Q: What recommendations do you have on storing
your bottled wines?
A: Bottled wines are dramatically affected by the
environment they are stored in. In fact, proper storage
conditions are so important in ensuring that your wine is at
peak quality when opened, they should be considered the last
unwritten step in the winemaking process.
Some wines are more susceptible to poor storage conditions.
Generally, white wines - particularly off-dry wines and
champagne - are more frail than reds. Grape variety can also
make a difference; for example, Cabernet Sauvignon wines are
generally more resilient than Pinot Noirs. However, no matter
what the wine, it always pays to minimize the risks associated
with bottle storage:
Temperature Constant temperature is the key. By
causing the wine inside the bottle to expand and contract,
swings in temperature rapidly ruin bottled wine. Ideal cellar
temperature is 45 - 55 F (7 - 13 C). At lower temperatures,
maturation is slowed, though more complexity is allowed to
develop. Wine could be safely stored to within a degree or two
of freezing, but it would take decades to develop. On the
other hand, wines can be stored at up to 68 F, where they will
mature quite rapidly. Higher temperatures than this will
quickly damage the wine.
Light Sunlight and ultraviolet light (ie.
fluorescent lamps) are as bad for wine as excessive heat, but
are problems usually much easier to overcome. Though most
wines are protected to some degree by colored glass bottles,
place wines in areas away from direct light or cover them with
a blanket.
Humidity Some degree of humidity is beneficial for
long term storage, to ensure that the exposed end of the cork
does not dry out and allow oxygen into the bottle. Beware of
air conditioners, as they actually suck moisture out of the
air. Ideally, relative humidity should be between 60 - 75%.
Humidity higher than that encourages mould growth in your
storage area (not to mention label deterioration!).
Movement Wine does not take well to constant
movement or vibration (particularly if there is sediment
present), thus a secure storage space is a must. Don't put
your bottles next to the washing machine, or in a storage area
where they will have to be moved often to reach other items.
Secure storage should also mean storing bottles horizontally,
allowing constant contact of the wine with the cork,
preventing the cork from drying out and letting air in.
A simple check of all environmental influences in or near
your storage area is advised. For example, areas such as
garages or attics, which seem cool, may be subject to
temperature fluctuations due to lack of insulation. A good
option is to insulate a small room, large cupboard or area
under the stairs, void of any heat sources like a water pipe
or a boiler. Periodically checking the area with a thermometer
is a good idea. A good way to do this is to put a floating
thermometer in a one litre jug of water, and leave it covered
in the space for 24 hours. This will let the water stabilize
to the ambient temperature, and give you an accurate reading.
Allowing for the ageing of your finished wine in an
environment which helps to preserve its finer qualities will
pay big dividends in ensuring that you will have the best wine
possible to enjoy with friends and family.
Q: How
long should a newly bottled wine be aged before it’s best to
consume it?
A: It's tempting to start consuming your wine right
after bottling it, and in fact, there are many wines that can
be consumed right after bottling and be everything you want
them to be. But if you really want to maximize your wine's
potential, a little time left alone in the bottle can make the
difference.
With age, most red wines which begin life with obvious
fruity aromas and some degree of astringency ('bite') will
develop softer, gentler, more complex aromas and flavours. The
wines become richer, as the fruit mellows and the astringent
tannins relax and contribute to the body and character.
Many white wines also benefit with age. Whites intended for
ageing may display exceedingly high acid levels which will
soften over time, uncovering wonderful textures and flavours.
Components of wines differ by variety or blend, and thus
react differently to ageing. Some wines require longer ageing
periods than others. For example:
| |
BEST AFTER |
BEST BEFORE |
| Selection Reds |
3 - 6 months |
3 years |
| Selection Whites |
3 - 6 months |
2 years |
| Vintners Reserve Reds |
2 months |
1 year |
| Vintners Reserve Whites |
1 month |
1 year |
| Island Mist |
Immediate |
1 year |
TM CHWTA - Used Under License
TM* Brew King Limited
