The answer depends on your discernment. Most wines come in under the 100 calorie mark per glass. This is assuming that you are using the appropriate wine glasses. There are fewer calories in wine than most other alcoholic beverages. White Zinfandel and Sauvignon blanc come in at 80 calories per serving. Considering that one glass of wine per evening is good for cardiovascular health, this can be a reasonable compliment to an evening meal..

Marsala also weighs in at a mere 80 calories per serving while Chablis is a mild 85 calories. Red Zinfandel as well as the majority of other popular wines, comes in at 90 calories per serving. Riesling, Chardonnay, White Burgundy, and Cabernet Sauvignon all round out at 90 calories per 4 ounce serving. Topping it off with just 5 additional calories you can sip Red Burgundy, Red Bordeaux, Beaujolais, Merlot, Rhone, or Rose.

Considering that most people have more than just one glass, the remaining wines are considered to be a little heftier in calorie count. While a single 4 ounce serving may only add about 100 calories to an evening, those who drink wine regularly tend to do so with a certain amount of vigor, consuming between 3 and 5 glasses in an average evening.

Wines such as Mosell, Pink Champagne, and Chianti contain 100 calories preserving while Sangria and Sauterne climbs that calorie ladder by and additional ten calories. Dry Champagne meets them in the middle at 105 calories.

It’s not just about the calories in wine when trying to maintain a low calorie lifestyle and still participate fully in social events or a romantic evening. Some calories are easier to burn while others are easier to store. Wine comes from fruit which is a form of sugar. The sugar in wine, even dry wines, makes the calories a bit harder to burn off. Sugar that comes from fruit is a natural and healthy energy, although once the fruit has been fermented, the sugar content raises and becomes more fructose-like than its original form.

Other wines weigh in much heavier in the calorie counting battle. Muscatel comes in at 160 as does Madeira. Tokay sneaks up to 165 while White Port hits 170. Ruby Port tops the list at 185.

Now, keeping in mind that an average gin and tonic comes in around 280 calories and that most frozen delectable alcoholic drink can average 800 calories or above, wine is certainly a low calorie choice given the options.

And of course we are all familiar with a beer gut, which is never referred to as a wine gut. Regular beer can be anywhere from 140 to 200 calories per 12 ounce serving and light beer weighs in on average around 100 calories. The conception that light beer means that it is calorie free has produced a high level of sales for the lighter version of the basic favorites. In no way are these beers saving on significant calories. Not to mention they are filled with empty calories.

It is perfectly possible to maintain a healthy lifestyle and still enjoy the occasional evening out or a couple glasses of wine with dinner. The wine drinker is fortunate as the calorie count in most wines do not necessarily call for large alterations to diets in order to enjoy a few drinks. For the occasional social wine drinker, cutting out about 100 calories per meal during the few days before a social event will help to keep a solid daily average. The calories in wine are low enough that most people can simply cut out the desserts offered at the social event and just one or two lighter calorie meals preceding the event. For daily wine drinkers, skimping a few calories out of every meal will allow for basically normal eating and avoid the build up of additional calories.

Skipping meals before a social event is not likely to keep the calorie count down. In fact, it is likely to raise the overall calorie count for the evening, as alcohol in any form lowers blood glucose levels and tells the brain to signal to the body that it is experiencing hunger. A few drinks in the system and what would normally be a decision based on health becomes a decision based on a lack of willpower or the attitude that it’s only one night, it can’t hurt to throw my cautions to the wind! Which can be true, but in most cases those who are trying to maintain a low calorie diet are tempted to make up for their sinful evening by crash dieting the following two or three days which only creates yo-yo dieting.

The calories in wine can easily be adjusted for simply by keeping track of the basic consumption for each situation and adjusting by about 100 calories for each glass of wine. Unless someone is a continual and heavy wine drinker, the daily food consumption really shouldn’t suffer due to the alcohol consumption. If it is, then it is time to get some help.

Most wineries or tasting events will serve you water between tastings, so you can cleanse your palate and be ready to taste the next wine that is served. When you take the wine, you should always handle the glass by the stem, to avoid heating it with your hands. There will also be crackers and bread on hand as well, to help you cleanse your palate between wine tastings. Astringency and bitterness require up to ninety seconds recovery in order not to influence the flavor of the next wine

Wine tasting is actually a complex proposition involving much more than simply sipping some fermented grape juice. There are many variable factors that affect an individual’s perception of flavor in wine. There are chemical, physical, mechanical, physiological, and psychological variables.

