perfect sense to me. As a person who has lived most of his adult life in NYC I know the vagaries of its heating systems and how hot it can get in those small, claustrophobic stores and apartments. I hadn't thought about that, but I think you are right. This particular store is very small; I can imagine it getting fairly hot. I'll have to check out where the heating unit is located, too.