Suggestions for Maximum Enjoyment Of Your Wine

AGEING  As with all wines, some degree of ageing in the bottle for finished wines is beneficial, allowing the full complexity and intensity of aromas and flavours to come through. Red wines become richer, as the initial fruit flavours mellow and the astringent tannins relax, contributing to the body and character. White wines showing high acid levels will soften over time, revealing wonderful textures and flavours.

 Components of wines differ by variety or blend, and thus react differently to ageing. Some wines require longer ageing periods than others.

Different factors exert influence on the rate of ageing and can contribute to a better ageing potential:

Storage: A very big factor, addressed in more detail below.

Cork quality: The longer and less porous the cork, the better the oxygen   barrier, extending ageing potential.

Ullage: The amount of head space in the bottle. Leaving 1-1 1/2 inches is best.

Sulphite level: Higher concentrations protect from oxidation.

Storage;  Storage plays a big role in the ageing process and can make or break a finished wine. Generally, white wines - sweet wines and champagne above all - are more frail than reds. Grape variety can also make a difference - for example, Cabernet Sauvignon wines are generally more resilient than Pinot Noirs. However, always minimizing the risks involved in bottle storage - heat, light, lack of humidity and constant movement - is the wisest plan.

 Temperature;   The ideal cellar temperature is 45° - 55° F (7° - 13° C). Wines can be stored up to 68° F (20° C) but note that wine matures much more rapidly at higher temperatures. At lower temperatures, slower maturation allows more complexity to develop. Constant temperatures is the key - chronic fluctuations should be avoided.

 Light;  Sunlight and ultraviolet light are as bad for wine as excessive heat, but are problems usually much easier to overcome. Though most wines are protected by colored glass bottles, place wines in areas away from light or cover them with a blanket.

 Humidity;  Some degree of humidity is beneficial to ensure that the exposed end of the cork does not dry out and allow in oxygen. Thus, beware of air conditioners that suck moisture out of the air. Ideally, relative humidity should be between 60-75%.

 Movement;  Wine does not take well to constant movement and vibration (particularly if there is sediment present), thus a secure storage space is necessary. Secure storage should also mean storing bottles horizontally, allowing constant contact of the wine with the cork and preventing it from drying out and letting air in.
  A simple check of all environmental influences in or near your storage area is advised. Areas such as garages or attics, which seem cool, may be subject to temperature fluctuations due to lack of insulation. A good option is to insulate a small room, large cupboard or area under the stairs, void of any heat sources like a water pipe or boiler. Following up with preventative maintenance is also useful, like keeping a resident thermometer on hand and checking it regularly.

Allowing for the ageing of your finished wine in an environment which helps to preserve its finer qualities will pay big dividends in ensuring that you will have the best wine possible to enjoy with friends and family. Cheers!