Everything you need to know about wine… (But were too afraid to ask)


For how long can you keep wine open?
When you open a bottle of wine, you are exposing it to oxygen, and oxygen is the enemy of wine. White wine and rosé will keep overnight in the fridge. Red wine can last for up to two to three days outside the fridge, but leave it any longer and the wine will become tired. Sparkling wine should be enjoyed straight after opening as it quickly loses its bubbles, which carry the FLAVA. The old adage that popping a teaspoon in the neck of the bottle will stop it going flat is, sadly, nonsense.

Should I be ageing my wine?  
No, almost all wine is made to be enjoyed straight away. We believe if a producer is happy to bottle and sell it, it is ready to enjoy there and then. Ageing will change the wine’s flavours slightly, however, won’t necessarily always make it taste better.

Do I need to decant my wine?
No. Traditionally, one of the main purposes of decanting was simply to separate the wine from any sediment at the bottom of the bottle. Most modern wines do not have sediment (though you do still find some in ports and older, fine red wines). Decanting also exposes wine to oxygen, something we usually wish to avoid. A very heavy, tannic red wine is the exception to the rule, as a little oxygen can soften the tannins slightly. And of course, the theatre of decanting wine can feel very social and special.

What does ‘minerality’ mean?
A popular term in the wine world, this usually refers to white wine with a lean, stony quality – and sometimes also saltiness.

How important is pairing wine with food?
You don’t have to master lots of rules to match food and wine. Our top tip is to serve wine from a similar region to the dish, if the locals have been enjoying them together for centuries, the partnership is likely to be a good one! If you want to dip your toe into the art of matching wine and food, you can have a lot of fun, but at the end of the day, drink what you enjoy!