For many, a good bottle of wine is also a great investment to appreciate in value or simply for future enjoyment. Regardless of whether you have an actual cellar, the following guidelines can still apply to any wine collector who wants to age their wines optimally.

1. Temperature

Heat is the fastest way to ruin a perfectly good wine. Aim for a temperature between 45° F and 65° F (7° C and 18° C), with the midpoint widely regarded as optimal. Unless you are planning to consume the wine in the next month, avoid storing wines in the fridge or in any open-air quarters (such as the garage during winter). Doing so may dry out the corks, exposing the wine to oxygen and thus ruining a good bottle.

2. Light

Dim the lights or turn them off completely to save the planet – and your wines too. Even if it’s being stored indoors, fluorescent light-bulbs can emit small amounts of UV light. For that reason, opt for incandescent wherever possible. This is especially true if you are ageing wines to appreciate in value – as UV will fade the labels, diminishing your return-on-investment in the long term.

3. Positioning

For corked bottles, laying a bottle on its side can help keep the cork moist thus preventing it from drying out. This also helps save space in crammed cellars. Note: this is not necessary for wines with alternative closures such as screwcaps, or for wines that will be enjoyed in the near future.

A final word of note, most wines are not structured for long-term cellaring and will hold on to very little value over the long-term, so make sure you are ageing the right bottles. Visit us at Liberty Wine Merchants and let our in-store sommeliers and wine experts help you identify the best  wines for your home collection.

With Valentine’s Day fast approaching, modern Romeos and Juliets will be searching for the perfect present for their significant other. Few gifts can profess one’s love as perfectly as well as a great wine and chocolate pairing. Because wine and chocolate are well-loved on their own – and like the perfect couple, they are even more lovable when paired together!

Here is our definitive guide on wine and chocolate pairing.

Dark Chocolate

Dark chocolate tends to be bittersweet due to the higher ratio of cacao (typically 70% to 100%). This can also result in interesting notes of earth, wood or nuts.

To balance out the bitterness, opt for sweeter dessert wines such as Port or Pedro Ximinez. If the chocolates are more bold on the palate, then a fruit-forward, full-bodied Cabernet Sauvignon or Grenache will work wonders. A wine that is low in tannins will also serve to balance out the bitterness of the high cacao content.

White Chocolate

As it does not contain Cacao, white chocolate is not a true chocolate – but its sweetness makes it the perfect pairing with a drier red. Pinot Noir is an excellent choice, as the white chocolate can coax out the mouth-watering flavours of cherries and berries found in the wine, while the effervescence lifts the palate.

If you’re feeling daring, consider a white-on-white pairing. German whites such as a Dry/Semi-Dry Riesling or Gewurztraminer will complement the sweetness of the white chocolate – making for a harmony of sweet and dry that is sure to hit a high note.

Milk Chocolate

A very popular choice for its palatability, milk chocolate has lower cacao and higher sugar content,  which tones down the earthiness in favour of notes of honey, vanilla and caramel. What results is a delicious chocolate that is very easy to pair, especially with lighter reds. Pinot Noir, Tempranillo and Grenache are prime options thanks to their fruit-forwardness which balances out the sweetness of milk chocolate without overpowering.