If you’re like me, you like your wine…a lot, and you drink it after work, with a special meal, or for a particular occasion. You probably have a couple bottles on hand with one white in the fridge and a red in the pantry, unless you are a true wine enthusiast and have a full cellar stocked. That’s what I always did but I didn’t know one thing: how to properly store my wine.

There's a lot of wine rules and standards that a bunch of wine enthusiast follow, but Ii was never one to follow them. I assumed that knowing the basics was all I needed to enjoy my wine just enough, without overdoing it. At first, I didn't use a wine decanter or even gave a second thought to the type of crystal wine glasses I was using. This went for how I stored my wine as well. I decided to try something different, I stored my wine the right way and it made a huge difference in the taste of the wine.

Temperature: It does not matter what kind of wine you have, it should always be stored in a cool dry place! This is why people have wine cellars for optimal taste! While the best tempurature for wine varies slightly, 55 degrees is a good target.Any warmer than this temperature and you will definitly notice a difference in the taste of your wine. Moreover, make sure that the temperature is steady and not subject to fluctuation, as this will dramatically alter the contents of your wine bottle.

Light: Make sure if you want your wine to retain its original full flavor, that you store it in a place where not a lot of light can get at it. If a bottle of wine is in the light for extended periods of time, it will age the wine considerably, affecting its flavors.

Humidity: Another key consideration when it comes to optimal wine storage is making sure that the humidity levels are just right. It should be, on average, more humid than not in order to keep the wine corks from shrinking. A cork that has shrunk even a little bit will let in that much air, and the air will oxidize the wine-tampering with its taste. So, what should the average humidity be for wine storage? Between 65-75%. This is why damp basements and cellars can work so well for wine storage.

Sideways: This may seem a strange one to some, it did to me, but there has got to be a reason so many wine racks and cellars hold their wine bottles sideways instead of upright, right? Yes. It is because in order to ensure that the cork is protected from shrinking, it needs to stay moist. That said, the best way to keep the cork moist is to store your wine on it's side.

Travel: When traveling with your wine, you know, to a party or to a BYOB resaurant be sure to use a wine bottle bag.This will protect your wine while boucing around during transport and hold the temerature as well.

A couple of years ago I was lucky enough to enjoy a bit of a boozy weekend in Dublin. My husband had been asked over by a supplier of the firm he works for.  Everything was going to be paid for and all we had to do was literally get on the plane.

We were met at the airport by our host and he swiftly whisked us off to his house so we could unpack.  You should have seen my face when I saw how big his house was - it was enormous.  He had everything you could ever imagine - a swimming pool, sauna, tennis court, gym and even a home cinema.

Waiting for us in his kitchen was some beautiful Australian wine, nicely chilled in a wine cooler and bottle openers all ready to go.

Our host was a real wine buff and has his own wine racks down in his cellar. He imports a lot of wine from Australia and was explaining that the cellar has to be kept at just the right temperature, which is quite difficult at times.  He was saying that if the conditions aren’t right, then lots of problems can occur.  An example he was telling us was that if the humidity is too high in the cellar then this makes the corks dry out and in turn would allow air to get into the bottle and oxidise the wine, which would be disastrous.

After we had finished our drinks we were off for a night in the Temple Bar area. It was absolutely fantastic and the Irish are so hospitable and friendly.  Nothing was too much trouble and they are such lovely people.  Hubby was in his element knocking back his pints of Guinness.  I think the next morning through he was wishing he hadn't drunk quite so much.

We had a brilliant weekend and it is certainly something I would love to do again.  Next time we go though, I think perhaps we should lay off drinking quite so much alcohol!

There are a number of points towards refining your taste for wine and enhancing your judgment as to what makes a good wine. Naturally, one being wine is made from fermented grape juice. You also should know the grape varieties wines are made from and the process of wine making itself.

There are many different kinds of wines, and the more commonly known ones - red, white, rose and champagne - are only a few of many. Wines are usually classified according to the grape varieties used to make them. One variety that is often used for red wine is the Barbera. Grown mainly in Piedmont, Italy, this variety is quite adaptable to other regions, and is also grown on a limited scale in the United States. Barbera grapes have a high natural acidity and produce wines with a full-bodied fruity taste.

Wine Varieties

There is a vast selection when choosing one of the many varieties of wine. Wine enthusiasts all know about one variety grown in many parts of the world, the Cabernet Sauvignon. Grown primarily in Medoc, France, this grape variety has found its way to California, Australia and other wine-making countries. Cabernet Sauvignon wines are considered by wine enthusiasts as among the best red wines in the world. They have a distinct aromatic flavor, and have hints of the taste of berries, olives, coffee, mint and herbs all blended together. One of the most popular white wine varieties and producing some of the world's finest, is the Chardonnay. The types and varieties are overwhelming at times, but you soon become familiar with the wine values.

A basic understanding of the wine-making process is important to a wine enthusiast especially if he intends to go into wine production, if only for his personal use. Wine making is really quite simple and is an age-old technology. It is not necessary to have sophisticated equipment to make wines.

