Wine is a perfect friendship: It's supportive, flexible, understanding, smells good, and doesn't interrupt when you tell it about your rough day -- but only if you take care of it. Here are the worst mistakes you're probably making in this relationship, along with tips for how to fix them and give your wine the respect it deserves:. News U. HuffPost Personal Video Horoscopes. Newsletters Coupons. Follow Us.
Dear readers! Our articles talk about typical ways to solve the issue of renting industrial premises, but each case is unique.
If you want to know how to solve your particular problem, please contact the online consultant form on the right or call the numbers on the website. It is fast and free!
- The Science Behind Your Cheap Wine
- The 7 Worst Wine Storage Mistakes You Can Make, And How To Fix Them
- Alternative Uses for Wine Coolers
- Storage of wine
- How to Make Wine at Home
- Creative Uses For A Wine Fridge That Have Nothing To Do With Wine
- Does Wine Go Bad in the Fridge?
- Does Alcohol Expire? The Lowdown on Liquor, Beer, and Wine
- The 8,000 Year Effort To Transport Wine Around The World
- Welcome to Lompoc Wine Factory
The Science Behind Your Cheap WineVIDEO ON THE TOPIC: How Wine Is Made
Once it is firmly stoppered in a bottle, wine should be protected from its greatest enemy, the oxygen in the air. If, however, the cork dries out and eventually shrinks so that it no longer acts as an airtight seal, it may start to allow oxygen in to the wine and spoil it. For this reason, wine bottles have traditionally been stored on their sides, so that the wine keeps the cork thoroughly damp and swollen to fill the bottleneck. Screwcapped bottles can be stored at any angle.
There is a revolutionary school of thought, however, which suggests that it may be better for wine to store bottles at an angle, which ensures that both wine and the air bubble are in contact with the cork. This will keep the cork damp but allow any expansion and contraction of the air bubble due to temperature variation to result in air, and not wine, passing through the cork.
When bottles are stored horizontally the distance of the air bubble from the cork means that when higher temperatures cause it to expand, wine may be forced out between the cork and bottle-neck the sugary deposits round the neck of many sweet wines are cited as evidence for this. Then when the temperature drops, the air bubble contracts to form a vacuum and oxygen may be drawn into the bottle. That amount of oxygen may reach harmful levels if temperatures fluctuate dramatically.
For the reasons outlined previously, temperature fluctuation is the most serious hazard for wine storage, although the cooler wine is kept, the slower, and very possibly more interestingly, it will develop. The warmer it is stored, the faster it will mature because heat inevitably speeds up all reactions and vice versa. The actual temperature at which wine is stored is also important, evolution being accelerated at higher temperatures.
Maximum and minimum thermometers can be very useful for monitoring potential places to store wine. Wine dislikes light as well as heat. Strong light can adversely affect the taste of wine, particularly sparkling wine, and particularly if the bottles are made from clear or pale glass. This is why wine is sold increasingly in almost black bottles, and why champagne is often wrapped in tissue paper or a special light-proof cellophane.
Humidity is also quite important. If wine is stored in too dry an atmosphere for several years, the corks can dry out and stop being an effective seal.
Damp coal holes are good for the condition of the wine but can rapidly damage labels and make wine more difficult to re-sell. Lack of vibration is useful for wines with a sediment, although this widespread belief is based more on hunch than hard evidence, and an absence of strong smells is absolutely vital no old cans of paint or garden chemicals.
In practice, security has to be weighed against ease of retrieval, with the relative importance of these two factors dependent on things like your income and willpower. It follows from all of the above that the ideal place for wine storage is a nice, dark, roomy, slightly dank cellar with a single discreet entrance to which only you have the key. It is lined with wine racks but has masses of room to walk around and to stack wine in its original cases, as well as little tasting corner and a large desk for keeping cellar records up to date.
For most of us, alas, this cellar belongs in the realm of fantasy. Most modern dwellings have a shortage of storage space of any kind, let alone somewhere cool, dark, quiet, slightly damp and roomy enough for a cache of bottles. The main problem with most possible indoor places, on the other hand, is that they are too warm. Central heating boilers tend to be put wherever there is spare storage space, which rules out storing wine there — unless the boiler can be insulated.
