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Wine conservation



Depending on the type of development and wine quality will be optimal or without saving it . Today, many wines are made to be consumed young and fresh , as these are not suitable for storing long. Yes they are called , wines. Before storing the wine, the cork should be examined , which is in good condition and present no water stains or mold.

The bottles are placed in a horizontal position , being all the cork in contact with the wine . Average temperatures are perfect to keep around 15 º C. Our little bodeguita should have little light and it can not be placed with other pollutants or smell like gasoline, varnish, paint or kerosene substances. The place should not suffer major trepidations , or extreme ambient dryness .

Store wine in a dark place outside to light, or a basement stairwell can be ideal.

The place should be dry and ventilated but draft-free , vibration and strong odors.

must maintain a constant temperature between 12 and 15 degrees Celsius and avoid sudden temperature changes , have them in the kitchen is a very bad idea.

wines should always be stored horizontally so that the cork stays moist and swollen, this is essential for a perfect seal and prevents the entry of oxygen and oxidation.

Before drinking the wine must reposarlo , a couple of days at least , or preferably longer for impurities sink to the bottom , take it into account when we have an important food in sight

Never store in the refrigerator , much less sparkling as they lose their flavor.

fortified wines like Port and Sherry should be stored upright.

let tag view to avoid moving.

Young wines such as white or pink should be consumed in the season, do not serve to store and oxidize long periods .

old wine , it is best to store it in large bottles , 1 liter up , the more the better .

  • constant temperature at 12 ° C , and exalts the bouquet without oxidative and microbiological changes . A lower temperature
  • better, but development is slower bouquet .
  • Above 15 º C is premature aging wine and life is shortened.
  • humidity between 70 % - 80%, to prevent dryness cork .
  • Total darkness with dim when removing the bottles for consumption lighting. Bright light affects sensory wine composition .
  • Let
  • breed and live spiders , feed on the moth could destroy corks . • Free of foreign odors that may affect the quality of the wines ( jinx - earth - solvents - rancidity - dirt ) We will only enhance the great red wines bodied , aged in oak, made ​​from Tinta del País grape - Cabernet Sauvignon - Merlot - Malbec - Garnacha . Therefore some winemakers are called " wine stores " or "nurture"
  • young wines and fruit ( Pink and Reds Youth ) , do not have enough body to be saved . Best drink them during the first year of production.

Temperatura -
El vino no tolera cambios bruscos de temperatura.
El enfriamiento debe ser lento y progresivo. - Nunca se colocara en el congelador ni se le añadirá hielo.
Lo correcto es colocarlo en el frigorífico horas antes de ser servido o en una cubitera con hielo. 18º C.
vinos tintos, crianzas, reservas y gran reserva. 16º C. vinos tintos jóvenes. 14º C. vinos amontillados y olorosos. 10º C. vinos blancos, rosados, manzanilla, fino, aguja, espumosos y cavas. Consejos
Es conveniente que las botellas descansen horizontalmente.
Para asegurar una correcta conservación, las botellas deberán estar en lugar oscuro y fresco.
Una vez abierta la botella, el cava debe consumirse lo antes posible, el vino se puede conservar con la botella tapada para evitar que pierda sus cualidades.