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* Light red wines, such as Beaujolais, Pinot Noir and Cabernet Franc benefit from being served slightly cooler than
full-bodied reds.
** Chardonnay is often served too cold. You should chill it at a warmer temperature inside of your beverage
cooler. Or leave it to warm slightly when you remove it from your beverage cooler.
o Temperature stability is the most important factor when it comes to storing wine.
o 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.
o Wines kept at a higher temperature will age faster. Wine that is exposed to temperatures that are greater
than 21°C will suffer from poorer flavour and aroma.
o 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.
o 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.
o 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 as been resealed. You should make sure that the seal is firm by checking
the stopper.
o Special stoppers that keep wine sparkling and Champagne bubbling for one or two days after opening, can
be bought at most good wine shops.
Wine Style
Armagnac, Brandy, Cognac
Full Bodied Red Wines, Shiraz
Tawny Port
Medium Bodied Red Wines
Amontillado Sherry
Light Bodied Red Wines
Full Bodied White Wines
Medium Bodied White Wines
Rosé, Light Bodied White Wines
Vintage Sparkling
Fino Sherry
Non Vintage Sparkling
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Sour Beers
Pale Ale
Dark Lagers
Iced Coffee
Premium Lagers
Wheat Beers
Light, Pale Lagers
Coca-Cola
Dairy
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