Storing Wine


 Keep the bottles lying on their sides. If you have a wine cellar, the ideal temperature is 11º C. In a house or flat use a cupboard that is dark and well away from the kitchen. Line it with thermic insulating material, leaving a ventilation grid. Bottles take up 10 x 10 x 35 cm, so that it is easy to store between 100 and 125 bottles.
    Not all wines improve with age. Some people keep wines like relics, without realising that they may have reached their maturity some time before. In this way they increase the vast cemetery of useless items that are considered “treasures” all over the world.
   Young white and rose wines, dry  and fruity, and in some cases (according to personal taste) young red wines should be enjoyed as soos as possible, so as to appreciate the first fragances stemming from the kind of grape used, and the second fragances acquired during fermentation.
   Young red wines can be kept for some years provided that the maturing process is watched and the development of quality controlled every six months. When this development reaches a halt, the maturity has reached its peak and the wine is at its best . It should be drunk within a reasonable length of time.
   Vintage white and red wines, “wines drunk for pleasure rather than because of thirst”, improve year by year through it should be remembered that their particular year determines their longevity. They are said to take shape in the wood and be finely chiselled when bottled. It is therefore, up to the enthusiast to culminate this work of art  by prolonging the evolution of the fine bouquet which the wine will achieve in his own house. These wines should also be controlled as above, although as the process is different the controls can be further apart