Red wine? How do you serve and store it?

Question

I want to incorporate red wine into my dinner routine but I have no clue how to handle red wine. Do you refridgerate it before and ofter opening or never at all? How long can you store it before it is no longer good? Will the original cork keep the air out of it once you have opened it? Any tips would be appreciated!

Answer 1

Storage

Once you have purchased wine, whether it's a few bottles or several cases, the issue of storage must be addressed. Since most wine is consumed within 24 to 48 hours of purchase, for many wine lovers a small rack away from a direct heat source provides an ideal solution. If you plan to collect fine wines that benefit from additional bottle maturation, proper storage is essential. Before choosing a space be sure it will be large enough to accommodate future purchases. In some cases, vacant space beneath a stairway is sufficient.
One of wine's greatest enemies is extreme heat. Temperatures greater than 70 degrees Fahrenheit will age a wine more quickly, and can also "cook" a wine until the fruit character becomes blunted, resulting in flat aromas and flavors. Equally important is the rate at which temperature changes. Rapid temperature fluctuations may cause pressure changes within a bottle, forcing the cork upwards and allowing leaks while permitting air to enter the bottle. Air is another of wine's enemies. Any prolonged exposure will lead to oxidation, which produces a brownish color and Sherry-like flavors.

Therefore it is important to have a cool space with constant temperature for long-term storage. If your storage area is naturally cool (for example, a below-ground cellar), that's fine; if not, it may be necessary to invest in a cooling unit. Light may also harm wine over time. Bottles should be kept from direct sunlight, preferably in darkness, and should be stored on their sides, either in cases or racked.

Serving Wines

Most wines may simply be opened and served. Light reds (most Beaujolais, Pinot Noir, Cabernet Franc from the Loire Valley) benefit from being served slightly cooler than full-bodied reds such as Australian Cabernet and Shiraz, California Cabernet and Meritage blends, Bordeaux and Rhône, which are best at cellar temperature (55 to 65 degrees Fahrenheit). Of course, these are general guidelines, and individual tastes may vary.

Most wines are finished with a cork, covered by a capsule of either metal or plastic. To open, cut the capsule around the neck just below the lip of the bottle and remove the top of the capsule. Wipe the top of the bottle with a damp towel or cloth if necessary. Use a corkscrew to remove the cork.

In certain instances, it will be necessary to decant a wine. Fine reds with bottle age produce a natural sediment as color pigments and tannins bond together and fall out of solution. Decanting is simply the process of separating the clear wine from the sediment. Before decanting, the bottle should be upright for a minimum 24 hours for the best results. Remove the capsule and cork, and with a light under the neck of the bottle (a candle or flashlight works well), pour the wine into a clean vessel in a single, steady motion until you can see the sediment reach the neck of the bottle. The wine is now ready to serve.

Wine Glasses

Clear glass and a thin-rimmed bowl reduce the barriers between the wine lover and the wine. The clearer the glass, the richer the wine's color appears. The thinner the rim, the less the glass distracts from the wine as it enters the mouth. The stem should be long enough so that the hand doesn't touch the bowl, obscuring the glass with fingerprints or warming the wine above proper serving temperature. If the stem is too long, however, the glass will tip too easily. The stem should be about as long as the bowl is tall.

A large bowl and a narrow opening work together to magnify the wine's bouquet. They give plenty of space for the aromas to expand, but only a narrow escape. If the bowl's widest point is too high or too low, a normal serving of wine won't have the maximum surface area for aeration. If the opening is too small, drinking will be difficult.

Many glasses are too small; few are too large. Our evaluations suggest that a good red-wine glass will have a capacity of at least 12 ounces. Generally, glasses for red table wines are wider than those for white, but beyond that it's really up to your personal preference.

With the exception of sparkling wines, it's best not to fill a wine glass more than half full. This will leave enough air space to release the aromas. Most importantly, find a balance of wine-friendliness, aesthetic appeal and price, and settle on the glass that seems best for you.

Salute!

Answer 2

I think the temp depends. Red wine should be served JUST UNDER room temp not at room temp. If it is very hot where your serving the wine, 10 minutes in the fridge or 5 minutes in an ice bucket will get the temp right.

