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- Feb 9, 2010
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So, this year I sent wine to the Ameteur Competition in Indy.
I had to "freight" out the wine. This took days. During this time, I noticed that the weather was extremely hot. I have no doubt that my wine entry "got cooked".
So this bring up my questions for those of you that ship wine to competitions...
1) How do you package your wine?
2) Would any of you put in a couple of "chill packs" to try to keep the wine cool?
3) Do you feel that shipping wine during hot weather will have a drastic
affect on the wine?
I had to "freight" out the wine. This took days. During this time, I noticed that the weather was extremely hot. I have no doubt that my wine entry "got cooked".
So this bring up my questions for those of you that ship wine to competitions...
1) How do you package your wine?
2) Would any of you put in a couple of "chill packs" to try to keep the wine cool?
3) Do you feel that shipping wine during hot weather will have a drastic
affect on the wine?