Insulation of this sort is generally the key to establishing some decent permanent territory for a large wine collection, whether of a basement, an attic, or a slice of a room which becomes a walk-in wine cellar.
Many people will be unwilling to make this much commitment however and are really looking for somewhere to store a dozen or two bottles. They could be kept in an attic, basement or corner of a spare-room under an insulation blanket, or even in an old fireplace or possibly under the stairs.
It is useful if possible to keep a bowlful of water on the ground near the wine to keep the humidity level up. Bottles can be stored in wooden wine cases, or those made from the strongest cardboard, so long as the corks are kept damp. A proper wine rack will last longer and can be made to any shape you specify. Double depth models can be useful. The worst place to store wine a fact unbeknown to many kitchen designers is by a cooker or on top of a fridge where there are frequent blasts of hot air.
If you are serious about wine you can buy an 'artificial cellar', a temperature- and humidity-controlled cabinet like a refrigerator which keeps reds and whites at pre-ordained temperatures in different parts of it. Eurocave is the leading supplier in the UK. It is also possible to buy a spiral cellar which can be sunk into a specially excavated hole under ground level, but the installation can be messy.
Much the easiest option in some ways, particularly if you have a large quantity of young wine, is to have it stored by professionals, either under the auspices of the merchant s you bought it from or directly with one of the specialists in wine warehousing. Some of these also offer advice on when to drink your wines. For more information on storage providers, see Where to store. Wine sometimes gets to otherwise sane people. They are smitten with the desire to exchange large sums of money for a collection of bottles that will mature over their lifetime.
I find it inimical to buy wine solely as an investment. And in any case wine prices go down as well as up. But, like all forms of collecting, it can bring a great deal of pleasure and costs much less than collecting, say, works of art. And some wine collectors need to be reminded every so often that wine is for drinking! Skip to main navigation. Close Email or username. Resize How to store wine. The ideal cellar It follows from all of the above that the ideal place for wine storage is a nice, dark, roomy, slightly dank cellar with a single discreet entrance to which only you have the key.
Using professional storage Much the easiest option in some ways, particularly if you have a large quantity of young wine, is to have it stored by professionals, either under the auspices of the merchant s you bought it from or directly with one of the specialists in wine warehousing.
This book provides everything you need to make your home-grown produce last, covering fruit, vegetables, herbs and even eggs. Pammy Riggs. Growing your own food is more popular than ever. But what do you do if you find yourself with a glut of beans, peas or carrots? How can you make the most of your garden produce and cut down on those trips to the supermarket?
The 7 Worst Wine Storage Mistakes You Can Make, And How To Fix Them
Oxidation is when oxygen interacts with substance molecules in the wine, changing the flavors and chemical makeup from its original compound. Eventually, all good wine will go bad, but time is on your side. White and sparkling champagne wine is vulnerable to light and heat and should be stored in a cool area such as the refrigerator. Any wine should not be stored at temperatures above 55 degrees Fahrenheit or below 40 degrees. Once you refrigerate a closed bottle of wine, you prevent it from aging properly. Store unopened white wine in the refrigerator to chill it before drinking.
Alternative Uses for Wine Coolers
If you've begun you're own wine collection, you may have run into an issue facing wine connoisseurs for centuries: how to store it properly. Keep in mind that most wines you get in the store are meant to be drunk within a few years. If you're like most people, you drink these wines within a few weeks, so storing them isn't a big deal. For wines you want to keep longer, you do have to take a bit more care. Also, storing wine once you've opened a bottle can be a conundrum, but you can take steps to keep it drinkable for a few days.SEE VIDEO BY TOPIC: HEALTHY HOME MADE RED WINE - HEALTHY GRAPE WINE - VILLAGE FOOD
Once it is firmly stoppered in a bottle, wine should be protected from its greatest enemy, the oxygen in the air. If, however, the cork dries out and eventually shrinks so that it no longer acts as an airtight seal, it may start to allow oxygen in to the wine and spoil it. For this reason, wine bottles have traditionally been stored on their sides, so that the wine keeps the cork thoroughly damp and swollen to fill the bottleneck. Screwcapped bottles can be stored at any angle. There is a revolutionary school of thought, however, which suggests that it may be better for wine to store bottles at an angle, which ensures that both wine and the air bubble are in contact with the cork. This will keep the cork damp but allow any expansion and contraction of the air bubble due to temperature variation to result in air, and not wine, passing through the cork. When bottles are stored horizontally the distance of the air bubble from the cork means that when higher temperatures cause it to expand, wine may be forced out between the cork and bottle-neck the sugary deposits round the neck of many sweet wines are cited as evidence for this. Then when the temperature drops, the air bubble contracts to form a vacuum and oxygen may be drawn into the bottle.
