Basic Helpful Hints
Serving suggestions:
The general rule is that you can chill white wines but not reds.
Red wines should be served at close to room temperature and opened 15 to
30 minutes before serving. White wines can be served chilled or at room
temperature, depending on taste. Chilled whites that are not sweet tend to
be closed-up in flavors and nose until they are poured and warm a little.
This is especially true with Chardonnay. Sweeter white wines can be served
chilled however; like Rieslings, Chenin Blanc, Sauvignon Blanc and late
harvest wines.
Wines that are shipped:
Any wines that have been shipped to you should be allowed a 10-15 day settling
period.
Proper storage:
Most wines should be stored between 55 to 60 degrees and be on their side so
the cork stays in contact with the wine. The reason being that the cork
stays wet and provides a continuous seal. Heat and light are two of the
elements that should be kept from the wine while in the bottle. An opened bottle
of wine will generally last about one to three days with a cork placed back into
the bottle.
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