Heat damage (heat-affected or 'cooked' wine) occurs when wine is exposed to high temperatures during storage or transport, prematurely aging it and dulling its fruit. Signs include a stewed, flat or jammy character, browning, and a pushed-up cork or leakage from expansion. Heat is one of the most common and irreversible threats to a bottle's quality, especially for fine, ageworthy wines.
WHY IT MATTERS FOR COLLECTORS
Heat damage is the silent killer of cellars and a key reason provenance matters at auction. Inspect for seepage and a proud cork, and never store or ship fine wine warm — once cooked, a bottle cannot recover.
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