Wine Information
Glossary
- Wine Grapes
Classic Varieties
European Varieties
French/American Hybrid
Varieties
Glossary
- Wine-Tasting
Terminology
Important Aspects of Wine
Courtesy of www.intowine.com
TEMPERATURE
Temperature is the most important factor and the factor
that should be sought after above all others. The optimum temperature is
50 to 55°F (10-12°C). However, any constant temperature within 40-65°F
(5-18°C) will do. More important than the actual temperature you will be
able to achieve, is the degree and rapidity of fluctuation the wine is
subjected to. A slow change of temperature of ten or so degrees between
winter and summer is not a big problem. But this kind of fluctuation on a
daily or weekly basis will cause damage to your wines and age them
prematurely. You will notice damage of this nature from the sticky deposit
that often forms around the capsule. In time, as the wine expands and
contracts, it will damage the integrity of the cork. When this happens
minute quantities of wine may make its way alongside the cork possibly
even allowing oxygen to seep back in.
Wines kept at too high a temperature will age faster than wines kept at
a cold temperature. Theoretically, wines kept at 68°F will age twice as
fast as those kept at 50°F. At 55°F (12°C) wines will age so slowly – with
ultimately greater complexity – that you will never have to worry about
them. This is not to say the colder the better. Wine that is stored too
cold can develop deposits or other suspensions in the wine. Finally, keep
in mind that white wines are affected far more by temperature problems
than red wines.
More wine is ruined by being too warm than too cold. A wine that is
served too cold is easily warmed, but a wine served too warm can be
difficult to chill. Therefore, when in doubt, serve it colder than you
might think necessary. A wine that is too warm tastes alcoholic and is not
a pleasure to drink.
In general, white wines are served cooler than red wines.
These serving temperatures should be used as guidelines.
[65°F / 18°C would be the equivalent of leaving the wine out at room
temperature for about 4 hours. 39°F / 4°C can be achieved by leaving the
bottle in the refrigerator for about 4 hours.]
65°F / 18°C -- Australian Shiraz, California Cabernet Sauvignon, Rhône
Wines, Vintage Port
63° / 17°C -- Bordeaux, Châeauneuf-du-Pape, Ribera delDuero, South
African Pinotage and Catalonian, Chilean, and Australian Cabernet
61°F / 16°C -- Red Côte d'Or Burgandy, southern French Reds, southern
Italian reds, Rioja, Toro, Australian and California Pinot Noir, Tawny and
Ruby Ports
50°F / 15°C -- Côte Chalonnaise, Douro red table wines, young
Zinfandel, Oregon Pinot Noir, New Zealand Cabernet and Pinot Noir, Oloroso
and Cream sherries, Bual and malmsey Maderias
57°F / 14°C -- Chinon, Bourgueil, northern Italian and Washington State
Cabernet Sauvignon, Valpolicella, young Chianti
54° – 55°F / 12 – 13°C -- Young Beaujolais, red Sancerre, Bardolino,
Lago di Caldaro, young Sanish and Portuguese reds, vin de pays
50°F / 10°C -- California and Australian Chardonnay, Sauternes, top
white Côte d'Or Burgundy, sweet German Wines, Rhine and Mosel Kabinett and
Spätlese, Tokay, Australian liqueur Muscat, Italian oaked Chardonnay,
oaked white Rioja, Fino and Amontillado Sherries, sercial Maderia, white
Port
48°F / 9°C -- Good white Pessac-Léognan and Graves, north-eastern
Italian whites, Washington State Chardonnay, Chilean Chardonnay,
Australian Semillon, New Zealand Chardonnay
46°F / 8°C -- Alsace, Chablis, Côte Chalonnaise and mâconnais whites,
dry German wines, Franken wines, Austrian Riesling, English wines,
Australian Reisling, Cabernet and grenache rosé
45°F / 7°C -- Good Champagne and Sparkling wine, Sancere, new York
State, Chilean and New Zealand Sauvignon Blanc
43°F / 6°C -- White Bordeaux, Muscadet, Anjou, other Sauvignons, Asti,
unoaked white Roja
41°F / 5°C -- Qba
German wines, Soave, young Spanish and Portuguese whites, Vinho Verde,
Swiss Chasselas, Austrian Grüner Veltliner, cheap rosé
36° – 39°F / 2 – 4°C
-- Cheap sparkling wines
HUMIDITY
Moderate humidity is important so as to keep the corks in good
resilient condition and thereby preventing them from shrinking. A relative
humidity of 50-80% is the acceptable range, but about 70% is recommended.
Excessive humidity will not harm the wine but will cause the labels and
any other paper products – like cardboard boxes – you have in the cellar
to rot. Insufficient humidity may cause the corks to dry out, lose their
elasticity and thereby allow air to get into the bottle.
DARKNESS
Light will prematurely age a bottle of wine. Naturally, clear
bottles are most susceptible to this problem, but ultraviolet light will
penetrate even dark colored glass. Ultraviolet light may give a wine
unpleasant aromas and ruin it. Extra care should be given to sparkling
wines as they are more sensitive to light than other wines. It should be
noted too, that incandescent or sodium vapor lights are better for a cellar that fluorescent lighting.
CALM
Constant vibration from machinery or a nearby road disturbs a red
wine's sediment and can be harmful to all wine. This is not commonly a
problem in the average home as dangerous extremes are rare and obvious. It
should be remembered that excessive sound creates vibrations that may be
harmful as well.
Wines should be stored in such a way that you don't have to move them
around to get at a particular bottle. Once a wine is laid down, it should
stay there until it is opened.
CLEANLINESS AND VENTILATION
The space should be free from smells and
debris. Extraneous smells can enter through the cork and contaminate the
wine. Proper ventilation will help with this problem and keep the cellar
from giving the wine a musty taste. Finally, debris that could be a home
to insects that might infect the corks – untreated wood, food – should be
removed. Never store fruits, vegetables, cheeses or any other food that is
capable of fermenting.
ANGLE OF STORAGE
Table wine is stored horizontally so that the wine
stays in contact with the cork. This keeps the cork moist thereby
preventing air from entering the wine. Fortified wines other than port,
are stored standing. If bottles are stored with the labels up, it will be
easier to see the deposit of sediment that forms on the opposite side of
the bottle when it comes time to open it.
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