As for storage, at room temp with the cork in the wine will last about 2 days. The best way to store it is in the fridge with the cork, most wines will last an extra couple days (about 4 to 5 days after you open it). Make sure you take it out and let the wine warm up a bit before drinking (30 to 45 minutes with the cork still in).

Lastly, letting it breath, well that is up to you. Most wines will do good with at least 30 minutes. But if you don't have 30 minutes, well ok just drink it. If the wine is bad when you open it, letting it breath wont make it any better. Breathing only helps the wine to open up a bit.

Answer 3

Red wine runs the gamut, and there is no one serving temperature which is appropriate for all reds, but in general, around room temperature is good for most reds. A high quality (and usually more costly) red can benefit from sitting in a container open which allows a maximum amount of wine to remain in contact with air (this is actually oxidation taking place, the same process which eventually will turn the wine). This is often called "breathing" or "opening up" . This can be accomplished with a wine decanter, or in individual wide balloon glasses (though not in an open wine bottle - too little air contacts the wine) for 10 minutes or so before sipping. A cork will not keep wine once it's been opened, and all open wine, regardless of color should be stored in the fridge once opened using any of the various wine bottle plugs available (ones that remove the air and create a vacuum are the best, but necessary only for prolonged storage, or fine wine). Enjoy wine from local wineries if possible. Food made from ingredients at a given location often pair well with wine from the same region. Experiment and enjoy!

Answer 4

There are some very good suggestions in the answers above. I, however, have found that the flavor blossoms a little when the wine is slightly chilled, to around 60 degrees. (Do let it breathe though.)
And as one answerer already stated, one of the best ways to store an opened bottle of wine is with a vacuum sealer. There are many varieties out there, I use Vacuvin, very easy to use and not that expensive. (I got mine through amazon.com, but it is available many places.) As far as serving, you can go basic, and get a generic red wine glass, and as you delve deeper into the wonderful world of wines, start purchasing wine-specific glasses. Riedel makes fabulous crystal wine glasses, and they are varietal specific, Each type of glass is shaped to accentuate different characteristics of a specific wine, and I really recommend them, if this becomes a passion of yours. (And I hope you will.)

But, most importantly, always remember, the best thing about wine is that a $20 bottle is not always better than a $7 bottle. Wines vary so greatly, and that makes each new bottle an experience. Don't just stick to one kind that you find you like, try new ones.
Ask the clerk where you buy wine what they recommend. Ask the person next to you in the wine aisle. You never know when you will find a great wine. It is so fun.

Long Live Jambi

Answer 5

Red wine as everyone has mentioned should not be refrigerated. Ideally, you want to store all wine on its side to keep the cork moist (many vintners are switching to screw cap and composite corks) An unopened bottle can be kept for decades, an open bottle should be enjoyed responsibly within 2 days. If you find that the cork doesn't fit properly after opening, you might be able to find some wine caps at your local liquor store (or grocery store in the wine aisle).

A word on food paring:
In my experience, Shiraz (or sirrah) is a wonderful, spicy, robust red that goes well with beef, lamb, duck and in some instances sushi. I find it to be extremely versatile and has a great balance of tannin, acid and fruit throughout. Your personal experience may vary, so feel free to try and pair as much as you'd like. Australia, New Zealand and Argentina are and have been the up-and-coming regions of the wine world for at least the past 5 years and all have excellent vintages to sample without breaking the bank. I like PennFolds from Australia, they run 7-10$ per bottle, and sometimes you can find absolute TREASURES for $4 a bottle... YES $4! Hope this helps, and remember to explore new cuisines with your wine!! Good Eating!

Answer 6

Red wine should not be refrigerated, ever. Store and serve it at room temperature. Open the bottle up to 1/2 hr before serving to let it breathe. I would use it within a week. I wouldn't worry about the cork keeping air out of it - it's not carbonated, so the wine isn't going to go flat.

Answer 7

contrary to what people say above, if you are not done with an open bottle of red wine, it is proper and OK to re-cork and store it in the refrigerator. oxygen is the enemy of wine. the master wine sommeliers at copia, wine/food museum in napa always store wine, both red and white over night in the fridge.