Wine tasting is basically broken down to three components: Color, Smell and Taste.

Color
Color can be an indicator of what the nose and the mouth might expect. Tilting the glass over an opaque white surface and observing the liquid’s edge is the best way to judge hue and clarity. Clues as to the grape varietal identity and the age of wine can be revealed by its hue and transparency or opacity. White varietal wines may appear from very pale greenish and brightly clear (suspect youth and bone dryness) to deep golden brownish and approaching translucence (probably well-aged, possibly nectar-like). Red varietals run from brickish red and nearly transparent (may be older, mellow) to deep opaque bluish-purple (expect young, brash, tannic). Bright pink rosé or blush wines are often youthful, while orangey-bricky ones are usually past their point of prime drinkability.

Although they may appear to be in a range of either red-purples or green-yellows, wine grapes are referred to as black (noir ) or white (blanc ), depending on the color of their skins at ripeness. Ripe Pinot Noir, Grenache, and Mourvedre skins range generally in tones of red to reddish-brown and wines made from these varieties tend towards a garnet or brickish tone. Syrah, Cabernet Sauvignon, Cabernet Franc and Barbera are more bluish-black when ripe and can make wines so inky-purple they could refill fountain pens. The hues of the black grapes are consistent but they become nearly transparent when made into rosé or blush-style wines. Sauvignon Blanc and Chenin Blanc tend to be green. Semillon and Viognier are generally more yellow. Gewürztraminer and Pinot Gris (Grigio ) can have a light tannish-grey cast if allowed to fully ripen before made into wine. Most unnamed varietals fall in between these color ranges.

Smell
The nose can sometimes even beat the eyes in the race for setting up the tasting expectations. An aroma can carry from one room to another, beyond the line of sight. Of the five senses, smell is the most acute, approximately 1,000 times more sensitive than the sense of taste. As a result, what is termed flavor is influenced by roughly 75% smell and 25% taste in healthy individuals. Ever notice how foods seem to taste bland or less distinctive when the nose is blocked by a cold?

When you smell the wine, swirl the glass to open up the bouquet and flavors. Put your nose as far into the glass that is reasonable. Don’t be swirling and sniffing at the same time or you will end up with quite the red nose from that Cabernet! Take in the smells. Close your eyes and let your sense of smell tell you what it is. Some of the sensations in wine tasting are Pears, Apricots, Berries, Smoke, Leather, Flowers and a number of others. Don’t be afraid to say what you smell…I once smelled cooked bacon in a Merlot. There is no wrong answer.

Taste
Taste has historically been one of the least understood sensory mechanisms. Tastes are sensed by nerve receptors called buds and there are about 9,000 of them on the average tongue. Misinterpretations of research conducted in the late 1800s, led to “tongue maps” that suggested that the basic tastes are sensed primarily by specific areas. The tip picks up the sweetness, the center salts, and the sides is where you taste sour.

Take a small sip and feel the viscosity and tannins. Allow the wine to settle in the lower jaw, letting it warm slightly while pursing the lips to breathe in a small amount of air. Continue sucking in air, making a slurping sound as the wine and air mix. This volatilizes the wine and sends it to the back of the nasal cavity, intensifying the smell and flavor experience. After swallowing, notice which flavors and feelings are left and how well they linger.

After swallowing let your taste receptors tell you if its bitter, sour, sweet or tannic. Tannins leaves a puckery, astringent feeling on the tongue, gums, and cheeks and can sometimes also taste bitter. If the wine is high in acid you will notice quickly that you are salivating. The proteins in your saliva are neutralizing the acidity level causing the excess saliva to form.

The body of a wine is felt as light or heavy, thin or full, rich or crisp. Body is one of the most often misunderstood components of wine. The description “full bodied” is frequently applied to wines that are high in either alcohol or tannin or in both, without the actual texture and weight of the wine being “full” at all. Body should be thought of as the relative “thickness” or viscosity of the wine.

Before you attend a wine tasting, you should always learn as much as you can about the many different flavors and varieties of wine. This way, you’ll have a better understanding of what you should look for in both taste and flavor. Even though you may be new to wine tasting, you should never pass up an opportunity to go. You’ll get a great experience in the world of wine tasting and get to experience wines that you may have never heard of before. There is no better way to appreciate all types of wine than to head out to some tasting events.

