Masterclass: How to Handle Old Wine Like a Pro

Basic Principles for Handling Older Wine

Many of us have probably bought wine that is not ready to drink now and should age for a few years. But what do you do then, and what should you be aware of when storing wine? Many mistakenly start by storing their wine in the kitchen, but nothing could be more wrong due to the fluctuating temperatures, which is one of the worst things you can expose a bottle of wine to.

Remember that wine is a living organic product that develops, so stable temperature is extremely important. Store the bottles cooler rather than warmer, and preferably not above 17 degrees Celsius. Additionally, the temperature should not fluctuate more than 5-6 degrees from winter to summer, and preferably not too much on a daily basis. A cellar is optimal, but if you don’t have one available, the bottom of a cabinet or another dark and quiet place is a good alternative. Remember to avoid vibrations entirely.

TIP: Always store your wine at a stable temperature.

Remember that light is the enemy of wine, so avoid all forms of sunlight. Wines with corks should be stored lying down so the wine can breathe calmly and quietly.

TIP: Avoid sunlight as much as possible.

Humidity is also important to control, and an optimal humidity level is 70%. If the air becomes too dry, the cork can dry out, and you risk the wine seeping out. You can ensure optimal control of temperature and humidity by buying a wine fridge or building your own wine room, and in our masterclass on building a wine room, we guide you through both options.

TIP: Optimal humidity: 70%

Following these basic principles gives your wine the best conditions to last a long time and develop optimally over time. After that, it’s your own temperament and budget that determine how much effort you want to put into your wine storage. Regardless of which solution you choose, my advice is to ensure you have more space than you need right now, as the passion for wine and the collection often grows over time, and it’s unfortunate to run out of space. This wonderful hobby simply takes hold.

How to Open and Pour Old Wine

Opening an old wine is a special experience but requires some preparation as the bottle should be stood up well before it can be opened and served. Personally, I raise my old bottles a week before they are to be opened so the sediment has time to settle completely at the bottom and does not disturb the wine.

Many mistakenly believe that sediment in wine is a flaw, but the explanation is that it is either an unfiltered wine, or that it is pigmented tannins that the wine excretes with age.

TIP: Stand the bottle up in good time so the sediment settles at the bottom.

When the wine is to be opened, first carefully remove the foil from the top. If the wine is sealed with soft wax, it is usually easiest to insert the corkscrew directly through the wax.

For opening old wines, I recommend using The Durand, a special opener for older bottles that ensures the cork comes out in one piece.

The procedure is simple:

STEP 1: First, gently screw the worm into the cork until it is completely flush with the bottle.

STEP 2: Then take the second part of your Durand and slide it down between the cork and the bottle neck.

STEP 3: Once you have both "blades" inserted on either side of the cork, gently rock the handle side to side to work the opener deeper around the cork.

STEP 4: When the opener is all the way down, you can begin to carefully twist the cork while slowly pulling upwards.

After removing the cork, you can use a cloth to wipe the bottle opening and remove any impurities from the cork.

Decanting Old Wine

Remember that oxygen is the enemy of wine when it is stored, but the friend of wine when it is served. Therefore, the next step is decanting the wine, and there are several ways to use a decanter. It’s a good idea to pour the wine into a decanter to remove the sediment, but a wide-bottomed decanter will also give the wine plenty of air, allowing it to settle and be perfect when it’s time to drink.

When pouring wine into a decanter, it is extremely important to pour in one continuous movement. Pour gently and slowly in one motion so the sediment at the bottom of the bottle is not disturbed and mixed in when pouring. When you get to the lower half, you can slowly twist the bottle while pouring so the sediment settles on the side of the bottle. Many use a candle under the bottle while pouring so they can see when the sediment starts to come up.

TIP: Pour the wine in one continuous movement.

Serving Old Wine

The serving temperature is somewhat a matter of taste, but for red wine in this example, I recommend serving at 14-15 degrees Celsius. Remember that you cannot cool the wine once it is poured into the glass, and the wine will rise 1-2 degrees relatively quickly after it is poured.

There are many schools of thought on how wine should be enjoyed and handled. Some will choose to "slow ox" the wine by taking the cork off and letting it slowly get air and come to life, while others will open the wine, taste a glass, then re-cork it and let it stand overnight, tasting it again the next day to follow the wine’s development over several days.

The best experiences come from trying it yourself. Use your common sense and senses, and hey, it’s not the worst experience to go through again and again!

Cheers and enjoy. 🍷