14
o
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, flavour and complexity as they mature.
o
Wines kept at a higher temperature will age faster. Wine that is
exposed to temperatures that are greater than 21°C (70°F) will
suffer from poorer flavour and aroma.
o
If wine is kept at too low a temperature, this can result in the
development of harmful deposits. A humidity of 70% is ideal for
keeping corks from shrinking.
o
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.
o
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.
o
Special stoppers that keep wine sparking and Champagne
bubbling for one or two days after opening, can be bought at
most good wine shops.
o
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.
o
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).
o
Cheaper bottles of wine will not age as well as more expensive
ones.
o
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.
