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About Wine

Storage and Service of Wine
How to store and serve wine
The ideal temperature at which to store wine is between 9-14°C. Slightly lower or even higher temperatures are not so dangerous for the wine as is the variation from one extreme to another. Unfortunately not everyone owns a wine cellar or Eurocave-type refrigerator with different compartments at various temperatures suitable to each type of wine. For those wine lovers without a proper cellar, such as those found at most older houses in Prague (a panelák cellar is unsuitable, as these are usually centrally heated), it is possible to make do with an understairs cupboard or the bottom of a wardrobe in the bedroom, where the temperature is usually lower than in the living quarters. These days there are numerous wine shops and merchants around the country who provide cellaring services for their customers. Read more...

Correct Temperature
Different styles of wine need to be served at different temperatures
Correct temperature at which individual types of wine are served is also very important. Insufficiently chilled white wines will taste bland, whilst older red vintages will have no bouquet if they are served too cold. Champagne, sparkling wine and wines with high amounts of residual sugar, such as Beerenauslese, ice wine or straw wine, should be served chilled at a temperature of between 6-8°C. Most white wines, rosé wines, Italian Lambrusco and Fino Sherry should be served cold but not too chilled, at 9-11°C. Fruity reds such as Beaujolais or the lighter styles from the Loire Valley, as well as most of the lightly structured red wines of local origin, will be best appreciated at 12-13°C, with Port and Madeira one degree higher at 14°C. Read more...

Wine Faults
How to identify a faulty wine
Have you ever bought a bottle of wine described on the back label as having an "attractive clean bouquet evoking meadow flowers, honey and linden-tree in full bloom, which carries on to the crisp, refreshing palate, pleasing and well balanced, leading to a lingering long finish" and when you opened it you had the impression it smelt like the bottom of a bird's cage?

Much has already been written by experts in this country on technological problems which occur during the wine-making process and subsequent causes of a wine's instability. Let us concentrate on those faults which are most common and that you encounter in everyday life as a consumer shopping for wine or as a customer in a restaurant. In any event, if you come across a fault in the wine you ordered or purchased, you should send it back. Read more...