Archive for the ‘Wine Tips’ Category

32. 5 tips for caring for your EuroCave

By Tania MacPhee, February 6th, 2018

5 ways to maximise the enjoyment of your EuroCave wine cabinet

Tip 1: Making the most out of the space you have

The shelving configuration in your wine cabinet can greatly impact how your wine cabinet is used. Opting for more sliding shelves will improve accessibility whereas adding a storage shelf can increase the capacity of the cabinet.

Find out more about shelves

Tip 2: Topping up your wine supplies

If your cabinet’s supply is running low and you are in need of some delicious wines, our MacPhee’s wine alerts will be just the ticket. We send out our wine alerts once a week and tailor our offerings to our clientele. Keep an eye out in your inbox or…

More info on current wine offers

Tip 3: Replacing the charcoal filter

The charcoal filter is essential in ensuring that your wine cabinet is free from strong smells and that the air is properly circulated thus protecting your collection. The filter needs to be replaced annually.

Click here to order a replacement filter

Tip 4: Cleaning your wine cabinet

Your EuroCave wine cabinet should be cleaned when your filter is replaced annually.

How to clean your wine cabinet

Tip 5: Choosing your ‘tools of the trade’

Now that you have your cabinet in order and some decent wine to drink, choosing the right tools for opening and serving your collection is the ultimate in wine enjoyment. We have a range of luxury accessories available.

Discover our range of wine accessories

We would love to help you to get the most out of your EuroCave wine cabinet

If you have any questions regarding your wine cabinet we are happy to help. Click here or call us on 1800 733 621 for expert advice. We’re happy to help.

Alternatively, you can visit the FAQ section of our website by clicking here

30. Maximising profit through a quality wine by the glass offering.

By Tania MacPhee, October 17th, 2017

Selling wine by the glass is an essential part of today’s hospitality industry. Not only does it cater to moderation, it also allows patrons to enjoy more than one style of wine during their visit, or indeed for a group with diverse tastes to be catered for. Additionally, with a little thought, it can help to drive better sales and encourage repeat custom.

A by-the-glass list introduces customers to new experiences in an affordable way, and can be one of the best drivers of bottle sales. Having a more detailed approach to the offering means that there are more chances to appeal to different people, or the same people in different ways. Without choice, that potential sale of two to three glasses can just result in a one-glass sale.

Enhancing choice doesn’t mean that a venue needs to sacrifice its staple entry-level pourers – the ones that the customers love to drink and not think about too much, and also help to make a bit of extra margin – but rather supplement them with a couple of more interesting options, providing a broader selection of wines from different varieties, regions or vintages.

And this doesn’t necessarily mean a long and potentially unmanageable list; opening bottles as specials to suit the evening, or even upon the request of customers, is a simple way to add interest without overextending. It also gives the staff the flexibility to match new dishes or daily specials with the right wine.

Additionally, having an organic approach to changing listings, while still retaining customer favourites and margin winners, is a simple way to appeal to regular customers. A couple of extra listings and regular changes can be all that is required to engage the interest of customers (and staff) – people like to go back to the things that they love, but they also like to try new things.

And while simple variety in a by-the-glass list is a great advantage for any venue, providing even more compelling selections can grow a business even further. Many lists will feature Champagne for $20 (and a lot more) per glass, but will baulk at charging this for a glass of serious white or red wine. And this can be an opportunity lost.

Having high-quality, curio or iconic wines by the glass, or in tasting portions, gives customers the chance to choose to afford something that they otherwise wouldn’t, or couldn’t. It also gives customers comparable options when their bottle is finished and they just want another glass – following an excellent bottle of wine with an ordinary glass is a sure way to finish a good experience on a sour note.

Catering for the more inquisitive drinker, and the ones that are used to drinking in a certain window, is a simple way to maximise existing sales; it is also a great way to encourage repeat custom from these interested, wine-engaged consumers. Without these enhanced choices, potential sales can just be lost, and silently so, leaving untapped revenue at the table.

The reality is that there are many drinkers who will not flinch at paying $20, $30 or even more for the right glass of wine, in the right condition. And this is where care needs to be taken. Maximising the potential of this part of the market can yield tangible rewards, but skimping on the detail can have the opposite effect.

Ten or fifteen years ago, wines served by the glass were simply opened and left on the bar or in the fridge, no gas protection and no temperature differentiation. Today, thankfully, there are numerous systems that cater to venues large and small that control both the oxidative impact on wine, as well as the temperature windows that best express a given variety or style.

Using the right preservation equipment will ensure that the wines offered are in peak condition and served at the ideal temperature, giving customers the best experience possible. It also gives a venue the freedom to offer a broader range of wines, and provides the opportunity to sell more exclusive and interesting products, both boosting revenue and encouraging repeat visits.

