Guki Cellars

Contact : 045-232-4499
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Wine Storage and Service

Dear customer, we thank you for your patronage.  In regards to our products please note:

  1. GUKI CELLARS' motto is to provide customers with BEST WINES @ BEST PRICES.  Our definition of BEST WINES is wide ranging and does not apply only to selecting wines which are well known, highly acclaimed and, more often than not, highly priced.  These wines are, of course, part of our selection and we will offer them at the BEST PRICES.
  2. GUKI CELLARS endeavors to provide customers with the BEST WINES possible in various price
    ranges.  To this effect our professional staff searches the world for excellent wines, has them tasted, analyzed and then compared by professionals and passionate wine connoisseurs. 
    Those which make it to the top are offered to customers, of course, at BEST PRICES.
  3. GUKI CELLARS endeavors to offer its customers BEST WINES which have matured sufficiently (between 2 and 5 years) to be drunk right away even though most can be stored for many more years.
  4. Our wines are stored in temperature and humidity controlled warehouses with the degree of humidity ranging between 65-75%.
  5. All products were tasted and inspected upon arrival to assure that the quality, outfit and filling levels are up to the accepted standards.  Exceptional bottles were wrapped for added protection.
  6. To keep them in good conditions we recommend that you store them:
    • lying down,
    • in a dark place,
    • free from vibrations,
    • at a temperature of 12-15 degrees Centigrade:
      -Try to avoid large temperature variations as warm temperatures accelerate the ageing process while cool temperatures slow the ageing process.
      -At a relative humidity of about 60-70%, as too dry storage conditions risk to dry out
      the corks.
  7. To serve them in perfect conditions we recommend that:
    • you start to serve them a few weeks after arrival,
    • use a clean, damp cloth to wipe off cellar mold from a cork (do not use detergent),
    • serve younger and lighter white wines at about 10-12 degrees Centigrade,
    • serve older and fuller white wines at about 12-14 degrees Centigrade,
    • cool wines in the refrigerator or a bucket filled with ice and water,
    • serve younger and lighter red wines at about 14-16 degrees Centigrade,
    • serve older and fuller red wines at about 17-20 degrees Centigrade,
    • warm-up cooler red wine by placing them upright in a room for a while,
    • serve Sparkling wines (Champagne, Sekt, Cava, etc.,) at about 8 degrees Centigrade:
      -chill the bottle well,
      -do not shake it,
      -take off the upper part of the decorative metal foil and try not to damage the lower
        part of it,
      -place a napkin over the cork prior to opening it,
      -keep one hand on the cork at all times, then unwind the wire hood,
      -while holding the cork, grasp the bottle in the other hand,
      -tilt the bottle away from you and others to avoid a possible accident,
      -while holding the cork in one hand twist the bottle, not the cork,
      -let the pressure of the bubble gently ease out the cork,
      -remove the cork with a discreet sigh not a boisterous bang,
      -wipe the brim of the bottle,
      -tilt the glass and pour a little sparkling wine down the side (it will foam less), pour more
        as the foam recedes
    • airing is recommended for younger, full-bodied wines and older wines particularly over
      10 year old ones:
      -decant younger wines some hours before serving them,
      -decant older wines shortly before serving them (about 1/2 hour to 2 hours depending
        upon its body).
  8. Tartrates and Sediments
    • White wines may contain tartrates (tartaric crystals).  Tartrates are a sign of a well-structured, full-bodied wine, rather than a defect.  They are due to cold temperatures or old age.  They should be retained in the bottle by pouring the wine carefully.  They are tasteless and harmless if consumed.
    • Red wines may contain tartrates falling out due to old age and grape sediments.  They are harmless but may taste bitter.  They should be retained in the bottle by pouring the wine carefully (into the glass or the decanter).
    • Wines containing tartrates and sediments may be "cloudy" after having been moved.  Do not open the bottle at such a moment as the taste of the wine may be affected.  "Cloudy" wines should be kept standing for 24-48 hours and are to be handled carefully when opened and during decanting.
  9. Reduction Scent
    Certain wines (young and old) but particularly older wines may give off a strong, uncharacteristic smell immediately after opening.  Such a particular smell is not a defect.  It is the result of the "reduction process" taking place in the bottle and is due to the fact that there is almost no oxygen in the bottle.  While such lack of oxygen is positive for the ageing process of the wine, it may result in such temporary "reduction scents." Airing the wine and particularly decanting it will bring out the wine's full, rich bouquet.
  10. Bottle Outfit
    While a perfect outfit is the desired aim, it is a fact that the outfit of bottles of wines, stored in a humid and cool cellar undergoes natural changes.  The longer the storage, the more imperfect the outfit may become.  A clear-cut definition is impossible.  However, all wines were inspected carefully and those not up to accepted standards (for their age) were sorted out.  The outfit of the wines you receive are thus considered normal (for their age).
  11. Capsules
    Capsules of younger wines should be in perfect conditions.  However minor abrasions and/or spots may be possible and if so, are mostly due to storage in wooden boxes or cartons.  The older the wine, the higher the possibility of corrosion.  It may be due to the humidity in the cellar and/or due to the fact that the wine "sweat" after the cork was pressed into the bottle. This over time may lead to corrosion of the capsule.  However, such corrosion does not affect  the quality of the wine.
  12. Labels
    Labels of younger wines should be in perfect condition.  Nonetheless, minor imperfections, such as small spots and minor abrasions are possible and are mostly due to storage in wooden boxes.  The labels of middle-aged and especially older wines may have deteriorated.  Such normal deterioration comprises of yellowing of (white) labels, brittle, dusty, spotty and moldy labels and fading of printing colors.
    Note:  Some bottles may have been outfitted with (new) replacement labels as the old labels had become too old, brittle or dirty or because they were damaged.  In most cases such labels are marked accordingly.  Any re-labeling was done with utmost care and professionally at the Château or Domaine.
  13. Filling levels
    The filling level of younger wines is about 1-1.5 cm below the cork.  However, slightly lower levels, due to natural evaporation or slightly lower filling levels are possible.  In case of older wines, it is natural that the filling level declines somewhat.  As a rule, it can be said, the older the wine, the lower the filling level.  As the wine breathes through the cork, a certain amount of it evaporates through the cork.  Much depends upon the tightness of the cork and, of course, the storage conditions.

If you have any question, please contact the GUKI CELLARS Customer Service at service@gukicellars.jp or by fax at (045) 623-7906 or call us at (045) 232-4499.


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GUKI CELLARS Japan KK
231-0862 Yokohama,Naka-Ku,
Yamate-cho 155-7, Japan

Tel : 045-232-4499
Fax : 045-623-7906