Storage of wine
This article explains tells you all you need to know about alcohol expiration, exploring various drinks and their safety. Alcoholic beverages , such as liquor, beer, and wine, are made using different processes and ingredients. All involve fermentation. These include fluctuations in temperature, exposure to light, and oxidation 1 , 2.
Humans have been imbibing wine for thousands of years. But that story naturally leads to the question of how wine got from one place to another. Transporting wine is a tricky task, as your storage vessel needs to accomplish four different goals:. In addition to those goals, the vessel needs to be stored in an environment that has a stable temperature. They were quite large and they were buried in the ground to ensure climate control sans electricity. So what makes a kvevri so special? Unfermented grapes, naturally growing in the region, were dumped into a kvevri, which could hold hundreds to thousands of liters of liquid depending on its size. The grapes were then crushed stems included , the kvevri was buried to keep the wine at a steady temperature and primary fermentation commenced. Once the period of primary fermentation was over, the kvevri was covered with a large stone to create an airtight seal. The kvevri was then left undisturbed for up to two years, allowing the wine to undergo malolactic fermentation and a period of aging. What came out at the end was an earthenware-aged wine that was highly tannic.
How to Make Wine at Home
NCBI Bookshelf. Fermentation is biotechnology in which desirable microorganisms are used in the production of value-added products of commercial importance. Fermentation occurs in nature in any sugar-containing mash from fruit, berries, honey, or sap tapped from palms. If left exposed in a warm atmosphere, airborne yeasts act on the sugar to convert it into alcohol and carbon dioxide. The making of wines and beers uses this biotechnology under controlled conditions. Alcoholic beverages have been produced for centuries in various societies. They are often central to the most valued personal and social ceremonies of both modern and less literate societies. In such traditional ceremonies as childnaming, marriage feasts, and funerals, alcoholic beverages are often present. In Africa, maize, millet, bananas, honey, palm and bamboo saps, and many fruits are used to ferment nutrient beers and wines. The best known being kaffir beer and palm wines.
Creative Uses For A Wine Fridge That Have Nothing To Do With Wine
Storage of wine is an important consideration for wine that is being kept for long-term aging. While most wine is consumed within 24 hours of purchase, fine wines are often set aside for long-term storage. Wine is one of the few commodities that can improve in flavour and value with age, but it can also rapidly deteriorate if kept in inadequate conditions. The three factors that have the most direct impact on a wine's condition are light , humidity , and temperature. Historically, the storage of wine was handled by wine merchants. Since the midth century, however, consumers have been increasingly storing their own wine in home-based wine cellars. The three factors that have the most pronounced effect on wine in storage are light, humidity, and temperature.
Does Wine Go Bad in the Fridge?
Lompoc Wine Factory is about community-based winemaking, offering a home to local winemakers perfecting their skill and art. Now that you have brought your favorite wine home, you need to know about how to store it properly to make sure that you do not ruin it
Does Alcohol Expire? The Lowdown on Liquor, Beer, and Wine
A wine cooler is a great way to store and display your wines, but what about other drinks? Would it work just as well for beer?
The 8,000 Year Effort To Transport Wine Around The World
Oxford University Press Amazon. Oxford University Press , 1. Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food!
Welcome to Lompoc Wine Factory
The major products of yeast fermentation are alcoholic drinks and bread. With respect to fruits and vegetables, the most important products are fermented fruit juices and fermented plant saps. Virtually any fruit or sugary plant sap can be processed into an alcoholic beverage.