We have a range of wine service and preservation equipment designed specifically for hotels, restaurants, bars and cafes. Our equipment protects open wine from oxidation for up to 10 days and keeps wine at ideal drinking temperature so that it is ready to pour.

 If you are considering a wine by the glass offering for you venue, please call our team on 1800 733 621.

By Marcus Ellis

20. Scientific Study on Wine Preservation

By Tania MacPhee, November 30th, 2015

« We are drinking less wine but wine of better quality. » This change in wine drinking habits led to the phenomenon of wine by the glass in restaurants and also at home. Bottles therefore remain open for longer, which raises the question of how to preserve the tasting qualities of wine. To meet this requirement, new wine preservation appliances have appeared on the market promising to preserve wine for long, very long periods (even permanently) and very often bearing no relation to scientific facts. EuroCave, an expert in wine preservation, appointed Institut Universitaire de la Vigne et du Vin (wine and vine university institute), of the University of Burgundy to carry out a study which would allow consumers to arm themselves with the relevant information when making a purchase.

Short synopsis of oenology

Wine’s greatest enemy, once the bottle has been opened, is oxygen, which causes the wine to oxidize and alters its original qualities.

An unopened bottle contains negligible amounts of dissolved oxygen per litre of wine. When the bottle is opened, this delicate balance is disturbed: ambient oxygen comes into contact with the wine and sets off the irreversible process of wine oxidation.

Initially, contact with air makes the wine develop in a positive way – leaving the confined space of the bottle allows the wine to develop and achieve a balance in terms of taste. Incidentally, it is something often suggested by sommeliers or done by wine enthusiasts when they decant the wine into a carafe.

Subsequently, the wine remaining in the open bottle increases its concentration in dissolved oxygen: 3, 4 sometimes even 9 mg/l, in this way changing the wine, by chemical reactions, causing the organoleptic qualities of the wine to deteriorate.

Solutions for slowing oxidation of wine exist

Faced with this natural process, solutions have been created to slow the development of wine and oxidation. It is not possible to preserve the wine permanently since once the bottle is open, oxygen has, to a greater or lesser degree, been in contact with the wine.

Two types of solution exist: either compressing the space at the top of the bottle by means of inert gas (argon and nitrogen), or establishing a vacuum in the space at the top (reduction in oxygen).

Régis Gougeon, manager of the research team appointed by EuroCave


Scientific test phase

For the purposes of the study, researchers at Institut Universitaire de la Vigne et du Vin in Dijon, supervised by Régis Gougeon, worked for 8 months on experiments to determine the effectiveness of the process used by EuroCave’s Wine Art appliance, which preserves wine in open bottles. These experiments confirmed that the wine ageing process is slowed by controlled application of a vacuum in the space above the wine in the bottle, which reduces the oxidation process without changing the sensory profile of the wine, i.e. the flavours. « We also wanted to compare the effect of using different inert gases on the oxygen content that can be dissolved in the wine in the case of preserving the wine by compressing the space at the top of the bottle », explains Régis Gougeon. These experiments demonstrate the fact that nitrogen is as effective as argon and that the vacuum principle used by the Wine Art system allows the same results to be obtained without using inert gas.

Expert taster phase

Moreover, the effectiveness of the Wine Art system was confirmed by a panel of expert tasters who found no difference between bottles that had just been opened and identical bottles that had been opened, partially drunk and preserved by the Wine Art system for periods of up to 7 days. The panel of tasters also highlighted the fact that the Wine Art system, compared with preservation systems that use inert gas, is the system which most effectively retains the original tasting qualities of the wine.


17. What is the best temperature for serving wine?

By Tania MacPhee, July 22nd, 2015

EuroCave EuroCave Australia EuroCave Wine Cabinets

It may sound simple, but most wine experts agree the single most important factor affecting our wine enjoyment is serving temperature.

Unfortunately, people often make the mistake of drinking white wines straight from the fridge (at 5°C), which is too cold and red wines at room temperature (anywhere between 20-30°C) which is too warm. Unfortunately, some restaurants serve their whites and reds at these temperatures too!

When white wine is too cold it doesn’t allow the flavours and aromatics to show to their full potential, and acidity can take over so you cannot taste the nuances of the wine. And when a red is too warm the alcohol shows too aggressively and the wine can blow out and become imbalanced.

So, what is the best temperature to serve wine?

The answer is that when it comes to serving wine, different types of wine are best enjoyed at different temperatures, ranging from 6°C to 18°C.

Ideal serving or drinking temperatures for each wine type are listed in the table below.

