House Keeping your Wines.

Oxygen: Wine begins to deteriorate as soon as it is opened (oxidizing). While short-term exposure (breathing time) can be of benefit to your wine, each wine should be judged individually. (Decanting red wines is recommended)

Heat: Fluctuation in temperature should be avoided at all times. Heat will cook the wine.
(Do not leave wines locked up in your car)

Humidity: Wines storage is not only about the right temperature but also about the right level of humidity (60% to 70%). To high will cause mould to grow & too dry will cause corks to go brittle and dry up.

Odours: Store in a clean odourless environment, cork is porous and any outside odours will eventually filter in through the cork and taint your wines. (avoid laundry detergents, cleaning agents , petrol""s, oils, moulds, ammonias etc).

Light: UV Rays will also break down the wine composition; remember wine is a living thing. (Avoid putting wines on display as a show peace)

Vibrations: A constant shaking of a bottle of wine will also start to agitate & break it down within itself. Wine especially red wine should be handle as little as possible to insure a longer life.

Position: Except in the case of screw caps & Stelvin seals wines are mainly sealed with a cork. These corks need to be kept moist to guarantee a firm seal especially for medium to long term cellaring.