b"The Great Eastern Mail OCTOBER 21, 2022 13food & wineWhat do theyWhat tempmean whenshould you storeyour wine at?they sayF youre into your wines and like to keep I them stored at their correct temperatures to 'natural wine'? maintain its flavour, you may be in the market for a wine fridge.It is not so much the temperature, but the range of temperature the stored wine experiences, which By Ian Hollick By all means, makeis important. the wine without scienceIf you remember your basic physics lessons, T HOSE of you whoprevailing over art, but letall liquids expand in volume with an increase in have read my previousthe grape express itself intemperature. So, if your wine is warm one minute columns may havethe beverage would be myand cold the next, imagine what the cork must picked up my dislike for away. When the scienceexperience to accommodate the expansion and small but rowdy minorityis completely ignored ascontraction due to temperature fluctuations. The of proponents of naturalwith some of the terriblebottle will certainly not expand and contract at the wine, orange wine, or, insamples of orange wines Isame rate.my opinion, just plain badlyhave been offered lately, I failIf you store it under the bed, make sure the made wine. My disdain forto see the point. Surely thebedroom is downstairs, on the cooler side of the Blueberrythese wines comes fromobjective should be to make ahouse, in a well-insulated room, or somewhere experience in an industrypleasant smelling and tastingwhere the temperature does not fluctuate so much. which made great stridesbeverage which expresses theIt is better that the wine is out of the sunlight, forward on the internationalcharacteristics of the grapebecause UV rays do have a small influence on the wine stage, in the lattervariety concerned, not oneageing of wine. Whiskeyparts of the 20th Century, towhich is marred by cloudyIt is also ideal to have humidity controlled as convince the rest of the worldbrown colours, oxidisedwell, to prevent corks from drying out. 70 per cent that we are serious aboutfruit (think of your brownis ideal.quality wine, and that wepear or apple) flavours, andThe ideal temperature for storage is between Smash could make some of the bestwild aromas reminiscent12 and 15 degrees Celsius. If you have invested in the world. of the farm yard. All winesin some seriously expensive wines, you probably You would all be aware thatcontain alcohols that canneed to do what I have done and invest in a there is a lot of rubbish talkedbe converted to aldehydes,purpose-built wine cabinet or a good cellar. If you about wine, and mostlyorganic acids and esters. Thewish to one day sell the wine on the secondary this can be boiled down tofermentation conditions,market, good cellaring credentials are a must. the personal tastes of thetemperature, presence ofOn the other hand, if you wish to drink the stuff, proponent. Long may it last.oxygen, grape solids andand appreciate the wine at its best some time the However, I get tired of thethe microflora that conductfuture, then good cellaring will also pay dividends.Blueberries are of excellent quality at theincreasing listings of thesethe conversions, dictate theNot all wine is meant to be cellared for the long moment being plump, juicy and just a littlenew age wines, just becausesensory outcomes in wine. term. I read an article recently which stated that if they are different.As for the Biodynamica wine is sealed with a screw cap, it is not worthy tart. They also pair excellent with whiskey One of my industrysupporters, I am afraid Iof cellaring. Lets debunk that myth immediately, colleagues recentlywas trained in Agriculturalbecause it is nothing but propaganda from the ingredients opined that the art of finescience and cannot justifycork industry. However, ageing of Screw-Capped winemaking is a continuumwhy a fertiliser made in awine does not require such serious environmental 45ml straight whiskey from high degrees ofcows horn during a particularcontrols, because of the seal. The same variations 3 wedges of lemon informed interventionphase of the moon, shouldin temperature will hasten the ageing process, but A small handful of blueberries through to benign neglect.make any difference at allthere is no danger of the seal drying out as with 10ml sugar syrup (2 parts sugar to one part hot water) These two extremes are notto the outcome of winecork. Screw-capped wines do age, but at a slower mint leaves the way I would be tryingproduction. Having said that,pace and in a slightly different way.method to express the charactersI have tasted some greatThis probably gives rise to another article but in wine which come fromexamples of wine madeageing of wine is a very gradual and hopefully 1.Muddle the blueberries in the base of a shaker then squeeze in lemonthe site, the climate, and thefrom some Biodynamiccontrolled, oxidation process. So primary fruit wedges. Add other ingredients and ice. Shake with extreme prejudice andgeology/geography of theproducers, but I have notcharacters are gradually oxidised to the stage pour the lot (ice and all) straight into a tumbler glass.vineyard, and perhaps evenseen consistency from yearwhere there is none left, and the wine has 2.Cap with a scoop of crushed ice and a few fresh berries. Garnish with mintthe clone of the grape varietyto year with many of thesecompletely dried out. 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