What wines should be aged? There are certain guidelines as to what wines should and should not be aged, but they are simply guidelines, not hard and fast rules. Most wines from California are meant to be consumed immediately, and should not be aged. Most white wines should not be aged, as they have a lower amount of tannins than red wine. It is the tannins that are present in red wine that allow the wine to age well. There are a few white wines, however that will improve with a couple of years of aging. Most wines under $25 don’t need to be aged. Many French wines are meant to age and mature over several years. There are exceptions to these rules. Go into a wine shop, and ask which wines they would recommend for aging. They can recommend several good wines, along with some ideas of how long to age the wine.

How do I age wine? Proper storage is essential for a wine to age well. Cooler temperatures slow down the aging process, allowing time for the complexity of the wine to develop. The wine should be stored at a constant temperature of 50-60 degrees F. Fluctuating temperatures will cause the wine and the cork to expand and contract, loosening the cork, and exposing the wine to oxygen. The wine should be stored on it’s side, so that the wine is in contact with the cork, preventing it from drying out. The storage area should be dark, and have plenty of moisture to keep the cork from drying, which may loosen it, and subject the wine to oxidation.

Once you have a proper storage area for your wine, go to your local wine shop, and get their recommendations on a good aging wine. Buy a case of wine, and then open up one of the bottles when you get home and taste it. Put the rest of the bottles in storage, and start opening them after a couple of years, and note how the flavors and the complexity of the wine have changed. A new bottle of wine may be good, but a properly aged bottle is even better.

Various distinctive tastes and styles from cultures around the world will be brought together and exhibited in a three-day event, from more than 100 manufacturers in a tent village.

Countries represented by the producers at the festival include Wales, England, Scotland, France, Germany, Norway and Italy. From the delicious fresh fish and cheese to hand luxury liqueurs and chocolate, each filled with pavilions will show temptation to tickle the tastebuds.

free entertainment features a mix of music including Celtic, ska and rock’n'roll. There are also cooking classes, including a workshop for children on how to create dishes using fresh ingredients, along with a wine seminar at the Church of Norway.

Council executive member for sport, culture and leisure, Nigel Howells, said: “Cardiff International Food and Drink Festival is one of the most popular events at the Cardiff festival program. “Every year Roald Dahl Plass turned into food lovers paradise, offers the best of what Wales and the world has to offer.” Last year’s festival marred by a wet and windy weather, with some stallholders claim their sales have fallen as a result.

But Mr Howells is optimistic that this year’s event will be successful. He said: ‘This year we have planned a fantastic festival and hopefully the sun will shine for what is set to be a great weekend. ” The festival is held from noon to 22:00 and Saturday and from noon until 7:00 on Sunday.