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Storing your wines
The chart below indicates the ideal storage temperatures for different types of wine:-
Type of wine
Red wine
White wine
Sparkling wines/champagne
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Temperature stability is the most important factor when it comes to storing wine.
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Exposure to light, vibrations or fluctuations in temperature and humidity can all cause wine to spoil. When properly
stored, wines not only maintain their quality but many will actually improve in aroma, flavor and complexity as they
mature.
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Wines kept at a higher temperature will age faster. Wine that is exposed to temperatures that are greater than 18°C
(64°F) will suffer from poorer flavour and aroma.
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If wine is kept at too low a temperature, this can result in the development of harmful deposits. A humidity of
60%~70% is ideal for keeping corks from shrinking.
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After a bottle of wine has been opened, the wine comes into contact with air. So it is best to store the remainder of
the bottle upright, to minimize the surface area of the wine that is coming into contact with the air.
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Once opened, wine will remain in a drinkable condition for two days for delicate whites or three days for rich reds, as
long as the bottle as been resealed. You should make sure that the seal is firm by checking the stopper.
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Special stoppers that keep wine sparking and Champagne bubbling for one or two days after opening, can be bought
at most good wine shops.
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When stored correctly, white wines can keep well for up to two years. Full bodied reds will age well for ten years and
dessert wines will age well for up to twenty years.
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When you buy a bottle of wine, you should transfer it to a suitable storage location immediately (if you are not going
to store it in your wine cooler).
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Cheaper bottles of wine will not age as well as more expensive ones.
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To make the most of the bouquet and taste of your wine, never fill more than half a glass at a time. It will also help if
the shape of your wine glass is appropriate for your wine. The size and shape of your wine glass's bowl will
determine the intensity and complexity of the bouquet. The stem should be long enough to allow you to avoid hand
contact with the bowl of the glass and should be tulip-shaped or tapered at the top.
Temperature
(Celsius)
15 – 18°C
9 - 14°C
4 – 8°C
Temperature
(Fahrenheit)
58 – 65°F
48 – 79°F
39 – 47°F
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