Food & Wine - Quick Tips For Serving & Storing Wine

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1. Wine storage is important and as a general rule, all wine should be stored in a cool environment
as fluctuation in temperature as well as heat can 
damage wine. High temperatures cause wine to age prematurely, thus losing its flavor and balance.

2. The best way to achieve perfect serving temperatures is to store your wine in a wine refrigeration
unit or temperature controlled wine cellar. Other than the importance of a consistent temperature,
it is vital to store wine away from light (especially direct sunlight and fluorescent bulbs)

3. Always store wine on it's side to prevent the cork from drying out.
This will minimize the probability of the cork cracking and undesired air entering the bottle.

  All wine is best stored between 45º - 60º F with 50º to 55º F being the optimal range. White wine can be stored at the same temperature as red wine.


1. Keep in mind that wine serving temperature should never exceed 68 degrees.

2. The first step in serving wine is cutting the foil hood at the top of the bottle.
Many corkscrews
have a small blade which is used for this purpose or you can use a foil cutter to achieve a nice
cut which is aimed at preventing the wine from dribbling down the foil as it is poured.

3. Although there are many new fangled corkscrews on the market ranging from confusing contraptions to automatic cork removers, the most basic and simple style is a screwpull (wire
spiral attached to a handle).
Though all openers perform the same basic function, it is important
to purchase an extractor that is easy and comfortable for you to use.

4. There are two reasons to decant your wine. Decanting allows the wine (particularly one that is well aged) to separate from its sediment. If sediment is left mixed in with the wine it can impart a bitter, undesirable flavor. Second, decanting allows the wine to aerate (or mix with oxygen) enabling it to soften; this is a good practice if you are serving a younger wine. You can decant your wine by simply by pouring the entire contents of the bottle into a decanter or other glass serving receptacle.

5. If you do not wish to decant, always re-cork bottles of wine after opening, even if the bottle of wine is still being served. Corking stops air from filtering into the bottle and mixing with wine.

6. Wine typically lasts 1-2 days after opening. Wine that is kept longer will oxidize completely removing the aroma and sour the taste.

  Cabernet Sauvignon, Merlot, Zinfandel   63 to 65 degrees (F)
  Port   62 to 65 degrees (F)
  Bordeaux & Burgundy   58 to 63 degrees (F)
  Syrah, Shiraz   59 to 64 degrees (F)
  Pinot Noir & Light Bodied Red Wine   55 to 60 degrees (F)
  Chardonnay   49 to 54 degrees (F)
  Riesling   47 degrees (F)
  Gewurztraminer, Pinot Gris   45 to 50 degrees (F)
  Dessert Wine (Muscat, Sauternes)   43 to 47 degrees (F)
  Sauvignon Blanc, Chenin Blanc   43 to 48 degrees (F)
  Champagne & Sparkling Wine   43 degrees (F)
  Rose & Blush   40-45 degrees (F)



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