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How to store wine? Without hesitation, the layman will enter the wine into quite a large group of food products, useful and tasty, albeit devoid of a halo of originality. In turn, for a grape drink enthusiast, each tasting will mean an unforgettable journey to the land, the boundaries of which are marked by successive burgundy, rieslings or merlots. However, none of them can do without the knowledge of even the basic rules for their storage. At the beginning, it is worth debunking the myths that wine is a product of "special care". Yes, it can be capricious like a child in front of a candy shop, but the rules for its preservation are by no means secret knowledge. However, ignorance of them can make you, that instead of divine ambrosia in the glass we will find vinegar that is hard to swallow. It will be painful not only for our taste buds, but also for wallets, if the purchase of wine was associated with a considerable expense. And just such drinks should be carefully stored. Let us not forget, that only a few of them have the ability to enrich and develop their aromatic and flavor palette over time. Most of the wines in our stores - in accordance with the intentions of their creators - should be drunk as soon as possible, a conventional theorem, as if it grew in value with age, is not entirely true. Just this wine, which seriously depleted the contents of our wallet, worth proper storage. First - temperature. Greatest friend, and at the same time the enemy of any noble wine is temperature. Contrary to popular belief, it does not need arctic conditions at all. Well, in its previous incarnation it was definitely not an Eskimo. The range between 8 ° C and 18 ° C seems to be safe for the preservation of the taste and aroma, and the ideal temperature is 12 ° C. When we manage to provide the wine with a stable temperature at this level, it can easily mature for several years. Interestingly, among many wine lovers it is fashionable to keep a bottle of fine vintage wine, in which their descendant was born, until the child reaches the age of majority. Such a wine - opened after eighteen years - tastes special. It can also be a great gift for our offspring entering the world of adults. But what happens with the wine, when the temperature of the place, in which it is stored, will exceed, and a lot, 20°C. It should be mentioned here, that the lower temperature will harm the wine less from the two evil than the higher temperature, and red wines can withstand these fluctuations better than whites. Well, rising temperature speeds up the wine maturation process. A number of chemical reactions take place then, which - to say the least - impoverish its taste. It is not difficult to guess, what happens then with the wine, which has a low aging potential, that is, it is intended to be drunk as quickly as possible. Its taste becomes "faded", devoid of any flavor nuances, and the palate is attacked primarily by intrusive alcohol, unnaturally emphasized acidity or bitterness. None of these experiences are particularly pleasant. Too high temperature is also a threat to the traditional closure of a wine bottle, that is, a cork, which may crumble or shrink in volume, which will result in the wine leakage or oxidation. Temperature stability is particularly important. Her sudden hesitation, alternating attacks of heat and cold, they instantly deprive the wine of all its strengths. So it is better to locate our home cellar away from the radiators, fireplaces or boilers, even in these places it pleased our eyes the most. All doubters, who downplay the influence of temperature on wine quality, I propose a little experiment. It is enough to place two bottles of the same wine in two different places - where it will have ideal conditions, and in place, where it will be exposed to changing or excessively high temperatures. Which will taste better? I already know the answer… Second - humidity. When we are sure, that our alcoholic drinks are kept at the right temperature, we still