Hoover HWCB 15 Mode D'emploi page 58

o If wine is kept at too low a temperature, this can result in the development
of harmful deposits. A humidity of 70% is ideal for keeping corks from
shrinking.
o After a bottle of wine has been opened, the wine comes into contact with
air. So it is best to store the remainder of the bottle upright, to minimize the
surface area of the wine that is coming into contact with the air.
o Once opened, wine will remain in a drinkable condition for two days for
delicate whites or three days for rich reds, as long as the bottle as been
resealed. You should make sure that the seal is firm by checking the stopper.
o Special stoppers that keep wine sparkling and Champagne bubbling for
one or two days after opening, can be bought at most good wine shops.
o When stored correctly, white wines can keep well for up to two years. Full
bodied reds will age well for ten years and dessert wines will age well for
up to twenty years.
o When you buy a bottle of wine, you should transfer it to a suitable storage
location immediately (if you are not going to store it in your Wine Cooler).
o Cheaper bottles of wine will not age as well as more expensive ones.
o To make the most of the bouquet and taste of your wine, never fill more
than half a glass at a time. It will also help if the shape of your wine glass is
appropriate for your wine. The size and shape of your wine glass's bowl
will determine the intensity and complexity of the bouquet. The stem
should be long enough to allow you to avoid hand contact with the bowl of
the glass and should be tulip-shaped or tapered at the top.
Wine Storage Problems
Corking- a tiny percentage of bottled wine (about 1%) will suffer from this.
The cork reacts with the wine and gives it a musty, unpleasant taste. It is the
most common wine storage problem and is caused by harmless bacteria
growing on the cork. As unfortunate as this is, there is nothing to do but to
discard all of the wine in the affected bottle. This is not to be confused with
small fragments of cork floating in the wine itself, which will not impair the
flavour.
Oxidisation- when wine has been opened and left for longer than a day; it
tends to lose its aroma and colour, giving an overall flat taste. The only way to
avoid this, it to either drink the wine on the same day it was opened or to use
a vacuum device specially designed for removing oxygen from opened wine
bottles. If you use such a device, the wine should still be consumed shortly
afterwards.
Ullage- this is loss of wine from the bottle by evaporation or leakage. Signs of
ullage include wine seeping around the cork, a protruding cork or a stained
label. It can happen if the bottle has been allowed to get too warm. The wine
may still be drinkable, if the leakage was recent; however, you should be
aware that if the wine cools down again, contraction can cause more air to be
sucked into the bottle and result in further deterioration.
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