Did you know: Not all wines are meant to be cellared for long periods of time. 90% of wine is made to drink now, while it retains its freshness. While cellaring your wine, bottles should be kept on their side to allow for sedimentation, this also keeps the cork wet.
Wine making is a complex process: Starting with the long wait of 5 to 7 months to grow a harvest, after this the actual process takes a few weeks to produce. The three components of wine are grapes, water and yeast. The yeast consumes the sugars in the grapes and converts them to alcohol. One bottle of wine contains 1.3 kilos of grapes!
The perfect temperature: Most white wines are best served at 7ºC; Sauvignon Blancs, Rieslings and Chardonnays. Full bodied white wines should be served at 10ºC: Rich White Burgundies and Light Reds such as Beaujolais. Most red wines will be best consumed at 15 to16ºC; Cabernet Sauvignon, Merlot, Bordeaux, Syrah/Shiraz and Pinot Noir.