Russell Hobbs RHBI18WC1 Instruction Manual page 14

Usage
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Temperature stability is the most important factor when it comes to storing
wine.
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Exposure to light, vibrations or fluctuations in temperature and humidity can
all cause wine to spoil. When properly stored, wines not only maintain their
quality but many will actually improve in aroma, flavour and complexity as
they mature.
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Wines kept at a higher temperature will age faster. Wine that is exposed to
temperatures that are greater than 21°C (70°F) will suffer from poorer
flavour and aroma.
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If wine is kept at too low a temperature, this can result in the development of
harmful deposits. A humidity of 70% is ideal for keeping corks from shrinking.
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After a bottle of wine has been opened, the wine comes into contact with air.
So it is best to store the remainder of the bottle upright, to minimize the
surface area of the wine that is coming into contact with the air.
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Once opened, wine will remain in a drinkable condition for two days for
delicate whites or three days for rich reds, as long as the bottle has been
resealed. You should make sure that the seal is firm by checking the stopper.
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Special stoppers that keep wine sparkling and Champagne bubbling for one
or two days after opening, can be bought.
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When stored correctly, unopened white wines can keep well for up to two
years. Full bodied reds (unopened) will age well for ten years and dessert
wines (unopened) will age well for up to twenty years.
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When you buy a bottle of wine, you should transfer it to a suitable storage
location immediately (if you are not going to store it in your wine cooler).
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Cheaper bottles of wine will not age as well as more expensive ones.
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To make the most of the bouquet and taste of your wine, never fill more than
half a glass at a time. It will also help if the shape of your wine glass is
appropriate for your wine. The size and shape of your wine glass's bowl will
determine the intensity and complexity of the bouquet. The stem should be
long enough to allow you to avoid hand contact with the bowl of the glass
and should be tulip-shaped or tapered at the top.
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