Salut!

Wine is divided into three main categories – fortified, sparkling, and table. Wine is known as fortified when a bit of brandy is added into it to enrich the alcohol. Wine is deemed as sparkling when it has the right level of C02. Table wine is typically a blend of a few varieties of grapes.

Normally, grapes are the preferred ingredients for making wine. They contain a delicate balance of acid and sugar, which can’t be found in any other type of fruit. To use grapes with wine though, you need to know the exact harvest season. If you don’t pick the grapes during the right time, your wine will suffer due to the level of increases in sugar and a lack of acid.

During the beginning stages of wine making, the grapes or other fruit is crushed by a destemmer / crusher into a must. The “must” is then cold soak to extract the natural colors and flavors. At that point yeast is introduced and the fermentation process is under way. During this part of the process, the yeast converts the sugar into alcohol and CO2. Once fermentation is complete the “must” is pumped to a press where all the juice is extracted.

Next, is the settling and secondary fermentation. Settling involves the yeast cells and other cellulose material naturally drifting to the bottom of the barrel or tank. Aging is next, which is where the wine is racked to French or American oak barrels (or stainless steel tanks for white wines) for months – sometimes even years. Once the wine has been aged to perfection it is bottled.

When the wine is bottled, it is cellar aged for at least a year to get rid of “bottle shock” and to let the natural flavors come through.

Once you have bought a bottle of wine, you should always make sure you store it in the right place. The most appropriate places to store wine is a wine cellar or cooler, or anywhere else that has the right humidity and temperature. No matter where you store your wine at, you should always make sure that temperature stays around 55 – 60 degrees F.

Never store the wine in an area where the temperature fluctuates or where sunlight may reach it, as it can harm the wine. A humidity level of around 60% is also important, in order to keep the cork moist. If the temperature is too low, it can also harm the wine. When you buy your wine, you should always make sure that you store it in the right location. Wine that is properly stored and taken care of can be truly amazing once you drink it – making it more than worth the time and effort. Salut!!

Sweetness is something that wines are well known for. With most types of wine, grapes are responsible for the sweet taste. Grapes contain a lot of sugar, which breaks the yeast down into alcohol. The grapes and yeast that were used to produce the wine will leave behind various sugars, which your tongue will be able to quickly detect. Once your tongue detects these various sugars, the stimulation of sweetness from the wine will be ever so present in your mouth.

Alcohol is also present in wine, although your tongue doesn’t really know how to decipher the taste of alcohol. Even though the tongue doesn’t really taste alcohol, the alcohol is present in the mouth. The alcohol found in wine will dilate blood vessels and therefore intensify all of the other flavors found in the wine. After you have samples a few types of wine, the alcohol level can easily have an effect on your taste buds, making it hard to distinguish other drinks that you may have. That’s why a lot of people serve the best wine at the beginning of a party then transition to wine of lesser quality.

Another flavor is acidity, which will effect the sugars. With the proper balance of acidity, the overall flavor of wine can be very overwhelming. Once you taste wine that contains it, the flavor of the acidity will be well known to your tongue. Although acidity is great with wine, too much of it will leave a very sharp taste. With the right levels, acidity will bring the flavors of the grape and fruits alive in your mouth – providing you with the perfect taste.

Yet another effect of flavor are tannins, which are the proteins found in the skins of grapes and other fruits. If a wine has the right amount of tannins, it will give your tongue a great feel, and bring in the sensations of the other flavors. Once a wine starts to age, the tannins will begin to breakdown in the bottle, giving you a softer feel to the taste. Tannins are essential for the taste of wine – providing the wine has been properly aged.

The last flavor associated with wine is oak. Although oak isn’t put into the wine during the manufacturing process, it is actually transferred during the aging process, as most wines will spend quite a bit of time in oak barrels. Depending on how long the wine is left in the oak barrel or cask, the ability to extract the flavor will vary. Most often times, wine will be aged just enough to where the oak taste is visibly there – and adds the perfect sentiment to the taste.

Although there are other flavors involved with the taste of wine, they aren’t as present as those listed above. The above flavors are the most present in wine, and also the flavors that you need to get more familiar with. Before you try to taste wine or distinguish flavors, you should always learn as much you can about the components responsible for the flavors. This way – you will know more about what you are tasting and you’ll truly be able to appreciate wine.

Salut!

