Send us an email with your name and delivery address to be entered into our free draw to win a Nederburg FIFA 2010 3-Bottle Gift Set. (Terms and Conditions apply). info@winebase.co.uk

Nederburg is South Africa’s most awarded winery, having earned collectively more prizes, medals and trophies in international and local competitions than any other producer in South Africa. For the World Cup, Cellarmaster Razvan Macici and his team of winemakers have developed a special edition hat-trick of wines; a Cabernet Sauvignon, a Sauvignon Blanc and a Dry Rosé.

‘Given our association with such an important sporting initiative, we want the wines to serve as ambassadors for South African excellence’, Macici said.

Nederburg FIFA 2010 3-Bottle Gift Set

The three wines have been selected for their broad appeal but are being made in smaller quantities from specifically sourced grapes. Each bottle tastefully bears the 2010 FIFA World Cup emblem and carries Nederburg’s hallmark blend of fruit, intensity and finesse. They are fresh, approachable and food friendly.

That’s right. If you send us one email before 11th July 2010, you will have the chance to win a Nederburg FIFA 2010 3-Bottle Gift Set

No purchase necessary. Draw open to residents of the UK, CI, and IoM, aged 18+, exclusions apply. By submitting your entry you agree to be added to our mailing list.
Winner will be notified by email on 12th July 2010.

Corkscrews were invented as an easy way of removing the cork from a bottle. Inspired by a tool called the bulletscrew, or gun worm, a device that extracted stuck bullets from rifles. The first corkscrew was, no doubt, a simple device with a wooden handle with a pointed and curled piece of steel. The steel was turned into the cork and brute force was used to lift the cork.

Since then, many improvements have been made to the traditional corkscrew design. Some provide more leverage for pulling out the cork, while others emphasize more torque during twisting.

Waitersfriend Corkscrew

The Waiters Friend corkscrew is a single lever corkscrew often used by a sommelier, regularly opening wine bottles. The worm is twisted into the cork and a side-mounted lever aids lifting the cork out in one fluid motion. This corkscrew folds into a neat little package that fits in a pocket when not in use.

Screwpull Classic Table Model Corkscrew

Another favourite is the Screwpull corkscrew, which was developed by Herbert Allen, a prolific inventor. His work began in 1975 after his wife challenged him to produce a corkscrew that would extract the cork effortlessly and perfectly every time. He designed an instant hit – a corkscrew that fitted over the neck of a bottle with a Teflon coated screw which was easily driven into and through the cork, thus ensuring the cork is removed intact without pulling.

Traditional corkscrew

Replicating the effectiveness of the traditional double action wooden corkscrew has been another recent development. Updated into a strong modern steel corkscrew, it is well engineered and its double screw-barrel principle makes extracting a cork simple and effortless. After opening a bottle, the cork is simply ejected from the corkscrew.

Traditional Wing Corkscrew

Next, is the Italian designed double lever action corkscrew. This two-winged corkscrew is a device that uses a gear and rack mechanism to turn the wings upwards as the worm drills into the cork. The user steadies the bottle on a table and presses down on both wings and the cork is pulled straight out by the gear mechanism.

Lever Arm Corkscrew

There are also a number of lever model corkscrews available today. Most are designed with a clamp to hold the neck of the bottle in the corkscrew for ease of handling. Typically, the lever arm swings over the top and extracts the cork in a few easy movements. This lever arm geared action ensures every cork is extracted quickly and effortlessly.

Screwpull Lever Model LM400

Then, there’s the ultimate corkscrew, a lever model with “Rotary” technology! Specifically designed for removing all types of corks, including synthetic corks. It’s quick and simple to use – 2 quick lever actions and the cork is out of the bottle – 2 more and the cork is pushed out of the corkscrew.

Some wine experts estimate that pulling a cork out of a bottle with a corkscrew requires the same force as lifting 100 pounds! However, using a good corkscrew correctly can ease the removal and prevent some of the most common wine-opening hazards:

* Digging out too much of the cork may lead to contamination of the bottle
* Twisting the worm completely through the centre of an older cork could lead to damage while pulling and problems with pieces in the wine
* The pulling action should not shake up the bottle to avoid disturbing any sediment

We hope the information we’ve provided here will help you make the decision to buy the corkscrew that will suit you the best.

