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1. How should I store my wine or cava?

2. What makes a good vintage?

3. What do the terms Reserva, Gran Reserva mean?

4. What is the meaning to the phrase ´to let the wine breathe´?

5. Do all wines need time to 'breathe'?

6. What is the best way to let my wine breathe?

7. What glass shape is best for my wine / cava?

8. Can I drink red wine with fish?

9. Is there a right way to taste wine?

The storage of wine is as important as the production of the wine itself. I have seen many of my friends using spare kitchen cupboards or built-in wine racks in the kitchen as their preferred storage space, simply because its accessible and convenient to store it there, however the kitchen is one of the worst places to store wine.

Wine is very susceptible to fluctuations in temperature making the kitchen its worst nightmare.

I would advise these 3 simple steps to wine storage:

White wine needn’t be stored in the fridge as soon as you’ve bought it. Simply chill it before opening.

The length of time a wine is left to age in oak barrels or the bottle determines its age classification i.e. Joven, Crianza, Reserva or Gran Reserva.

Describes wines which have been harvested in one year and sold the following year, therefore having little or no time to age in oak or the bottle

Red – must age for a minimum of 24 months in either oak barrels or the bottle, of which at least 6 months must be in oak

Whites/Rose – must age for a minimum of 12 months, with at least 6 months in oak

Red – wine must spend at least 36 months in oak or the bottle, of which at least 12 months should be in oak and the rest must be in the bottle.

White/Rose – must age for a minimum of 24 months, with at least six months spent in oak and the rest in the bottle. White and rose reserves are however rare.

Cava – must spend a minimum of 18 months on its lees

Only the best grapes (and therefore vintage) are used to make a Gran Reserva.

Reds – must spend at least 60 months ageing, with a minimum of 18 months in oak and the rest in the bottle

Whites/Rose – must age for a minimum of 48 months with at least 6 in oak. White and rose gran reservas are however rare.

Cava – must spend at least 30 months of its lees

Letting the wine breathe or aerate is simply allowing the wine to make contact with the surrounding air. In fact it is a great way to help the wine open up and soften slightly, maximising its overall flavour and releasing its individual characteristics.

Not surprisingly, there are two schools of thought to whether a wine should be left to breathe. Those for aerating wine argue that this exposure helps to bring it up to room temperature releasing the all important fruit flavours and also helps to relax the wine, therefore softening any tannins and maximising its taste. Whereas those against, purely brand the process as old fashioned and unnecessary.

6. What is the best way to let my wine breathe?

Typically, red wines benefit the most from breathing before serving, however white wines have also been shown to improve if the wine is left open in between glasses.

A wine does gain some benefit from being aerated in the bottle, however, in the case of red wines, I would highly recommend you use a decanter. The increased surface area of a decanter, opposed to the bottle, allows more air to make contact with your wine and improve its potential.

For white wines a good tip is to let it aerate in your wine glass rather than a decanter, ensuring it doesn’t warm up too much, that is if you can wait that long.

7. What glass shape is best for my wine / cava?

I think I speak for the majority when I say that wine just doesn’t taste as good if it is served from a plastic cup, and I’m not a wine snob. Drinking wine, whether it’s a glass after work, with the evening meal or to celebrate a special occasion needs to be served in a glass which will release the wines´ character and true flavour.

Red wine - It is best to choose a glass with a large bowl therefore allowing the wine to breathe as it settles in the glass. Also of importance is to choose a glass which is of a reasonable size so to allow for a fair measure but also so that you have enough room to swirl the red wine around your glass without it spilling over.

White wines - The size of the bowl shouldn’t be too large (like a red wine glass) as you don’t want the wine to warm up too quickly but large enough for you to be able to swirl it round your glass, releasing all the lovely flavours.

Cava - Is best served in a tall flute which helps to confine the bubbles of the cava to a small surface area, therefore making the bubbles last longer.

8. Can I drink red wine with fish?

Yes you can. In fact a slightly chilled Joven or unoaked red would go perfectly with a more meaty fish such as tuna or mackerel. Anything heavier will just overpower the dish and may make the fish taste metallic.

However, like with any food, the combination is key. To help you choose the perfect wine to accompany your meal, please look on our detailed food match page.

9. Is there a right way to taste wine?

No there isn’t, as long as you enjoy it there is no problem. Saying that, however, there are a few tips you can follow which will enhance the taste of the wine, helping you appreciate it more (and make you look like a true expert).
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You can tell a lot from a wine just by looking at it. When you next have a glass of wine, before tasting, look at the colour – how would you describe the colour? For example, white wines can vary from light or even translucent yellows to deep yellow or even golden, not forgetting to look at the edge of the wine against the glass, which in the case of white wine can often have green tinges.
Also try swirling it around in your glass and noticing whether the wine leaves a slight stream (its legs) of wine on the glass. A wine is known as having good legs if they run slowly down the glass, demonstrating that the wine is of good quality.

Your sense of smell plays such an important role in the final taste of the wine. It is best to swirl the wine before smelling it so to release the aromas, then have a good sniff and think about what smells you can pick up. Typical aromas for white wines often have apple, floral or citrus flavours (pineapple, grapefruit etc) whereas reds are associated with red and black fruits (raspberry, cherries, plums, blackberries etc), or woody notes derived from being aged in oak barrels.

The best part by far and now even better since you have taken the time to look and properly smell the wine. Take a sip (but not too big) and swirl it round your mouth allowing the wine to make contact with the different parts of your mouth and then open you lips slightly and inhale some air. This may sound peculiar but it aerates the wine, sending its aroma from the back of the mouth to your nose, where you really taste the wine.

What comes to mind…here are a few hints:

What flavours can you taste?

Whites – think about acidity and sweetness and whether the two work in harmony or if there is an imbalance. In the case of oaked wines, you should be sensing a full-bodied wine with rich, creamy, vanilla and toasty flavours.

Reds – you should be able to taste fruits and quite often the aftertaste will have a slight oak taste to it, known as tannin. Tannins balance the fruitiness of a red wine and also help the wine to age perfectly. To detect whether a wine is high in tannins compare it to how you’re mouth feels after tasting stewed tea, both seem to have a drying effect on the mouth.

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