Three things can compromise the quality of the wine after leaving the winery: storage, serving temperature and choice of glasses.
Proper storage is essential for any wine, both for its long-term aging and for drinking as a younger one.
In order not to lose its quality, the wine you consume should be stored at a constant temperature of 12-14 degrees and a humidity of about 65% without direct sunlight and vibrations.
If you keep your wine for more than six months or years, it's a good idea to put the bottles in a horizontal position so the liquid covers the cork. Thus, it will keep it wet and blown and will prevent oxidation. An exception is the Champagne, which can mature vertically in the bottle. The reason is carbon dioxide (bubbles), which protects the wine from oxidation and the massive plug, additionally fixed with metal wire for the throat.
You do not have to have a cellar to store wine in your home. Any cool and dark place will do the job, as long as it is not subject to extreme temperatures that can precipitate any wine prematurely. Remember, wine requires calmness in all respects and constant conditions. More and more people find a solution in special wine cabinets that allow & nbsp; control of temperature and humidity and are sold in different sizes and designs.
Of all the factors that affect the wine after leaving the winery, up to yourglass the temperature at which you serve or will be served is the best, meaningful. Wrong temperature can ruin the best wine, but the correct handling of temperature can bring pleasant improvements.
White wine is served chilled. Most often, however, it appears on the table cold, straight from the refrigerator. Most refrigerators keep the temperature between 2 and 4 degrees. Remove your white wine from the refrigerator for about half an hour before opening it. This will allow it to warm up a little and open up its flavor and flavor that you would not feel if you drink it cold. Plus / minus some degree, these are the generally accepted temperatures for white wine consumption:
to 12 degrees
More sophisticated dry white, especially Chardonnay and especially if aged in oak (you can reach 14-16 degrees)
8 - 10 degrees
Aromatic and light to medium white, for example Riesling and Pinot Gris
7 to 9 degrees
Dessert white, such as Sothern
+/- 8 degrees
Sparkling (without the Champagne method)
6 - 8 degrees
Cool the white wines immediately before you drink them. Wines left for days in the refrigerator will have a more dull and even taste. This is true, even more so, for sparkling. Better remove the wine from the refrigerator if you do not drink it until the next weekend and return it back on Friday morning.
The principle is that low temperature suppresses aromas and the higher opens them. When we talk about wine, the marginal temperature is 20 degrees. Above it, it is said that the wine is boiled. Better put it on a spoonful of sugar and a little cloves, especially if it's winter. It just will not matter what wine you bought. After that, a spatula with brandy, etc. Served hot, red wines lose their fruity, and tannins and alcohol begin to disturb the balance.
13 - 14 degrees
This is not room temperature, which is irresponsibly recommended for red wine, so here we are talking about slightly chilled wine. This cooling makes wonders for wines with pronounced fruiting and soft tannins such as Pinot Noir, Merlot and some Sanjovese styles.
15 - 18 degrees
The density and “body” of the wine determine the ideal temperature of serving. In this range are wines with tannins, such as the classic Cabernet Sauvignon, Zinfandel, Syra and Shiroka Melnishka vine. At lower temperatures, the tannins will bring forth bitterness to taste. Stay at the top of the rock with this type of wine, about, 17 degrees and leave the lower end of the lighter and medium density red.
Decanting or spilling wine into a larger container
There are only two legitimate reasons to do so:
Remove the sludge that occurs in most red wines after 5-8 years of aging in a bottle. In this case, while overflowing, you need to be careful about the moment they will approach the throat. Then you just put them back and drop them there.
To aerate wine that is young and, as it is said, needs to breathe. You can safely pour the wine without worrying about sludge. Give him an advance of about half an hour to feel the effect.
Typically, you do not need 20 types of glasses, each for a particular type of wine, and where you will keep it if you prefer kits of 12 pieces. But the style of glasses affects the delight of wine. It is good to have a small assortment:
- for white wine
- for aged red
- for a younger red
- for table wine (smaller)
- for sparkling wine
If you are pressed for space, choose an intermediate kind of good glasses and use them multifunctional. No one will be angry with you. Here is the place to note that it is accepted when you pour wine that it does not pass the thought midline of the glass. Many specialists even recommend pouring one-third of the cup. Allow yourself the place to spin the wine before you sip and awaken its aromas.