Storing and Serving Wine
Here are some hints and tips from Jonny on how to store wine safely and how to get the most drinking pleasure when you serve wine.

Storing Wine
Try and keep bottles on their side to keep corks moist and out of the light.
Cool and dark is the key, so corners, cubby holes and loos near outside walls are good.
Keep bottles away from radiators, boiler rooms and airing cupboards.
If the fridge is full, keep your whites and fizz outside in a closed box in cold weather.

Serving Wine

Whites
Serve chilled but not ice cold as the flavours will be subdued.
Decant £6 + whites into a jug and back into the bottle 2 -3 hours before serving.
This aerates the wine and improves the taste considerably.
A vac-u-vin or similar stopper will keep the wine going in the fridge for 1-2 days.

Fizz
Serve a little more chilled than whites, but not ice cold.
To avoid major explosions and losing half the bottle:
1. Twist the bottle by the base and not the cork.
2. Hold the cork and keep it close to the bottle top after it pops out.
The teaspoon in the neck of the bottle trick (or a good champagne stopper) really does keep the bubbles there until tomorrow.

Emergency chill down routines:
Freezer for 45 mins
Bucket or bath with ice and cold water covering bottle(s) for 15 mins
Above with salt in the water for 8 mins
(Beware labels coming off in bins or baths full of icy water).

Reds
Always serve at room temperature.
Avoid the Aga or hot surfaces as the bottom third will cook and spoil.
Decant all reds (except very old wines) into a jug and back into the bottle 2-3 hours before serving.
This aerates the wine and improves the taste considerably. It can also help to get rid of any sediment that may have been thrown in the bottle during ageing.
A vac-u-vin or similar stopper will keep the wine going at room temp for 2-3 days.