Bottle shock is a temporary condition that can occur in wine when it has been shaken or subjected to drastic temperature changes. This can happen during shipping, handling or even after bottling. The agitation can disrupt the wine’s molecular structure, leading to a loss of flavour, aroma and overall quality. The symptoms of bottle shock can include muted or disjointed flavours, diminished aroma and sometimes an off taste.
The good news is that bottle shock is usually reversible. Allowing the wine to rest undisturbed for a period, typically one or two weeks, can help it recover its original characteristics. It’s generally advised to store the bottle in a stable environment with consistent temperature and humidity levels to aid its recovery.
