There are some basic rules to follow to store wine:



          - Away from direct sunlight

          - Bottles store horizontally

          - Temperatures between 4ºC and 18ºC

          - Humidity level above 50%




There are 2 ways of decanting a wine with 2 different purposes:


Only old red wines (more than 10 years) have to be properly decanted in order to separate the sediment from the wine but this has to be done just before serving since oxidation can be harmful for old vintages. This operation has to be done slowly and carefully so that the wine is not shaken or to brutally expose to oxygen.


Younger wines especially from Bordeaux have to be aerated in a decanter at least 1 hour before serving, this time can be extended to 2/3 hours for particular massive wines (Pomerol, Pauillac for example). This operation will reveal aromas and harmonised the tannins. This operation doesn’t need any particular care, it is just about changing the container of the wine, and important thing is then to let it rest… The shape of the decanter is not important and if you don’t have any you will get the same effect by transferring the wine in another bottle and then back in the original one: aeration happens when the wine is move from one container to another… Just open the bottle is useless and does not replace a proper aeration.




The red Bordeaux are supporting the "high" temperature between 17°C and 20°C, red Burgundies are following them from 15°C to 17°C, red Côtes du Rhône and other red have to be served around 15°C. Never rise up the temperature by warming up the bottle!

Rosé, white and sparkling wines have to be served between 10°C and 12 °C. Liquorous white wines can be served at a temperature lower than 10°C.


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