Storage & Service of Wine
The Storage of Wine
The correct storage of wine is very important as it will help avoid any faults developing and encourage the wine to mature well. These are some general guidelines for the optimum storage of wine:
Long Term Storage:
Long term storage should be in a consistent and cool temperature, ideally between 10° and 15°C, as extremes of heat or cold can harm the wine. This is the why cellars are often the perfect place to store wine whereas kitchens are perhaps one of the worst due to fluctuations in temperature. Over-refrigeration is also unfavourable as corks tend to harden, loose elasticity and then cause the seal to open, letting air into the wine. Still wines will become stale and sparkling wines will loose their fizz.
Position:
Wine should be stored lying horizontally as this helps keep the cork moist and in contact with the wine. A dried-out cork can let air into the wine, causing it to oxidize.
Wine should also be protected from any vibration as this can disturb the lie.
Light:
Wines should be kept away from strong light which can heat the wine and cause it to age prematurely or become stale. Unpleasant flavours can also develop in a wine which has been subjected to artificial light.
The Service of Wine
Service temperature:
The following is a guide to the recommended service temperatures for different wines:
| White, Rosé and Sparkling Wines | ||
|---|---|---|
| Style of Wine | Example of Style of Wine | Service Temperature |
| Medium-Full Bodied, Oaked White | White Burgundy, Fumé Blanc | Lightly chilled at 12°c |
| Light-Medium Bodied White | Muscadet, Pinot Grigio, New Zealand Sauvignon Blanc, Fino Sherry | Chilled at 10°c |
| Sweet Wines | Sauternes, Late Harvest Riesling, Sweet Muscats | Well chilled at 6-8°c |
| Rosé | Provence Rosé | Lightly chilled at 12°c |
| Sparkling Wines | Champagne, Cava, Prosecco | Well chilled at 6-8°c |
| Red Wines | ||
|---|---|---|
| Style of Wine | Example of Style of Wine | Service Temperature |
| Medium-Full Bodied Red | Claret, Red Burgundy, Australian Shiraz, Chateauneuf du Pape, Port | Room temperature at 17°c-18°c |
| Light-Medium Bodied Red | Beaujolais, Alsace Pinot Noir, Valpolicella | Lightly chilled at 12°c |
- Wines should not be over-chilled as this will hide the flavours in a white wine and cause a red wine to taste thin and harsh
- The average room temperature will vary depending on the time of the year and heating/air conditioning used
- The most gentle way of warming a wine is by holding the bowl of the glass in your hands. Warming a red wine over a radiator is not recommended as it will loose the fruitiness and taste murky and thick!
- An ice bucket or wine cooler three-quarters filled with equal quantities of water and ice to surround the bottle is a very efficient way of chilling wines (the ice transfers the heat of the bottle to the water)
Glassware:
It is vital that the glassware, which will be used is clean as even the slightest taint can damage the flavour of the wine. It is also important to check that clean glasses have no residue from the detergent or any other cleaning products used as these too can taint the wine or, in the case of sparkling wine, cause the fizz to disappear more quickly.
Glassware should also be polished before use with a linen cloth so as to avoid leaving fluff in the glass.
Opening a bottle of wine
Still Wine:
- Remove the top of the capsule by cutting around under the lip of the bottle with a knife or capsule cutter
- Wipe the neck clean with a cloth
- Draw the cork gently and as cleanly as possible with the corkscrew
- Give the neck of the bottle a final clean, inside and out, to remove any residue or dust etc.
- Pour a sample of the wine into the host’s glass for approval
Sparkling Wine:
Before opening a bottle of sparkling wine, ensure that the wine is chilled to the correct temperature as this will help to reduce the pressure within the bottle. However, always remember that when the wine is chilled there will still be a considerable amount of pressure which can cause the cork to fly out violently and cause injury.
- Remove the foil and wire muzzle
- Hold the cork in place by hand as soon as you have removed the wire muzzle
- Tilt the bottle at an angle of about 30?, gripping the cork, and use the other hand to grip the base of the bottle
- Turn the bottle, not the cork
- Hold the cork steady, resisting the pressure which will make it fly out, and ease it slowly out of the bottle
- The gas should be relaxed with a gentle ‘phut’, not an explosion and flying cork.
For a demonstration of how to serve champagne, visit www.champagne.fr/en_ouvrir.html.
Decanting wine
Any wine with a heavy deposit should be decanted. The deposit is perfectly natural and is formed during the ageing process of many good red wines. Some young wines benefit from aeration but this can easily be achieved by swirling the wine around in a glass.
Contrary to popular belief, opening a bottle of wine some time before serving will have no effect as too little surface area of the wine is in contact with the air for it to have any effect.
To decant a wine:
- Remove the bottle from the rack, maintaining a horizontal position, and place in a decanting basket, if available. Alternatively, hold the bottle very carefully to ensure the deposit is not agitated.
- Very gently remove the top of the capsule and clean the shoulder and neck of the bottle.
- Remove the cork very gently.
- Remove the bottle from the basket (if using), being careful not to disturb the deposit. Holding the bottle in front of the light, pour the wine carefully and slowly into the decanter until you see the deposit near the neck of the bottle. At this point, stop pouring.
Ordering wine
A standard 75cl bottle of wine holds:
6 x 125ml glasses 
4 x 175ml glasses 
3 x 250ml glasses 
Selection of wine
When selecting a wine, take note of the following criteria:
- The occasion
- The tastes and preferences of the consumers
- Price
- The organiser’s requirements
It is easier to avoid unusual styles of wine such as Gewurztraminer when catering for large groups of people with diverse or unknown tastes. It is also a good idea to offer alternatives (e.g. red, white or rosé)
Always match the wine to the occasion: do not chose wines which are over-the-top, too rare or too inferior in quality.
Always take into consideration any food which will be served at the event and match the wine accordingly.
Alcohol and health
The drinks industry puts increasing emphasis on the responsible appreciation of alcoholic beverages. The two main dangers are:
- Mild intoxication which can impair a person’s ability to perform potentially dangerous tasks such as driving or operating machinery.
- Regular excessive drinking can lead to permanent ill health, behavioural, emotional and financial problems.
It is therefore important that consumers understand and are aware of the amount of alcohol different drinks contain:
| 1 unit of alcohol = |
| 10ml of pure alcohol |
| A half pint (568ml) of ordinary beer or lager at 3.5% abv |
| A single 25ml measure of spirits (e.g. whisky, gin) at 40%abv |
| A 125ml glass of wine at 8% abv (Note: a 175ml glass of wine at 12% abv = 2.1 units!) |
Based on these measures, the UK Health Education Authority recommends the following maximum levels of consumption:
| Daily | Weekly | |
|---|---|---|
| MEN | 3-4 units | 21 units |
| WOMEN | 2-3 units | 14 units |
Note that women are advised to drink lower amounts than men as a lower percentage of their body weight is made up of water so alcohol becomes more concentrated in their body tissue. Women also have lower levels of the stomach enzyme that metabolises alcohol.
Regularly drinking moderate amounts has been found to be less harmful than drinking a large quantity at once. Recent research has even shown that moderate consumption of alcohol can be beneficial to health.
For more information, consult the Alcohol in Moderation website: www.drinkandyou.com.