To truly showcase your wine, storing and serving at the proper temperature is crucial. Determining the precise temperature your wine should be kept at is subject to several variables, all of which we’ll cover here.
Storage time greatly impacts the conditions at which your wine should be kept. Generally, recommendations can be divided depending on whether you’re planning for short-term or long-term storage; where short-term is less than six months, and long-term is any time beyond that.
For short-term storage, you want to avoid any pre-mature aging or agitation. To do this, a constant temperature of 50°-59° Fahrenheit is best. If you’ll be storing your wine for longer, you’ll want to keep your cooler a little colder — 53° to 57° Fahrenheit. This temperature will prevent spoilage and allow the wine to age and mature gracefully.
While common to keep whites in the fridge and reds on the shelf, that’s not what the experts at Wine Enthusiast recommend. Although different wines should be served at different temperatures, all wines should be stored at the same temperature.
Whether white, red, sparkling or fortified, we suggest following the above-mentioned temperature guidelines, depending on how long you are storing your wine.
For wine storage, coolers are available in single-zone models and dual-zone models. Single zones are often more economical, beginner friendly and ideal for long term storage of all wines. However, if you are looking to have both long-term and short-term storage as well as service temperatures in the same device, a dual-zone cooler is probably best. With dual-zone coolers, you can independently adjust the temperatures of two separate storage areas.
Are you exclusively storing wine, or do you have spirits, beer, and mixers to keep cold as well? If the latter is the case, consider looking into beverage-center units. These typically have space for beer/soda cans, standard bottles, and sparkling wine bottles. Not only do these units free up space in your standard refrigerator, but they offer a convenient space for all your entertaining needs and supplies.
Most standard units have a temperature range between 40° F and 65° F. Some specialized units can offer temperatures below 40° F, but that will be too low for most wines.
TIPS FOR PROPER WINE STORAGE
Say your reds and whites are stowed away, stored in a cooler at the ideal temperature. Is there anything else you should know about storage to enjoy optimal quality and flavor? The answer is: Yes.
All in all, our wine refrigerators are going to do most of the work for you. But you’ll just want to make a few considerations to ensure that you’re optimizing the performance of your unit. We suggest taking into account your current and future needs to determine which unit is best for your home. No matter what you decide, we’ve certainly got a wine refrigerator for you. Take a look around our online shop – the perfect unit is only a few clicks away!
Have you ever looked at a bottle of Chianti, Châteauneuf-du-Pape, Taurasi or Alentejo and wondered exactly what’s inside? Or how about when you come across a Rhône-style red blend from California? Wine labels can offer up a lot of information about what’s inside—that is if you can decode the cryptic language on the label.
But fear not. There are some basic formulas that can help you understand the rather confusing and sometimes smug words on wine labels.
The first thing to determine is if the wine is from the Old World (Europe, the Mediterranean, parts of Western Asia) or New World (any other wine-producing region). While all labels will include basic facts like region, producer, alcohol by volume (abv) and vintage (unless nonvintage), there are some notable distinctions.
Here are the differences between what you may find on labels from these two categories.
The vast majority of Old World wines will typically only indicate regions and aging classifications on the front label, but not grape varieties.
For example, red Riojas are produced typically from Tempranillo grapes, possibly with Graciano, Garnacha and perhaps Mazuelo. (And how could anyone not know that Mazuelo is the name for Carignan in Rioja). The problem is you’d be hard-pressed to find a Rioja that lists any of these grapes on the front label, if at all. The same goes for Chianti (made from Sangiovese), Burgundy (Pinot Noir for red wines and Chardonnay for white), Bordeaux and many others.
The main reason for these labeling practices is that these wines are more about a regional style than the grapes themselves. The same grape can show different characteristics based on climate, soil and terroir. So, while it may seem like producers are trying to confuse you by not naming the grapes on their bottles, it’s actually quite the opposite.
In recent years, some Old World producers have begun to name their wine’s grapes on the back labels, or even occasionally on the front. The caveat is that you’re expected to know what grapes can be (and are allowed to be) used in specific regions. That’s where a hint of Old World presumption can kick in.