Scientists firmly believe that the key is to health a benefit of red wine is the antioxidants present in it. These are also known as Flavonoids. Flavonoids work towards reducing the low density lipoprotein or LDL production. LDL is also known as ‘bad’ cholesterol. Red wine also plays a great role in increasing the production of HDL or high density lipoprotein or ‘good’ cholesterol in the body. The combined effects of reduction of LDL and increase in HDL help a lot in preventing blood clots and enhancement in the overall lipid profile.

Red wine is also a rich source of phytochemicals. These are biologically active compounds found in plants. Polyphenols are the phytochemicals found in red wine.

Catechins and resveratrol are two major polyphenols found in red wine. Both these polyphenols are antioxidants. Antioxidants are help in reducing oxidative damage in the body. This is a type of damage caused by oxygen free radicals inside the body. Free radicals attack molecules via capturing electrons and thereafter transforming chemical structures.

Some of the researchers also claim that drinking wine promotes good cardiovascular health and facilitates normal call growth and healthy aging due to the presence of resveratrol in it. The other polyphenol, catechin play a significant role in minimizing the risk of heart disease. Saponin is another antioxidant found in red wine. This antioxidant also provides optimum protection to the heart. It is easily absorbed by the body.

However, the health benefits of drinking red wine does not limit to only cardiovascular benefits. Many studies and researches proved that resveratrol present in the red wine can facilitate the reduction of the growth of cancerous tumors. This antioxidant also contains properties that may be helpful in nerve cell formation and can help in treating some neurological diseases such as Alzheimer’s and Parkinson’s.

With so many health benefits of drinking red wine, people may love to indulge in too much drinking. However, it is important to know that drinking in moderation will only provide the above mentioned benefits to health. Too much of red wine may have adverse effects on the body. You may suffer from health conditions like obesity, high blood pressure, cardiac arrhythmia, cholesterol and stroke by drinking too much red wine. Hence, you should resist over consumption of red wine.

Moderate consumption of red wine will let you enjoy all the health benefits it tends to provide the drinker. Moderate consumption means one to two glasses per day for men and a glass a day for women. Now, if you think that you can abstain from drinking red wine for a week and then consume a good amount of it over the weekend. You are absolutely wrong. This is unhealthy.

Drink red wine. It’s healthy. Don’t over do it. Just moderate consumption will work wonders for your health.

Some experts say moderate drinking during pregnancy is okay, but there are others who believe taking even one drink is like very dangerous for the baby’s health.

The thing that is not debatable is that whatever women eat or drink while pregnant goes directly through your bloodstream into the placenta so literally if a pregnant woman takes a drink from a glass of wine, a beer or a cocktail, the unborn child takes the same.

For the unborn child, the alcohol interferes with his ability to get enough oxygen and nourishment for normal cell development in the brain and other body organs. Research has shown that a developing foetus has very little tolerance for alcohol and infants born to mothers who drink during pregnancy can have serious problems. Fetal Alcohol Syndrome (FAS) is a pattern of mental and physical defects which develops in some unborn babies when the mother drinks too much alcohol during pregnancy. A baby born with FAS, or even with the lesser Fetal Alcohol Effects (FAE), can have serious handicaps and therefore could require a lifetime of special care. There is even some research that indicates that women who plan to get pregnant should stop drinking before they even conceive.

The debate raised by the Department of Health is about how much is too much? Because until now it was said that the only safe limit is no alcohol at all. The Department of Health said that pregnant women and those hoping to conceive can safely drink up to two glasses of wine a week without harming the foetus.

Dr Raja Mukherjee, an expert on the disorder who works at St George’s hospital medical school in Tooting, London, called for pregnant women to cut out alcohol completely, and said the UK’s binge drinking habits were of particular concern: There is an increasing literature of evidence, however, to suggest that binge drinking as well as low doses of alcohol can cause damage.

The Department of Health said the research cited at the conference had been reviewed in March as part of the government’s alcohol harm reduction strategy, and that the two units a week limit was considered to be safe.

When you are at a wine tasting, you taste the wine with a group of people, sometimes familiar people, sometimes strangers, making it a great opportunity to get ideas from others. Other people will have tried different bottles of wine to you previously and will be happy to share their views on which wine goes with which type of food and how to keep wine at its best once the bottle has been opened.

