Pressing "Windy Day" Muscato
Wind Rose Cellars Wine Tasting Patio in Sequim
Wind Rose Cellars Gold Medal Award winning 2010 Bravo Rosso
February 2011 Red Wine and Chocolate Tour
Muscat Canelli Gunkel
24K Vineyard
Barbera Gunkel Vineyard Oct 2010
Red Heaven Vineyard on Red Mountain
Stone Tree Vineyard Wahluke Slope


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Storing and aging Wind Rose Cellars wines

There are four main things to consider when storing wine: temperature, light and keeping the cork wet.
Temperature:Both red and white wine likes to be kept cool. 55°F is ideal, but more important than this magic number is that the temperature doesn’t fluctuate. Better a constant 65°F than 40° one day and 80° the next.

Light: bright light and sunlight can damage wine as it ages in bottle, so the darker the room, the better. Total darkness is easily achieved by simply closing the lid of the case or the closet door.

Keep the cork wet:laying your bottles down on their sides keeps the wine in contact with the cork, which in turn prevents the cork from drying out. Dry corks contract, allowing air to pass into the wine and wine to leak out. If air gets in, it renders the wine dull and lifeless and it will taste more like old sherry than wine.

Aging our wine:
One thing to consider when aging a wine is what kind of wine is it? Our Rosé and Dolcetto are both meant to be consumed young. Rosés are typically consumed the same year of release or within the next year. Our Dolcetto should be consumed within 2-3 years after release.

Both are typically made in vessels like stainless steel or neutral barrels which keep the wine fresh and allow true varietal character to develop. Freshness is the key for these wines to pop.

Our Bravo Rosso and Barbera should age very nicely and continue to develop for 4-5 years. Barbera’s tend to be big on fruit flavor, but low on tannins. The grape also tends to hold onto its acidity, giving it a naturally fruity yet rustic character.

Our Nebbiolo, with its natural tannins, should age nicely and continue to develop for 8-10 years.
I believe with its level of acidity and methods of winemaking, the wine should age 15+ years.

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