There’s nothing more disappointing than having an occasion spoiled by a wine that is faulty due to poor storage or serving. Australian wine is no different to any other in that correct storage and serving will minimise this risk and ensure the wine is enjoyed as the winemaker intended.

Storage

The majority of wine sold around the world is generally consumed within 24-48 hours of purchase. But there are many people who like to keep some wine in their houses/apartments for a special occasion as well as others who like to have small or large collections of wine.

Storage is important. Wine is a wonderfully natural thing that means it obeys the laws of nature and doesn’t like to freeze or boil. While not everyone has the luxury of a cellar in their home, there are a few tips to storing wine for both short and long term drinking. Correct cellaring will assist your wines to develop and mature at a slow constant rate for ultimate enjoyment. The best cellaring conditions include:

· Constant temperature of between 14 - 18ºC
· Humidity of around 70%
· No direct sunlight
· Away from strong odours
· Horizontal storage
· An environment free of vibration and pests
· Good ventilation

Wines stored in poor conditions are likely to mature too quickly in the bottle and cause the onset of oxidation. Severe temperature fluctuations will cause the wine to "expand and contract", which puts pressure on the cork and may cause the wine to seep.

Remember that not all wines are made to be cellared. Many red wines are best enjoyed within the first two-three years, while some white wine styles are ideally served fresh and young. If in doubt, speak to winemakers, retailers and cellar door staff to learn more about the wine that you have purchased.

Serving

Many people state that “red wine should be served at room temperature”. This needs clarification as room temperature in certain seasons in certain countries could be 25° Celsius or above, which is not a good temperature for serving red wine. So red wines may need to be cooled before serving in some situations as red wine should never be served above 18° Celsius, the ideal temperature is between 15° Celsius and 18 ° Celsius.

White wines do need to be mildly chilled (as can some lighter red varieties) but don’t overdo it. A refreshing chill down to 7° -12 ° Celsius is one thing but freezing cold will subdue those subtle aromas. If you’re using an ice bucket to keep wine cool, try mixing half water and ice, as it is much more effective - just keep a napkin handy to catch the drips.

The shape of your glass can also make a big difference to your enjoyment. The best glasses narrow slightly at the top and should be filled about half way up, towards the broadest part. This allows the wine maximum surface area for its aromas to be released and then trapped in the narrower opening, thus concentrating them for you to savour.

It’s an odd fact that most of our sense of taste is actually our sense of smell supporting our tastebuds, which is why it’s worth using the right glass.

Never serve sparkling wine in so-called “champagne” glasses – those shallow bowls on stems. Nothing could be designed to make your fabulous fizz go flatter faster. Good sparkling such as Jacob’s Creek Chardonnay Pinot Noir deserves a tall “flute” glass so that you can enjoy the bubbles and the aromas together.

In addition to serving the wine correctly, you might like to see the tips under Matching Australian Wine with Food.

 
Australian Wine topics:

» Australian Wine Growing Regions
» Australian Red Wine Varieties
» Australian White Wine Varieties
» Making Australian Wine
» Australian Wine Evaluation and Tasting
» Serving and Storing Wine
» Matching Australian Wine with Food
» Australian Wine and Health
» Glossary of Australian Wine Terms