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Avintage DVP305G Manual

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56
A WINE CELLAR - WHAT FOR ?
Don't forget that wine is a passion.
Complex - it evolves very slowly, peacefully!
It needs a combination of many conditions in order to blossom and quietly
reach its summit.
The permanence of these conditions is crucial!
To start, it is necessary to make the distinction between ageing
temperatures, preservation temperatures and tasting temperatures.
The 5 golden rules to make this distinction are:
The ageing temperature: designates a range of temperatures between 10
and 14°C ; ideally, around 12°C, whatever the type of wine to be preserved
and aged. But, more than the levels, it is the constancy of the temperature
during the ageing period which will allow the wine to fully blossom.
Therefore, it is important to avoid any brutal thermal shock.
Humidity: the bottles' cork must be kept permanently humid in order to
remain hermetic.
At a persistent relative humidity below 50 %, the bottles' cork dries out and
the wine flows and oxidizes.
At a persistent relative humidity above 80 %, mildew and mould may appear
and labels may get unstuck.
Odors/ventilation: wine breaths through its cork. In the constant proximity of
odors, wine denatures.
Vibrations: vibrations cause wine fatigue and disturb its evolution. This is
why it is crucial to keep the wine safe from any movement.
Light: light increases the oxidation-reduction potential of wine, accelerating
its ageing. This is why it is important to offer it true protective darkness.
In addition, to all this, a basic concept has to be considered:
It's absurd to preserve a wine with loving care for years, and then "kill" it by
serving it at an inappropriate temperature. When served too cold, a wine's
aromas are anaesthetized and its defects are hidden. When served too
warm, it will become unbalanced by too much alcohol.
… 56 …


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