I love the drawings too :) It's also good to know that wine fridges aren't just a labelling ploy... Re storage, I've met a lot of people who store wine in racks, horizontally. But I also heard that it isn't great for the wine to be in contact with the cork. Should bottles be stored upright, or is horizontal OK too?
I suspect there is some confusion over the term "corked wine" or "cork taint". A wine is corked or is said to have been contaminated with cork taint when the cork is infected with a chemical compound known as TCA (trichloroanisole). Naturally occuring fungi in the cork bond with chlorides found in bleach used to sanitise the winery (ironically). Tainted corks cause wine to smell like wet cardboard. An untainted cork however does not make wine taste "corked", not even if it crumbles and falls into the wine itself as you remove it. So, to answer your question, wine and cork are meant to be in contact. Lying wine on its back keeps the cork moist and healthy. A dried out cork will cease to protect the wine from oxidation. And if you are unlucky enough to have a wine with a tainted cork, keeping it upright won't prevent contamination. On the whole, horizontal is best!
Wine and cork are meant to be in contact. Lying wine on its back keeps the cork moist and healthy. A dried out cork will cease to protect the wine from oxidation. And if you are unlucky enough to have a wine with a tainted cork, keeping it upright won't prevent contamination. On the whole, horizontal is best! 🍷😁🍷😁
What We Do Klaus my dearest friend that is absolutely amazing. 🥰🥰🥰 You should rename your channel to We LOVE What We Do. Even that would barely express your incredible passion and respect for everything you create. The world needs more people like you! Respect 🙏🙌👏🥰!
Lovely video! And i just love tjose explanatory diagrams; we are not all experts in "getting it" as far as wine is concerned! Keep up the good work! 👍🍷👌😍
Iurii Lunev As long as you approach wine as a multi-sensory experience, one bottle is more than enough. If you want to explore tasting in a more systematic way then control variables and focus on one aspect. E.g. same grape variety but different terroir; or the same wine across different vintages. The only proper requirement is to have fun! 🍷😁🤗🍷
Some less tannic reds can be served at 12 degrees Celsius, but generally speaking most taste best as they warm up slightly. About 15-16 degrees is ideal for most reds out there. That would have been "room temperature" for your average Chateau, 100 years ago, before central heating was widely availabe!
i am living in a tropical region with everage temperature around 25-30 degree C. Is it possible to make tropical fruit wines with such range temperature.? I have plan to make some . Many thanks admin
I'm not really knowledgable in making wine, from grapes or any other fruit, so I'm not sure if I can help. I think keeping the juice cool during fermentation is important , as it is an exothermic reaction. If the heat rises too much, and the yeast is metabolised too quickly, then this might lead to unpleasant aromas. Other than that, I have no insights to offer! Best of luck! I hope it works out.
United States. Oh yes, many states do- Napa Valley California, Oregon, and Washington to name a few. One day I’ll have the space and the money to get that proper wine fridge that holds all 200+ bottles in my current cellar.
