Grapes contain a lot of sugar, which breaks the yeast down into alcohol. The grapes and yeast that were used to produce the wine will leave behind various sugars, which your tongue will be able to quickly detect. Once your tongue detects these various sugars, the stimulation of sweetness from the wine will be ever so present in your mouth. You should always start by pouring the wine into a clear glass, then taking a few minutes to look at the color. As far as the color goes, white whines aren t white, but actually yellow, green, or brown. Red wines on the other hand are normally a pale red or dark brown color. Red wine gets better with age, while white whines get more stale with age. Once you have smelled the wine, you should allow a few moments to take in the smell and think about the wine that you are smelling. Last but not least, you ll want to know how to properly taste the wine. Your tongue has taste buds in the front and the back, which helps to detect flavors. Wine is full of flavors, and how you taste it will make the biggest impact. On each side of the rack, there are ten rows that contain six holes for the necks of the bottles. Due to their structure and shape, each riddling rack is capable of holding 120 bottles, although there are special models that are made to hold more. The riddler, who places the bottles, will place a bottle neck into each one of the holes on the riddling racks. The bubbles that spew from this wine are the result of tiny drops of liquid that are disturbed by the carbonic acid gas. Once the liquid is disturbed, the bubbles form and short out of the bottle. This is a natural reaction of the double fermentation process that can only be found with a bottle of Champagne. The most appropriate places to store wine is the basement, underground cellars, or anywhere else that is damp and cool. No matter where you store your wine at, you should always make sure that temperature stays around 55 degrees F. Never store the wine in an area where the temperature fluctuates, as it can harm the wine.