Since living in Singapore I've cracked open more than a few bottles of "tropically-aged" wine - you know, a wine that has lost all of it's freshness due to poor, fluctuating warm temperature storage at a local retailer.
Wine like this is what aficionados and professionals refer to as "cooked" since it has stewed fruit flavours like you'd taste if you put grapes in a pot and cooked them slowly.
Even though degraded wines like these won't make you sick to drink (physically, that is) - they are effectively spoiled and certainly do not taste like the winemaker intended you to enjoy them!
Check out this tropical cellaring regime at a local retail store. The amazing thing is some well-intentioned wine importer probabaly GAVE them the wine fridge for free just to make sure that their wines were stored properly.
At least those chocolate biscuits will be in good condition for consumers...
How often do you buy "cooked" wine?