Most correct way a wine

Most correct way a wine. Many times we ask ourselves which is the most correct way to store a wine, and the answer is not just one.
Depending on the type of wine and the kind of wine, the ways of storing it may vary.
Some wines, due to their special characteristics, require a different type of storage.
The ideal is to have an adequate and stable space to be able to store the bottles.

most correct way a wine




Most correct way a wine?

There are some rules that we must know to store the wine, and that we will comment.
It is true that there is a golden rule that we must know: the position of a wine bottle when stored should always be horizontal.


The horizontal position with a slight elevation of the head of the bottle, is usually the best way to position a bottle of wine in time.
The slight upward inclination is made to avoid contact of the wine with the cork stopper. In plugs that are not corked this is not so demanding.
Additionally, the upward inclination (sense of the cork) allows observing if sediments are formed in the bottom of the bottle.
If we store the bottle vertically, we run the risk of the cork drying out, and over time the air will reach the wine, ruining it.
We must not forget that the cork is a porous material, and that with time I could allow air to pass through.

The temperature

most correct way a wineThis is a very important factor when it comes to keeping our wine bottles. The wines that are stored for long periods (more than one year), must have a temperature control.

The place where we store the wine should be at a temperature between 12º and 16º.
Temperature variations can damage wines, especially red wines, which suffer more from changes in temperature than white wines.

Moisture. Most correct way a wine

Although we have commented on the importance of the cork not being in contact with the wine, the humidity of the enclosure must have a humidity comprised between 70% and 80%.
High humidity prevents the cork from drying out, and therefore loses its properties and lets the air pass.
This level of humidity helps the conservation of wine with all its characteristics.
The best way to control humidity is to place a hygrometer in the room where we store the bottles.

The level of Light

When we talk about wine we must think that we are dealing with a living product, and therefore the incidence of light can alter its properties.
For this reason we must avoid that the light falls directly on the wine bottles.
Keeping wines away from sunlight protects our wines.  Color of the bottle, especially in red wines, is not a coincidence or a whim of the producer. The darker the environment and the better bottle to preserve the wine.

The ventilation

This aspect of ventilation is recommended above all to prevent the formation of mold in the bottles.
The image of the wineries with the dust accumulated on the bottles is not a sign of dirt or poor ventilation, which indicates that the bottle has remained in the same position for a period of time, which is important for the product.
Permanent ventilation has nothing to do with the accumulation of dust in the cellars.

The years of storage

Not all wines can be stored during the same time.
Red wines can be stored in periods ranging from 2 years to 10 years. Pro This is not a golden rule, since it depends on the type of wine, the tannins, their sugars, etc.
In white wines its consumption should not go beyond 3 years of storage.
There are white wines of Burgundy that can be stored for a period of up to 20 years, but this is something exceptional.

Conclusions. Most correct way a wine

The way to store a wine, is conditioned by external factors that can achieve a better balance in our wine.
However, and in summary form, we will say that the temperature of serving a wine and being able to enjoy all its qualities differs from the temperature of its storage.
Therefore, we must take into account this simple rule:
Red wines of aging: serve between 14º and 18º
Young red wine: serve between 13º and 14º
White and rosé wines: serve between 8º and 14º
Cavas and Champagne: serve between 6th and 8th


article written by J.Simon

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