Definition of Wines:
Wine is an alcoholic drink made from fermented grape juice.
How are wines stored?
Wines are stored in Cellars or Racks.......
A Wine Closet:
A dark place with constant temperature and no vibration is needed. A place where there is no direct sunlight preferably keep the wines in the north of the room (as the north wall rarely receives direct sunlight)
How to build a Wine Cellar:
The drier the cave, the faster the cork will dry out. If the stopper lets too much air pass, it will ultimately spoil wine. Aging wine for a longer period of time (10years and above) would require a minimum of 60% of humidity.
Wine Racks:
Most people assume that designing a wine cellar or a wine storage area is difficult or beyond their knowledge. Taking measurements for the dimensions of your room is a critical part of your design.
Temperature:
Sadly many many wine collections have been damaged because of instability in temperature and moisture. High temperature (>65*F)
causes wine to age prematurely, resulting in the loss of flavor and balance. Even if the wine is chilled too cold, it could result with a loss in flavor and aroma. It should be ideally kept in temperature controlled rooms. Try and keep the temperature constant.
Ideal temperature for storing red wines is 50-55*F or 10-16*C and White wine can be stored at lower ranges at 45*F.
Humidity:
Humidity is another important fine balance. If the humidity is too high, the cellar woods and wine labels can get damaged. If the environment is too dry, the cork can crack and the air will leak into the bottle. Ideal humidity for wine storage ranges from 60-75% RH.
Isolate the wine:
Remember that wine "breathes", so don't store it with anything that has a strong smell, as the smell will permeate through the cork and taint the wine. Good ventilation may help prevent musty odors from entering the wine.
Don't move the wine:
If possible, store the wines in such a place that you don`t need to move them. Try not to move the bottle once it is stored. Even vibration from heavy traffic, generators, etc. may negatively affect the wine.
Wine Serving Temperatures:
Sparkling Wine and Rose:
Cremant, Non-Vintage, Classic Rose, White Zinfandel 42-45 F
Sweet Sparkling Wine 39-43 F
Vintage Sparkling Wine 43-46 F
Light Red Wines:
Beaujolais Nouveau 48-52 F
Late Harvest and Sweet White Wines:
Eiswein, Sweet Vouvray 42-44 F
Cotes du Rhone 53-56 F
Classic Red Wines:
Muscat 43-46 F
Chianti, Sangiovese, Barbera 56-58 F
New World Riesling 43-46 F
Young Bordeaux, Young Cab 58-61 F
Gewurztraminer 43-46 F
Merlot, Light Zinfandel 58-62 F
Crisp, Dry White Wines:
Loire valley Whites (Sancerre) 43-46 F
Sauvignon Blanc 43-46 F
Alsace Riesling 43-46 F
Italian Whites 43-46 F
Complex Red Wines:
Red Burgundy, Pinot Noir 61-63 F
Chianti Riserva, Barolo 61-63 F
Merlot (Oak-Aged) 61-63 F
Full-Bodied, Mature Red Wines and Classic White Wines:
Grand Cru Bordeaux 61-64 F
French Chablis, Chardonnay 48-52 F
Mature California Cab 61-64 F
White Burgundy 48-52 F
Mature Rhone, Zinfandel 61-64 F
Viognier, Condrieu 48-52 F
Port:
Tawny Port (Chilled) 50-54 F
Tawny Port 59-62 F
Vintage Port 61-64 F
Complex White Wines:
Full-Bodied Chardonnay 50-54 F
Four Basic Types and Classes of Wines:
Natural and Still Wines also known as Table and light wines, has less than 14% alcohol content. Table wines may be red, white or rose (pale red). Eg: red wines (Burgundy, Chianti,etc.) and white wines (Chablis and Chianti,etc.)
Fortified Wines like Port and Sherry (Fortified means addition) hence its an addition of alcohol. The alcohol is usually supplied by adding brandy. The alcohol content varies from 16% to 23%
Aromatic Wines like sweet and dry vermouth they are prepared by blending several wines. The natural flavor of the wine is changed by adding spices, herbs, and other ingredients. Alcohol content varies from 15% to 20%
Classification of wines how they are served:
Wines can be served at the very start of the meal known as Appetizer or Aperitif wines. They are usually served chilled to sharpen the appetite. They are usually dry or semi-sweet fortified or aromatic wines.
Wines served with meal are known as Table Wines. Usually red wines are served with red meat and white wines are served with white meat like poultry and fish.
Dessert wines has a taste that varies from medium to very sweet and includes both red and white natural wines and fortified wines. They are usually served at cool room temperature with cheese, fruit and pastry.
Sparkling wines are the wines that range from dry to sweet, they are wines that are usually served for special occasions. They are served chilled at any time and with any food.
Rules for Wine Pairing:
Match Quality of Food and Wine: In the sense a better wine should be selected for a lavish meal when compared to a meal like a hamburger served with chips.
Light before Full-Bodied, Dry before Sweet, Low before High: When your serving more than one wine at a meal, it is important that we serve the lighter wines before the full bodied ones. Dry wines should be served before the sweet wines unless a sweet dish is served earlier in the meal. Lower alcohol content wines should be served before the higher alcohol content wines
Balance flavor intensity: Pair light bodied wines with lighter food and fuller bodied wines with heartier, more flavorful, richer and fattier dishes.
