Your Wine Cellar
      Correct storage is the only reason for a wine cellar. A constant temperature is more important than the temperature itself. Given reasonable limits (50 – 70 degrees F.) an ideal temperature for the better wines is around 55 degrees F. A good and inexpensive solution in an apartment or in a house is a quiet, dark closet away from a furnace or air conditioner, and protected from direct light and vibration. The corks should be kept moist, therefore the bottle laid on their sides. The humidity should be between 60% and 80%.
      A journal or a log is the wine lover’s best friend as he keeps track of the date, and location of purchase, vintage, shipper, importer, price, quantity, balance of remaining bottles and some tasting notes. Tasting notes should be kept as well as the date of the tasting and the name of the people sharing the bottle(s).
 Pairing Wine with Food
 
      It is true that you should drink what you like with what food you like. It is also true that certain combinations of food and wine seem to be more agreeable than others. Bordeaux will be wasted on rich or well seasoned dishes because the wines have finesse and cannot display their finer points against that sort of background. Most Alsatian wines should be drunk immediately from the bottle, so as not to lose their fruity freshness. Same with Champagnes. Aperitif and hors d’œuvres suggestions: dry sherries and light wines, not to mention Champagnes of course.
      With Chicken or Turkey (white meats), white or light, light to medium reds such as Beaujolais or a light Médoc, or a Tavel would be different and interesting. Fish and egg dishes would call for white wines from either Graves or Burgundy or Rhône, depending on the heaviness of the sauce. Game and red meat are always heightened by the red Bordeaux with a preference for a Pomerol, or red Burgundy is wonderful. The better Italian reds go well with game. Cheeses are complimented by the red Bordeaux and Burgundies; Sauternes and Monbazillac with blue cheeses such as Stilton and Roquefort. Desserts go well with the Sauternes, and Champagne. Drink your most bold, hearty reds  with chocolate. The latter will match well also with fortified wines such as Port and Banyuls.
 Serving
        The correct services of wine adds greatly to the enjoyment of the bottle. Few white wines need to be decanted. No glass should be filled over half full in order to allow for a better development of the nose for an easier swirling.
       In opening Champagne the bottle should be twisted as opposed to twisting the cork. Champagne served too warm will taste flat, and served to cold it will lose flavor.
 Bottle sizes
Magnum 1.5 L
 Salmanazar 9 L
Double Magnum 3 L
 Balthazar 12 L
Jeroboam 4.5 L – 5 L
 Nebuchadnezzar 15 L
Imperial 6 L
 Melchior 18 L
 
 Conclusion
       The more you taste, the more you will know. Add one or two good books on wine to your library for a source of a better knowledge. Be self-confident with your own preference, and enjoy what you like while trying to broaden your field. Remember that wine is still a suspense, an unknown being (even for the scientist) and look for something new – a discovery – every time you open a bottle of wine. There are not two bottles that are alike.
       Do not miss the boat! Wine is convivial. Sharing a bottle of wine with friends will foster some of the best time and memories you will have. And remember: drink responsibly!
Enjoy wine ------ and enjoy wines!
 
 
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