Wine storage knowledge!

Red wines don't always get better with age. The vintage above the red wine refers to the grapes made in the current year. Most wines (99%) do not have the ability to age, and the optimal drinking period varies from wine to wine, generally between 2 and 10 years. Only a small number of very good wines have the ability to age. Some of the top French and Italian wines age for decades or even centuries. Many wines from the top Bordeaux chateaux are still drinkable even if they are more than a century old. Wine needs tannins (i.e., tannins) for aging, and Cabernet Sauvignon (grape variety) is the most suitable for aging among many grape varieties due to geographical factors and its characteristics.

Generally, the best temperature for storing wine is 10°C, and in general, temperatures between 7 and 18°C will not cause damage. Try to avoid temperature fluctuations in the cellar: temperature instability will have a certain impact on the quality of the wine. Try to avoid long-term storage of wine above 20°C, and can not be lower than 0°C, so that the wine will precipitate stones, thus reducing the acidity of the wine. It is best to keep the temperature of the stored wine constant and try to avoid short-term temperature fluctuations.

Generally, the best temperature for storing wine is 10°C, and in general, temperatures between 7 and 18°C will not cause damage. Try to avoid temperature fluctuations in the cellar: temperature instability will have a certain impact on the quality of the wine. Try to avoid long-term storage of wine above 20°C, and can not be lower than 0°C, so that the wine will precipitate stones, thus reducing the acidity of the wine. It is best to keep the temperature of the stored wine constant and try to avoid short-term temperature fluctuations.

Generally, the higher the temperature, the faster the wine will mature; When the temperature is low, the wine grows more slowly. Temperature is the most important factor in wine storage, because the flavors and aromas of wine are best volatilized at the right temperature. More precisely, it is during the evaporation of alcohol that the most comfortable feeling is created. If the wine is too warm, bitter, sour and other tastes will run out; If the wine temperature is too low, the aroma and taste can not be effectively volatilized. Every wine needs to be aged for a period of time before drinking.

The exact time depends on the choice between fresh and mellow. It is not that the wine aged for a long time can be safe to drink, because the wine is also stored for a period of time. Of course, the change in ripening speed is also different from the grape varieties used in wine making and the brewing method. In general, the optimum storage temperature required for different wines is as follows: Semi-sweet, sweet red wine 14-16℃ Dry red wine 16-22℃ Semi-dry red wine 16-18℃ dry white wine 8-10℃ Semi-dry white wine 8-12℃ Semi-sweet, sweet white wine 10-12℃ Brandy below 15℃ Champagne (sparkling wine) 5-9℃.

The appropriate temperature is required, the theoretical temperature is about 12 ° C, 7-18 ° C can be.

Ask to avoid light, because ultraviolet light will make the wine premature.

Avoid vibration, place horizontally, keep the cork moist, prevent air from entering, and avoid too much moisture to prevent bacteria growth.