Serving & Storage
White: Chilled 6 to 11o. Light bodied at the cooler end, full bodied at the higher end of the range
Sparkling: Should be served at the cooler end of the white wine range. Vintage Champagne and Australian Sparkling Red shouldn't be served too heavily chilled
Red: The global understanding is to serve at room temperature. In Australia and warmer climates you should serve slightly cooler than room temperature at 18o. Cool reds below room temperature by placing in the fridge for half an hour or in a bucket of ice.
Never place it in the boot of a car.
Bottles should be stored away from strong direct light
Store bottles horizontally so that the cork is kept from drying out and allowing in oxygen
Wine is best stored somewhere cool, dark, airy and free from vibration and dampness. The main destroyer of wine is variation in temperature
Storing left over wine
Transfer left over wine to a smaller bottle to minimise the wines contact with air which ruins a wines flavour
If you drink a lot of expensive or sparkling wines you might like to invest in a vacuum wine saver or special stopper
Store leftover wines in the refrigerator and if possible drink within a day or two