Thursday, April 7, 2016


From the earliest days of mankind, we have had long and flavorful relationship with the “fruit-of-the-vine”.  From picking and gathering various fruits and berries, to the cultivation of the first fields, to picking and squeezing the first harvests into earthenware jars and jugs, man has always had deal with the preservation and storage of this most  precious elixir…after thousands of years of trial and error we have developed a foundation for preservation an storage.

A good wine experience depends, not only on the wine, but is also dependent on the way the wine has been kept and stored.  Wine is a very delicate and complex product that demands gentle and precise treatment.  It must be stored correctly, served at the right temperature and poured into the proper glass.  Only when all of these things are combined do we achieve the perfect wine experience.

If wine is incorrectly stored, it can lead to an unpleasant after-taste of the mould that causes to become “corked”.  Wine can mature too quickly, too slowly or just may never reach its true potential.  Likewise, it can be a disaster if a wine is served at a temperature that has not been allowed to rise or descend slowly.  A controlled environment, be it a simple under-counter wine cooler, wine cabinet or wine room, will ensure a quality wine experience with each bottle served.

Wine is a living. Breathing and evolving and complex form of chemistry that demands a gentle hand to guide its from birth to consumption.  Wine, like any living thing, is affected by the world around it…and to ensure a quality wine experience, here are the 5 basic’s for proper wine storage.

1. TEMPERATURE:  The ideal temperature to store wine should be between 50° and 57.2 °f, which should remain constant.

2. HUMIDITY:  A humidity level between 50 to 75% is essential for the cork to seal and to effectively keep the destructive effects of oxygen out of the bottle.

3. LIGHT:  The wine bottle offers no protection against direct sunlight and denigrating and destructive nature of ultra-violet light on wine.  Wine should always be stored in a dark or low-light, ultra-violet free environment.

4.VIBRATION:  Continues vibration or movement of wine will disrupt the delicate biochemical process in the wine’s natural ageing development.  Vibration is the leading reason many fine wines fail to reach their optimal potential.

5.VENTILATION:  Ventilation and the continuous circulation of air are paramount in avoiding the development of unpleasant odors and mould.

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