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
with honey and thyme Goat's cheese tower
with honey and thyme
- 1 großer Apfel
- 1 Rolle Ziegenkäse
- 4 Scheiben Bacon
- 4 TL Honig
- 1 TL Thymian
- 4 Blätter Eichblattsalat
- frische Zweige Thymian zum Garnieren
- nach Belieben Salz & Pfeffer
Preheat the grill to the highest setting.
Fry the bacon slices without fat in a non-stick frying pan until crispy and drain on a piece of kitchen paper. Leave the rendered fat in the pan.
Wash the apple, core it with a corer and then cut it into four, approx. 1 cm thick slices. Slowly fry the apple slices in the remaining bacon fat until just cooked, using the tip of a knife to check the doneness. Place the apple slices in a lightly greased baking dish, sprinkle with thyme and place a crispy fried bacon slice on top of each one.
Divide the goat's cheese into 4 thalers and place one thaler on each apple slice, sprinkle with thyme again and drizzle with 1 teaspoon of honey.
Bake under the grill until the cheese is lightly browned.
Serve the goat's cheese and apple tartlets on a lettuce leaf or, if you prefer, on a bed of lettuce (add a honey-flavoured dressing)
- Dornfelder (halbtrocken & feinherb)
in a bacon coating Lamb
in a bacon coating
- 4 Stück Lammlachse à 150 g
- 4 Scheiben Bacon
- 0,1 Liter Wein
- 0,3 Liter Gemüsebrühe
- 1 kleine Schalotte
- 20 Gramm Butter
- 4 EL Olivenöl
- je 2 Zweige Thymian, Rosmarin, Salbei
- nach Geschmack Salz & Pfeffer
Season the lamb salmon with pepper and massage 2 tbsp of olive oil into the meat. Finely chop the thyme, rosemary and sage and season the meat in the herbs. Marinate in the fridge for a few hours.
<p
<p>Wrap the meat with the bacon slices and sear on all sides in the remaining olive oil. Continue to cook for approx. 4 minutes on each side over a low heat (the cooking time depends on the thickness of the lamb loin - it is best to do a pressure test). Then wrap in aluminium foil and leave to rest in the oven at 80 °C – so they remain juicy and slightly pink on the inside.
This goes well with Bärlauch risotto.
- Dornfelder (trocken)
with white wine Cauliflower soup
with white wine
- 3 Stück Schalotten
- 500 Gramm Blumenkohl
- 20 Gramm Butter
- 1 TL Fenchelsaat
- 50 ml Weißwein
- 800 ml Gemüsebrühe
- 100 ml Schlagsahne
- 1 Prise Zucker
- nach Geschmack Salz & Pfeffer
Peel the shallots and cut into slices.
Clean and chop the cauliflower.
Melt the butter in a pan, sauté the shallots with the fennel seeds over a medium heat for 3 minutes until colourless. Add the cauliflower, sauté for 2 minutes, season with salt and sugar.
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<p>Deglaze with white wine, bring to the boil and top up with vegetable stock and whipping cream. Simmer over a low heat for 20 minutes.
Blend with a hand blender, adding stock if necessary to reach the desired consistency.
Serve drizzled with a few drops of olive oil.
- Silvaner (trocken)
with ribbon noodles Coq au Riesling
with ribbon noodles
- 1 ganzes Huhn
- 0,4 Liter Riesling
- 0,2 Liter Sahne
- 1 kl. Glas Cognac
- 2 Stück Schalotten
- 1 Stück Knoblauchzehe
- 1 Stück Eigelb
- 1/2 Bund Petersilie
- 1 EL Mehl
- 50 Gramm Butter
- 1 EL Olivenöl
- nach Belieben Salz & Pfeffer
Carve the chicken. Heat approx. 50 g butter with 2 tbsp olive oil in a large frying pan and fry the chicken pieces until light brown (without the lid). Season lightly with salt.
Finely chop the shallots, peel and finely chop the garlic. Chop the parsley and add everything to the meat. Sauté briefly with the pan closed. Pour the cognac over the meat and light it (flambé). Deglaze with 1/3 litre of Riesling and leave to simmer for half an hour over a low heat. If necessary, add a little more wine and simmer for a further 10 minutes.
Remove the chicken pieces and keep warm for a short time. Mix 1 tbsp of flour with 1 egg yolk and the cream and whisk into the sauce. Flavour with salt and pepper. Return the chicken pieces to the pan. Serve immediately.
This goes well with tagliatelle.
Variant:Fry 150 g fresh mushrooms in 50 g butter and add.
- Riesling (trocken)
