wine storage
 

Which is better for storing wine... too hot or too cold? I have some
wine which is already 6 years old and I want to age it for a few more
years.

I live in a hot sub-tropical climate which is well above the 15ºC
reccomended for wine storage. Refrigerating it would be well below 15ºC.

I imagine that while the heat will damage the wine, the cold of the
fridge will slow the ageing process but not actually damage it. Is this
correct?

windsor > wrote:

> Which is better for storing wine... too hot or too cold?

The latter, period.

M.

"windsor" > wrote in message
...
> Which is better for storing wine... too hot or too cold? I have some wine
> which is already 6 years old and I want to age it for a few more years.
>
> I live in a hot sub-tropical climate which is well above the 15ºC
> reccomended for wine storage. Refrigerating it would be well below 15ºC.
>
> I imagine that while the heat will damage the wine, the cold of the fridge
> will slow the ageing process but not actually damage it. Is this correct?

The vibrations from a regular fridge would not be good for the wine.
Winecellars coolers control both temp and humidity and don't have the
vibrations.

I'm planning on opening a wine bar with 30-40 wines by the glass.
Although the WineBar systems seem to be most favorable to quality, I
still want the romance of pouring from the bottle.

What's the current thoughts on preserving wine - over night or a few
days? Whites will take care of themselves, but I'm more concerned over
offering a Far Niente or comparable wine - by the glass.

One local high-end resort here uses vacuum process after each pour. Most
vineyards I've talked to use inert gasses.

I want to offer a great selection btg - but don't want to throw my
profits down the drain - appreciate your thoughts.

Bill

"Purple Feet Wines" > skrev i melding
om...
>
> What's the current thoughts on preserving wine - over night or a few days?
> Whites will take care of themselves,
Will they?
Well, I had a Mosel TBA in October that had been opened in August... still
extremely good, but you are not going to sell that sort of wine.
Storing reds cold is not an option for selling glasses, unless you zap them
in a microwave...
Vacuum pumps or inert gasses have not really proven their value, I feel, but
there is a lot of white knights fighting for each.
Count on a great deal of spoilage whatever you do. Why not seek out the
very best of BiB wines? They are not all plonk and a selection could form
the backbone of your bread and butter business. Putting in a few prestige
bottle names as well will add oomph to your marketing. The mid range should
be some interesting bottles for the wine conscious types. You'll have to
watch the business closely to see whether this range catches on and makes a
reasonable profit.
I guess you might count on selling 3-4 glasses per bottle (but I'm not in
the business - so I don't know for sure about the economics involved)
hth
Anders

"Purple Feet Wines" > skrev i melding
om...
>
> What's the current thoughts on preserving wine - over night or a few days?
> Whites will take care of themselves,
Will they?
Well, I had a Mosel TBA in October that had been opened in August... still
extremely good, but you are not going to sell that sort of wine.
Storing reds cold is not an option for selling glasses, unless you zap them
in a microwave...
Vacuum pumps or inert gasses have not really proven their value, I feel, but
there is a lot of white knights fighting for each.
Count on a great deal of spoilage whatever you do. Why not seek out the
very best of BiB wines? They are not all plonk and a selection could form
the backbone of your bread and butter business. Putting in a few prestige
bottle names as well will add oomph to your marketing. The mid range should
be some interesting bottles for the wine conscious types. You'll have to
watch the business closely to see whether this range catches on and makes a
reasonable profit.
I guess you might count on selling 3-4 glasses per bottle (but I'm not in
the business - so I don't know for sure about the economics involved)
hth
Anders

"Purple Feet Wines" wrote in message...

> I'm planning on opening a wine bar with 30-40 wines by the glass.
> Although the WineBar systems seem to be most favorable to quality, I
> still want the romance of pouring from the bottle.
>
> What's the current thoughts on preserving wine - over night or a few
> days? Whites will take care of themselves, but I'm more concerned over
> offering a Far Niente or comparable wine - by the glass.
>
> One local high-end resort here uses vacuum process after each pour. Most
> vineyards I've talked to use inert gasses.
>
> I want to offer a great selection btg - but don't want to throw my
> profits down the drain - appreciate your thoughts.
>
> Bill

I can't offer a suggestion on how to preserve the wine, because I don't
think there's really a way. But a friend of mine who owns a restaurant, uses
half bottles of the higher quality wines to minimize waste.

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