I have a WE Italian Pinot Grigio in cold stabilization (around 30 degress F), and thinking of bottling direct from the carboy in the fridge. Any thoughts on pros/cons of doing this? Does it matter what temp the wine is (within reason) when bottling 
Bottling temperature
- Thread starter KenS
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I see no harm in bottling like this except for the following concerns..
1) When you cork, that air pocket in the bottle is cold. As the wine warms up, that air will expand. I would be concerned that you corks may be pushed out a bit.
2) I would worry about bottling some of the sediment. I would rack first, then bottle.
1) When you cork, that air pocket in the bottle is cold. As the wine warms up, that air will expand. I would be concerned that you corks may be pushed out a bit.
2) I would worry about bottling some of the sediment. I would rack first, then bottle.
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Rack as soon as you take it out of the fridge to get your wine off any diamonds that formed. You will be fine bottling it cold, I've done it many times.
You may get some condensation on the bottles so wait a day to put your labels on so they stick.
You may get some condensation on the bottles so wait a day to put your labels on so they stick.