There is a ton of scientific research. After all, oenology is essentially very specialised chemical engineering. Here's some references to get you started. Happy reading! Cutzach, I., Chatonnet, P. and Dubourdieu, D. (2000) Influence of storage conditions on the formation of some volatile compounds in white fortifiedwines (Vins doux Naturels) during the aging process. Journal of Agriculturaland Food Chemistry 48, 2340-2345. Dallas, C. and Laureano, O. (1994) Effects of pH, sulphur dioxide, alcohol content, temperature and storage time on colour composition of a young Portuguese red table wine. Journal of the Science of Food and Agriculture65, 477-485. Tarasov A, Garzelli F, Schuessler C, Fritsch S, Loisel C, Pons A, Patz CD, Rauhut D, Jung R. Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine. Molecules. 2021 Oct 16;26(20):6256. doi: 10.3390/molecules26206256. PMID: 34684839; PMCID: PMC8540336. Ugliano M., Kwiatkowski M., Vidal S., Capone D., Siebert T., Dieval J.-B., Aagaard O., Waters E.J. Evolution of 3-Mercaptohexanol, Hydrogen Sulfide, and Methyl Mercaptan during Bottle Storage of Sauvignon Blanc Wines. Effect of Glutathione, Copper, Oxygen Exposure, and Closure-Derived Oxygen. J. Agric. Food Chem. 2011;59:2564-2572. Jung R., Kumar K., Patz C., Rauhut D., Tarasov A., Schüßler C. Influence of Transport Temperature Profiles on Wine Quality. Food Packag. Shelf Life. 2021;29:100706. doi: 10.1016/j.fpsl.2021.100706. Marais J., van Wyk C.J., Rapp A. Effect of Storage Time, Temperature and Region on the Levels of 1,l,6-Trimethyl-1,2-Dihydronaphthalene and Other Volatiles, and on Quality of Weisser Riesling Wines. S. Afr. J. Enol. Vitic. 1992;13:33-44. doi: 10.21548/13-1-2197 Blake A., Kotseridis Y., Brindle I.D., Inglis D., Pickering G.J. Effect of Light and Temperature on 3-Alkyl-2-Methoxypyrazine Concentration and Other Impact Odourants of Riesling and Cabernet Franc Wine during Bottle Ageing. Food Chem. 2010;119:935-944. doi: 10.1016/j.foodchem.2009.07.052. Makhotkina O., Pineau B., Kilmartin P.A. Effect of Storage Temperature on the Chemical Composition and Sensory Profile of Sauvignon Blanc Wines. Aust. J. Grape Wine Res. 2012;18:91-99. doi: 10.1111/j.1755-0238.2011.00175.x. Pérez-Coello M.S., González-Viñas M.A., García-Romero E., Díaz-Maroto M.C., Cabezudo M.D. Influence of Storage Temperature on the Volatile Compounds of Young White Wines. Food Control. 2003;14:301-306. doi: 10.1016/S0956-7135(02)00094-4. De Giuffrida Esteban M.L., Ubeda C., Heredia F.J., Catania A.A., Assof M.V., Fanzone M.L., Jofre V.P. Impact of Closure Type and Storage Temperature on Chemical and Sensory Composition of Malbec Wines (Mendoza, Argentina) during Aging in Bottle. Food Res. Int. 2019;125:108553.
Somewhat of a shallow explanation. No details around what is the ideal temperature for while vs. red. If you are buying a wine fridge, get a duel zone model.
For long term cellaring you would be ok storing both reds and whites at 12 degrees Celsius (55 Fahrenheit). Serving temperature is a different matter. We generally serve white wines at a much lower temperature. I agree that a dual temp wine fridge is a great asset though. Try this WineScribble video for more on serving temperature: ruclips.net/video/17v8dKDXUAQ/видео.html Cheers Ranjith!
Hey Tasters! Do you have a favourite wine cooling solution? Let me know in the comments below, I love talking about wine :D
Alex McVine I think the answer to that is: whoooops! 🤦♀️ Glad you have enjoyed the drawings!
We finally got a wine fridge, works great!! Cheers! 🍷🥂
Yay! They are not cheap, but they are worth every cent for keeping our darling wine safely stored!
Loved the drawings! They help drive a point home. 👍🍷👍 Useful information! I honestly thought a fridge was fine to use. Cheers!
Des T I am so happy you have found the drawings helpful! 😁🤗🍷 A fridge is unsuitable for long term storage I’m afraid. 🤷♀️ Cheers! 🥂
I love the drawings too :) It's also good to know that wine fridges aren't just a labelling ploy... Re storage, I've met a lot of people who store wine in racks, horizontally. But I also heard that it isn't great for the wine to be in contact with the cork. Should bottles be stored upright, or is horizontal OK too?