Wine tastings happen regularly across the country and beyond. They are usually held in interesting locations in city centers, such as art galleries, museums, or other heritage buildings. They often have producers of wine in attendance as well as experts, to guide you through the evening and offer advice if needed.

In addition to wine on offer, canape or hors d’oeuvres are often served as well, making for a great night out, discovering new tastes and hopefully finding a new wine to fall in love with.

Not only are wine tastings a great way to get to know a new wine, it is also a fantastic way to meet fellow wine lovers and who knows, by the end evening, you could have made a new friend or two.

Most wine tastings only last for a couple of hours – any longer and you would have forgotten the first wine that you have tried. It is a good idea to make sure you don’t drink too much too quickly, as you will be mixing different types of wine, and you don’t want to end up buying something you didn’t really like, or having a splitting headache in the morning.

Wine tastings are held all over the country.

There is bound to be one close to you. In addition to wine tastings, some companies hold wine dinners, where you get to taste wine in conjunction with indulging in a great meal.

Wine tastings come in a couple of different formats. There is a more formal, intimate set-up, which could feature fine wines and more information on a smaller number of wines. There is also the less formal setting where you walk around tasting a larger variety of wines, but this lacks the intimacy and the expertise of the more formal gathering.

If you are interested in wine tastings, why not check out an independent online retailer where you will find more information on this service. Or better yet, head to the wineries!

Salut!

Still, there are many who feel that the world of wine loving is not as yet open to them. With so many wines to choose among, where do you begin? How do you properly enjoy a red or white and with what meals would they be best?

Let’s look at some very basic tips to maximizing your exploration of red wines.

Don’t spend a ton of money on a bottle of wine.
Leave that for later, once you’ve begun to explore beyond the brands and varietals that you like. There are so many wonderful and delicious wines that are available for somewhere between $5 and $8 a bottle, that you really should not need to drop $20 or $30 for a bottle of wine at least not yet.

Don’t buy local, yet.
Often, your local wine store is stocked with bottles from the local vineyard (if there is one). These can be wonderful, or they can be vinegar. It really can be something of a crap shoot. So, unless you live in the Napa valley, or some other area that is renown for its wine-making efforts, stick with something that is nationally or internationally distributed.

Stick with a varietal, for now.
In other words, pick a wine that is primarily made from one type of grape, i.e. a Shiraz, Syrah, Cabernet Sauvignon, Merlot, etc. Try to avoid blended reds to begin with, though they can be quite delicious. By learning the flavors of the varietal grapes, you’ll better understand what it is about the blend that you like. Avoid flavored wines or coolers that you can get at your local convenience store. These are little more than non-bubbly soda pop with alcohol in them and can lead to a nasty headache as they are hastily made from the least pure ingredients.

Start with a nice Merlot from South Africa, Australia, New Zealand or Chile.
These vineyards are usually able to balance cost with quality quite nicely. The reason I recommend Merlot is that of all the red varietals, it is the gentlest, and complements a broad menu of meals.

Reds like to breathe.
Open the bottle and let it sit for ten minutes or so. This allows oxygen to get at the wine and mature it quickly. For that matter, pouring the wine into the glasses and allowing it to sit for ten to twenty minutes accelerates this process. You’ll find the flavor is much enhanced by this approach. Older wines, and some young wines, benefit greatly from decanting.

Reds at Room Temperature and Whites Chilled.
A simple rule that does not always apply but is a good guide, nonetheless. Chilling a red removes many of the subtleties of flavor for which you buy the wine in the first place and slows the wine’s ability to mature with exposure to oxygen. Keep them room temperature.

I mentioned earlier that many of the rules of wine loving have been discarded, or at least loosened, such as red wine with red meat or pasta and white wine with fish or poultry. While these are not bad guidelines, they really are not carved in stone and nowadays waiters and even the seasoned sommelier will not turn up his/her nose at a guest who asks for a red with fish or enjoys a nice, tart Chardonnay with a burger.

Merlot with what?
While a Merlot can be a perfect complement for a spaghetti dinner (particularly if you have a nice buttery garlic bread), it can easily sit beside a pork chop or fried chicken dinner. A Merlot is a lovely, non-pretentious start to your journey and should open the door nicely to a journey of wine loving.

