Financial Times

We all give airtime to temperature-controlled storage in cellars but what about when our precious bottles are being shipped over from the country of origin. Jancis Robinson MW paints a horrifying picture of wines ruined by shippers keeping them too cold - and almost freezing them - to the point of no return en route. Even importers are portrayed as relatively relaxed about the issue, according to Robinson, hoping that by shipping outside the height of summer, they will avoid any damage. And at 2,000 for a shipment in a temperature-controlled reefer, it's unlikely that this is a cost we would be prepared to swallow for all but the most expensive wines.