Aging
wine
It is a misconception that you must age wine. The fact is, throughout the
world, most wine is drunk "young" (that is relatively soon after
it is produced, perhaps 12 to 18 months), even wines that are "better" if
aged. While most white wines are intended for drinking within two to three
years after the vintage date, many red wines perform well and even improve
with age.
Why red wines improve with age
 It's
all about tannins. Tannins are the astringent and bitter group of
compounds found in the seeds and skins of grapes. In addition to
giving wine an agreeable astringency (that slight "pucker" feeling),
tannins impart great aging potential to wine by slowing oxidation.
When a red wine is young, its tannins are new and bitter. Over time,
tannin compounds join with each other and with pigment molecules
to form long polymers. When these polymers grow large enough, they
settle out of the wine, making it softer and more pleasantly astringent
than bitter. This process begins during maceration and fermentation
and continues after the wine is bottled.
The greatest aging potential, however is large format bottles stored
at uniform temperatures (optimally 6-13 degrees). Warmer temperatures
speed up the aging process. The cooler the temperature, the slower
the aging, the greater the ultimate complexity. When temperatures
vary the wine expands (when it is warm) and contracts (when it is
cool) and the corks may push out or pull in accordingly, allowing
a tiny amount of oxygen into the bottle. If enough oxygen enters
the bottle, over time it will spoil the wine. Of course, in order
for a wine to age properly it must also be stored properly.
Storing wine
 Optimum
conditions for storing wine include stable temperatures around 6°Ñ, humidity
of approximately 80%, and darkness -- the exact environment of a cave,
or of many a cool, damp basement. The ideal cellar or wine storage temperature
is 6-13 degrees Ñ. Cool temperatures slow the aging process, increasing
complexity and varietals character of the wine over time. Likewise, high
temperatures speed the aging process, preventing a wine from developing
complexity over time. However, it is preferable to store wine at a constant
temperature which may a be a bit warmer or cooler than the ideal 6-13
degrees Ñ. Temperature fluctuations cause wine to expand and contract,
which causes the cork to push out and pull in and eventually may loosen
and expose the wine to oxygen. Humidity is also important when storing
wine. Humidity levels over 80% may encourage mold, while extremely dry
conditions may cause high levels of evaporation and exposure to oxygen,
spoiling the wine. Wine stored in darkness is more likely to retain its
clarity. Light reacts to proteins in the wine to form a haze as well as
other unpleasant effects, such as off aromas and flavors. At home, basements
are usually ideal for storing wine because of their cool, constant temperature
and darkness. If no basement is available, consider storing wine in a little-used
closet in an air-conditioned part of your home. If you are planning a serious
wine collection and have no suitable storage location, wine storage systems
are available from a number of manufacturers. These offer ideal insulation
as well as adjustable temperature and humidity conditions.
Serving Wine
Wine turns an ordinary menu into a feast, inspires dinner conversation,
and bring forth the pleasures of the table. We'd like to offer few simple
suggestions for serving wine under the best conditions to further enhance
your experience.
Serving wine at the right temperature
Temperature affects the taste of wine almost more than anything else. Serving
wine cool will mask some imperfections—good for young or cheap wine—while
a warmer wine temperature allows expression of the wine's characteristics—best
with an older or more expensive wine.
Red wine should be slightly cooler than room temperature, but never warm.
A bottle of red wine that seems warm to the touch should be refrigerated
until the bottle seems cool not cold. White wine tastes best chilled, but
not so cold that the flavors are masked-think slightly warmer than a glass
of cold milk. A bottle of wine will cool 2 °C for every ten minutes in
the refrigerator, and will warm at about this same rate when removed from
the refrigerator and left at room temperature—the temperature of the room
will affect the speed with which the wine warms up. If you need to chill
a bottle of wine in a hurry, 35 minutes in the freezer will do the trick.
To keep white wine chilled after removing it from the refrigerator, fill
a bucket with ice and rest the bottle on top of the ice.
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Serving Temperatures
• White wine 6-10 °C
• Sparkling Wine 9-12 °C
• Rose Wine 9-12 °C
• Red Wine 16-20 °C |
 Pouring with finesse
Still wines should be poured towards the centre of the glass, while sparkling
wines should be poured against the side to preserve bubbles. Wine often
drips when poured, but there are a few clever ways to prevent this. One
is to insert a small, round disk, often called Drop Stops, into the mouth
of the bottle. This will encourage any drips that form to roll back into
the bottle. You may also place a fabric-lined ring around the top of the
bottle to catch any wine that rolls down the side. Both items are available
in fine wine shops and houseware stores. Alternatively, you may always perfect
the "pour and roll." As you finish pouring, twist the bottle slightly
as you pull it up and away from glass. This technique is nearly foolproof
for preventing spills, but keep a napkin nearby just in case.
Filling the glass with the right amount
Glass capacity varies from a bowl that accommodates a few ounces
to one that holds nearly a whole bottle of wine. Regardless of the
size of the glass, you should pour the wine until it reaches the
widest part of the bowl-a or no more than 2/3 of the glass. This
space between wine and rim is very important because it allows the
wine to be swirled, releasing its delectable aromas.
The next time you serve wine, enjoy the rituals that have been perfected
over centuries for the ultimate sensory experience.
How to order wine
in a restaurant
 Wine
experts have always said that fine wine
and great food must be enjoyed together
if either is to be completely appreciated.
Yet ordering wine in a restaurant can
be intimidating — especially if the wine
list is expansive and you will be selecting
wine for the table. Relax! Few people
short of the experts will be familiar
with every wine on a wine list, and at
most restaurants, the wine steward or
trained wait staff will be able to answer
your questions and make recommendations.
Try to gather an idea of what the people
at your table will order, and ask them
if they generally prefer red or white
wines. You may also ask your server or
the wine steward for suggestions. Ordering
a few wines in half bottles is also a
flexible choice.
Good wine lists include well-known producers and wine regions, and very likely
you will recognize wine you have enjoyed in the past. These are often safe bets,
and they also provide a starting point for discovering new wines. Your wine steward
or server can make suggestions based on other wines you like. The more new wines
you try, the more informed your choices will become and the better you will learn
your palate preferences, all making you feel more confident each time the wine
list comes around.
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