| Step 1: How long are you storing your
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| | Fahrenheit (12°C). Bottles should be
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| wine for?
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| | kept out of drafts and any temperature
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| The first decision to make is how long
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| | change should be very gradual.
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| you are planning to store your wine for.
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| | Additionally light can negatively impact
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| Generally short term storage means 3 to 6
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| | on a wine, which is why some wine bottles
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| months and should be your cheaper, less
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| | are made of coloured glass. Wine must be
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| cherished wines, where as long term can
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| | kept out of direct sun light, since too
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| mean decades and should be reserved for
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| | much light can react with proteins in
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| your quality, precious wines.
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| | wine, forming a haze and bad aromas to
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| Step 2: Correct storage conditions
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| | pollute its' flavour.
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| Whether it's short or long term storage
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| | For long term storage, the correct
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| the same rules apply, firstly and most
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| | atmospheric conditions are required.
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| crucially the bottles should be laid
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| | Humidity has to be very high,
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| horizontally instead of upright, this
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| | approximately 70% or more, in order to
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| ensures the cork remains moist, to stop
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| | stop the cork drying out and to reduce
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| it drying out.
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| | the chance of wine evaporating. Also when
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| It is essential to keep the wines in a
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| | storing long term, consider the wines
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| vibration free environment so they can
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| | surroundings, ensure there are no other
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| not move about, therefore on top of
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| | foods or liquids that could be absorbed
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| electrical appliances or a place subject
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| | into the wine itself. Substances with
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| to external forces (i.e. from a subway)
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| | strong aromas for example fuel or vinegar
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| should be avoided.
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| | must be kept elsewhere!
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| Places to avoid for wine storage that are
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| | Step 3: Enjoy…
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| all too common in a family home are;
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| | When the time comes to pop the cork and
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| above electrical appliances, under a
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| | savour all your hard work, drink
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| window, beside a radiator or in a
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| | responsibly but do try to finish bottles
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| greenhouse or conservatory. These places
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| | within a few days of opening, since as
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| are not ideal and could potential spoil
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| | soon as the wine is exposed to air it
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| an unopened bottle of wine.
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| | starts mixing with oxygen. This is known
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| Wine can be greatly affected by its
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| | as oxidation, which also alters the
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| surrounding temperature; the ideal
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| | essence of the wine.
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| temperature is roughly 55 degrees
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