It's technical Tuesday and we're asking, what are the best ways of storing and serving wine?
Storage
If you are storing wine that you are not going to drink right away, make sure to leave it somewhere with a cool and constant temperature. Anywhere too hot or too cold can damage the wine.
Try to avoid leaving your bottles in direct sunlight or bright artificial light. Exposure to UV light can produce sulphurous compounds in the wine that taste and smell unpleasant.
Wines with a cork seal should be left on their side. If left upright for a long time, the cork can dry out, allowing air into the bottle and oxidising the wine.
Service
Before pouring, you need a glass. There are a near-infinite number of styles of wine glasses. Most have a wide bowl and walls that taper toward the top. The tapered edges allow aromas to be concentrated and easier to detect.
Red wines with heavier body need a larger glass than delicate white wines. A wine with subtle aromas can get 'lost' in a larger glass.
Make sure the glass you select is clean and free from any soaps or dirt. Using a lint-free cloth before service is the best way to ensure your glass is sparkling.
Service temperature is hugely important. In general white wines, rosé wines and sparkling wines are all served chilled. Red wines are usually served at room temperature, although some lighter-bodied reds are best lightly chilled.
So, if you're holding onto a special bottle at home, follow these tips to ensure you get the most out of your wine.
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