How to Store and Serve Wine

Although many of us might just open wine right up after buying it from the store, there might be a couple bottles that lie around the house a bit before being enjoyed. What's the best way to keep those wines from spoiling, and when ready to drink, what temperature should they be served at?

First of all, know that most wine is not meant to be aged, and you don't have to feel guilty popping that cork as soon as you'd like. Age-worthy wines tend to be more expensive reds, with high tannin, acidity and sugar, as all these factors act as natural preservatives.

Read below to learn some tricks of the trade on how to properly store and serve wine.

Wine should always be stored laying on it's side.

Although it seems habitual for us to keep wines upright, you actually always want them laying on their side so that the wine keeps the cork moist. If the cork starts to dry out, it can shrink, and eventually let oxygen into the wine, meaning when it's finally time to drink, you might find yourself swallowing vinegar instead of that lovely vino.

Wine should be stored in a cool, dark place.

The ideal temperature wine should be stored at is between 45 and 65 degrees Fareinheight. Once the temperature reaches 70 degrees, your wine can start to cook, causing the flavors to fall muted and dull. Any colder than 45 degrees, the cork can dry out and allow air into the wine.

Although we'd all love to have a wine fridge or cellar at home, a dark closet or under a bed can work just as well in keeping our wine fresh for drinking!

Avoid Temperature Fluctuations

You don't want to keep your wine in the kitchen where cooking causes the temperature to rise and fall, or near a window where sunlight can warm the wine. The expansion and contraction of the liquid inside the bottle can push the cork out or cause seepage.

Temperature Guidelines for Serving Wine

The list below details the best temperature for each wine to be served at for it's maximum enjoyment potential.

Sparkling Wine: 40 to 50 degrees

- Ice cold is best for sparkling wines to enjoy those crisp, bright bubbles.

White Wine and Rosé: 49 to 55 degrees

- Heavier bodied Whites can be served a little warmer to bring out those nuanced flavors, whereas lighter bodied whites are better on the colder end to preserve their crisp freshness

Red Wine: 56 to 65 degrees

- Light, Fruity reds are better served slightly chilled to preserve their crisp fruit and acidity.

- The more full bodied the wine gets, the higher up in temperature you can serve it.

If a wine is served too cold it can be hard to decipher any flavors at all.

If served too warm, the wine can taste soupy, with muddled flavors and a lack of freshness.

Let me know any other wine serving or enjoying facts you'd like to know in the comments below, and until then, Happy Drinking!