How to manage a cellar in a fun and most of all intelligent way? The management of one’s own cellar entails small perspicacities that are necessary to avoid purchasing bottles of wine that you do not like and avoid waste in economic terms. Wine should be considered a “living thing” and as such it has an evolution that makes it live periods during which it states at best its own characteristics before its natural decline. This means that if you buy a wine and then keep it in the cellar for too long then it loses its freshness and becomes simply “expired”. The same goes for wines that need greater rest. If opened too soon you will find it “sour” and not yet declared. Another common error is keeping only one type of wine in a cellar. Red or white. This way you lose one of the most important aspects of wine: the variety of choice. If you are an enthusiast of red wine or only white, then on the one hand this is comprehensible, but on the other you have the difficulty of satisfying your guests by offering the right match or the label closest to the taste of your guests. A cellar should be divided in well-balanced percentages and only with slight imbalances on the basis of your tastes. Remember, however, that a “furnished” cellar as described must contain sparkling wines, both dry and sweet, white, red, rosé and straw wine. 20% should be sparkling, 30% white, 30% red and the rest in rosé and straw wine. In this way you should have enough choice to satisfy any eventuality. In addition within each percentage there should be further subdivisions. For the sparkling wines play with fresh aromatic dry like prosecco and shift towards Franciacorta for greater complexity and body. Still regarding sparkling wines you can find many interesting labels in Oltrepò and do not forget some good lambrusco to lighten up boring evenings or some “bubbly” for less ambitious friends. You should know the durability in time, for each label, or in other words the evolution. This signifies in practice that a sparkling wine should be uncorked within a year and not after two, in order to enjoy your wine instead of emptying it down the sink. An important sparkling wine generally, can remain in the cellar one or two years from the date indicated on the back label but much depends on your experience, taste and the human factor on wine-making. Try gathering useful information on the wines you have or would like to have in your cellar. For still white wine you should have fresh and light types – trebbiano, chardonay or fragrant sauvignon – to be consumed within a year, and some others that have more body and structure like certain Friulano, ex Tocai and Ribolla, possibly with certain maceration on the peel for more demanding white wines or with a mineral profile where the sapidity prolongs the pleasure of each sip. Direct yourself also according to regional productions and begin to discover the territories. In Sicily you can find white wines of medium and large structure and of great intensity. Move northwards in you like precision and clarity of aroma and less ponderous taste. Obviously this is not a set rule and much depends on the producer. For red wines refer directly to the characteristics tied to the typology. In fact, red wine can be more of international style rather than tied to the territory just like white wines. Otherwise you can discover a red wine with tannins that are sweet, salty, crispy, fruity and much more. If you are not an expert, do not limit yourself solely to Barolo and Brunello but try to discover also minor wines and most of all variety of regions. Range from Nero D’Avola to Marzemino or from Arneis to Inzolia enjoying the beauty of our wine production from north to south.

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