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Buying, Storing and Serving Wine
Buying, Storing and Serving Wine
FOOD & DRINK · GLOBAL
Buying, Storing and Serving Wine
Reading a label, where the quality is, storage and serving temperature
Wine is easier to buy well once you know which parts of the label are regulated and which are marketing.
Reading a label
In Europe, the appellation tells you where the grapes came from and what rules the producer followed, which is the most informative thing on the bottle. New world labels lead with the grape variety instead.
Terms such as reserve are legally defined in some countries and meaningless in others. The producer's name matters more than any descriptor.
Where the quality sits
Duty and VAT are fixed per bottle, so at low prices almost all of the money goes to tax, packaging and transport. Moving from the cheapest bracket to a little above it increases the wine content in the bottle disproportionately.
Beyond a certain point the curve flattens, and price reflects scarcity and reputation.
Storage
Cool, dark, stable and away from vibration. Temperature swings do more damage than warmth itself. Store bottles with a cork on their side so the cork stays wet; screwcaps can stand upright.
Most wine sold is made to drink now rather than to keep.
Serving temperature
Most reds are served too warm and most whites too cold. Around 16 to 18 degrees for reds, 8 to 12 for whites, 6 to 8 for sparkling. Twenty minutes in a fridge improves a light red considerably.
Opened bottles
Two or three days with a stopper in the fridge, reds included. Vacuum stoppers help a little.
Matching food and wine
Acidity cuts fat, tannin suits protein, and sweetness needs to match or exceed the sweetness of the dish. Those three ideas cover most pairings without memorising anything.
Regional pairings work because they evolved together, which is why a local wine suits a local dish.
Glassware and decanting
One decent all-purpose glass shape covers everything. Decanting helps young tannic reds and separates sediment from older bottles.
Buying by the case
Mixed cases from a merchant cost less per bottle and introduce you to things you would not have chosen. Ask for a case built around what you already like rather than a standard selection.
Check the delivery arrangements, since wine needs a signature and should not sit in the sun on a doorstep.
Low and no alcohol
These have improved considerably and suit anyone driving, pregnant or simply not drinking that evening. Serve them in the same glassware.
Storing an opened bottle
Reseal and refrigerate, reds included, and expect two or three days before it flattens. Fridge cold dulls a red, so take it out twenty minutes before pouring.
Freeze leftovers in an ice cube tray for cooking rather than pouring them away.
Drinking sensibly
Know your national guidance on weekly units and keep several alcohol-free days.
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