If wine is in refrigerator and refrigerator breaks is the wine still good?
Yes. Wine isn't like any other causal drink. It stays good
of course. alcohol doesn't necessarily spoil. If you are a wine connoisseur, you may notice a bit of a flavor change but most people wouldn't.
Yes, wine doesn’t need to be in the fridge
heart o' gold
Yes. Wine can come to room temp and still be fine. But don’t do it more than once, repeated temp changes will cause it to degrade.
It's absolutely fine. You are probably thinking of the idea that wine needs to be kept at a steady temperature. That's true, but it mostly applies to aging fine wines. Think about it - that wine got trucked to your store in the heat. It probably sat in the store warehouse in the heat. You don't want that going on for years or to do dozens of hot-to-cold moments with it. But it's never going to do anything to the wine that makes it unsafe to drink. Just possibly change the taste.
Yes. It just won't be cold. And some wine shouldn't be cold anyway. As long as it doesn't spend any significant time above room temperature, it shouldn't spoil. Just a cool place is perfectly good - I never keep wine in the fridge unless I want to chill it just before serving. There's no need. Wine keeps for years, especially good wine, because of the alcohol. In fact some wine isn't good unless it's spent a few years in the bottle mellowing - red Bordeaux (often known as claret) is the best example of this. Young claret isn't nice at all and you can get tables of which years are good to drink now and which should improve even more with keeping (mainly affected by what the weather was like in that part of France that year). This makes it expensive because of storage costs while you wait for it to be nice. Of course what aristocrats with big houses would do is buy it young and put it away in the cellar - then you aren't paying someone else to store it. You could do that if you have a cool basement. Just for fun, let's think about port. This is made in Portugal by making red wine in the normal way, but before the fermentation is complete, it's stopped by killing the yeast with a big dose of brandy. This produces a sweet but highly alcoholic wine - which is why port glasses are small! It takes years for the wine to recover from this treatment and for the flavours to come together. Leaving it in the barrel allows this to happen quicker and then you get LBV (Late Bottled Vintage) port. Actual vintage port is bottled immediately it's made and it takes a lot longer to settle down. It was an English aristocratic custom to give a large quantity of vintage port as a christening present to a son, then when he's 21 it should have matured nicely! If it gets TOO hot is the real killer. When colonists used to import Madeira wine to the Far East, it got slightly cooked on the way because of the high temperatures aboard ship on the way there, that changed the taste, but people got to like it and now it's deliberately heated to recreate the same taste.
it probably depends on how long its been broken