WINE COLLECTION FORM
This is an excel document that will help you keep track of the wines

Opening Wine
With a Waiter's Knife, using the blade on the corkscrew, cut the foil at the lower lip of the bottle neck rim and remove the top section, allowing the remainder of the foil to stay on the bottle neck. Wipe off the top of the bottle with a cloth or napkin to remove any metal residue. Place the bottle upright on a flat surface or securely hold it between your knees at a slight angle, with the top easily accessible. Insert the tip of the corkscrew (worm)  into the center of the cork and twist in a clockwise motion until only one or two spirals of the screw is still showing. Place the lever on the top lip of the bottle and tilt the corkscrew back. Brace the corkscrew with your hand and, using the lever, pull the cork slowly out of the bottle. Before the cork is almost removed, hold the cork at the end nearest the bottle and gently twist the cork out.

Decanting Wine
Red wines, especially older ones, should be decanted, generally 10-30 minutes. First its best to stand the bottle upright for 24 hours before opening.  Gently pour the wine into the decanter, with a light source behind the bottle look for any sediment in the wine collect in the shoulder of the bottle.  Stop pouring when any sediment starts to spill into the neck of the bottle.

If there is excessive amount of sediment, or if the cork breaks up in the bottle, the wine can be filtered into a decanter. Using a paper coffee filter and a funnel.

Stemware
By selecting the appropriate glass, the characteristics of a wine, can be emphasize or de-emphasize, bringing the wine into balance and allowing it to fully express itself.  Wine glasses like Riedel are scientifically designed to direct wine to specific areas of your palate to achieve the proper balance the wine maker strived to achieve. 

For white wines a slight bulb with a chimney top or conical-shaped glass is the best choice for most whites.  This shaped glass, highlight as well as contain  the esters, or aromatic compounds of the wine. 

For red wines, such as Bordeaux, Cabernet and Merlot varieties, to maximize air contact and to guide the wine onto the correct part of the palate, a glass shape that is wide and conical is best-suited.   For Zinfandel and many Italian varieties, a slightly-smaller cone is best-suited.

For red wines such as Burgundy or Pinot Noir, because of the significance of the bouquet,  a wider balloon shape enhances the bouquet..

Champagne glasses should be tall and fluted to contain and the bubbles produced by the CO2 in the sparkling wine. Wide glasses allow the effervescence to escape.

Wine Serving Temperatures
The serving temperature of wines will show optimum balance within a range revealing the aroma and flavor. Cooler wines will show themselves best; however, they shouldnt be served too cold as the Bouquet will be diminished and it will tend to be tannic and astringent.  One must be careful not to serve wine to warm as it will taste alcoholic, appear light in body and seem out of balance.  Each wine has its own ideal serving temperature, but the ideal temperature will vary for each individual

Wines should be tasted before serving to ensure they are without any flaws, off flavors or unpleasant aromas.  Almost all wines benefit with some time to breathe. Pour a glass, swirl it around in the glass smell and taste and let it set for about five to ten minutes before you begin drinking it.

General Guidelines for serving temperatures on specific varietals

White Wines:

• Chardonnay 50-55: Open, pour, swirl, taste.  Gewurztraminer 50-55 Open, pour, swirl, taste. 
  
  
• Johannesburg Riesling 50-55: Open, pour, swirl, taste.  Sauvignon Blanc 50-55 Open, pour, swirl, taste. 
  
  
• Sparkling Wines 45-55: Open, pour, taste.  Viognier 50-55 Open, pour, swirl, taste.

Red Wines:

• Cabernet Franc 60-65 Young: Open, pour, swirl.. Older: Decant, let breathe 10-30 minutes. 
  
  
• Cabernet Sauvignon 60-65 Young: Open, wait 10-20 minutes, pour. Older: Decant, let breathe 20 minutes to 2 hours. 
  
  
• Merlot 60-65 Young: Open, pour, swirl. Older: Open, decant, let breathe 10-20 minutes. 
  
  
• Pinot Noir 60-65 Young: Open, pour, swirl. Older: Open, carefully pour, let breathe 10-20 minutes. 
  
  
• Syrah 60-65 Young: Open, pour, swirl, let breathe 10-20 minutes. Older: Open, decant, pour, breathe 10-40 minutes. 
  
  
• Zinfandel 60-65 Young: Open, pour, swirl, let breathe 10-20 minute

Storing Wine
Four basic rules should help you avoid spoilage generally associated with poor storage.

Store the wine either on its side or upside down if you want to keep it for any period of time. This will keep the cork wet and protect against oxygen. Keep it out of the light, as bright light will damage the wine. Keep it out of excessive heat or cold, wine ages best in a steady, cool temperature of around 55 degrees.

Wine requires humidity to prevent evaporation. Seventy-five percent is the ideal.. A damp cellar or a temperature and humidity controlled wine storage unit is the best place to keep wine. 

Humidity:
Wine is best stored at humidity levels of 75 to 80 percent, such as a damp basement with stone or concrete flooring.  Sometimes these places will have conditions that molds thrive, the same environment thats best for bottled wines.

Temperature:
The storage area should have temperatures of 55 degrees Fahrenheit, with slight temperature fluctuation.

Light:
Wine becomes "light struck" when exposed to bright natural or fluorescent light. This is the primary reason to use darker glass for bottling, and if wine is bottled in clear glass you should exercise particular caution to keep it out of bright light.