More Information:
Wine Cellar Storage
|
| |
| |
| |
Proper Wine Storage Yields Great Wine
Temperature: A general rule of thumb to get the right temperature for serving various wines: red wine, 65 degrees (F), white and rose wine, 55 degrees (F) , champagne or other bubbly 45 degrees (F).
Many people have heard that red wines should be served at room temperature, which is a reference to cellar temperature. Cellar temperature is usually about 55 degrees which is perfect for storing wine. The reason that red wines are best enjoyed at slightly reduced temperatures is that alcohol will produce an unpleasant bite on the palate when served at normal room temperature.
Constant temperature is the key to storing wine and frequent fluctuations are undeniably bad. If you don't have a temperature controlled wine refrigeration, reds can be stored in a cool cellar. Whites and roses can be put into the fridge for a few hours and the bubblies a little longer. You can also get away with storing wine at the average household temperature of 70 degrees (F). Bear in mind that a few hot summer days will raise the temperature in many rooms well into the eighties. Garages and attics have a false sense of security by seeming cool, but are in fact not properly insulated to prevent dramatic temperature variations. Although, it is possible to store wine at an acceptable temperature in a house or apartment, you should choose your spot carefully. North-facing walls and nooks and crannies are places to examine. You may even have a well insulated garage, cellar or loft. Whatever spot you choose to store your wine, you want to keep a thermometer close by and look for traces of wine seeping from the cork. This could be a sign that the wine has gotten too hot.
Life of storing wine: The majority of wine, made or imported into the USA up to the $20.00 price point, is meant to be consumed within a year or two of the release. Some of these wines will get better in a year or two and its fine to keep them around a little longer. But most of the world's wines (about 90%) are meant to be consumed young.
White wines are not generally cellared for longer periods of time. Even though, there are some exceptions such as the very best Graves and Sauternes for instance. Wines that are stored in conditions warmer tend to age faster. A wine that you would normally keep for 6 to 10 years might only be kept for 3 to 5 years. Bright lighting can have a spoiling affect on wine so you want to keep your cellar dark or dimly lighted.
Sunlight and ultraviolet light is bad for wine, just as excessive heat. Most modern bottles have ultraviolet filters built into the glass that protect the contents from most of the effects on ultraviolet rays. Despite the filters in the glass, long term storage can still allow enough rays in that will cause the wine to pick up the taste and smell of wet cardboard. This is especially noticeable in delicate white wines and sparkling wines.
A good storage location is dark, free of vibration, has high humidity and has a low stable temperature. The high humidity is important because it keeps the corks from drying and minimizes evaporation. The one problem with high humidity is that it brings on growth of mold on the wine labels. Relative humidity should be between 55 and 70 percent.
Vibrations from pumps motors or generators should be avoided and are thought to have negative effects on the evolution of wines. When storing wine, another factor to avoid is storing other items with strong odors near wine. It's possible for the wine to pick up the odors nearby.
Red wines can be cellared for longer periods of time. Some of the finest reds can be cellared for several decades. It all depends on the type of grape and vintage. The most age worthy wines are based on one of three grapes: Cabernet Sauvignon, Syrah, or Nebbiolo. Tannin is a natural substance that comes from the skins, stems, and pips of the grapes, and even from wooden barrels. It acts as a preservative, and without it certain wines wouldn't continue to improve in the bottle. That is why you want to turn to wines that are referred to as "tannic." Tannin is the compound in wine, which allows wine to age well. Tannin makes the wine "dry" in your mouth. Wines that possess a lot of tannin cause the roof of your mouth to lose its moisture, and may even cause puckering. Over time tannins soften and give the wine a structure that allows it to age gracefully and elegantly.
|
| |
| |
|
| |
|
