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For serious wine collectors, provenance is paramount.

The slow intake of air into wines sealed with a cork allows for gradual, steady maturation. Lying undisturbed in a cool (a constant 54-57˚F is ideal) dark place, fine wines will gradually develop secondary and tertiary flavors that add layers of complexity to their primary fruit. But it is a delicate process. Too much heat, and the liquid expands leading to seepage. If the temperature then cools, the additional air space in the bottle speeds up the natural evolution — often to a detrimental degree (known as ‘oxidation’).

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