have to remember about humidity, because temperature and humidity at an appropriate level are the necessary conditions for storing wine. The absolute minimum is 50%, the ideal is 70-75%. What is happening, when the level 75% will be exceeded? The most tangible sign is the peeling off labels. This, however, does not endanger the wine itself. This is where the trouble starts, when the cork is attacked with mold due to unnaturally high humidity. Cork defects are one of the most common wine defects. Musty permeating to the drink, the almost cellar smell effectively deters from tasting. In case the humidity drops below 50% trouble also starts, and in the greatest dire straits there is a cork again. This time - as you can guess - the cork is shrinking, and wine oxidizes in excessive contact with air. Effect? Flat, trivialized taste, and none of the tasting pleasure. Third - a place for wine. Finding the right place, in which our carefully collected bottles will wait patiently for opening, it's not easy. After all, it is not enough to put them in the first edge of the wardrobe. A refrigerator is also not a good solution, unless we are going to serve the wine immediately and it only needs to be gently chilled. For example, wine lovers in the United States very often build outdoor wine cellars, while in Europe they are often placed in a previously designed room, below ground level. In practice, these are ideal conditions for storing noble drinks. For wine - although born from vineyards bathed in the sun - does not like light, preferring a discreet twilight. Also, beware of the vicinity of overly intense smells. So a garage full of car oils and gasoline canisters should be absolutely ruled out, because wine has the wonderful ability to soak up the surrounding aromas. Producers of household appliances came to the aid of wine lovers, who offer a wide range of professional cabinets specially designed for the storage of wine. It may not be a cheap solution, but certainly effective. They not only guarantee the right temperature and humidity (are controlled fully automatically), effective filters against the penetration of odors from the outside, but also very effective. Thus, in front of our visiting guests, we can boast not only a rich collection of sophisticated drinks, but also an original interior design.
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Kako čuvati vino? Bez zadrške će i laik vino uvrstiti u prilično veliku skupinu prehrambenih proizvoda, korisno i ukusno, iako lišen oreola originalnosti. S druge strane, za ljubitelje pića od grožđa svako će kušanje značiti nezaboravno putovanje u zemlju, čije su granice obilježene sukcesivnom bordo bojom, rizlinzi ili merloti. Međutim, nitko od njih ne može bez poznavanja čak i osnovnih pravila za njihovo skladištenje. Za početak vrijedi razotkriti mitove da je vino proizvod "posebne njege". Da, zna biti hirovit kao dijete ispred slastičarne, ali pravila za njegovo očuvanje nipošto nisu tajno znanje. Međutim, neznanje o njima može vas, da ćemo umjesto božanske ambrozije u čaši pronaći ocat koji se teško guta. Bit će bolno ne samo za naše okusne pupoljke, ali i za novčanike, ako je kupnja vina bila povezana s nemalim izdatkom. I upravo takve napitke treba pažljivo čuvati. Ne zaboravimo, da samo nekoliko njih ima sposobnost obogatiti i razviti svoju paletu mirisa i okusa tijekom vremena. Većinu vina u našim trgovinama - u skladu s namjerama njihovih kreatora - treba što prije popiti, konvencionalni teorem, kao da mu je s godinama rasla vrijednost, nije sasvim točno. Samo ovo vino, što je ozbiljno iscrpilo sadržaj našeg novčanika, vrijedno pravilnog skladištenja. Prvo - temperatura. Najveći prijatelj, a ujedno je i neprijatelj svakog plemenitog vina temperatura. Suprotno uvriježenom mišljenju, uopće mu ne trebaju arktički uvjeti. Dobro, u svojoj prethodnoj inkarnaciji definitivno nije bio Eskim. Čini se da je raspon između 8 °C i 18 °C siguran za očuvanje okusa i mirisa, a idealna temperatura je 12°C. Kada uspijemo vinu osigurati stabilnu temperaturu na