OK, Now What?
Try a few different brands of Merlot from competing vineyards. Note the differences in style and substance. I recommend sticking to those south of the equator to begin with. Once you feel like you’ve tasted a number of Merlots and are acquainted with the differences, then move on to a Cabernet Sauvignon and begin your journey anew. I’ll hold off on Shiraz, Syrah, Petite Syrah or Beaujolais until you have a basic appreciation of Merlots and Cabernets, but once you do, then dive in to the heavy, heady, peppery joy of the stronger reds. Once you feel like you really understand and can note the differences of the red varietals, start exploring the blends or the truly excellent California and Washington varietals. Good luck and enjoy!

The key to selling wine is knowing the conditions of the bottle, such as how it was stored, how old it is, and the price you are asking for the wine. Age worthy wines are normally the best selling, as they all have one thing in common – all can be held for quite a long time. These types of wines are high in demand, some dating back to the 1940s. They are still selling strong today, some even going for an high as $5,000 dollars a bottle! If you have any bottles of age worthy wines, you should hang on to them for as long as you can – then sell them for a hefty profit.

Vintage Port is one of the best age worthy wines. Being a fortified wine, Vintage Port brands can age for nearly 100 years or more. The big names include Taylor Fladgate and Fonseca, among others. Port wine is very popular these days, with people buying and selling it to rake in the profits. As long as you take care of the bottles and store them properly, they can bring in a lot of money.

Fine Italian wine is also great to have, as they are normally bought and sold online. You can store these types of wine for several years, as they still provide great taste. Top California Cabernet is another type of wine that sells great, although it can be hard to get. If you buy the right type of Top California wine, you can sell it for 2 – 3 times the price you paid for the bottle.

If you are looking to sell wine, online auctions are a great place to start. By using an online auction, you can list your wine that you are selling, and get the current prices on wines that you are thinking of selling as well. If you look around on the Internet, you can find some great auction web sites that will allow you to sell wine. There are several out there, giving you plenty to choose from. When you find one that you like, make sure that you look at the prices and how things work – before you decide to use it to sell your wine.

Another great place to go online are wine message boards. Most wine message boards offer a buying and selling area as well. Almost all message boards are free to join, although you should become active with your postings to gain trust on the boards. Members of the boards sell their wines to each other. Selling is done privately, which eliminates any type of transaction fee.

Proper storage is also important when selling wine. Not only for the seller, but the buyer as well. In order to sell wine, the wine needs to be stored properly, with the proper temperature. If it isn’t, the wine will be nothing but mere vinegar once it is opened up.

All things aside, wine can be a very profitable hobby, providing you do things right. If you have a passion for wine and a passion to succeed – selling wine can be very profitable. When selling wine, you should always put quality first. Money will come with time – although you should always think about the quality of the wine – and not just the dollars and cents.

The temperature for storing wine should always be between 50 and 60 degrees F with 55 degrees as the optimum temperature. When stored in this range, the wine will develop quite nicely. In the days before refrigeration, wine was stored in underground cellars and caves. When refrigeration came along, it quickly became the easiest and most preferred way to store wine, as it allowed you to maintain the same desired temperature.

In this day and age, science plays a major role with wine making. Science has proved over the years that aging is actually a chain of chemical reactions that occur over time. Depending on the temperature, the chemical reactions can either be good or bad. Chemical reactions all have unique energy factors that need to be met for each individual reaction to happen. If the temperature isn’t right, the chemical reactions in the wine won’t occur.

If wine is stored in direct sunlight or in a hot area, the increase in temperature can result in a chemical reaction that can damage both the flavor and the quality of the wine. Wine that has been damaged from heat will normally turn brown due to the oxidation. When this happens, the flavor and quality of the wine won’t be any good. Wine that is damaged from heat loses all of it’s flavor and color, making it virtually impossible to drink – or sell.

Colder temperatures on the other hand may slow the aging process, although it can also prevent the wine from getting the chemical reactions it needs as well. Lower temperatures may not affect the quality or taste of the wine, although it isn’t recommended. All bottles of wine, until they have been opened, should be stored in a location with a temperature above 50 degrees F. This way, the wine will be in the proper temperature for storage and able to get the chemical reactions it needs.

You should keep any open bottles in your refrigerator, as the average temperature is normally 41 degrees F. You shouldn’t keep bottles that you haven’t opened in the fridge, as the temperature is much too cold. Check out the links on this website for a good selection of inexpensive vacuum sealers for your opened wine. If you follow the above tips when storing your wine, you’ll find the taste to be spectacular. Storing wine will always raise the value and add to the taste – providing you store it the right way.

Salut!