With impeccable design, brushed external finish and presented in an attractive gift box, this Duo Set would make a great gift.

The Screwpull satin chrome Star opens Champagne and sparkling wine bottles easily and safely with just one twist. So simple to use – it slips into the notches left after the wire cage is removed, then a slight twist of the Star will allow the pressure from the bubbles to do the rest – in a controlled manner. Stylish ergonomics make it comfortable to hold.

The satin chrome Crown preserves the fizz in Champagne and sparkling wines for up to 3 days with an airtight seal. Very easy to use – place the Crown securely onto the top of any standard size bottle and simply flick down the lever to seal.

SW102 In black presentation case.
Screwpull Satin Crown and Star – Duo set at WineBase

Storing Sparkling Wine

Sparkling wine

• If you do not have a cellar, store your sparkling wine in a cool dark room at a consistent room temperature. Store the sparkling wine in a horizontal position.
• The shelf life of natural sparkling wines is 12 – 18 months if correctly stored.
• The shelf life of Cap Classique sparkling wines is 10 – 12 years if correctly stored.
• Never expose sparkling wine to excessive heat or direct sunlight. The pressure inside a bottle of sparkling wine is about 6 atmospheres (3 times that of your average car tyre) and the heat leads to expansion of the bubbles which might influence the quality of your sparkling wine.
• Before serving sparkling wine, ensure it is chilled to 8°C. A domestic refrigerator is normally around 5°C and by the time the bottle is opened, the serving temperature will be around 8°C.

Opening Sparkling Wine

The art of Sabrage

• Not only is the pressure inside a bottle of sparkling wine intense, the cork travels at about 100km per hour.
• Make sure you point the bottle away from yourself and anyone standing close to you. Keep a hold of the cork as you ease off the foil and the wiring.
• Instead of twisting the cork, hold the cork steady while you twist the bottle – this allows for a better grip.
• Ease the cork out gently once it begins to move, with as little “pop” as possible. The louder the “pop”, the more bubbles escape.
• Never shake the bottle before pouring, as you will spill and waste your precious sparkling wine. You will also lose the wonderful flavour that is contained in the bubbles. The more bubbles that leave the bottle, the less will be inside.

Serving Sparkling Wine

Champagne Flutes

Serve sparkling wine in a glass flute so as to allow optimal enjoyment of the wondrous bouquet of delicate bubbles rising from the glass. A flute is a narrow, elegant glass, which contains the bubbles and bouquet longer because of the smaller surface area. Glasses with a larger surface area result in a rapid loss of bubbles and bouquet.

This may seem obvious – but ensure flutes are not chipped, and give the flute a final wipe with a napkin so as to ensure a scrupulously clean and clear glass – to do justice to the lovely colour of sparkling wines.

Pouring Sparkling Wine

Serving Sparkling Wine

• When pouring, place your thumb in the hollow at the bottom of the bottle, whilst resting the bottle on your four spread fingers. This makes it easier to pour, whilst adding a touch of elegance as you do so.
• When pouring sparkling wine, tilt the glass and do not fill the glass completely, but fill up to three-quarter full to allow room for the mousse and the wondrous bouquet to collect in the glass and to delight your nose.
• If in a formal setting, such as a dinner, serve ladies first, pouring from the right of each guest.
• Remember to give the bottle a gentle twist when finished pouring each glass so as to get rid of the remaining drops and to avoid dripping.
• When toasting or while sipping your sparkling wine, hold the glass by the stem. The temperature of your hand will warm the glass unduly and thereby the sparkling wine, if you don’t. This also avoids fingerprints on the glass, enabling you to appreciate the colour and rising bubbles of the sparkling wine.
• To ensure your sparkling wine remains well chilled, keep the bottle in an ice bucket if possible, especially if the sparkling wine is enjoyed over an extended period.
• If you do use an ice bucket, use a napkin when serving, as the bottle tends to drip.