I store my unopened wine in wine fridge at 56 degrees farenheight. I take it out about 15 min before I plan to serve. america as a whole always serves red too warm and whites too cold.

Answer 8

Never, EVER refrigerate red wine!

Serve it at room temperature. Open it 20 minutes prior to serving, so it can breath (the flavors and bouquet will balance).

Serve in a tulip shaped wine glass half filled.

Answer 9

Aerating Your Wine

Swirl the wine within the carafe and then leave for approximately 30 minutes, checking back periodically to taste and assess the development stage.
When it tastes right to you - serve and enjoy! Remember, if you leave a wine to decant for too long, you can never bring it back and you will get a harsh vinegar taste. The length of time to aerate varies for each wine, so coming back to taste every so often is an important step. It is always better to get the wine close to perfect and then continue developing in your glass while serving.

Wine Serving Etiquette

Ensure you have the appropriate stemware for your chosen wine, quality crystal wine glasses are ideal. Good, all purpose stemware should have these four important characteristics:

A clear bowl, so that you can observe the wines colour and condition
A long stem, so that the warmth of your fingers does not heat the wine.
A thin rim, to make sipping easy and dribble free.
A wide capacity, so that you have the room to safely swirl the wine.
Red wine glasses have a larger bowl so that it can fit in your palm and gently be warmed by your hand. Red wine should be filled to 4 ounces in the glass, or a half glass full. These glasses can commonly be found in a wine gift set, or more specifically a red wine glass set. When decanting red wine, the red wine in your glass should appear clear with no sediment. White wine glasses have a longer stem and a more slender bowl than red wine glasses to keep the heat from your fingers away from the wine, keeping it as cool as possible for longer. The slender bowl helps to maintain the wines liveliness. You should fill your glass with 3 ounces per glass or one third full. White wine glasses are a great gift for special occasions so can normally be found as wine glass sets. Champagne and sparkling wines are served in flutes which are a much narrower shape to preserve the bubbles and directs them up the glass. The glass should be filled three quarters full, or 4 ounces. These fine crystal wine glasses also come in a wine glasses set or a flutes set. Some people use a glass wine decanter for champagne and other bubbly wines, to reduce the fizz so they can get more out of the flavour; you should experiment with using different types of crystal wine glass when removing the bubbles to experience the best of the wines aromas and flavours. It is best to present the empty wine bottle at the table with your decanter as guests will often like to refer back to the bottle.

Storing Wine

The temperature wine is kept at is more important than most people think. Cold temperatures slow the rate of fermentation but extremely cold air can increase the acidity of red wines which are high in tannic acid. Warm air can cause the wine to mature too quickly and not keep long. Temperature changes also affect the wine, so do not store in an area where temperature fluctuates as this can accelerate ageing and reduce lifespan.

Avoid high places as heat rises.
Store in a cool, dark, unused place to reduce disturbances.
Store champagne in a refrigerator.
White wine, Rosé, Sparkling wine and dessert wine lose flavour when kept in a refrigerator for too long, but the tastes are enhanced when served chilled. The best method is to avoid storing them in the refrigerator, but to chill them in the refrigerator for only a few hours before serving.
Store wine horizontally, keeping the corks moist. This makes them swell and stops air and bacteria from entering the bottle.
Allow space between the storage of bottles as the vibrations promote a sour taste as dead yeast cells in the sediment are unable to settle.
Avoid sunshine or ultraviolet light as this will give wine a flat or musty flavour.
Humidity levels should be at a minimum of 74%, however anything over 95% will promote mould.

Wine Storage Temperatures

White wine, Rosé and Sparkling wine are stored at cooler temperatures than red wines.
Wine stored in the ambient temperature of 20 to 21 degrees Celsius (68 to 70F) will keep for several months.
Red wine tastes better when served slightly below room temperature.
White wine tastes great from about 44 - 57 °F.
Sparkling wine do best at 38 °F - 45 °F
Warmer wine, typically above 70F will begin to smell more alcoholic because of the increased ethanol evaporation.

Answer 10

red wine is served at room temperature. store it on it's side so the wine is in contact with the cork. wonderful with steak! =)