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Proper storage of wine can be the difference between an exuberant wine sour, bitter or salty. Wine can often be altered by changes in temperature and humidity, noise and the light of day. How did you put the bottle can make a difference. Through attention to the following information will help the flavor and the corresponding age. Wine that has not been opened should be placed horizontally, with the cap in contact with the liquid. The cork stays moist and not dry. A dry cork can allow unwanted air into the bottle. This can cause the wine to love.
-It ‘s the best way to get a small cell, for example, in a cool cellar. For best results, purchase a wine cooler.
-Make sure the platform or the refrigerator that keeps the wine is no vibration. The continuous movement of this kind is to create the air in the liquid, causing it to oxidize at the same time in the bottle. Residual particles swirl in the bottom of the bottle the wine distort the flavor. Minimization of exposure to daylight. The rays of light will destroy the taste of wine making and aging too fast. Daylight can also be the surrounding air is too dry and affect the aging of wine. A humidity of 72% is ideal for protecting the flavor and color.
-You never keep your wines in a very cold place. A temperature of minus forty degrees Fahrenheit stops the aging of their wines.
-For the proper storage of wine, hold the bottle at a good distance with the elements or malodorous chemicals. These odors can permeate the wine bottle and destroy the flavor. One of the main advantages of storing wine is to make the recommended time. Some wines do not improve with age. Most of his contemporaries, cheap wines that fall into this category. The red wines of about two to ten years of the same age. The exact time is involved and is based on the particular wine, the balance of the compounds. Storage white only for a period of two or three years to renew. However, some Chardonnay stored and matured in more than 20 years. Wine tastes best when certain specific temperatures. After taking stock of the bottle before the wine to its optimum temperature of the table.

-Blush, rose and dry white wines: 46-57F (8-14C)
Sparkling Wines and Champagne: 43-47F (6-8C)
A red light: 55F (13C)
Red-Color: 59-66F (15-19C)

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