Champagne & Sparkling Wine Stopper

Once a bottle of sparkling wine has been opened, the cork cannot be replaced. Use a ‘champagne stopper’ to reseal your bottle temporarily. In most cases, your sparkling wine will be preserved for at least 4 days after opening.

Pack of 5 discs

With this great accessory you’ll never get wine stained tablecloths again. Simply insert the disc in the bottle so that it fits tightly against the bottle neck for stylish, drip free wine service.

This strong and flexible Drip Free Pourer is washable and reusable. The pack contains 5 oval shaped discs for easy replacement or should you need several discs at the same time.

The product offers the following features:

• 100% effective – Prevents drops from happening.
• Convenient and easy to use – just roll up the pourer and slip it into the neck of the bottle.
• Reusable – After use simply rinse under the tap.

Drip-free Pourer

Pouring wine correctly can add a touch of class to the occasion. There are certain guidelines to follow:

• You should serve others first, and then serve yourself.
• Don’t fill a glass more than 1/2 full (5 – 6 oz.). You want to be able to swirl the wine and smell the aroma, and check out the “legs” (body) on the side of the glass. By not overfilling you also ensure that you have enough wine for each glass. You can always go back and add more wine.
• Pour the wine towards the centre of the glass, sparkling wine against the side to preserve bubbles.
• To control drips, if you don’t have a pourer, twist the bottle slightly while tilting it upright.
• Sediment naturally collects in the bottom of the bottle in older red wines. So, when the wine is almost gone, pour the remainder at an angle to keep most of the sediment in the bottle or a decanter.

Decanting

It is best to decant older wines and ports that contain sediment. The sediment may add bitterness to the wine, but it’s also removed for aesthetic reasons. Decanting improves the flavour of many red wines by providing the wine with a chance to “breathe”, but the wine should be consumed soon after because it will begin to diminish. In addition, young wines often benefit from the aeration and rest (about an hour) that decanting provides.

Until the wine is ready to be decanted, let it rest upright so the sediment will sink to the bottom. Then slowly pour the wine into the decanter, keeping the bottle at an angle. A wine funnel and filter can be used to drain sediment, but this is best done out sight of your guests.

The classic decanting method involves holding a candle (or other small light) behind the bottleneck so you can see and stop any travelling sediment from entering the glass.

Serving Temperature

Generally, white and sparkling wines are best served chilled, with lighter, fruitier whites very cool, and fuller, more flavourful whites, such as a Chardonnay, less cool. An hour in the refrigerator is usually enough. Over chilling should be avoided, because it stuns a wine’s aromas and flavours.

Red Wines however are generally served at cool room temperature, with lighter, fruitier reds, such as Beaujolais or Pinot Noir served somewhat cooler than fuller-bodied varieties, such as Cabernet and Zinfandel.

As cool wine warms, vapours rise off the wine. Because your sense of smell can have a large effect on your sense of taste, it is important to allow the wine vapours to interact with your nose.

Here’s some general guidelines on wine serving temperatures -

• Sparkling Wine 6-10°C (42-54°F)
• Rose Wine 9-12°C (48-54°F)
• White Wine 9-14°C (48-58°F)
• Red Wine 13-20°C (57-68°F) (Cooler temp. for younger wines, warmer for older)
• Sherry Lighter: 9-14°C (48-58°F)
• Sherry Darker: 13-20°C (57-68°F) (Cooler temp. for younger wines, warmer for older)
• Fortified Wine 13-20°C (57-68°F) (Cooler temp. for younger wines, warmer for older)

Screwpull Sommelier Gift Set

This set would make an ideal gift for the wine enthusiast who’s moving up from the amateur to the fanatical stage.

In addition to the popular Screwpull waiter’s friend corkscrew there’s the patented 4-wheel foil cutter, and a floating thermometer, all presented in a wooden case.

Screwpulls’ waiter’s friend corkscrew has a 2-step design and ‘solid spine’, hinged at the handle, complete with intergral foilcutting blade and cap opener. Their patented 4-wheel foil cutter, removes the foil neatly and cleanly with just a gentle squeeze and twist. Also, you can check that your red Bordeaux wine is served at 15/17 degrees , whereas your champagne is at a chillier 7/9 degrees (with the deal temperatures for serving wine printed on the inside lid of the case).

