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.13.
you should be aware that if the wine cools down again, contraction
can cause more air to be sucked into the bottle and result in further
deterioration.
Slight effervescence in still wine- this isn’t really a problem with the way
the wine has been stored, but as a result of incomplete malolactic
fermentation before the wine was bottled. A good way to get rid of the
effervescence is to let the wine breathe. Alternatively you can use a bottle
vacuum device, after about ve minutes the effervescence will vanish.
Sediment- this is not normally a problem, however both red and white
wines can produce sediment after a number of months in a bottle. The
sediment consists of tartrate crystals and is totally harmless. If anything the
building of sediment can be considered a good sign because it means
that the wine was not subjected to much (if any) ltering, meaning that the
avours and aromas should be preserved better.
A good way to get around sediment (if it is a problem) is to stand the
bottle upright, the day before opening, so that the sediment can settle to
the bottom of the bottle.
You can also decant your wine; decanting will “open up” the flavour of
both young and old wines, but younger wines in particular. To decant,
pour the wine slowly and evenly into your decanter.
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