How to Store Wines
Most agree that storage temperature needs to be maintained within a narrow range to allow wine to develop and to improve with age.
This narrow range applies to both daily and annual variance.
Daily variance should be minimal.
If the variance is too wide, it will cause the greatest harm to maturing wine. Its best to not exceed 2°C within a 24 hour period.
Cellar Case has a plus/minus 0.8 of a degree variance per day once stabilised.
Annual variance should be no greater than a 12°C-14°C, in winter and a 22°C-24°C, in the summer months.
How CELLAR CASE manages TEMPERATURE
Cellar Case has a high density graphite loaded internal with a cabinet grade timber outer which is then coated to provide the highest possible protection.
Cellar Case is engineered and tested to the harshest of temperatures and provides an amazing 0.8 plus/minus degree variance per day. That is better than most offsite storage facilities.
Cellar Case manages variances better.
Humidity should be sufficient to prevent the end of the corks from drying out, but not so moist as to bring on the growth of moulds.
CELLAR CASE and HUMIDITY
Cellar Case will over time allow humidity of the surrounding atmosphere to permeate, but these changes are very gradual.
Cellar Case is suitably stable and draft free.
UV (ultra violet) light within natural light can damage wine. UV can, prematurely eliminate tannins which are important for the wine development during maturation.
CELLAR CASE and LIGHT
The cabinetry and graphite loaded internal prevents the ultra violet component of natural light from affecting your wine.
Available in two elegant timber finishes
All wines will change with age, but not all wines improve with age! Wines will usually have an indication of what the winemaker recommends for cellaring on the back label (no such luck for most Old World wines – you’re just supposed to know!). Wines that are made to drink young will deteriorate with age. And all wines will eventually deteriorate if you age them beyond their cellar life. The only thing worse than drinking a wine too soon, is cellaring a wine too long!
Alas, there is no simple fail-safe formula to guide you. But here are some ‘rules of thumb’ that might start you in the right direction:
Cellar Life – Stages
Wine in the bottle goes through three stages, and spends about one third of its life in each stage. Let’s call these stages ‘developing’, ‘mature’, and ‘aged’. (Oh yes, there is fourth stage. That’s when the wine is ‘dead’.)
In the ‘developing’ stage (the first third of its life) it is a young wine – it will tend to be fresh and fruit characteristics will be dominant. Different aspects of the structure of the wine might appear as separate entities – you might be able to pick out the fruit flavours quite independently of the oak characters, for example.
In the ‘mature’ stage the colour has started to change – white wines becoming deeper yellow, red wines loosing the bright hues of youth and becoming more brick-coloured. The unambiguous fruit characters that may have been obvious when the wine was young, are starting to become more elusive, and there are aromas and flavours that were simply not there in the young wine. It is becoming softer on the palate. There is now a ‘harmony’ as the flavours mingle, become more complex and inseparable one from another.
In the ‘aged’ stage the colour change is quite obvious. A deep gold for white wines, and a distinctive amber at the edge of the red wines. The bottle developed flavours dominate. Dry white wines will have lost their earlier crispness, and become more viscous in the glass and weightier on the palate. Red wines will be softer and more silky. You might find it more difficult to describe the flavours in terms of fruits, and prefer to use other analogies to describe the wine (leather, cigar-box, chocolate, truffles etc).You might hear the voices of angels…