Candy CCVB 30 [14/31] Wine storage problems

.12.

corks from shrinking.

o After a bottle of wine has been opened, the wine comes into contact

with air. So it is best to store the remainder of the bottle upright, to

minimize the surface area of the wine that is coming into contact with

the air.

o Once opened, wine will remain in a drinkable condition for two days for

delicate whites or three days for rich reds, as long as the bottle as been

resealed. You should make sure that the seal is firm by checking the

stopper.

o Special stoppers that keep wine sparkling and Champagne bubbling for

one or two days after opening, can be bought at most good wine shops.

o When stored correctly, white wines can keep well for up to two years. Full

bodied reds will age well for ten years and dessert wines will age well for

up to twenty years.

o When you buy a bottle of wine, you should transfer it to a suitable storage

location immediately (if you are not going to store it in your Wine Cooler).

o Cheaper bottles of wine will not age as well as more expensive ones.

o To make the most of the bouquet and taste of your wine, never ll more

than half a glass at a time. It will also help if the shape of your wine glass

is appropriate for your wine. The size and shape of your wine glass’s bowl

will determine the intensity and complexity of the bouquet. The stem

should be long enough to allow you to avoid hand contact with the

bowl of the glass and should be tulip-shaped or tapered at the top.

Wine Storage Problems

Corking- a tiny percentage of bottled wine (about 1%) will suffer from this.

The cork reacts with the wine and gives it a musty, unpleasant taste. It is the

most common wine storage problem and is caused by harmless bacteria

growing on the cork. As unfortunate as this is, there is nothing to do but to

discard all of the wine in the affected bottle. This is not to be confused with

small fragments of cork oating in the wine itself, which will not impair the

avour.

Oxidisation- when wine has been opened and left for longer than a day;

it tends to lose its aroma and colour, giving an overall at taste. The only

way to avoid this, it to either drink the wine on the same day it was opened

or to use a vacuum device specially designed for removing oxygen from

opened wine bottles. If you use such a device, the wine should still be

consumed shortly afterwards.

Ullage- this is loss of wine from the bottle by evaporation or leakage. Signs

of ullage include wine seeping around the cork, a protruding cork or a

stained label. It can happen if the bottle has been allowed to get too

warm. The wine may still be drinkable, if the leakage was recent; however,