Frequently Asked Questions

Wine should be stored in a cool, dark place with a constant temperature, ideally between 12-15 degrees Celsius. It should be kept on its side to keep the cork moist, which prevents it from drying out and letting air in.

Once opened, wine can be kept for a few days to a week. Red wines can last 3-5 days, white wines and rosés 5-7 days if properly sealed and stored in the refrigerator.

• Red Wine: Made from dark-colored grape varieties. The skins remain on the grapes during fermentation, giving the wine its color and tannins.
• White Wine: Made from white grape varieties or dark grapes with the skins removed before fermentation.
• Rosé Wine: Made from dark-colored grapes, but the skins are removed after a short period, giving it a pink color.

Tannins are natural compounds found in grape skins, seeds, and stems. They contribute to the astringency and complexity of red wines, providing structure and allowing the wine to age well.

Wine that has gone bad may have an off smell (like vinegar or wet cardboard), a dull or brownish color, and a sour or flat taste.

White wines generally pair well with lighter dishes such as chicken, fish, seafood, salads, and creamy pasta dishes. Specific pairings depend on the wine's acidity, sweetness, and flavor profile.

Red wines pair well with richer, heavier dishes like red meats, game, hearty stews, and aged cheeses. The tannins in red wine complement the protein and fat in these foods.

"Vintage" refers to the year the grapes were harvested. The quality of the vintage can vary based on weather conditions and other factors affecting the grape-growing season.

Decanting wine, especially older reds or young, tannic wines, can enhance the wine's flavor by allowing it to breathe and separating any sediment. However, not all wines require decanting.

While most white wines are meant to be consumed young, some varieties like Chardonnay, Riesling, and certain sparkling wines can benefit from aging, developing more complex flavors over time.