Another characteristic of an Old World label is it may offer guidelines to aging. Unlike many New World wine labels, terms like “Reserva” (or “Riserva” in Italy) and “Gran Reserva” have real meaning based on the region they’re from.
However, each region’s regulations for age classifications can have almost identical names, but be very different. For example, if a bottle of red Rioja has Reserva on the label, that means it has been aged for a minimum of 36 months, with at least 12 months in oak.
However, a bottle of Chianti with Riserva on the label has spent at least 24 months in oak, with another three months in bottle. Additionally, a Brunello di Montalcino with Riserva on the label has spent five years aging after harvest, with at least two of those years spent in oak and six months in bottle. This is compared to the standard four total years (two in oak and four months in bottle) for non-Riserva Brunello.
The most confusing wine labels of them all might be German, which contain a multitude of technical information and German-language terms like “Trockenbeerenauslese,” “Bernkasteler Badstube” and “Grosses Gewächs.” One glance and you may feel you need to be a Mensa member to ever understand these descriptions.
Here are a few tricks to help you decode German labels:
German Wine Quick Tips
German labels include ripeness levels.
For Prädikatswein, a designation that denotes superior quality wines, the levels range from the least ripe (Kabinett) to the ripest (Trockenbeerenauslese) and everything in between (Spätlese, Auslese and Beerenauslese). The ripeness levels can help indicate the sweetness level of the final wine. There may also be specific sweetness levels noted on German wine labels, which include Trocken (dry), Halbtrocken (half-dry/off-dry) and Eiswein (sweet dessert wine made from frozen grapes). You may also see Feinherb stated (another term to represent off-dry wines). And this is just the tip of the iceberg.
When you see two names together, particularly if the first name ends with an ‘er,’ it denotes a subregion and vineyard.
So, Bernkasteler Badstube means the wine is from the Badstube vineyard, located within the Bernkastel subregion.
German wines have their own version of Crus, like Bordeaux or Burgundy.
Grosses Gewächs on a label refers to a “great growth” and a wine of the highest quality, where Grosse Lage and Erstes Lage refer to grand cru and premier cru, respectively.
With wines from the U.S., South America, Oceania and most other non-European countries, the grape variety almost always appears on the label.
Originally, New World wine labels focused less on where the grapes were grown because they were basically all unknown wine regions. Rather, they highlighted grapes to link the wines to iconic European regions. A Cabernet Sauvignon or Merlot could be associated with Bordeaux, while a Chardonnay could be compared to Burgundy.
This also occurred because, unlike their Old World counterparts, the style of the wine focused more on the grape’s expression than the region, though this has certainly changed over time. Now, many non-European regions are home to some of the finest vineyards in the world.
New World wine labels tend to be fairly straightforward. More often than not, they provide the grapes, region, subregion and even a description of the wine’s aromas and flavors, usually on the back.
However, there are certainly exceptions to this rule. Take one of the most popular wines in the U.S. right now, The Prisoner. That name is literally all you’ll find on the front label, while the back label states simply that it’s a “red wine” from Napa Valley. These wines, like some Old World counterparts, count on the prestige of their name communicating all a wine connoisseur needs to know.
Certain New World wines may also be deemed a Rhône-style red blend or a super Tuscan-style wine. Again, you have to know the grapes used in the historic European regions to understand what’s in the bottle. Typically, Rhône-style red blends from California are a combination of Syrah, Grenache and Mourvèdre other grapes permitted in France’s Rhône Valley.
Keep in mind that with New World labels, terms like “Reserve,” “Special” and “Selection” don’t have any regulatory minimums in terms of aging or vineyard location. They are basically marketing terms meant to imply a higher-quality bottling, but they can be slapped on any label and offer no guarantee.
The only term that really has legal meaning in the U.S. is “Meritage,” the combination of “merit” and “heritage.” A number of California winemakers banded together in the late 1980s to form the Meritage Association (now Meritage Alliance) and created this classification for Bordeaux-style blends produced by member wineries, intended as a designation of quality. These wines must be a blend of two or more of the red Bordeaux varieties: Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot, Petit Verdot and the rarer St. Macaire, Gros Verdot and Carmenère. They can’t have more than 90% of any single variety. For white Meritage, the blend must include at least two of the three Bordeaux white grapes: Sauvignon Blanc, Sémillon and Muscadelle.
