Our Cellar
Merchant of Vino is a family wine business dating back to 1945. Today, our collection is carefully maintained at our cellar at 2091 Cass Lake Road, Keego Harbor, Michigan 48320.
Our cellar is maintained at 53°F and 67% humidity. Wines are protected from light and vibration, while clean, filtered, sanitized air is continuously circulated. These conditions help protect our wines while they are in our care.
Preparing Your Wine for Serving
Wine stored at 53°F should be brought gradually to its serving temperature. Avoid placing a bottle near a heater, in direct sunlight, or in hot water to warm it quickly.
Serving temperature depends on the wine’s style. Many red wines show best slightly cool, rather than at a warm modern room temperature. White, rosé, and sparkling wines are generally served cooler. If you are unsure, begin with the wine slightly cool; it will warm in the glass.
Older wines may develop natural sediment as they age. If a bottle has been stored on its side, stand it upright in a quiet place for at least 24 hours before opening so sediment can settle. If the bottle has recently been moved or has a heavy deposit, give it more time to rest when possible.
Opening an Older Bottle
Older corks can be fragile. We recommend using a two-prong cork puller, sometimes called an Ah-So, especially for very old or delicate bottles.
For a fragile cork, avoid piercing it with a conventional corkscrew. Gently work the longer prong between the cork and the inside of the bottle neck, then slide the shorter prong down the opposite side. Once both prongs are in place, twist and rock the handle gently while slowly drawing the cork upward.
Why Decant Wine?
Decanting means slowly pouring wine from its bottle into another vessel. It is most useful for separating wine from sediment. Some wines may also benefit from brief contact with air, but decanting is not necessary for every wine—and a delicate, mature wine can lose its aromas if it is left exposed to air too long.
The wine’s age alone does not determine whether it should be decanted. Consider its condition, style, and sediment. When in doubt, taste a small pour first. You can always decant afterward.
How to Decant
- Make sure the bottle has rested upright long enough for its sediment to settle.
- Remove the capsule and carefully remove the cork. Handle the bottle gently.
- Hold a small flashlight beneath the bottle’s neck or shoulder so you can see the wine as it pours.
- Slowly pour the wine into a clean decanter in one steady motion.
- Stop pouring when sediment approaches the neck or begins to cloud the wine. Leave the sediment behind in the bottle.
- Taste the wine after pouring. If it is delicate and mature, serve it promptly. If it seems closed or firm, let it rest briefly in the decanter and taste it again.
Use a clean decanter with no detergent or other lingering odors. The goal is to serve the wine clearly and carefully, while preserving the character that time has given it.