Consider how the food is prepared: Poached or steamed food with delicate wines. Flavorful prepared food braised, grilled, roasted or sauteed these types of food are generally easier to pair. Also pair the wine keeping in mind the sauce, seasoning,etc of the dish
Balance sweetness: Do not pair a wine where the dessert is sweeter than the wine. Generally, Port wine is a traditional choice.
Pair wine and cheese: In the European countries the best wine is reserved for the cheese course. Red wine goes well with mild to sharp cheese. Sweet wine will go well with pungent and intensifying flavored cheese.
Temperature:Sadly many many wine collections have been damaged because of instability in temperature and moisture. High temperature (>65*F)
causes wine to age prematurely, resulting in the loss of flavor and balance. Even if the wine is chilled too cold, it could result with a loss in flavor and aroma. It should be ideally kept in temperature controlled rooms. Try and keep the temperature constant.
Ideal temperature for storing red wines is 50-55*F or 10-16*C and White wine can be stored at lower ranges at 45*F.
Humidity:
Humidity is another important fine balance. If the humidity is too high, the cellar woods and wine labels can get damaged. If the environment is too dry, the cork can crack and the air will leak into the bottle. Ideal humidity for wine storage ranges from 60-75% RH.
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Isolate the wine:
Remember that wine "breathes", so don't store it with anything that has a strong smell, as the smell will permeate through the cork and taint the wine. Good ventilation may help prevent musty odors from entering the wine.
Don't move the wine:
If possible, store the wines in such a place that you don`t need to move them. Try not to move the bottle once it is stored. Even vibration from heavy traffic, generators, etc. may negatively affect the wine.
Wine Serving Temperatures:Sparkling Wine and Rose:
Cremant, Non-Vintage, Classic Rose, White Zinfandel 42-45 F
Sweet Sparkling Wine 39-43 F
Vintage Sparkling Wine 43-46 F
Light Red Wines:
Beaujolais Nouveau 48-52 F
Late Harvest and Sweet White Wines:
Eiswein, Sweet Vouvray 42-44 F
Cotes du Rhone 53-56 F
Classic Red Wines:
Muscat 43-46 F
Chianti, Sangiovese, Barbera 56-58 F
New World Riesling 43-46 F
Young Bordeaux, Young Cab 58-61 F
Gewurztraminer 43-46 F
Merlot, Light Zinfandel 58-62 F
Crisp, Dry White Wines:
Loire valley Whites (Sancerre) 43-46 F
Sauvignon Blanc 43-46 F
Alsace Riesling 43-46 F
Italian Whites 43-46 F
Complex Red Wines:
Red Burgundy, Pinot Noir 61-63 F
Chianti Riserva, Barolo 61-63 F
Merlot (Oak-Aged) 61-63 F
Full-Bodied, Mature Red Wines and Classic White Wines:
Grand Cru Bordeaux 61-64 F
French Chablis, Chardonnay 48-52 F
Mature California Cab 61-64 F
White Burgundy 48-52 F
Mature Rhone, Zinfandel 61-64 F
Viognier, Condrieu 48-52 F
Port:Tawny Port (Chilled) 50-54 F
Tawny Port 59-62 F
Vintage Port 61-64 F
Complex White Wines:
Full-Bodied Chardonnay 50-54 F
Four Basic Types and Classes of Wines:Natural and Still Wines also known as Table and light wines, has less than 14% alcohol content. Table wines may be red, white or rose (pale red). Eg: red wines (Burgundy, Chianti,etc.) and white wines (Chablis and Chianti,etc.)
Sparkling Wines also known as Champagne which gives off bubbles of CO2 which has an alcohol content of around 12%
Fortified Wines like Port and Sherry (Fortified means addition) hence its an addition of alcohol. The alcohol is usually supplied by adding brandy. The alcohol content varies from 16% to 23%
Aromatic Wines like sweet and dry vermouth they are prepared by blending several wines. The natural flavor of the wine is changed by adding spices, herbs, and other ingredients. Alcohol content varies from 15% to 20%
Classification of wines how they are served:
Wines can be served at the very start of the meal known as Appetizer or Aperitif wines. They are usually served chilled to sharpen the appetite. They are usually dry or semi-sweet fortified or aromatic wines.
Wines served with meal are known as Table Wines. Usually red wines are served with red meat and white wines are served with white meat like poultry and fish. 
Dessert wines has a taste that varies from medium to very sweet and includes both red and white natural wines and fortified wines. They are usually served at cool room temperature with cheese, fruit and pastry.
Sparkling wines are the wines that range from dry to sweet, they are wines that are usually served for special occasions. They are served chilled at any time and with any food.
Rules for Wine Pairing:
Match Quality of Food and Wine: In the sense a better wine should be selected for a lavish meal when compared to a meal like a hamburger served with chips.
Light before Full-Bodied, Dry before Sweet, Low before High: When your serving more than one wine at a meal, it is important that we serve the lighter wines before the full bodied ones. Dry wines should be served before the sweet wines unless a sweet dish is served earlier in the meal. Lower alcohol content wines should be served before the higher alcohol content wines
Consider how the food is prepared: Poached or steamed food with delicate wines. Flavorful prepared food braised, grilled, roasted or sauteed these types of food are generally easier to pair. Also pair the wine keeping in mind the sauce, seasoning,etc of the dish
Balance sweetness: Do not pair a wine where the dessert is sweeter than the wine. Generally, Port wine is a traditional choice.
Pair wine and cheese: In the European countries the best wine is reserved for the cheese course. Red wine goes well with mild to sharp cheese. Sweet wine will go well with pungent and intensifying flavored cheese.
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