Wine fridge

More and more people are discovering the diverse world of wine. But how should you enjoy wine? What makes the crucial difference between a beginner and a wine connoisseur? Are there any rules that a real expert should follow? Or is it all just a matter of personal taste?

The term sommelier comes from the French-speaking area and means "wine waiter". In restaurants, the sommelier's job is to buy the wines, to store the stocks properly and to train the staff and trainees in the field of oenology.

What happens to wine when its temperature is raising to ambient temperature, eg. because of moving to another flat, or because the wine cooler isn’t functioning and takes time to repair?

A home bar doesn't have to be a headache: We gathered some helpful tips for you.

Vinlogics are importers of wine coolers for the Dutch market for novice wine drinkers and enthusiasts - now partnering with SWISSCAVE

They can be. Now the products of SWISSCAVE are available in elegant black – neither too dark - too heavy nor too pale. This creates the perfect opportunity for your wine cooler to simply stand there and look stunningly good; the wine cooler as aesthetic model. Who needs a Giacometti if they have got a SWISSCAVE wine cooler?

For effective wine storage, it always comes down to correct temperature. Wine, red and white, should be stored at 10 – 14°C. This allows wine the optimal opportunity to mature and develop. Optimum temperature for immediate enjoyment: white wine should not be kept cooler than 7-8°C and depending on the type of red wine not warmer than 17°C.

Like many other food and drink items, in certain conditions wine can create extraneous odors. Sure, wine is largely protected from this through a glass bottle and cork. However, there are situations in which undesired smells can contaminate wine. Thus wine should not be stored next to fuel oil or other chemicals which affects its nuances and its taste.

We all know the wine cellars and stores of certain wine producers. Barrels and bottles are placed in vaults, cellars or even caves ranging from the damp to the dripping wet. The air in such an environment is frequently of up to 90% humidity. It is not unlikely that you can find mold on the walls, the corners and on the bottles.

How often do we see wine ‘exhibited’ in living rooms, restaurants, hotels or even wine shops! In bright daylight. In the shop window. Often in direct sunlight. Often for months, if not years. If you examine a bottle like this, it will be evident that the fluid has become clearer, more transparent, and that even its color has changed because of the sunlight.