Spring Cleaning: Wine Storage & Pantry

 The most expensive bottle of the wine is the one you open past its time. Sometimes we wait for that special occasion to open that wine only to find out you waited too long, and it did not live up to the anticipation. Every spring, when you start your deep cleaning don’t forget the wine refrigerator or cellar as well as your pantry. Here are some tips to consider for each. 

Wine Storage

• Inventory the wines you currently have and inspect the vintages. Determine if you should be planning a wine party to pour the wines that are at their peak. If you are not certain, check the winery website to check the “drink buy suggested date.” If one is not available, contact the winery. If that is not possible, check the vintage date (year the grapes were harvested) to determine if the wine might still be good.
• If you have wine sitting open on the counter, 1 to 3 days is maximum. All wines begin to deteriorate when exposed to oxygen. Drink or cook with it as soon as possible.
• To prevent spoilage, find a dark place away from sunlight with a consistent low temperature to store your wine and minimal vibration (not under a stairway). If you do not have a wine refrigerator or basement, I would suggest the floor of a closet. When wine is stored in a dark location, the temperature remains more consistent. Heat and light will impact the bottle aging. If you have wine stored above the stove in a wine rack, you will probably need to throw it away if it has been there long.
• Implement a “Drink By” system for all new wines you purchase and add to your wine storage.

Pantry

• If you are like our mothers, your pantry or cabinets are filled with expired canned goods and spice jars that are over five years old. It is time to purge. Here are a few tips.
• Check the dates on all the dry herbs and seasonings. If it has not been ground, such as whole nutmeg or cloves, it will last longer. Rule of thumb for ground herbs and seasonings is one year. Past that date it won’t harm you but it won’t be at its optimum quality and flavor.
• Dried pasta can last up to two years.
• Rice varies. White, parboiled, or pre-cooked rice may last indefinitely if stored properly. Whole grain rice such as brown, red, or black rice only lasts up to six months due to oils in natural grain. It can last longer if stored in the refrigerator or freezer.
• Canned foods that are more acid will expire sooner. Canned tomatoes or sauce, pickles, fruit, or vinegar-based sauces or dressing will last 12 to 18 months. But low acid canned goods such as carrots, beans, peas, or pumpkin can last 2-5 years. Of course, if the can clearly looks like it was from the last decade or is damaged throw it out.
• Olive oil is a delicate substance. Best if kept in a dark clear glass. Use it within 20 months.

Lastly, the way you store your pantry ingredients will impact how long they last. Another spring-cleaning task should include throwing away any old or cracked containers and investing in new airtight containers. The ones I purchased recently included tags where I could add the ingredient name and expiration date. Open one of those great bottles of wine you have been hoarding and begin that spring cleaning.