UV Rays can cause damage to its flavor and odor. Keeping bottles in an environment of approximately 70% humidity minimizes evaporation and keeps the corks moist.
Storing on their side keeps the corks wet and prevents shrinking which allows air into the bottle and stimulates oxidation.
Regulate the Temperature
Too Hot– the wine will oxidize too quickly any temperature above 24C or 75F will spoil the wine
Too Cold– wine will not age properly. Optimum temperature is 20 C or 68F
Tempearture should not fluctuate more than
2-3 degrees daily.
Serving Wines
Before Serving, bring the wines to tempearture.
Reds are best served between
11c- 53f and 20c – 68f
Whites and Rose’s are best served between
7c – 44f and 14c - 57f
Sparkling Wines are best served between
3c – 38f and 7c – 45f
Helpful Hints
Do not store evey bottle you purchase. Many new and inexpensive wines will not improve with age. When in doubt contact the winery and ask if the wine can be stored.
Generally, high quality reds can be stored from 2 to 10 years. Whites bewteen 2 and 3 years.
Do not store the wines with other flavors such as garlic, spices and the like. You will run the risk of absorbtion of these odors to your wine.
