Wine Storage

Fine wines can lose their magic if not stored properly. We at Grover Zampa believe in educating our distributors and stockists about proper wine storage techniques to retain their beauty. Here are some tips and tricks for you:

Wine Storage

STORE AWAY FROM LIGHT

Direct sunlight and ultraviolet (UV) rays can cause the wine to be ‘light struck’ and pick an unpleasant smell. Dark bottles are ideal; some even have UV filters in the glass, but light can still penetrate them, so protection is necessary. If complete darkness is impossible, wrap it lightly in a cloth or box. Exposure to incandescent or sodium vapor lamps is, however, not harmful.

CORKED WINE STORED ON SIDE

If stored upright for an extended period, the corks will dry out, and air will eventually get to the wine, spoiling it. If you store it label side up, it’ll be easier to spot any sediments that may have formed in the wine over time when you eventually pick it up.

KEEP TEMPERATURE CONSTANT

Refrigeration is a must for extended wine aging (over 1 year). Even a below-ground cellar is not cool enough. Wine storage temperature should never exceed 24°C as it begins to oxidize. An ideal temperature for storing a varied wine collection is 10-15°C. The temperature in a wine storage area should be as steady as possible. A rise in temperature forces wine through the cork, while a drop causes air to drawn in. The temperature should never fluctuate more than 1.6°C a day and 2.7°C a year, especially with red wines, which will suffer more temperature-related problems than white wines.Keep the humidity at around 70%. High humidity keeps the cork from drying and minimizes evaporation. Don’t allow the humidity to go too high, over 70%, because it can encourage mold growth and cause labels to loosen. You can purchase a hygrometer to track the moisture conditions and use humidifying or dehumidifying techniques.

DON'T MOVE THE WINE

Store so that minimum movement is required to reach a bottle to drink. Try not to move a bottle at all once it is stored. Even vibrations from heavy traffic, motors, or generators may negatively affect the wine. solate the wine. Remember that wine “breathes”. Keep it away from strong smells as they will permeate the cork and taint the wine. Good ventilation may help prevent musty odors from entering the wine.

CONSUME WITHIN TIME FRAME

Not all wines improve over time. Red wines can be stored and aged for anywhere between 2 and 10 years (depending on the type and the balance of sugar, acid, and tannins). Most white wines should be consumed after 2 to 3 years of storage. However, select White Burgundies (Chardonnays) can be aged for over 20 years.

Leftover wines should be refrigerated immediately and consumed within a day or two. Replace the original cork or use a vacuum-type stopper to minimize air contact. This keeps the wine in good condition for up to a week with only slight deterioration.

Serving Wine

Serving Your Wine

TEMPERATURE

Serving wine correctly can elevate its quality manifold. White wines and rose wines should be served chilled (8-12ºC), and red wine at room temperature (15-18ºC). Don’t serve red wine at “room temperature” if the room is sweltering. Instead, plunge the reds into ice water for 15 minutes. For whites, a couple of hours in the fridge is good. If you’re pressed for time, put the bottle in an ice bucket filled half with ice and half with cold water. This will bring the wine to the desired temperature in about twenty minutes. Light, fruity reds, like Beaujolais, are best served a slightly cool (12-14ºC), especially on a warm summer day. Champagne and sparkling wines should be served at 6-8ºC. At a lower temperature, the aromas are trapped. The wine cannot breathe, and the bouquet is inhibited from being released.

DECANTING

Over time, sediments may be deposited in a wine bottle. Before serving wine, it needs to be decanted to remove these sediments to create ‘clean wine.’ Pour the wine slowly into a glass decanter or jug, keeping an eye on the neck of the bottle. When sediment appears in the neck, it’s time to stop. Decanting can also help the wine “breathe. " It with vintage port or older red wines that have spent many years in a bottle.

BREATHING

If the wine has spent years locked away in an air-tight bottle, it needs to “breathe” a little after being opened. Uncork your bottle of Zampa Syrah or Cabernet Sauvignon or Cabernet Syrah half an hour before drinking. Pour the wine into a decanter (a clean water pitcher will do) and swirl it around to allow it to open up a bit. Even young wines can benefit from a little breathing time as it will enable the wine to open up and show what it’s made of. Compare the two tastes; you’ll find a marked difference. On the other hand, whites generally don’t need to be opened ahead of time, as the goal is usually to retain their freshness.

