How to Store Wine
Wine expert Rebecca Chapa explains how screw tops affect preservation, when to refrigerate, and how various stoppers can help.
Released on 11/11/2008
Most people don't need to have a wonderful,
beautiful cellar such as the one behind me.
You can store wine in your own home.
But there's a few things that you should think about.
One, is you want to make sure that there's no light.
Light can damage a wine.
That's why most wine glass is actually colored.
You also want someplace that doesn't have
a lot of vibration.
And in addition, you'd like a place
that doesn't have any temperature fluctuations.
Major fluctuations in temperature
can expand and contract the cork in a bottle of wine,
and can compromise the seal and allow oxygen into the wine.
Which will age the wine a little bit too quickly.
One great thing about some wines now
is that they're actually sealed with a screw cap,
rather than a cork.
This is a way to prevent spoilage,
but also allows you to age these upright.
You can actually refrigerate red wines and white wines,
because most chemical reactions go slower
when you refrigerate a wine.
The wine will turn bad much more slowly.
A lot of people ask me what to do
when you have just a little bit of wine left,
if you haven't finished the bottle.
So what I try to do is find a few small bottles,
save them, and decant the wine into those small bottles.
It prevents an oxygen space in the top of the wine,
and then you can actually just put a cork in the top.
One reason you do this
is because oxygen is the enemy of wine.
If you allow the wine to sit on your counter,
it would turn brown and murky, like this wine.
And eventually it would turn into vinegar,
which is not very tasty.
Some other things you can do is put a vacuum stopper in it.
This vacuum pump will actually remove the air from the wine,
and prevent oxidation.
Another option is to use a sparging system, such as a gas.
This is argon and nitrogen,
actually could be sprayed in the top of the bottle.
You're able to then put a cork in it,
and there's no oxygen in the wine anymore.
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