What is the Difference between Generic and Varietal Wines?

.  Varietal wines are those which contain a minimum of 80% of a specific grape and 20% or less of another grape, different from the first. 
.  In this type of wine it is easier to identify the characteristics of the dominate varietal, in other words, to recognize the perfumes and sensations that are representative of this predominant grape varietal. 
.  On the other hand, generic wines, or blends, are those made combining two, three, or more varieties of grapes, which are all be present in different portions.

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Why is it Common to Save Some Bottles of Wine?

.  Wine is alive, so wine grows in the bottle, improving its qualities up to a specific moment. 
.  Red wines are better for cellaring because of the structure given by the tannins present in the red wine grapes, which are passed along to the must in the process of elaboration. 
.  These tannins are normally bitter and produce a strong astringency in the mouth, more often than not when the wine is young. 
.  As time passes, the tannins become rounder, getting softer, due to chemical changes in their structure, making the sensation of the wine more pleasant as a whole. 
.  We should consider that those wines which warrant cellaring are those which, when young, show this stiffness or special body. 
.  Red wines elaborated with short macerations, or with soft tannins, cannot hold up so well to aging in wood. 
.  Whites wines which a red aged in new oak are the only ones that tolerate a short period of storage. 
.  The best temperature to keep wine is from 11 to 13 C ,and, if possible, it is better that the temperature remain constant. The lack of light and humidity of 50% to 60% helps the evolution in storage. 
  
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What does the cork show?

.  When opening a bottle of wine, it is recommended that one be aware of the characteristics of the cork. 
.  When the cork seems elastic and clean on the bottom, (external bottom part which is in direct contact with the liquid), this indicates that the wine has been recently bottled or may have been rebottled, as happens with many famous French wines. When the cork has been aged it becomes darker and hard. 
.  It is also important to smell the cork after opening the bottle. If it has been stored properly, the wet cork extreme should have the delicious perfume of the wine. 
.  The mold that is possible to see between the capsule and the cork does not indicate a problem with the wine, but after opening, one must clean the neck of the bottle. 
.  If one wishes to keep bottles for a long time, it is recommended to cut the upper part of the capsule, exposing the cork. This way, if at any time, some stains, produced by the leaking of the wine into the bottle's neck, are noticed, it would be early enough to consume the wine before is ruined. 

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At what temperature wine should be served?

.  The temperature of a wine is a very important detail that should be considered. 
.  An excellent product might loose its quality if it is not taking in consideration that either extreme cold or excessive heat makes the taste of the wine tremendously aggressive or without personality. 
.  The temperatures recommended should be taken as a reference, since one or two degrees above or under the ones specified shouldn't affect the quality of the wine. 
.  It is best to serve whites between 8 and 10 C. 
If they are naturally sweet, the temperature could be dropped down to 6 C. 
.  Reds, on the other hand, are enjoyed much better between 18 and 20 C. If they are light, it is recommended to drink them at a temperature that swings between 14 or 15 C. 
.  Champagne must be served chilled, but never frozen. Between 7 or 8 C all of its secrets are discovered. 
.  The best way to chill a bottle of wine is to use an ice bucket, filled with ice cubes and water. Following this procedure the wine is rapidly chilled just before drinking. 

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Is it necessary to decant wine?

.  Decantation is the procedure of pouring the wine into pots specially designed for that purpose. The goal is to separate clean wine from its sediments. 
.  This practice, nowadays, is not very common because of the techniques used in the elaboration of wine. 
.  However, there is an installed debate about the positive or negatives effects that breathing produces for wines, especially reds. 
.  After lots of tests , the conclusion drawn is that it is better to decant the wine just a few minutes before drinking it. 
.  A wine, young or old, oxygenized too early, looses more than what it gains when being decanted.
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How to build a cellar?

.  What is in a cellar varies upon the aspirations of its owner and the desires that one has to surprise one's guests. 
.  As such, reds should predominate, taking advantage that when they are young it is possible to purchase them at a good price, always keeping in mind to buy only good quality wines. 
.  It is best to acquire whole cases rather than single bottles of wine, so it is possible to verify there evolution as time passes. 
.  The reds that are worth cellaring are the ones made with Cabernet, Malbec, Syrah, and some Merlots. 
.  Also, whites aged in wood are possible to store for a few years, but keep in mind that is better to drink them as young as possible. 
.  To establish a cellar requires a bit of time, and basically, one should inquire about the wine that could be of interest before buying them. It is essential to protect one's investment. 
.  It is vital to have a space of constant temperature, ideally of 15 C, and controlled humidity. It also needs to be dark, free of vibrations, and away from aromatic foods that could impregnate the bottles. 
.  It is a great idea to keep a book to write down all of the wine being bought, including the most important information, in order to have an updated stock.