I suspect there is some confusion over the term "corked wine" or "cork taint". A wine is corked or is said to have been contaminated with cork taint when the cork is infected with a chemical compound known as TCA (trichloroanisole). Naturally occuring fungi in the cork bond with chlorides found in bleach used to sanitise the winery (ironically). Tainted corks cause wine to smell like wet cardboard. An untainted cork however does not make wine taste "corked", not even if it crumbles and falls into the wine itself as you remove it. So, to answer your question, wine and cork are meant to be in contact. Lying wine on its back keeps the cork moist and healthy. A dried out cork will cease to protect the wine from oxidation. And if you are unlucky enough to have a wine with a tainted cork, keeping it upright won't prevent contamination. On the whole, horizontal is best!
With storing wine, do you always need to store it on its side or can you leave it standing?
I'm wondering this too!
Wine and cork are meant to be in contact. Lying wine on its back keeps the cork moist and healthy. A dried out cork will cease to protect the wine from oxidation. And if you are unlucky enough to have a wine with a tainted cork, keeping it upright won't prevent contamination. On the whole, horizontal is best! 🍷😁🍷😁
Cheers! I hope the comment I made for Chris helps. 🍷😁🍷😁
Perfect! Thanks so much!
Thanks for that! Wine is sensitive stuff and has to be treated with care.
Klaus
Yes, indeed. It helps to think of wine as a living thing. 🍷🥂🍷🥂
I actually talk to my wine sometimes so we are on the same page!
What We Do Klaus my dearest friend that is absolutely amazing. 🥰🥰🥰 You should rename your channel to We LOVE What We Do. Even that would barely express your incredible passion and respect for everything you create. The world needs more people like you! Respect 🙏🙌👏🥰!
Lovely video! And i just love tjose explanatory diagrams; we are not all experts in "getting it" as far as wine is concerned! Keep up the good work! 👍🍷👌😍
Vassilis Soteriou Thanks so much! You are always supportive and encouraging! I’m so happy to hear you have enjoyed the diagrams! 🥰🍷😁🤗
Hey! Thank you so much on the useful info! But how many wine bottles should one store in any kind of way to be considered a proper taster? :-)
Iurii Lunev As long as you approach wine as a multi-sensory experience, one bottle is more than enough. If you want to explore tasting in a more systematic way then control variables and focus on one aspect. E.g. same grape variety but different terroir; or the same wine across different vintages. The only proper requirement is to have fun! 🍷😁🤗🍷
Well done! Great production quality and content! Cheers, James
Hey James, thanks so much for stopping by, and thanks so much for the lovely comment. Hope you enjoyed the drawings :D 🍷👌😍
'Cool' lecture! Drawings are fun too :)
Thank you so much for your comment! I'm happy you have enjoyed the drawings! 😁😁😁
Damp kitchen paper wrapped around the bottle, 10 mins in the chiller, usually makes it about right... Depends on how cool one wants their wine
The2Cochito That’s a great tip! Thanks so much for sharing it! I will try it ASAP!
Thank you for this video! Should you also serve it at 12 degrees Celsius?
Some less tannic reds can be served at 12 degrees Celsius, but generally speaking most taste best as they warm up slightly. About 15-16 degrees is ideal for most reds out there. That would have been "room temperature" for your average Chateau, 100 years ago, before central heating was widely availabe!
i am living in a tropical region with everage temperature around 25-30 degree C. Is it possible to make tropical fruit wines with such range temperature.? I have plan to make some . Many thanks admin
I'm not really knowledgable in making wine, from grapes or any other fruit, so I'm not sure if I can help. I think keeping the juice cool during fermentation is important , as it is an exothermic reaction. If the heat rises too much, and the yeast is metabolised too quickly, then this might lead to unpleasant aromas. Other than that, I have no insights to offer! Best of luck! I hope it works out.
@@WineScribble thank you so much
The best I can do is 64° with 60-70 % humidity in a small room downstairs with an inverter AC unit :(
I'm going to guess that you live in a warm country! That does come with great advantages. Does your country also produce wine?
United States. Oh yes, many states do- Napa Valley California, Oregon, and Washington to name a few. One day I’ll have the space and the money to get that proper wine fridge that holds all 200+ bottles in my current cellar.
is any of this backed up by scientific research? it seems like this is all hearsay on what the ideal temperature is to store wine.