GLASSWARE

The best glasses for appreciating wine are plain, thin, clear glass. The glass should have a wide bowl tapering to a narrow opening shaped like a tulip. This allows room for the wine to be swirled in the glass while concentrating the aromas at the rim. A glass with a stem (4-5 cm) is easier to hold without transferring the hand's heat to the wine. Champagne should be served in tall flutes or thin, tulip-shaped glasses. Heavy, cut glass makes it difficult to see the wine correctly. Avoid them.

FILL LEVEL

The glass should be about half full. This allows room to swirl the wine around in it to release its aromas without splashing it. Hold the glass stem and swirl it around; inhale the aromas and taste the flavors. If you don’t finish the bottle, seal it with the cork. Most wines remain in good condition for a couple of days. (You can even purchase a vacuum pump from wine shops to remove the air altogether, which will buy you another day or two.)White wines do better when stored in the refrigerator, whereas red wines should be kept at room temperature. It’s impossible to say precisely how long a wine will stay from spoiling once open because each wine is different. Generally, the higher the quality of the wine, the longer it will be consumable.

Wine Tasting

The wine-tasting process is a natural one. When ‘learning’ to taste a wine, remember and express what you experience when tasting wine. Remember that there is no right or wrong answer in wine tasting, and writing down your thoughts will help you recall these wine experiences in the future.

SIGHT

CONDITION

You can determine the wine's age and condition by looking at it. Pour a small sample into a glass, tilt it slightly away from you, and observe it against a plain white background. Its color and clarity can give you clues about its quality. A brilliant and clear appearance is a sign of good condition. A cloudy or murky appearance is definitely of very poor quality.

As white wines age, their color deepens to a rich, golden color. They will go brown with excessive age, which is a sure sign that the wine is past its prime and probably unpleasant to drink. If a young wine has a brownish tinge, it may be oxidized—the rules about color change slightly when it comes to red wines. Aged reds tend to lose their deep, youthful purple color and become paler, brick red over time.

COLOUR

A wine’s color will also depend on the variety. Young Sauvignon Blancs are almost clear with green tints, while a barrel-fermented Chardonnay can have a deep straw color. The same is true for red wine. Lighter styles of reds, such as Pinot Noir, are usually a light red; Cabernet Sauvignons are deep purple.

ALCOHOL CONTENT

Swirling the glass and resting it upright can also give you a clue to the wine's alcohol content. The drops running down the side of the glass (the tears or legs) indicate how alcoholic the wine is: the more numerous and thicker the drops, the higher the alcohol level.

SMELL

The aromas released from swirling the wine around can reveal many secrets. You can gauge its variety, whether it has had oak treatment or if it is faulty. With experience, you may even detect what type of oak a winemaker has used – American oak can smell like Vanilla, while French oak has a restrained lemony/cashew-like scent. The aroma should be clean and fresh. If the wine is young, you should be able to smell the characteristic scents associated with each variety.

Shiraz is peppery
Cabernet Sauvignon smells like blackcurrants
Chenin Blanc smells like honey and lemon
Sauvignon Blanc is herbaceous with ripe tropical fruits
Viognier is a predominant apricot with floral notes

SIP

Beyond sight and smell, the ultimate measure of wine is taste. One sip should completely take over your palate and immerse your senses in the richness of its flavor. Tasting can reveal some specific aspects of wine, like its complexity. Tasting wine will also tell us about its richness, texture, and balance.

The perfect sip: The best way to taste wine is to take a small mouthful and move the wine around your mouth, covering all your taste buds. Next, purse your lips and suck air across the wine. This process helps aerate the wine and bring out its flavors and faults. Humans can detect four basic tastes (sweet, sour, bitter, and salty), the first three we usually encounter when tasting wine. Pay attention to the wine’s flavor and style, the balance between acid and sweetness, and the persistence of flavor. The key to a wine’s quality and complexity is whether all its different elements are in harmony. The tasting will also tell you about the wine’s texture: whether it is thin, luscious, smooth, dry, astringent (excessive tannin), or hot and harsh (high alcohol). After spitting or swallowing the wine, the next step is to determine its finish—how long you can still taste its flavors. Well-made wines have a long, lingering finish.