Wine Storage
The best way to store wine is in a cool, damp cellar, which is preferably odorless, dark and free of vibrations. An average temperature of 10 - 12 ° C is ideal for wine storage.
And when do you enjoy which wine?
For the professional, a temperature controlled wine cabinet that simulates the optimal conditions of the wine cellar, is recommended as an alternative.
If you don't have such ideal conditions, you don't have to do without a small wine supply. A cool place in the apartment, where the temperatures do not fluctuate too much, also suffices. Often this is the bedroom, even if this sounds strange at first. There is always a place under the bed for a few bottles of good wine. Basically, the higher the ambient temperature, the faster the wine matures, so permanent temperatures above 20 ° C are to be avoided if possible, as are strong smells or exposure to light.
Wine closures determine the type of storage
For long-term storage, wines that are closed with corks should be kept lying down so that the cork does not dry out and shrink. Additional protection for premium wines is provided by sealing the cork with a special sealing wax. Cork-sealed wines that are intended to be consumed within 1 - 2 years can also be stored upright, as the moisture from inside the bottle keeps the cork sufficiently moist.
Wines with plastic corks, screw caps, bottle caps or glass caps can be safely stored upright.
Potential for aging increases with quality
Every wine is individual, therefore life expectancy differs. In general, however, it can be said that the higher the alcohol, sweetness, acidity and - in the case of red wine - tannins, the longer the wines can age. It depends on the sum of these components. This means that noble sweet wines such as Trockenbeerenauslesen or ice wines, which have a fresh acidity and sufficient alcohol content, can be stored for 20 years or even longer. They often attain their full maturity and elegance after aging for several years so make exceptional gifts for very special occasions, such as weddings. It can be memorable to enjoy a wine from your year of birth.
Premium red wines with a high tannin content and 13% or more alcohol volume can also remain stable for decades, especially if they are also aged in barrels. Basic quality dry wines should be drunk within 3 years. In the premium range, 5-10 years are not a problem for dry wines. With Spätlesen and Auslesen wines, especially of the more acidic Riesling variety, the wine can be stored a little longer.
Sparkling wine tastes best fresh. Branded sparkling wines should be bought as soon as possible before consumption and stored for a maximum of one year. Winzersekt, made with the traditional bottle fermentaion, can tolerate 2-3 years of storage. Rosé and Weißherbst taste best when drunk young, because the pronounced fruit flavors come to the fore most clearly in the first few years. They are rarely intended for long storage, so they should be consumed within 1-2 years.
When buying wines that are intended for a longer storage, it is advisable to buy a little more because it is extremely exciting to repeatedly try the same wine every few years and follow its maturity. With this in mind, the rule of thumb is to store 3x30 bottles of wine rather than 30x3 bottles. For many wine connoisseurs, choosing the time of perfect maturity and then drinking the wine at its peak on a special occasion is the greatest joy. However, it also requires a little practice and you should also seek the advice of experts or the winemaker from whom the wine was bought. Specialist books or special wine seminars on the subject are also helpful.
From which century is the oldest still liquid wine in the world?
The oldest still liquid wine dates back to the 4th century. The bottle was discovered in a grave in 1867 and can now be seen in the Historical Museum of the Palatinate in Speyer.
Varietals
More recipe ideas
Tips from Japanese cuisine JAPAN : Soy braised pork
German wines have a natural advantage when it comes to entering into perfect harmony with selected Asian dishes. With a lighter alcohol content, sometimes crisp acidity, moderate residual sweetness or soft tannins in the case of red grape varieties, they are a perfect match for a wide range of styles of Asian cuisine.
- 1 kg Pork belly
- 120 ml German white wine
- 80 ml Soy sauce
- 80 ml Honey
- 50 ml Water
- 4 cm Leek (green part)
- 3 Ginger (thin slices)
- 4 Boiled eggs
- 1 Vegetables such as Chinese cabbage
PREPARATION
1. Cut the pork belly into large pieces to fit your pan.
Put the frying pan on high heat. When it gets hot, add pork belly, browning all sides, and then put in a saucepan. Add enough water to completely cover the meat.
Add ginger and leek and put on high heat.
2. When it starts to boil, turn the heat down low and boil for around 1.5 hours until the meat is soft (test with a fork). If it is drying out, add more water and let the dish boil slowly.
3. Let the soup cool down, then remove the meat and cut into blocks of about 4-5 cm square. (If you cool it down well at this stage, the meat will not become dry.)
4. Put meat and all the other seasoning except soy sauce, into a new pan (which fits the meat neatly) and heat. When it boils, turn the heat to low and cook for around 5 mins, then add soy sauce.
5. Place a plate, which fits snugly into the pan, directly on the meat (a drop lid is also acceptable). Boil for about 30 minutes.
6. Remove pork from the pan, put the boiled eggs and green vegetable to season them, and boil the broth to half the volume.
Put the meat back in and mix well with the broth. Put meat on a plate, add boiled egg or boiled green vegetables and pour over broth.
