Question for Red Wine lovers

[paulF]

Here's a very interesting scientific article about how temperature affects the Aging of wine.A bit old but still stands to my knowledge.

http://www.wineperspective.com/STORAGE%20TEMPERATURE%20&%20AGING.htm

Cheers

[headstand]

Leftover wine? God forbid.

[Orion21]

i'm curious that you only use it for 6-8 months. surely that means your wine is at the mercy of the elements for the other 4-6 months? i'm assuming that is 'winter' and much cooler but you'll still be getting variation throughout the day.

my understanding is that variation is even worse for wine than constant higher temperatures. so you'd be better having the wine at your set 62F (about 16C, i think - i'd want it a degree or two lower but no matter, especially if not for the very long term) all year than 62 for 6 months and then moving around - i presume your temp would vary at least 10-15 degrees per day - even if lower than 62?

I do use my wine cabinet to maintain a constant 62F. Sorry for the confusion. Yes, even during the temperate time of the year the temps fluctuate 20+ degrees per day. We maintain our house at 72-74F all year long either using AC or heat. Because of that I use my wine cabinet to maintain a cooler constant temp for my wine along with humidity control.

[PuffDaddie]

I keep my wine in the fridge no longer then 3 days.

[StingMeadery]

The vacuum wine savers will only delay the inevitable. Some say that they affect the wine by removing the light volatile aromas from the wine. The more wine in the bottle, the better they work as there is less air to remove, but there is still air in the bottle.

Argon or nitrogen pump systems are better as they pump inert heavier than oxygen gas into the bottle. They can supposedly keep the bottle indefinitely, but I find that hard to believe. Plus they cost a lot ($1000+).

Personally, I wouldn't keep an open bottle longer than 1 week (3 days for whites)... if they ever had a chance to last that long!

I just use an industrial G bottle of CO2 - mated to a modified diving reg and long hose to blow out any "air" to blanket cover any Puncheons etc in the Meadery...

I also decant CO2 into a 5 litre scuba bottle where the same principal applies for small scale opened bottles, just make sure you have a trusty bar top cork handy to seal the bottle and definitely with Ken on using the fridge...

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