HOW TO STORE THE WINE

Many time i have been asked how to store the wine once they open it or when people buy new one , so put my all thought together most wines are not meant to be stored for long periods of time. However, some types of wine are meant to be stored and actually improve in quality as they age. Some have even been kept for over 100 years without going bad! However, most people do not know the fundamentals of storing wine properly, which results in a much shorter shelf life.

If you do plan on storing wine for a while, there are several things to keep in mind when finding a place to store your wine. Each can have a significant impact on the shelf life of your wine, and ignoring any of them can cause it to go bad quickly.

1. Light

Light is the number one destroyer of wine. Most modern glass bottles are made with materials that block most light rays. However, leaving the bottle in any kind of light can still break down the wine and leave it tasting like wet cardboard. This should be a concern for anyone bottling their own wine, as most bottles sold at home brew and home wine-making stores are cheap and will not block light.

2. Humidity

Store your bottles in a relatively moist area, preferably higher than 75 percent humidity. This will keep the cork from drying out, which exposes the liquid inside to the elements (this is bad). Obviously don't store it intoo moist of an area, or you will have mold.

3. Temperature

Colder temperatures will slow the aging of all wines. It's basic chemistry: lower temp=slower-moving molecules=slower chemical reaction! Since the aging of wine is a chemical reaction, the same principal applies! The generally agreed-upon temperature is around 55°F (13°C). Also, try to make sure that the temperature stays constant, and does not fluctuate.

4. Vibration

Wine should never be shaken, bumped, or vibrated. This greatly increases the rate of chemical breakdown. So, keep your bottles in an out of the way area where it will not be disturbed (not on the other side of the wall from your stereo system!).

Aside from these environmental factors, here are a few tips to keep your wine tasting great:


Always keep the bottles on their side. This will keep the corks moist.
Consider investing in a wine cellar or closet. These are engineered to provide your wine with the ideal storage conditions.
If you'd like to try a fun and useful project, try building a wine rack   . My page on how to build a wine rack has tips, step-by-step plans for free, a how-to video, and everything you need to get starting building a wine rack whether you are a beginner or a seasoned pro.

Lets's Read The Wine Bottle Label Today

Wine labels can be straight-forward or fairly tricky to decipher, depending on whose you're trying to read and where it's from. New World labels tend to be easier to read, with the varietal or blend clearly labeled, the producer, where the grapes were grown and the alcohol content right there in plain view. Old World wines have a reputation for being tougher to interpret. Instead of the varietal being the primary piece of information on the Old World label, it is the location - where the wine is from. Old World wines are heavily invested in their individual terroir, not necessarily the specific grape

1-    HOW TO READ A NEW WORLD WINE LABEL :-

New World wine labels are pretty user friendly, offering consumers a few key pieces of wine buying information. The varietal is listed on the label, making for less guesswork than many Old World labels. The producer, varietal, vintage year, region where grapes are grown, and alcohol content typically appear on the front label. The back label sports the government warning, "According to the Surgeon General..." and the sulfite statement along with some witty wine wisdom and pairing preferences for the particular wine.


2-    HOW TO READ AN ALSATIAN WINE LABEL :-
Alsatian wine labels tend to be easier on the New World consumer, as they are the one French wine region that habitually states the wine’s grape varietal directly on the front label. These labels are a good place to start easing into Old World label decoding, because they provide a "hybrid" of Old World and New World labeling strategies. The detective work is significantly reduced as consumers conquer the label offerings in record time, but easy label deciphering aside, the majority of Alsatian Rieslings need little help in convincing consumers to give them a go. Alsace has an international reputation for producing tip top Rieslings at consumer-friendly price points - this particular Lucien Albrecht Riesling is no exception.


3-    HOW TOREAD A FRENCH WINE LABEL ( BURGUNDY ) :-
This label is from Burgundy (right corner “Vin de Bourgogne,” meaning “Wine of Burgundy”). In Burgundy there are two wines to know: Red Burgundy (Pinot Noir) and White Burgundy (Chardonnay). This label represents a white wine from Burgundy, which we figure out from bottle and label clues. The bottle will have the sloped shoulder style that is typically found in white wines. Next, the appellation in Burgundy is Macon-Villages (known for white Burgundy wines, aka Chardonnay). The estate where the grapes are from is "Domaine Champ de Brulee." The wine's producer is Vincent and the bottling information is at the label's bottom. So, we know this wine is a Chardonnay from Burgundy produced by JJ Vincent in 2003 with an alcohol content of 12.5%.


4-    HOW TO READ A GERMAN WINE LABEL :-


The vast majority of German wines are Rieslings, and for good reason. Germany has been setting the traditional standard for the Riesling grape for centuries. The German wine label includes the basic information found on most other labels: producer, region, vintage, vineyard, varietal, and the like, but they throw a curve when the ripeness levels, sugar levels and quality classifications also grace the label. The quality classification starts off with the basic table wine, "Tafelwein" and proceeds to a level 5 designation of "Qualitätsweine mit Prädikat" (QmP) - translated to "Quality wine with attributes."


5-     HOW TO READ A ITALIAN WINE LABEL :-
For those that don't speak Italian, wine labels from Italy can be daunting, until you know a few essential label clues. The primary pieces of information that Italian wines want to communicate to you, their celebrated consumer, are the wine's: Name, Growing Region (There are 37 designated wine growing regions in Italy), Grape Type (Italy has over 2,000!), Estate and Producer Names, Alcohol Content, Vintage Year and Classification (Vdt, IGT, DOC, DOCG - government appellation designations related to volume, location and quality). If you can grab these key pieces of information off of an Italian wine label then you are good to go.

Yor Wine Dr.

Khan

CS,CSW,CSC

The best Sommelier in the world

Let Me Introduce the world best Sommelier Mr. Rajat ("Raj") Parr (( my mentor whom i never met but just reading about him made me a sommelier and a certified sous chef )) is an Indian-American sommelier, who oversees the wine program of the Michael Mina restaurant group.

Biography
Parr was born and raised in Calcutta, India.He grew up close to his cousin, who ran two restaurants in New Delhi.Although he
had read about wine, he had never tasted it (wine production and consumption in India is relatively limited) until age 20, in 1993, with an uncle living in London.
Parr graduated from the Welcomgroup Graduate School of Hotel Administration in Manipal, Karnataka, India. He graduated from the Culinary Institute of America in Hyde Park, New York, intending to become a chef and externed at the Raffles Hotel in Singapore. He moved to San Francisco to become a food runner at Rubicon Restaurant, on encouragement from his wine instructor, after reading a magazine article about the restaurant's celebrity-sommelier Larry Stone. Parr, who visited vineyards on his days off to learn more about wine, impressed Stone with his persistence and determination.Within six months he became assistant to Stone, who became his mentor. After three years, Parr became sommelier of the Fifth Floor in San Francisco in 1999. In 2003 Parr was appointed wine director all of the Michael Mina restaurants throughout the United States.
In 2007 he, along with Michael Mina, were hired to develop and run a food and wine program by the developers of San Francisco's Millennium tower, who called him "one of the most celebrated sommeliers in the world". The restaurant, RN74, had a $4.5 million budget and opened in May 2009 with a 84 page wine list.
In October 2010, Parr in collaboration with Jordan Mackay published the book Secrets of the Sommeliers - which won the 2011 James Beard Cookbook Award - Beverage Category

Your wine Dr.

Khan

CS,CSW,CSC