Part of the Wine Mastery school. Class 3 of 6.
The capability: you can find the room's wine problem before a guest does.
Prerequisites: Module 28.
The practice
Put a thermometer where the wine actually sits. Read it at four in the afternoon in August. That number is the class.
Then taste a wine on day one and day five from the same opened bottle.
Then check the format against the velocity for every by-the-glass wine.
And taste all the by-the-glass wines at open, every day, for a month. Three minutes.
The reference
A sound bottle of the same wine, where one is available — and the day-one version of the opened bottle.
What you are building
The understanding that inverts how wine is usually taught: most of the wine in a music venue is damaged before anyone opens it.
Heat above a back bar in a Texas August is cumulative and irreversible, per Module 28 — and no amount of correct service saves it.
Which means storage is upstream of technique and the thermometer is more persuasive than any explanation.
Verification and boundary
The recorded shelf temperature, and the daily tasting log.
Boundary: service is governed by TABC; storage by applicable requirements.