Heat destroys wine, and temperatures over 70 degrees can permanently taint the flavor. Above 80 degrees or so and you are literally starting to cook the wine. Here are a few common precautions you should take to prevent wine heat damage:
Let’s take a closer look at unoaked chardonnay with its crisp and fruity character and learn why this style of chardonnay is growing a following. Discover the origin of ‘no oak’ chardonnay and who out there has great unoaked chardonnays. When looking for an unoaked chardonnay, look for these terms: ‘inox’, ‘no oak’, ‘sans chêne’ (France), and ‘acero’ (Spain).