Secrets of cellaring

AS THE summer unfolds and leaving the comfort of air-conditioning becomes unthinkable, it is impossible to mistake the impact of temperature and humidity.

But while the average person can quickly adjust to swings in temperature and brave the discomfort of a hot, humid day, wine enthusiasts should consider carefully the effects of the elements on their favourite vintage.

Fruit, alcohol, tannins and acid all affect the way your wine will taste but if you buy and cellar carefully and can resist the contents for a few years, then there is the chance the wonder of time and alchemy will leave you with a wine that is a delight for the senses. People are often wracked with uncertainty when it comes to their wine and are unsure where the line lies between cellaring and hoarding.

But the bottom line is that there is no point whatsoever in drinking wine you don’t enjoy – regardless of how many experts have raved about a particular vintage. A common misconception is that an average bottle of wine will mature into a fabulous wine after a while in the cellar, which is simply not the case. And wine snobbery may also prompt people into buying wines which suit the palate of others.

If you are lucky enough to live near one of Australia’s premier wine regions, then it makes sense to get out and visit some of the different cellar doors, taste different wine varieties, be adventurous and get an idea of the kind of wines which you enjoy.

Staffed by well-informed, friendly and genuine enthusiasts, cellar door staff would be able to advise you about their varietals for cellaring and provide tasting notes. Also bear in mind that a lot of wines that would arguably be excellent for cellaring are only available direct from wineries themselves – not in bottle shops. It’s also a good idea to keep tasting notes for each wine, which any good cellar door or supplier should be able to supply and remember to keep track of when you should be reaching for the corkscrew and decanter.

Of course, if you are considering investing in a particularly fabulous vintage and want to make sure it is in prime condition in 10-15 years’ time, then offsite storage could be a consideration. This has the added advantage of removing temptation, ensuring you don’t raid your prize collection after a party when every other bottle has been decanted and quaffed.

Having purchased a few bottles, or cases, of your chosen vintage, remember wine is a living thing. How you store it will affect how quickly it ages, how well it ages and how good a wine you end up with. Consider the best place to store your wine. A few easy to remember tips are to always store your wine on its side, keep it at a cool, constant temperature, use a dark storage place and avoid moving your wine until you’re ready to open the bottle.

So look for somewhere dark, between 10C and 15C, with a constant temperature and around 60-70% humidity. Warmer temperatures may accelerate the ageing process. Make sure it is still, well ventilated and clean. Avoid storing wine in a kitchen, attic, or garage – these places can be ruled out on the basis of too much disturbance and likely changes in temperature, not to mention the presence of appliances such as washing machines. Instead look at your basement or a cupboard, somewhere which is naturally cooler than the rest of your home.

Wine is not like a martini – it abhors being shaken and stirred, preferring to lie patiently on its side, undisturbed in a wine rack and maturing gently until the optimum time. And if you are cellaring wine with a cork, rather than a screw cap, make sure you position your wine at an angle which keeps the cork in contact with the wine. If the cork dries out inside the bottle then the seal can become less effective and the risk of oxidation increases.

For those who have had enough with the anticipation and are greedily looking forward to instant gratification, there are a number of wines that are ready for drinking – right now. Indeed, some wineries will hold on to bottles in their own cellars until the wine-maker considers they are perfectly ready for consumption.

Remember, wine is about pleasure. And while it can be fun and rewarding to judge a wine by its label, a smattering of information about viticulture terms can help with your choice.

Glossary of wine terms:

Acid – the crispness or freshness in your wine

Aeration – the intentional introduction of oxygen to enhance the flavour and characteristics of a wine

Alcohol – ethanol as a product of fermentation of sugars by yeast

Barrel – the (probably) oak container used for the fermentation, ageing and flavouring of wine

Body – the weight and texture of a wine on the palate, or in the mouth

Blend – a wine made using different varieties of grape

Bouquet – the complex aromas or scent in wines that have been aged

Botrytis – a type of mould that causes dehydration of the grapes and an exceptional rise in sugar levels

Breathing – the action between air and the wine after a bottle has been opened

Complex – a term used when a wine displays many layers of flavour and odours

Fermentation – the conversion of sugars to alcohol by yeast

Full-bodied – a wine which is high in alcohol, texture and flavour

Length – denotes the length of time the flavour of a wine remains in the mouth after it has been swallowed

Palate – the taste of a wine, which confirms the flavours detected by the nose

Structure – a “well-structured” wine successfully balances fruit, alcohol, tannins and acidity
 
Tannins – the compounds in wines which leave a dry feeling in the mouth

Vintage – the year in which a wine is bottled or the yield of wine from a vineyard during a single season