Wine Asylum

The Wine Asylum, the leading Internet destination devoted to the enjoyment of wine.

Use this form to submit comments directly to the Asylum moderators for this forum. We're particularly interested in truly outstanding posts that might be added to our FAQs.
You may also use this form to provide feedback or to call attention to messages that may be in violation of our content rules.

You must login to use this feature.

Inmate Login

By default, logging in will set a session cookie that disappears when you close your browser. Clicking on the 'Remember my Moniker & Password' below will cause a permanent 'Login Cookie' to be set.

Moniker/Username: The Name that you picked or by default, your email. Forgot Moniker?	Examples "Rapper", "Bob W", "joe@aol.com".
Password:	Forgot Password?
	Remember my Moniker & Password ( What's this?)

If you don't have an Asylum Account, you can create one by clicking Here.

Our privacy policy can be reviewed by clicking Here.

Inmate Comments

From:
Your Email:
Subject:

Message Comments

Original Message

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

Posted by Cut-Throat on December 18, 2008 at 06:53:31:
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