Cellaring your Wine

Although your wine is acceptable to consume at bottling time, it will continue to improve if allowed to mature in a humid (70%), dark place. Bright light, movement and fluctuating temperatures can all have a negative impact on your wine. Ideally 12°C / 55°F is preferred, providing the temperature remains constant. Heat increases the rate at which wine ages. Storage of wine in a refrigerator is not recommended. The refrigerator is too cool, too dry and generally vibrating.

If you have used a synthetic cork it can be stored standing up.

The flavour of wine can be demonstrated like an arc. It will improve over time and reach a peak, then the quality will start to decline. Brands that contain larger volumes of grape juice concentrate will require longer periods of time to ferment, and longer periods of time for aging of the wine after it has been bottled. Generally, reds need longer than whites, dry wines need longer than off dry wines, full bodied wines need longer than lighter wines and fruit wines.

Many factors influence wine aging. Factors include sterilizing procedures, corks, temperature, humidity and light. Therefore, it is not possible to calculate absolute wine aging time frames. Time frames mentioned here refer to ideal conditions. We ask that you refer to the prices/wine aging chart merely as a guide in the aging of your wine.

Phone: 905-294-7515
144 Main St, Unit 19
Markham, ON