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4 best ways to store your wine

14 July 2015, 16:04 Shakila Alivitsa

Nairobi - I used to watch movies and I would wonder why the butler or serving wench would have to go all the way downstairs to the wine cellar when they could have made their work easier by placing it at a closer distance. And the guest would not have waited so long either.

Cellar=no light

Bright light is harmful to your bottle of wine hence why the crème de la crème stored it underground. This is inclusive of very bright bulbs. I am not sure of the bright fridge light though. This is why you can open a bottle of wine and after a few days it tastes rancid and like onion when left on your counter top.

If you are buying, avoid those left out in the open by the shop. Ask them for those left in the dark.

Also, red wines suffer less damage than the Whites or Rosé’s due to the tannins in their darker grape fruit.

Avoid temperature fluctuations

Normally you have that fancy looking rack that stores your bottles of wine beside your cookware and what you are thinking is that it will look pretty. Also that it is within easy reach while you cook with alcohol, or cook while you drink. Not a good idea.

This can make your wine loose it tastes in other words you might find that the fruity content is overpowered by the alcohol flavor in your wine hence the bitter flavor.


This will sound like a chemistry lesson but the reason as to why your wine is not tasting as fresh as a day ago or it is rather flat is because of oxidization (If I knew all this was involved in wine I would have avoided it). Depending on the amount you drunk, cooked with or left in the bottle; that room you left is enough for the oxidization to take place.

All wines, deteriorate once you open them. Reds, slower than whites.

Tip: pour the rest in a fitting bottle or decanter. That way, you create a vacuum that does not allow too much oxygen into the wine.

Refrigerate your wine

Reds are meant to be served at room temperature. For some but not all. For example; serve your lighter bodied reds cooler than those with a heavier body. And if it’s a Rose or white, you cool it more. But remember; the better the wine, the less you are meant to cool it so as not to hide its complex flavors.

BUT. If it is old, you opened it long ago and forgot about it, serve it really cold to hide its lack of intensity and make it look good. Just the way make-up works for a face.

You put it in the fridge but take it out earlier depending on the wine.

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