Conservation

Wine is a substance which continuously modifies itself, even inside the bottle, that is why in order to preserve it in the best conditions you have to follow some strict rules that can influence its final result, especially with very old wines.

First of all, you have to keep wine in dark premises and at a constant temperature (around 10-15°C), with a humidity degree between 70 and 75%. Humidity is not the only important factor related to the solidity of the cork, another factor is certainly the position of the bottles. As a matter of fact, they must be kept in a horizontal or slanting position, so that the cork always be in touch with the liquid and can maintain its physical structure. This type of conservation is the best one in order to slow down the chemical processes that may jeopardize the wine quality. If you keep wine in a well-equipped cellar, you will have these conditions granted, otherwise you may be prepared to face some problems, even if temperaure and humidity in the premises are the right ones.

Since white wine does not contain tannin (a subtance with natural conservation properties), the best conservation conditions will be a guarantee for a long and healthy life. There is not limit to wine ageing, but remember, only genuine wine will get very old, while in the opposite case no conservation method will be able to maintain it at a high quality level.

Service temperature

The perfect service temperature will enable you to best appreciate all the olfactory and tasting characteristics that wine can offer.

In order to "show off" its peculiar characteristics, each wine should be served at its own temperature, but there are some general rules you can follow to better exalt all their flavours. For white wines temperature must be low (around 8-10°C), for red wines it must be high (around 13-17°C), while for rosé wines it must be medium-low (around 12-14°C), with a few exceptions.

As for aged wines, both white and red, temperature must be a little bit higher than for their respective younger wines. Sparkling wines must be serve at a temperature lower than 10° C.

How to open a bottle

Also regarding the opening of a bottle you must follow rules according to each type of wine, but anyway there is a general rule you always have to keep in mind, that is red wines must oxygenate (which means, to get in contact with air) in order to free all their characteristics, that is why you must open them a few hours before drinking, expecially in case of aged red wines. 

The decanter 

Oxygenation should occur in a different container than the bottle, that is why we have "decanters", carafes characterized by a particular shape (large base and narrow neck). The large base enables the wine to get oxygenated, while the narrow neck prevents the quick evaporation of flavours.

You must pay a particular attention to the decanting of very old wines, as they may contain organic sediments.

Glasses

Of course, each type of wine wants its own type of glass. As a general rule, glasses must be transparent (in order to appreciate the wine colour) and provided with a stem (so that the heat of the hand is not going to influence the temperature). As well as for the decanter, pot-bellied glasses are apted for wines which need higher oxygenation. For dry sparkling wines you can use the "flute", a triangular glass with a narrow base but a long shape.  Instead, for sweet wines you can use the classical goblet.

You should wet the glasses before using them, in order to eliminate all those elements which could interfere with the wines taste and flavour.