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The majority of red wines are designed to mature in the bottle. With the correct cellaring, wines can not only remain drinkable for 50-plus years, they can actually improve over this time according to Penfolds Chief Winemaker Peter Gago.
“However, while most of us know cellaring wine is critical to maximising its drinking longevity and the development of its palate – not to mention its market value – many people are guilty of sloppy cellaring practices. This is either because we get a little complacent, or because we’re not sure of the fundamentals to begin with, or because we’ve been taken in by some spurious cellaring myths,” he adds.
Mr Gago says the single most important factor in cellaring is achieving a steady temperature (ideally between 14 and 16 degrees Celsius) to eliminate extreme changes from day to night and season to season. Next on the list is finding a dark, well-ventilated space, free from vibrations and with a relative humidity of 70 to 75 percent.
Just as important as what to do, is what not to do when cellaring wine. The number one myth he comes across on both sides of the Tasman (and further afield) is the belief that wine should be regularly turned.
“I’m not sure where that one came from – possibly some unscrupulous investor wanting to push the price of his prize wines up by spoiling the rest of the vintage,” laughs Mr Gago. “Turning wine is right up there with other culinary crimes like over-cooking pasta – it’s something you should never do. When you’re putting your bottles down, align them so the label is showing – or use a written neck tag – so you don’t have to disturb the bottle to identify it.”
“When cellaring, you should lay your bottles horizontally, with the neck sloping slightly upwards so the bubble of air is in the neck and you keep your cork wet while letting any sediment fall and collect at the bottom. This placement also lets you more easily see the cork and catch any problems like leakage as quickly as possible,” he says.
While cellaring systems can be extremely intricate, the correct cellaring of wine doesn’t need to be a bank-crippling proposition. While a simple wooden or metal racking system will keep wines well ventilated and provide easy, single-bottle access, the temperature control systems can be expensive and a more cost-effective alternative is to keep only your drinking wine at home and rent appropriate space for the rest of your cellar, or borrow cellar space from a trusted friend.
“With a little attention to proper cellaring practices, you can ensure that enjoying beautiful wines and maximising your investment in quality vintages is a love affair that lasts a lifetime,” says Mr Gago.
Penfolds Re-corking Clinic
If you own a Penfolds red wine that has been in the bottle for 15 years or more, the rare but esteemed Penfolds Re-corking Clinic to be held in Wellington will be the perfect chance for you to have your wine assessed by a team of top wine experts, including Penfolds Chief Winemaker Peter Gago – all for free. Wines are firstly inspected in the bottle and those whose levels have dropped significantly may be opened, tested, and have their quality assessed. If the wine is deemed to be in a sound condition, it is topped up with the most recent vintage, re-corked, provided with a new Penfolds capsule and certified. Langton’s auction house will also be on site to give wine owners a current market valuation of their collections.
Duxton Hotel, Wellington
9 am to 5 pm, Monday, August 25
Register online at www.penfolds.com by August 11
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