Originally Posted by
luisparis
Thanks for the tips!
I guess the next question might be more appropriate to a wine forum, but wondering if it's worth the hassle and what will happpen to the wine's quality. any advice on how to get high end Bordeaux back to fine taste after a flight than landing in high temperature country?
Cheers
luis
The plane wine cellar(hold) is quite cool. I don't know how long it takes for luggage to get from hold to turnstyle at BKK, but if a chance for the wine to bake on the runway, get wine foam packing crates. I am certain someone in paris has them. there are 6 packs and 12 packs. If in DC, I can give you some. the foam lined boxes should hold up for 2-4 hours. You do not want the wine to go over 80 degrees F.
If the wine has any age on it, it will take a week or two to settle back down.
If your idea of high end bordeaux is '03 petrus,
1. I would pack it very differently and,
2. do you need another friend.