There is a ton of scientific research. After all, oenology is essentially very specialised chemical engineering. Here's some references to get you started. Happy reading!
Cutzach, I., Chatonnet, P. and Dubourdieu, D. (2000) Influence of storage conditions on the formation of some volatile compounds in white fortifiedwines (Vins doux Naturels) during the aging process. Journal of Agriculturaland Food Chemistry 48, 2340-2345.
Dallas, C. and Laureano, O. (1994) Effects of pH, sulphur dioxide, alcohol content, temperature and storage time on colour composition of a young Portuguese red table wine. Journal of the Science of Food and Agriculture65, 477-485.
Tarasov A, Garzelli F, Schuessler C, Fritsch S, Loisel C, Pons A, Patz CD, Rauhut D, Jung R. Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine. Molecules. 2021 Oct 16;26(20):6256. doi: 10.3390/molecules26206256. PMID: 34684839; PMCID: PMC8540336.
Ugliano M., Kwiatkowski M., Vidal S., Capone D., Siebert T., Dieval J.-B., Aagaard O., Waters E.J. Evolution of 3-Mercaptohexanol, Hydrogen Sulfide, and Methyl Mercaptan during Bottle Storage of Sauvignon Blanc Wines. Effect of Glutathione, Copper, Oxygen Exposure, and Closure-Derived Oxygen. J. Agric. Food Chem. 2011;59:2564-2572.
Jung R., Kumar K., Patz C., Rauhut D., Tarasov A., Schüßler C. Influence of Transport Temperature Profiles on Wine Quality. Food Packag. Shelf Life. 2021;29:100706. doi: 10.1016/j.fpsl.2021.100706.
Marais J., van Wyk C.J., Rapp A. Effect of Storage Time, Temperature and Region on the Levels of 1,l,6-Trimethyl-1,2-Dihydronaphthalene and Other Volatiles, and on Quality of Weisser Riesling Wines. S. Afr. J. Enol. Vitic. 1992;13:33-44. doi: 10.21548/13-1-2197
Blake A., Kotseridis Y., Brindle I.D., Inglis D., Pickering G.J. Effect of Light and Temperature on 3-Alkyl-2-Methoxypyrazine Concentration and Other Impact Odourants of Riesling and Cabernet Franc Wine during Bottle Ageing. Food Chem. 2010;119:935-944. doi: 10.1016/j.foodchem.2009.07.052.
Makhotkina O., Pineau B., Kilmartin P.A. Effect of Storage Temperature on the Chemical Composition and Sensory Profile of Sauvignon Blanc Wines. Aust. J. Grape Wine Res. 2012;18:91-99. doi: 10.1111/j.1755-0238.2011.00175.x.
Pérez-Coello M.S., González-Viñas M.A., García-Romero E., Díaz-Maroto M.C., Cabezudo M.D. Influence of Storage Temperature on the Volatile Compounds of Young White Wines. Food Control. 2003;14:301-306. doi: 10.1016/S0956-7135(02)00094-4.
De Giuffrida Esteban M.L., Ubeda C., Heredia F.J., Catania A.A., Assof M.V., Fanzone M.L., Jofre V.P. Impact of Closure Type and Storage Temperature on Chemical and Sensory Composition of Malbec Wines (Mendoza, Argentina) during Aging in Bottle. Food Res. Int. 2019;125:108553.
Somewhat of a shallow explanation. No details around what is the ideal temperature for while vs. red. If you are buying a wine fridge, get a duel zone model.
For long term cellaring you would be ok storing both reds and whites at 12 degrees Celsius (55 Fahrenheit). Serving temperature is a different matter. We generally serve white wines at a much lower temperature. I agree that a dual temp wine fridge is a great asset though. Try this WineScribble video for more on serving temperature: ruclips.net/video/17v8dKDXUAQ/видео.html Cheers Ranjith!