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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
flavors. 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 flavors.
Components of wines differ by variety or blend, and
thus react differently to ageing. Some wines require
longer ageing periods than others. For example:
WINES REQUIRE MORE AGEING
ARE:
Reds: Cabernet
Sauvignon, Barolo, Luna Rosa Whites: Chardonnay/Sémillon,
Ruisseau Blanc™, Luna Bianca
WINES REQUIRES SOME AGEING
ARE:
Reds: Merlot,
Pinot Noir, Valpolicella Whites: Sauvignon Blanc,
Johannisberg Riesling
WINES REQUIRES LITTLE AGEING
ARE:
Reds: Bergamais,
all blush wines Whites: Liebfraumilch Style,
Piesporter
Different factors exert influence on the rate of
ageing and can contribute to a better ageing
potential:
Storage - A very
big factor, discussed in more detail under Storage
(see below)
Cork quality - The
longer and less porous the cork, the better the oxygen
barrier, extending ageing potential.
Ullage - The
amount of headspace in the bottle. Leaving 1 inch is
best.
Sulphite level -
Higher concentrations protect from oxidation.
So how should you treat the ageing period for
different Brew King products? The answer depends on
many factors. For example, using a long, high quality
cork or adding some extra sulphite at bottling will
extend the maximum age period. Thus, use the following
as a general guideline only:
BEST AFTER BEST BEFORE
Selection Reds---------------3-6 months------------3
years
Selection Whites-------------1-3 months------------2
years
Vintner's Reserve Reds-----2 months---------------1
year
Vintner's Reserve Whites--1 month-----------------1
year
Chai Maison-------------------Immediate-------------1
year
Island Mist--–-----------------Immediate-------------1
year
Courtesy of Winexpert,
maker of our popular wine kits.
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