Let your Burgundy shine.
You’ve chosen a fine bottle from Burgundy Wine Club. Now the only thing left? Store it right and serve it just so, so you catch every nuance the producer intended, the structure, the fruit, the quiet echo of its terroir.
Storage
Think of this as giving your bottle a calm retreat, not a hibernation. For wines you plan to enjoy within a few months or up to a year, you don’t need a professional cellar, just a little care and consistency.
The sweet spot for storage is around 12 °C, but don’t worry if you can’t be exact. The key is to keep things cool, dark, and stable.
- A wine fridge is the most reliable option. It keeps bottles at a steady temperature and humidity, mimicking the conditions of a cellar. At home, we use fridges from Elite Fridges.
- If you don’t have one, find a cool, shaded spot in your home, perhaps under the stairs or in an interior cupboard that stays between 12 °C and 15 °C.
- Avoid keeping wine in the kitchen, near radiators, or anywhere with big swings in temperature.
- A standard household fridge is fine for chilling before serving, but not for long-term storage, it’s too cold and too dry.
- Store bottles horizontally if they’re sealed with corks to keep them moist and airtight.
If you’re drinking within the year, that’s all you need. Keep your bottles somewhere calm and they’ll be ready to shine when you are.
Serving Temperatures
Here’s where the fun begins. The right serving temperature can turn a good wine into a great experience, unlocking aromas, texture, and depth that otherwise stay hidden.
Reds (especially Pinot Noir)
Serve just a little cool, around 13–15 °C for lighter, fruit-forward wines, or up to 16–17 °C for structured Premier and Grand Crus. If you’ve kept a bottle in a wine fridge, take it out about half an hour before pouring. The wine will slowly warm and open up in the glass, revealing layers of red fruit, spice, and forest floor.
Whites (Chardonnay and friends)
Fresh, youthful whites sing at 10–12 °C, while richer or more oak-aged styles are best around 12–14 °C. If you’ve chilled this in your kitchen fridge, take the bottle out about an hour before serving so it can wake up a little.
The golden rule: modern homes are warmer than the “room temperature” of old. If your red feels slightly cool to the touch, you’re on the right track.
Glassware
The right glass makes all the difference.
- For reds, choose a large-bowled glass with a gently narrowing rim to let those delicate aromas gather. We use the ‘Spiegelau Definition – Burgundy’.
- For whites, a smaller, tulip-shaped glass helps concentrate freshness and lift. A ‘proper’ champagne glass can work great here too (not a flute!). We use the ‘Spiegelau Definition White Wine’ glasses.
- Always hold the stem or base — not the bowl — to keep the temperature steady.
- Give the wine a moment in the glass before you sip. A gentle swirl and a little patience let the bouquet bloom.
The final flourish
Whether it’s a weekday Bourgogne or a special bottle from your cellar, the magic of Burgundy is in the details. A steady resting place, the right temperature, a glass that flatters the wine — and a few quiet minutes to let it unfold.
Because when you store and serve it well, you’re not just pouring wine. You’re revealing a story. One that began in the vines, travelled through the cellar, and finishes beautifully in your glass.
If you have any questions, or would like any recommendations for glassware, fridges or anything else you can head to our contact page and ask us.
