Appellations: Appellations refer to the place where the grapes are grown. This information is more important than knowing what grapes were grown. Appellations can be as large as an entire region, if the grapes have been sourced from multiple vineyards. Or, they can be as small as a single vineyard too.

The 1855 Classification: This spotlights the 61 top chateaus in the Medoc region of Bordeaux. The Classification of 1855 begins with the First Growths.

Aging: The ability of wine to improve with age is what sets it apart from other consumable goods. Complex chemical reactions involving a wine’s sugars, acids and other compounds can alter the aroma, colour and taste.

Storage: The most common temperature-controlled units available are wine cabinets or wine refrigerators. Wine cabinets differ from the basic wine refrigeration units in their ability to offer more detailed climate control, including standard settings for humidity levels. Humidity levels are critical in allowing a wine to age properly.

Provenance: The provenance is the chronology of the ownership of a wine. In case of old wines with the potential of improving with age, the issue of provenance has a huge bearing on the assessment of the contents of a bottle. A well-documented history of wine cellar conditions can help estimate the quality of an older vintage.

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