Jackass here.
I bought a couple or six moderate to cheap bottles of wine (but tasty-for-what-it-is stuff – I’ve had them all before) yesterday and was feeling pretty smart for having gotten them on sale.
Then I couldn’t be bothered to get them out of the back seat last night, or really till the afternoon. It was a bright shiny day here in Huertaland and the bottles were very warm to the touch after their day in the greenhouse of a sealed car in direct sunlight (one had a little wine ooze out around the cork, not sure if it was just a bad cork, the heat, or both).
Now, never fear, unless they’ve turned to gall, I’ll dispose of them (by this I do not mean the sink). But, for those of you with more common sense, and wine cellaring experience, than I have – what is likely to be the degree, and the nature, of the change in these wines from the baseline flavor I am accustomed to after their 24 hours of exposure to heat (less I guess because it wasn’t super-warm overnight)?