ovoj razini, lako može sazrijevati nekoliko godina. Zanimljivo, među mnogim ljubiteljima vina moderno je držati bocu dobrog vina, u kojoj je rođen njihov potomak, do djetetove punoljetnosti. Takvo vino - otvoreno nakon osamnaest godina - ima poseban okus. Može biti i izvrstan dar za naše potomke koji ulaze u svijet odraslih. Ali što se događa s vinom, kada je temperatura mjesta, u kojoj je pohranjena, premašit će, i puno toga, 20°C. Ovdje treba spomenuti, da će niža temperatura manje škoditi vinu od dva zla nego viša temperatura, a crna vina bolje podnose ta kolebanja od bijelih. Pa, porast temperature ubrzava proces sazrijevanja vina. Tada se odvija niz kemijskih reakcija, koji mu – u najmanju ruku – osiromašuju okus. Nije teško pogoditi, što se tada događa s vinom, koji ima nizak potencijal starenja, odnosno namijenjeno je da se što brže popije. Njegov okus postaje "izblijedjeli", bez ikakvih nijansi okusa, a nepce je prvenstveno napadnuto nametljivim alkoholom, neprirodno naglašene kiselosti ili gorčine. Nijedno od ovih iskustava nije posebno ugodno. Previsoka temperatura prijeti i tradicionalnom zatvaranju boce vina, odnosno čep, koji se može mrviti ili smanjivati u volumenu, što će rezultirati istjecanjem vina ili oksidacijom. Osobito je važna temperaturna stabilnost. Njezino iznenadno oklijevanje, izmjenični napadi topline i hladnoće, momentalno oduzimaju vinu sve njegove snage. Zato je bolje kućni podrum smjestiti dalje od radijatora, kamini ili kotlovi, pa i na ovim mjestima najviše nam je godilo oko. Svi koji sumnjaju, koji umanjuju utjecaj temperature na kvalitetu vina, Predlažem mali eksperiment. Dovoljno je staviti dvije boce istog vina na dva različita mjesta – gdje će imati idealne uvjete, i na mjestu, gdje će biti izložen promjenjivim ili pretjerano visokim temperaturama. Što će biti boljeg okusa? Već znam odgovor… Drugo - vlažnost. Kad smo sigurni, da se naša alkoholna pića održavaju na odgovarajućoj temperaturi, još uvijek se moramo sjetiti vlažnosti, jer su temperatura i vlažnost na odgovarajućoj razini nužni uvjeti za čuvanje vina. Apsolutni minimum je 50%, ideal je 70-75%. Što se događa, kada je razina 75% bit će premašen? Najopipljiviji znak je odljepljivanje etiketa. To, međutim, ne ugrožava samo vino. Ovdje počinju nevolje, kada je pluto napadnuto plijesni zbog neprirodno visoke vlage. Greške pluta su jedne od najčešćih mana vina. Plijesan prodire u piće, gotovo podrumski miris učinkovito odvraća od kušanja. U slučaju da vlažnost padne ispod 50% počinju i nevolje, a u najvećim nevoljama opet ima čepa. Ovaj put - kao što možete pretpostaviti - pluto se skuplja, a vino oksidira u pretjeranom dodiru sa zrakom. Posljedica? Ravan, banalizirani ukus, i ništa od užitka kušanja. Treće - mjesto za vino. Pronalaženje pravog mjesta, u kojoj će naše pažljivo skupljene boce strpljivo čekati na otvaranje, nije lako. Uostalom, nije ih dovoljno staviti na prvi rub ormara. Hladnjak također nije dobro rješenje, osim ako ćemo vino odmah poslužiti i treba ga samo lagano ohladiti. Na primjer, ljubitelji vina u Sjedinjenim Državama vrlo često grade vinske podrume na otvorenom, dok se u Europi često postavljaju u prethodno projektiranu prostoriju, ispod razine zemlje. U praksi su to idealni uvjeti za čuvanje plemenitih pića. Jer vino – iako rođeno iz vinograda okupanih suncem – ne voli svjetlost, preferirajući diskretan sumrak. Također, čuvajte se blizine preintenzivnih mirisa. Dakle, garažu punu auto ulja i kanistera benzina treba apsolutno isključiti, jer vino ima divnu sposobnost upijanja okolnih aroma. Ljubiteljima vina u pomoć su priskočili i proizvođači kućanskih aparata, koji nudi širok izbor profesionalnih ormara posebno dizajniranih za čuvanje vina. Možda nije jeftino rješenje, ali svakako učinkovit. Oni ne samo da jamče pravu temperaturu i vlažnost (kontroliraju potpuno automatski), učinkoviti filtri protiv prodora mirisa izvana, ali i vrlo učinkovit. Tako se pred našim gostujućim gostima možemo pohvaliti ne samo bogatom kolekcijom sofisticiranih pića, ali i originalan dizajn interijera.