There’s a lot to learn from wine labels—so long as you know where to look. Keep these tricks in mind and you’ll be headed in the right direction.
As seen on Wine Enthusiast www.winemag.com
While the premise behind aerating and decanting wine is quite similar, there are some notable differences between the two.
The goal of both is to aerate the wine—that is, to increase its exposure to oxygen. When you expand the surface area of the wine, you increase how much of it is contact with air. This allows the wine to more quickly develop intense aromas and flavors.
But the process isn’t guaranteed magic. Aerating a basic Pinot Grigio will not turn it into a perfectly aged Montrachet. The process of aeration, or limited oxidation, simply allows the potential complexities and nuances of a wine to emerge a bit faster.
So, what’s the difference between aerating and decanting? Let’s start with aerators. Typically, these are small devices that are either placed in or on the bottle or held by hand. Some variations introduce air into the device that the wine travels through, while others disperse the pour through various spouts. However, all serve to increase the wine’s exposure to air while it’s poured.
These low-profile aerators are ideal for young, opulent and tannic reds that may be a bit muted (closed) immediately upon opening a bottle, or whose tannins can overpower the balance of the wine. One of the main functions of aeration is to soften tannins, which allows the fruit and acid to shine through. Just about every wine will benefit from a bit of aeration.
Quick Wine Tip
Aerator: Use on young wines, particularly big, bold and tannic reds.
Decanter: Use on older wines and more delicate bottlings.
However, most aerators won’t address sediment found in some wine. As a refresher, sediment is the grainy buildup of solids in wine that often derives from fermentation and leftover yeast (lees). For most young wines, sediment is a non-issue, but it’s often present in older bottles.
Sediment can also clog some aerators. This can affect the flow of wine and potentially create a messy and unfortunate overflow situation.
Therefore, a decanter is usually the preferred method to aerate older wines from the cellar. When poured slowly and properly, most of the wine’s sediment can be kept in the bottle. This is why many sommeliers use a candle or flashlight to illuminate the glass while pouring, so they can stop pouring once the sediment reaches the neck. This way, you’re sure to only be sipping on fine wine and not choking on grainy, solid sediment.
The art of decanting wine is a time-honored tradition. To watch the ritual of an aged Burgundy as it falls mesmerizingly into a beautifully crafted crystal decanter adds to its enjoyment.
So, to recap, the rule of thumb is simple. For young, big, bold and tannic wines, an aerator will do the trick. But for older, more delicate and fragile selections, grab a decanter and proceed with caution, as those wines may need a little extra care.
Pro tip: For young wines that need as much oxygen as they can get, double up and aerate the wine right into the decanter. Trust us, it really works.
There are few things as dynamic, engaging and provocative as a bottle of wine. Contained in that bottle are the blood, sweat and tears of the hundreds of people involved in its production. The fact that it ages and has its own life cycle sets it apart from just about any other beverage. But it’s what can occur between individuals who share a special bottle that makes it so intriguing.
Just to be clear, I’m not advocating overindulgence. However, it sometimes takes more than just a sip, or even a glass, to open the doors of communication and set the human spirit free. Often, the last sip of wine is the best. It can take some time for a wine to open up and reach its full potential. But when you sit with a friend or family member and look forward to an in-depth conversation about life, the improvement and evolution of that wine is part of the overall enjoyment.
My parents were over for dinner last year, and I opened a bottle of Hanna 2013 Bismark Mountain Vineyard Cabernet Sauvignon. It was young and opulent upon opening, but my dad and I agreed it was going to improve dramatically in just a short while. So as we sipped, we talked.
We talked about the wine, of course. But we also discussed the amazing playoff run the Yankees were on, and how the team compared to those of the late 1970s that we loved so dearly. We talked about how, a few years back, he had lost his passion for oil painting, but he had just started his first new painting in ages. And as we sipped, not only did the wine improve, but so did the content of our conversation.
