Amid all the noise of the wine industry–what to drink, when, and how–heat damage often comes up, but there’s no one-size-fits-all solution to proper storage, especially during sultry summer months. A myriad of factors, including a wine’s age, style, and closure, contribute to how easily wines are damaged. And heat doesn’t destroy bottles evenly, so it can be hard to know when a bottle is cooked.

The same way foods transform on the stove, wine changes as it experiences high temperatures. First, tannins become more noticeable and wines take on a tangy, astringent character. Instead of a smooth and supple mouthfeel, wines feel rough and more one-note on the palate. Fruit flavors often become secondary to unpleasant acidity. In dry climates, corks shrink as they lose moisture, leading to leaky bottles and a sticky mess. Other closures may be pushed upward and through the tops of their bottles as wine expands during temperature spikes. Older wines, and those with natural corks, are also at a higher risk of spoilage since they’re inherently more delicate than young wines and those sealed with synthetic closures. Anytime a wine from your rack is leaky, or tastes completely astringent, it’s probably been cooked.