Screwpull Sommelier Gift Set at WineBase

Port Sippers

Serving wine in the glass appropriate for its’ type is not just to impress your guests, but serves a purpose. For example, smaller glasses are used for Port and Sherry because they are so rich and are consumed in smaller qualities.

Pouring wine correctly can add class to the occasion and is a matter of courtesy. Decanting wine is pouring wine into a decorative container for the purpose of removing sediment. By taking a few precautions and following some guidelines, not only will the presentation be better, but also your wine can actually taste better.

Wine Glasses

The shape of a wine glass can impact the taste of the wine, and for this reason different types of wine are served in different glasses. Hold any style of glass is by the stem; this keeps fingerprints off the bowl and keeps your hand from heating the wine.

What kind of glasses should you buy?
Not only do glasses come in different shapes, but they range in size as well. Too large a bowl can make a glass unsteady. For a good all-purpose wine glass, opt for a minimum capacity of 10 oz. The glass should be transparent to enable you to examine the wine’s colour and body, and curve in at the top to retain the bouquet. All-purpose white wine glasses will suffice for serving red wine, but don’t serve a white wine in a red wine glass.

There are three main types of wine glasses:
- Standard white wine glass (tulip shaped)
- Red wine (larger bowl, more rounded)
- Flutes for sparkling wine (tall and thin)

There are also larger glasses developed for serious wine tasters that allow the nose to enter the glass so the drinker can smell the aroma. A new development in stemware are “Breathable Glasses” which help the bouquet and flavors of the wine develop in a fraction of the time it takes in a non breathable glass. Small goblet style glasses are good for dessert wines since they are drunk in small portions.

Laguiole Sea Shell Corkscrew

This elegant waiter’s friend corkscrew is made from stainless steel and the handle is inlayed with white seashell.

It has a 5-turn spiral and serrated foil cutter blade with cap lifter. Features the stylized “Bee” on the spine, the emblem of Laguiole brand.

Waiters Friend corkscrew presented in a decorative storage tin.

Laguiole Sea Shell Corkscrew at WineBase

Wine in Ancient Times

In order to follow the distribution of the vine and winemaking from the very beginning until now, we must follow a winding path. It is not always easy, as this development stretches over a period of nearly 7000 years. Few facts are known about the early years. However, it is generally accepted that wine was made for the first time in Asia Minor, especially in the Caucasus and Mesopotamia, about 6000 to 4000 B.C. From there winemaking spread to Egypt, where written references about wine have been found to wine dating back to 5000 B.C. At about that same time, they began winemaking in Phoenicia. By 2000 R.C., the Greeks and the Cretans also began producing wine and the Cretans especially became famous for exporting quality wine.

By 1000 B.C. the inhabitants of Sicily, Italy and most countries in North Africa had begun planting vineyards, and 500 years later wine production spread to Spain, the south of France and Arabia. In about 100 B.C., wine was also made in Northern India and China. Shortly after the birth of Christ the practice spread to the Balkan States and Northern Europe.

The history of wine virtually ground to a halt for the next 1000 years. The decline of the Roman Empire and Europe’s Dark Ages curtailed the development of wine. Explorers in the 16th century accelerated the pace and by 1530 the vine had spread to Mexico and Japan. Thirty years later Argentina imported vine plantings, followed a short while later by Peru. The next milestone was the planting of vineyards at the Cape in 1655. California followed in 1697 and Australia and New Zealand in 1813.

The development of wine cultivation has over the years gone hand in hand with the spread of civilisation. When one looks back at the early days of the vine and its product, it is obvious that while winemaking methods and advanced techniques produced different styles of wine, the basic principles have changed very little. It is interesting to note that viticulturists selected and propagated varieties thousands of years ago. They understood cloning techniques and made distinctive and excellent wines for export. The ancient Greeks had no fewer than 18 adjectives to describe wine and the Romans made more than 80 styles. Some Roman wines were apparently still drinkable after being stored for 200 years. They developed many of the sophisticated viti- and vinicultural techniques still in use today.