As we enjoyed our last glass, my daughter came flying into the room to give him a big ol’ Grandpa hug. Filled with emotion, he wanted to make sure I knew that my daughter, his only granddaughter, had filled the void left when he and my mom lost their first child and only daughter shortly after her first birthday.
Of course, having my brother and I soon after that traumatic event certainly helped. But never having a little girl around had apparently left a vacancy in his heart and soul that was never fully repaired until now. And as we discussed this truly heartfelt and intimate revelation, we realized that the bottle was finished.
As anticipated, the last sip was indeed the best.
If you are familiar with wine ratings in general, you already know they are often used to try and communicate to the consumer the quality of a specific wine or vintage. However, ratings are in no way a clear indication that you are going to enjoy a wine. Many wines will have varied ratings from numerous wine publications and media outlets, meaning there is no science to this but more of an art. For example, the recent 2013 Gary Farrell Russian River Selection Pinot Noir recently received a 95 Pt Rating from one highly regarded wine publication, and an 89 from an equally highly regarded wine publication. A 6 point differential is a pretty big spread! That being said, wine reviewers are judging wines on overall quality, aging potential and any flaws a wine may have. So ratings are probably still the best overall indicator of quality. However ratings can come in a couple of different forms, either on the wine itself or on an overall vintage from a specific location.
A wine rating is pretty self-explanatory. A wine is sampled (hopefully in a blind tasting) by a reviewer and that reviewer determines the score on the 1-100 scale (or 1-20 in certain publications like Decanter) based on appearance, aromas, palate and finish. The higher the score, the better the wine (theoretically). Often a reviewer will specialize in rating a specific region(s) so that they can really focus on the intricacies of the different wines they taste. However, it is important to remember that since there are so many wines in the world, not all of them get reviewed.
However an entire wine region is also rated by many publications on the overall quality of the juice being produced from that particular year from said region. Moreover, there is much research during the growing period of each vintage in every important wine region to make some early predictions on how the vintage should fare. For example, the 2013 vintage in Napa was being touted as one of the greatest vintages since the iconic 2007 vintage, so it was no surprise when Robert Parker gave that Napa Vintage 2013 a 98 Point Rating. That is not to say that every 2013 Napa Cab is a 98 point wine. More that with the overall quality of that particular vintage, the level of quality in wines produced within that vintage should be higher than most other vintages.
Can bad wines be made in good vintages? Sure… Can great wines be made in poor vintages? Absolutely! 2000 was notoriously one of the best vintages Bordeaux has ever seen, yet it was equally bad in Burgundy. Yet I have tasted a number of 2000 Burgundy wines that showed as much delicacy and elegance as form the highly acclaimed 2009 and 2010 vintages. And remember, a rating is still just one person’s evaluation and opinion. The best way to find out which wines and vintages are best suited for you and your palate is to keep trying new and different wines from different years. If you find a professional wine reviewer that has the same palate as you do, than you probably want to watch out a little more closely for his or her wine and vintage ratings as you may find some of your new favorite wines by doing so.
(This post was also featured on Wine Express with a few edits for their needs, take a look below!)
The world of wine storage can get pretty confusing…part of my job is to help wine lovers figure out the best method of storage for their individual needs. Much has to with what is in their actual collection, the bottle capacity and of course budget. But there is certainly much more to it than that. Below are a couple of recent articles I worked on that can help distinguish if a single or dual zone wine refrigerator is best for you, and some pretty stunning cellars that we created over the years. Check it out!
Just thought I would share a couple of pieces I co-wrote along with some of the talented writers here at Wine Enthusiast. Some great information on how to decipher if you need a wine cellar/refrigerator, as well as what kind may be right for you, and how to serve all your wines like a pro!
Not sure if you are serving your wine at the right temperature or how to get it to the perfect serving temp? Confused on what stemware to use? Check out the Wine Enthusiast piece below (by WWG) that has all the info you need to ensure that the lovely juice you are pouring at your holiday party is being enjoyed to its full potential.
Check out this great article from Christie’s Auction House regarding different ways to store your wine, featuring quotes and info from yours truly 😉