Wine Asylum

OK, but that's a problem........................

75.161.148.115

In Reply to: RE: My Yellowtail Shiraz is going bad -- It's only a 2004 posted by lutesj@shaw.ca on December 18, 2008 at 05:02:05

I would have to cool the room. And to get it down under 60 degrees, I would essentially be making a walk in wine cooler.
I think I'll drink it before it goes bad and buy only new stuff in bulk.
I am just surprised that the red wine would go bad that quickly. A lot of restaurants (expensive one too, store there wine in a lot higher temps than I do and their turnover may not be that high on the upper end.

Cut-Throat

Edits: 12/18/08

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