STORAGE

The fermentation process requires just the right amount of oxygen to enhance the aromas and flavours of your wine once opened, but too much oxygen exposure and you might end up chucking it all down the drain. Corked wine bottles must be stored horizontally, this keeps the cork moist and helps keep the oxygen and outside scent out. Wine should also be stored in a dark and dry place away from both UV rays and fluorescent lighting which cause oxidation and alter its integrity. BONUS TIP – Remember the popular phrase ‘Aging like fine wine’? The keyword being ‘fine’ – Not all wine is meant to be aged or cellared. If it is not exceptionally fine wine, it will expire. Right now, might be a good time to pop that bottle open.

THE PERFECT TEMPERATURE

The temperature at which your wine is stored and served significantly affects its taste, so it is important to get it right. The ideal temperature for your red wine serving is 15-20 degrees celsius, place your bottles in the fridge for an hour before serving. For champagne, it’s perfectly served at 8-10 degrees celsius, chill it in an ice bucket for at least 30 minutes or in the fridge for four hours. Full-bodied or oaky whites are to be lightly chilled at 10-13 degrees celsius and light white wines at 7-10 degrees celsius. If you have an at-home wine fridge like a pro, PERFECT. The really good ones come with different temperature settings.

SERVING

To decant or not to decant? The answer is yes! Aerating wine opens up its flavours and aromas. Decanting ensures that your wine drinks at it its best, and this is true for BOTH red and white wine.  For an especially young wine, try to decant a few hours ahead of serving to allow for full expression of character, otherwise 30-45 minutes is sufficient. BONUS TIP – Using the right glass ware is everything, but if you don’t have a decanter, go ahead and use a carafe or jug.

NOW ENJOY | Selections from the FIRST WINE SHOW winemakers