Ebook Wine Cellar Questions Answered

Wine Cellar Questions Answered

Simply, most quality wines improve with age. Aged wine develops greater complexity, as the
chemical reactions that occur during ageing add new aromas and flavours to the wine. Ideally, buy a
reasonable quantity so that you can regularly assess the development of the wine over several years.

Do all wines benefit from cellaring?

Depending on the style of wine, some wines are best consumed when young and fresh, while others
may benefit from cellaring. Early drinking styles are usually best consumed within 1 to 2 years of
production. For example, sparkling wine is ready to drink when it is released onto the market, as it is
at this stage when the winemaker considers it to be at its best. This also applies to tawny port. Because
the ageing (maturation) process has been carried out in oak, further ageing is not required once the
port has been bottled.

Most white wines and light-bodied reds are best consumed when young (1 to 3 years), as it is during
this time that the primary fruit characters are at their most appealing. However, some wines are not at
their best until they have had some years in the bottle. These are generally full-bodied quality reds,
although some of our Rieslings, full-bodied Chardonnays and classic Hunter Valley Semillons may
develop wonderfully well in the bottle. Of course, the potential for these wines to mature gracefully
lies in the character of the fruit.

Before investing in wines for cellaring, check the back label prior to purchase. Most table wines will
have an indication of cellaring potential on the back label. However, if you are unsure or have any
enquiries, contact the wine company for further clarification.

How long will a wine improve in the bottle?

It is difficult to predict when a wine will be at its best. Do you enjoy a wine with the vibrant flavours
of youth or the more mellow, softer complexity of a fully mature wine? Is your preference for a red
wine with predominant primary fruit characters, or a more mature red, which gives impressions of
coffee, cedar or tobacco and less tannic astringency? It is very much a case of individual taste.

It is important to remember that smaller bottles will mature more quickly than standard bottles or
magnums, as the proportion of air in the ullage space to the volume of wine is higher.

Where is the best place to store my wines?

Wine is best stored under cool, dark, airy conditions, free from vibration, odours anddampness.
Wines stored where the temperature varies gradually with the seasons are better off than wines stored
in a room which is heated during the day and then allowed to cool to winter temperatures at night.

What is the idea wine cellar temperature?

The ideal cellar temperature is 12-15oC with a relative humidity of 65-75%.

What types of wines age best?

Types of Red Wine

Wine Selecting - www.WineSelecting.com