Ok, so should white wine and red wine be STORED or CELLARED at different temperatures too?

The answer is most definitely NO. ALL wine, regardless of its varietal, should be stored or cellared at the exact same temperature. A consistent storage temperature of 14°C will allow slow, graceful maturation and will yield great rewards, as you will enjoy your wine exactly as the wine maker intended. Ideal cellaring or storage temperatures for each wine type are also listed in the table below.




Cabernet / Shiraz



Pinot Noir






Sauvignon Blanc






EuroCave Single Temperature Wine Cabinets for Cellaring Wine
For the collector of fine wines, EuroCave offers you a luxurious range of wine cabinets for cellaring your wine collection. These wine cabinets store, protect and nurture your wine, bringing it slowly and gracefully to maturity.

EuroCave Multitple Temperature Wine Cabinets for Serving Wine
For the ultimate wine drinking experience, EuroCave multiple temperature wine cabinets allow all varietals to be served at their ideal drinking temperatures. All your wines will be on hand, ready to drink at the perfect temperature, for a relaxing glass for yourself, or to impress even a large group of the most discerning guests.

For expert advice please call 1800 733 621. We’re happy to help.

10. Does Australian Pinot Noir Cellar?

By Tania MacPhee, August 13th, 2014

In the early days of making Pinot Noir in earnest in Australia (not that long ago really) many wines were either incredibly simple, or pushed to extremes in an attempt to emulate the great benchmarks of Burgundy. Wines were handled and worked to suggest layers of complexity and detail at a very young age. There were some very enjoyable examples, but there were also a lot that were caricatures, wines with little soul that tended to collapse in a heap after a few years.

Winemakers produce Pinot in quite a different way today; the premature expression of more secondary flavours has been abandoned, but the necessity for a wine to show its cards early on is still important. Australian winemakers nuance clonal mixes, fermentation techniques and oak selections (coopers, forest origin, barrel sizes, toast levels and ages) all in the aim of making better wine, but also as part of the necessity of presenting complexity and harmony in a wine’s infancy. And this is pretty sensible considering so many bottles of high-quality young Pinot Noir are consumed in restaurants within the first year after release. In addition, most samples are submitted to wine critics well before a wine is released, and in some cases are assessed six months before they even hit the shelves. But even with the importance of this accessibility, there is a growing emphasis on making Pinot that significantly improves when cellared, building character and detail over time – sometimes even at the expense of wowing the crowds (and critics) on release.

In short, Pinot Noir in this country has taken a big step forward; a wealth of producers now have vines of meaningful maturity, and a long enough survey to channel them into wines of real and sustained substance. These wines range from the deceptively simple, with finer profiles and more fruit-pure impressions, to ones with apparent density and more solemnly compressed power. These extremes are, at their best, a reflection of site, and the product of a producer’s experience with their land and wine. And although there are very few high-quality Australian Pinots in the market that will not have a degree of accessibility in youth, there is a reserve in many of them that is reflective of a growing confidence that these wines will age, and age in a substantially rewarding way.

9. MacPhee’s tip #27 – Serving temperature for textured non-aromatic white wine:

By Tania MacPhee, June 25th, 2014

White wine can suffer from being too cold as much as it can from being too warm. At colder temperatures flavour esters are suppressed and all but the most aromatic of wines will lose their detail. Wines of particular delicacy and nuance can become mute, and oak matured whites can look decidedly unbalanced. On the palate the de-accentuation of flavours can be marked, and structural elements like oak, acidity and fruit tannins can appear out of kilter with concentration. For textural and not intensely aromatic whites, like many Chardonnays, a good starting point for serving is a cellar storage temperature of around 12-14˚C. From there you can simply let the wine warm gently on the bench or maintain or drop the temperature in the fridge. As always, let your palate guide you.

8. What temperature do I serve red wine?

By Tania MacPhee, June 18th, 2014

Wine Tip # 47 – Service Temperature For Red Wine:

Ambient temperatures in many homes, whether due to the summer heat or winter heating, can push the serving temperature of red wines well above ideal levels. Even temperatures in the very early 20’s that we might find comfortably mild can still exaggerate the impression of alcohol and mask delicate flavours. Reds that have typically high alcohol levels, such as Barossa Shiraz, Châteauneuf-du-Pape and Barolo, can become decidedly spirituous, and lower alcohol wines can tend to look one-dimensional. We recommend opening bottles at a storage temperature of around 14˚C and letting your nose and palate guide you as the wine warms up. If you’re decanting for an extended period, do so in a reasonably cool place or all that careful aeration may be lost in glass of tepid wine. And if that bottle of wine is already 25˚, don’t think twice about popping it in the fridge for five or so to take the edge off.