The Cellar: How to Preserve and Store Wine
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Friday, January 17, 2014
Steffen Rasch, GoLocalWorcester Wine Writer
People often ask me how I store and preserve my opened and unopened bottles of wine. Nothing is more frustrating than having good, half-empty bottles of wine go bad, however maneuvering the wine preservation and storage market can be difficult as there are literally thousands of products out there making all kinds of claims.
First things first.
The key to long-term wine storage is to make sure that the bottles are laying down on their sides, out of direct sunlight and that the temperature conditions are as consistent as possible – i.e. avoiding sudden and drastic changes. I’ve read a lot of literature on the topic and have concluded that most experts seem to agree that an ideal storage temperature is anywhere between 55-60 degrees, but that up to 64 degrees is fine also as long as it is consistent. If all you have are wine racks a good rule of thumb is to make sure to place them in a location so the bottles are always cool to the touch. If you are a serious wine enthusiast, or contemplating starting a collection, I highly recommend you ‘invest’ in a wine fridge. Get
Aesthetically Pleasing: No, Effective: Yes
one that allows you to control the temperature, but do your research and read reviews as there a lot of overpriced units out there.
When it comes to open bottles of wine don’t feel as if you have to finish it the same day you open it. Most wines can ‘survive’ one day. In fact, a lot of wines, especially richer whites and reds, get better after having been opened the day before. Simply push the cork back into the bottle and pop it in the fridge as the cold temperature slows down oxidation. A great trick that I use to keep wines fresh even longer (up to a week) involves pouring the leftover wine into a used (clean) plastic water bottle. Make sure to minimize the space (air) between the wine and the bottom of the screw cap and keep the wine in the fridge. Every time you pour a glass be sure to squeeze the air out of the bottle prior to closing it, again to minimize air contact. While not very romantic I have to say that I’ve used this trick for years and it works!
Cheers.
Steffen Rasch is a Certified Sommelier and Specialist of Wine. Feel free to email him at [email protected] with any wine-related question or learn about wine in person by signing up for one of his tastings through the Providence Wine Academy .
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