| The ideal temperature to store wines is
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| | Higher temperatures will age wine more
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| between 55ºF and 58ºF (13ºC15ºC).
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| | rapidly and cooler temperatures will slow
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| However, any temperature between 40º65ºF
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| | down the ageing process. Irreversible
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| (5º18ºC) will suffice as long as it
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| | damage will be done if your wine is kept
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| remains constant.
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| | at a temperature above 82ºF for even a
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| The degree and the speed of the
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| | month.
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| temperature change are critical. A gradual
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| | At 55°F wines will age slowly and develop
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| change of a few degrees between summer and
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| | great complexity and you will never have
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| winter won't matter. The same change each
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| | to worry about them.
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| day will harm your wines by ageing them
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| | Every wine you buy should be placed in
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| too rapidly.
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| | your cellar. Even if you are planning on
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| The most important rule when storing wine
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| | opening the wine shortly after purchase it
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| is to avoid large temperature changes or
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| | will benefit from resting to recover from
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| fluctuations. You'll notice damage of this
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| | the shock of traveling.
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| nature straight away from the sticky
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| | Before any bottle makes it into your
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| deposit that often forms around the
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| | cellar you need to consider the treatment
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| capsule. Over time the continual expansion
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| | it received before you acquired it.
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| and contraction of the wine will damage
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| | Every wine lover knows that heat damages
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| the 'integrity' of the cork. It's like
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| | wine but how many of us take care to
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| having the cork pulled in and out again
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| | protect our wine at every stage? For
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| every day. When this happens, minute
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| | example, you buy wine at a shop or winery,
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| quantities of wine may be pushed out along
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| | but leave it in your hot car all
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| the edge of the cork (between the cork and
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| | afternoon. You get it home to your
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| the bottle neck) allowing air to seep back
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| | temperature-controlled cellar, but by then
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| in. Once the air is in contact with your
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| | you may have already cooked it. Remember
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| wine the irreversible process of oxidation
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| | that high temperatures can result in
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| begins and your wine is ruined.
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| | undesirable chemical reactions that would
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| At 55º to 58ºF the wine will age
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| | not normally take place.
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| properly, enabling it to fully develop.
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