Storage tips
These guidelines apply to both short- or long-term storage.
- We know it’s tempting, but try not to open bottles when the first arrive. A long journey can make a wine seem muted. Just give your bottles a few days to rest, and they’ll be back to normal.
- Keep your bottles out of direct sunlight, ideally in the dark, away from sources of vibration and at a constant temperature – anywhere above freezing and below 18°C. If you’ve got long-term storage in mind, these pointers are vitally important.
- If a wine has a cork closure, it’s best to lay the bottle horizontally to keep the cork moist and fully expanded (this ensures the bottle is 100% airtight).
Corks vs screw caps
The debate has quietened lately, as an increasing number of consumers agree that it’s hard to beat the convenience of a screw cap. But many winemakers still stand by the traditional, trusty cork, so it’s likely that you’ll have to remove one from a bottle at some point. Which is why a corkscrew is a must-have tool for any wine lover.
- A fair amount of force is needed to remove a cork, so it must have a comfortable grip.It should employ sufficient counterpressure against the rim of the bottle so you avoid that undignified bottle-between-knees struggle.
- The best screw mechanism is an open spiral with a clear line of sight down the middle. This ensures as much of the cork is gripped as possible.
- The ‘Waiter’s Friend’ (opposite) is the most practical corkscrew and is preferred by winemakers.
Serving
Serve your wines at the correct temperature to enjoy them at their best.
Rich Reds
- Bordeaux, Chianti, Malbec, Merlot, Shiraz.
- Should be slightly cool. Between 16°C - 18°C / 61°F - 65°F.
- Chill in fridge for 10-15 minutes before serving.
Light Reds
- Red Burgundy, Beaujolais, Pinot Noir, Grenache.
- Should be cool. Between 14°C - 16°C / 57°F - 61°F.
- Chill in fridge for 15-20 minutes before serving.
Full-bodied whites and rosé
- Meursault, Condrieu, oaky Chardonnay, Viognier, as well as Beaujolais Nouveau.
- Should be slightly chilled. Between 12°C - 14°C / 54°F - 57°F.
- Chill in fridge for 20-30 minutes before serving.
Fruity whites
- Sauvignon Blanc, Riesling, unoaked Chardonnay.
- Should be fridge cold. Between 7°C - 12°C / 45°F - 54°F.
- Chill in fridge for 30-40 minutes before serving.
Sparkling wines
- Champagne, Prosecco, Cava.
- Should be well-chilled. 7°C / 45°F is perfect.
- Chill in fridge for 30-40 minutes before serving and keep in an ice bucket.