To start you have to know what type of grapes to use and where they are grown, the right age for picking, and things like acidity and sugar levels. If you are after a particular aromatic flavor, there are grapes that will produce that kind of flavor and you should be able to tell which ones. After the  picking comes the pressing to extract the juices, then fermentation.

Fermentation is quite a delicate process. It involves adding yeast to the juice in order to stimulate the fermentation process. In simple terms, fermentation is the conversion of the sugar in the juice into alcohol. The success of the process, that is, your grape juice turning into good wine, has a lot to do with the kind of yeast you use, and the absence of any contaminants getting into the mixture during the entire process.

There is so much more to knowing the difference between a Chardonnay and a Cabernet Sauvignon, but the knowledge to the types of wine available is just the beginning for a wine enthusiast.

Australia has long been considered a big player in the global wine industry and this has to a large extent been down to its ideal grape growing conditions. However, Fiji and New Zealand have also come onto the scene in recent years and has increased their market share largely as a result of their flexible wine producing policies.

In the news recently was the high-profile contentious issue of wine producers being able to mix together red and white wine, and call the end product rosé. Classically rosé has been made by removing the white juice mixture from the red grape skins at just the right time so that it doesn’t absorb so much of the colour. However, spurred on by the squeeze of the global recession on wine produces, a number of countries passed a law saying that producers could now sell blended wine (white will a dash of red) under the label of rosé.

Countries such as France, widely considered the finest wine producing country in the world, were not best pleased with this “mutilation” of rosé wine and did not agree for it to be sold in their country, or even be given as wine gifts. However, those countries that have not set such strict rules for themselves, such as those in Australasia and Eastern Europe have profited from their liberalism. A spokesman from the New Zealand alcohol authority defended his country’s move by stating that people are free to consume whichever wine they wish. They never market their blended rosé as wine made in the traditional way and the difference in pricing makes it quite obvious this is a different product entirely. The spokesman argued that if people can make milk chocolate in a thousand different ways, why can the same not be done for rosé?

Many of the Australasian countries have even embraced the full blending together of other wines as well.In Fiji for example you can buy Chenin Blanc mixed with Pinot Grigio and Tempranillo blended with Cabernet Franc. Mirroring the laid back approach of New Zealand, the Fijian wine makers suggest that wine is able to be blended just as easily and with the same success rate as whisky. They state that companies all over the world, and in particular Scotland, produce some very fine blended whiskies that not only often taste superior to single malts, but that are also able to sell at more modest prices. Next they will be telling us which tableware we must use when consuming the wine, stated one official.

The new blended wine has proved to be a real hit internally with the Fijian population, with producers selling around 120,000 bottles in 2008. This might not sound like the largest figure in the world, but when you consider that the population of the country is little over 800,000, you soon realise how popular it actually is. There are plans to start exporting this fully blended wine very soon and given the fact they are able to undercut many ‘single malt’ wine produces, they are almost certain to do well.

For millennia, wine has been made from only a couple of incredients.  They are juice from grapes and yeast.  Any fruit juice can be used, as a matter of fact, but grape juice is the most frequently used.
We tend to think of wine as a special treat, a gracious gift (as in a wine basket), a beverage of celebration or a drink to serve with a special meal.  For much of history, though, it was a drink of necessity due to the often poor standards of the available water.

How is wine made?

Yeast is the magical ingredient that turns grape juice into wine. Interestingly enough, there is actually wild yeast spores in the air and all that is really needed to make wine is an open container of grape juice and time. The result however, would probably not be the most palatable of beverages.

Yeast is a living organism.  In wine making, the yeast feeds off the sugars.  That process is called fermentation.  The action of fermentation converts the sugars in the juice into alcohol with a biproduct of carbon dioxide.  In contemporary times, special types of yeast have been cultured solely for their use in wine making.  The particular strain of the yeast, along with other factors, determines the flavor of the wine.

The wine is removed from the original container and placed into another container in order to mature before bottling.  The yeast stays in the original container.

How does wine get its color?

You probably know that there are green grapes and black grapes and different grapes are used to make different wines.  The color of the wine, however, does not directly reflect the color of the grape.  In fact, grape juice is largely clear no matter the color of the original grape.  The color of wine is determined by whether (and for how long) the skin is allowed to remain in the juice during the fermentation process.

What gives each wine its taste?

Many factors contribute to the eventual flavor of any wine.  They include the strain of yeast, the type of grape, the soil conditions, the weather during the growing season, the technique and temperature during fermentation and even the nature of the oak barrels in which the wine matures.

It is because of all of these variables that a wine drinker can always notice a flavor difference from one wine to the next.  This can make for an interesting hobby of never-ending discovery.

What is tannin?

All wines have tannin.  That is the component that provides that sort of drying feeling on the tongue.  It comes from the stems, seeds and skins, so red wines will have more tannin than will white wines.  That accounts for the different tactile feeling between reds and whites.

Because of the brevity of this description, this has been only a tiny overview of what there is to know about wine.  Hopefully, though, it has given you a few nuggets for your conversation at the next wine and cheese tasting that you attend.