When your wine arrives, allow it to rest for a few weeks before opening.
Storage should be in a cool, dark place, on its side (to prevent the cork from drying) and with the label up (to ensure a consistent position for any sediment to settle). Temperature should be as consistent as possible, and ideally at 50° – 54°F (10° – 12°C), with a humidity level of 60%.
The main thing to remember: be gentle.
1. Place the bottle upright and let the wine settle for at least a few hours.
2. Without moving the bottle, carefully remove the cork.
3. Using a slow, smooth pour, transfer the wine into your decanter, leaving a small amount of wine in the bottle to hold any sediment. Any “tiny diamonds” on the cork are naturally forming crystals and don’t affect the wine’s flavor.
4. For what we feel is the best experience, serve your wine after the recommended breathing time and within the following temperature ranges:
- Chardonnay, less than ten years old Thirty minutes / 55° – 59°F (13° – 15°C)
- Cabernet blends, less than ten years old Two hours / 61° – 64°F (16° – 18°C)
- Chards or Cabs over ten years old No need to breathe /see temps above
- Sauvignon Blanc No need to decant / 50° – 54°F (10° – 12°C)
- Pinot Noir No need to decant; / 56° – 59°F (15° – 16°C)
We suggest large Burgundy-style glasses for Chardonnay and Pinot Noir, and large Bordeaux-style glasses for Cabernet and Sauvignon Blanc. That said, there are certain times in the out-of-doors in which a paper cup might just have to do, and we encourage you not to let the absence of the ideal glassware get in the way of enjoying your wine, wherever you may find yourself.