- Lemberger (trocken)
- Dornfelder (trocken)
- Spätburgunder / Pinot Noir (trocken)
- Lemberger (halbtrocken & feinherb)
- Dornfelder (halbtrocken & feinherb)
- Spätburgunder / Pinot Noir (halbtrocken & feinherb)
Tips from Asian cuisine CHINA : Dumpling
German wines have a natural advantage when it comes to entering into perfect harmony with select Asian dishes. With a lower alcohol content, sometimes crisp acidity, moderate residual sweetness or soft tannins in red grape varieties, they are a perfect match for a variety of styles of Asian cuisine.
- 500g Flour
- 240ml Warm water
- 400g Minced pork
- 100g Celery
- 1 TL Salt
- 1/2 TL Sugar
- 3 EL Light soy sauce
- 1 EL Oyster sauce
- 2 EL Oil
- 100 ml Water
PREPARATION
MAKE DUMPLING WRAPPERS
Pour flour into a large bowl, add 240ml warm water and stir until well-combined.
Wash and dry hands. Dip in some dry flour and knead the dough until it becomes smooth.
Place the dough in a bowl, cover with plastic wrap and set aside for 1 hour.
MAKE DUMPLING STUFFING
Mix minced pork, salt, sugar, light soy sauce, oyster sauce, oil and 100ml water, stir well and refrigerate for 2 hours.
Chop the celery and pat dry with kitchen towel.
Take the pork out of the fridge, add chopped celery and stir well.
MAKE DUMPLINGS
Divide the dough into 8g pieces.
Rub the dough with a rolling pin and press into a circle about 7cm in diameter.
Take 15g stuffing and put it in the center of the dumpling wrapper. Fold the wrappers, use fingers to press the edges together.
BOIL DUMPLINGS
Fill in a clean pot with water, and bring to the boil. Pour in an appropriate amount of dumplings according to the size of the pot, and boil them until they rise to the surface.
Take out the dumplings and serve.
- Pinot Blanc (trocken)
- Pinot Blanc (halbtrocken & feinherb)
- Silvaner (trocken)
- Silvaner (halbtrocken & feinherb)
- Spätburgunder / Pinot Noir (trocken)
- Spätburgunder / Pinot Noir (halbtrocken & feinherb)
Tips from Chinese cuisine CHINA : Steamed scallops with vermicelli
German wines have a natural advantage when it comes to entering into perfect harmony with selected Asian dishes. With a lighter alcohol content, sometimes crisp acidity, moderate residual sweetness or soft tannins in the case of red grape varieties, they are a perfect match for a wide range of styles of Asian cuisine.
- 4 Scallops
- 1 Bündel Mung bean noodles
- 2 Garlic
- 12 Cloves
- 2 EL Oil
- 1,5 EL Chinese rice wine
- 1 EL Light soy sauce
- 1 Fresh chili
- 2 Spring onions
PREPARATION
1. Clean the scallops, take out the scallop meat and marinate in the rice wine. Wash the shells.
2. Mash the garlic, mince the spring onions and the fresh chilli.
3. Heat a pan with oil over high heat, add garlic and fresh chilli, stir for 1-2 minutes, then put it into a bowl, add light soy sauce and mix well to make the garlic paste.
4. Place the vermicelli in a bowl and soak in warm water for 5 minutes until soft.
5. Take the scallop shells, arrange the vermicelli across these, and place a scallop on each.
6. Pour the garlic sauce evenly over the scallops.
7. Steam the scallops for 6 minutes.
8. Sprinkle with chopped spring onions.
- Riesling (trocken)
- Grauburgunder / Pinot Gris (trocken)
- Riesling (halbtrocken & feinherb)
- Grauburgunder / Pinot Gris (halbtrocken & feinherb)
Tips from Japanese cuisine JAPAN : Sashimi
German wines have a natural advantage when it comes to entering into perfect harmony with selected Asian dishes. With a lighter alcohol content, sometimes crisp acidity, moderate residual sweetness or soft tannins in the case of red grape varieties, they are a perfect match for a wide range of styles of Asian cuisine.
- 200g Tuna Sashimi
- 200g-250g Squid sashimi
- 8 Blätter Green Shiso
- 10g Spice (garnish, white radish sprouts, etc.)
- 10g Soy sauce, wasabi
- 1,5 EL Soy sauce
- 1 EL Red wine
- 1 TL Olive oil
PREPARATION
1. Mix the sauce in a sandwich bag (ziplock). Put the tuna in it, remove any air, seal and leave it in the refrigerator for 12 hours or overnight.
2. Make a thin cut of about 2 mm on one surface of squid. Turn it over and place green shiso on the front. Roll up from the front and cut into pieces for easy eating.
3. Dry the tuna with a paper towel and cut into bite-sized pieces.
4. Serve tuna and squid with condiments, soy and wasabi.
- Pinot Blanc (trocken)
- Silvaner (trocken)
- Spätburgunder / Pinot Noir (trocken)
- Pinot Blanc (halbtrocken & feinherb)
- Silvaner (halbtrocken & feinherb)
- Spätburgunder / Pinot Noir (halbtrocken & feinherb)
