Simple steps to unlock flavour, avoid waste, and respect the craft behind every bottle.
1. Start with the Right Tools
A clean corkscrew, foil cutter, and confidence are all you need. Remove the foil neatly below the lip — it’s not just aesthetics; it prevents wine from dripping down the neck and affecting taste or presentation.
2. How to Open a Bottle Properly
Insert the worm of your corkscrew just off-centre, twist steadily, and pull with control rather than force. Listen for the soft sigh of the cork — not a loud pop. That gentle sound signals oxygen meeting the wine slowly, preserving its balance.
For sparkling wines, keep your thumb on the cork, twist the bottle (not the cork), and let the pressure ease the cork out quietly. The goal is elegance, not explosion.
3. Let the Wine Breathe
Once opened, give the wine time to express itself. Young reds benefit from 20–30 minutes of air, while mature bottles may need only a gentle swirl in the glass. Decanting enhances structure, texture, and aroma — think of it as awakening the wine’s soul.
4. How to Preserve Opened Wine
Air is both friend and enemy. To keep the wine fresh:
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Reseal it with a tight cork or vacuum stopper.
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Store upright to minimise air contact.
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Keep it cool — ideally around 12–14°C for reds, and refrigerated for whites and sparkling.
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For long preservation, invest in a Coravin or inert-gas system that allows pouring without exposing the wine to oxygen.
Most wines remain enjoyable for 2–5 days if treated with care.
5. Know When It’s Time to Say Goodbye
If colour fades, aromas dull, or acidity turns harsh, the wine’s natural life has ended. Don’t see it as waste — every bottle is a living thing with a moment of perfection meant to be shared.
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