Wine is a delicate, organic thing. It gets "bottle shock" when it is pumped from tank or barrel into a wine bottle. It doesn't particularly like traveling – indeed some experts argue that a bottle should be rested for three weeks after being on a plane. Most wine travels the world in refrigerated containers, but these should never be too cold or, conversely, sit around in the sun. Once the wine has arrived safely at the door, it is then the turn of the consumer to store the wine correctly.