Suggestions for Maximising the Enjoyment of Your Wine

To maximise your enjoyment of our fine winemaking products, the following information on the ageing and storing of your finished wines may prove useful.

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 periods than others.  For example:

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

So how should you treat the ageing period for different wines?  The answer depends on many factors.  For example, using a long, high-quality cork or adding some extra sulphite at bottling will extend the maximum age period.  Thus, use the following as a general guideline only:

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 minimising the risks involved in bottle storage -- heat, light, lack of humidity and constant movement -- is the wisest plan.

Temperature

The ideal cellar temperature is 7 to 13°C (45 to 55°F).  Wines can be stored up to 20°C (68°F), but note that wine matures much more rapidly at higher temperatures.  At lower temperatures, slower maturation allows more complexity to develop.  Constant temperature 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 coloured 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 to 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 it 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!

Last modified: April 02, 2001