are   more   affordable,   available   and   space-efficient   than   ever   and   they're
worth it. If you want to lay down a bottle in that temperature-controlled cellar
for   your   newborn   -   and   this   is   also   a   question   we're   often   asked   -   we'd
suggest Sauternes.
    如果你把不同品牌的葡萄酒放在一个盒子里，打算在家放置比较短的时间（你也应该

这么做）,那只要找一个避光、温度相对稳定适宜的地方就行，柜子角落往往是不错的选

择。如果你有很好的葡萄酒，想保存时间长一点，那就买一款葡萄酒冰柜，价格不算贵，

而且不占地方，可谓物超其值。如果你想为刚出生的宝宝在酒窖里存放一款葡萄酒，等

他长大后再喝 ─这也是一个常见的问题─那我推荐法国苏特恩白葡萄酒。
    6a. What is the correct cellar temperature, and do whites and reds
need to be different?
    6a、正确的酒窖温度是多少，白葡萄酒和红葡萄酒的保存温度有无区别？
    Classic cellar temperature is about 55 degrees. We keep reds and whites at
about 57 because we find that it's a good starting point for serving both. Most
reds are served too warm and most whites are served too cold, especially at
restaurants. We might want to chill our whites a bit more or warm our reds by
leaving them on the table as we sip them, but 57 is a good starting point.
    酒窖温度一般控制在 55 华氏度左右（约 13 摄氏度）,我们存放红葡萄酒和白葡萄酒

的温度一般在 57 华氏度左右（约 14 摄氏度）,因为我们发现这对两者来说都是比较适

宜的上酒温度。在大多数场合下，红葡萄酒的上酒温度太高，白葡萄酒的上酒温度过低，

餐厅上酒时尤其如此。如果把 57 华氏度作为起始温度，白葡萄酒可能需要再冷却一点

点，而红葡萄酒则需要放在桌上等一下，让它变暖一些，但总的来说，这个起始温度不

错。
    7. Should I decant?
    7、葡萄酒喝的时候需要换瓶吗？
    Generally, no - at least, not at first. We enjoy tasting a wine from the first
sip to the last and it will get plenty of air in those big glasses while we swirl. If
we taste a wine and it's so tight that it needs decanting, we can decant; if we
decant first and then find that the wine lost some fruit to the air, there's no
going back.   （ Of course, if a wine needs to be separated from sediment,
that's another matter.）
    一般来说不需要，至少一开始不必换瓶。我们喜欢一口口把酒喝完，那么葡萄酒在大

杯中打旋的过程能接触到充足的空气，用不着换瓶醒酒。如果尝一口后觉得酒味过于涩，

需要"呼吸"一下，那么就可以换瓶。假如一开始就去醒酒，结果发现葡萄酒的一些果味

流失在空气之中，那就没有后悔药可吃了。（当然，如果换瓶的目的是为了过滤陈酒里

的沉淀物，那是另外一回事。）
    8. How do I remove labels?
    8、怎么把酒瓶上的商标揭下来？
        We're   thrilled  to   be   asked  this   so   often   because   it   means   people   are
drinking wines they want to remember. You could take a digital picture, of
course. But if you want to remove the actual label （as we do）, most labels
these days work with the oven method: Heat oven to 350 degrees. Turn it off.
Put the empty bottle in for a few minutes until it gets really hot. Wearing
serious oven mitts, carefully remove the bottle, lift a corner of the label with a
fingernail or a knife and peel right off.  （Some labels still need to be boiled
off, so we try that next, after the bottle has cooled. If all else fails, many wine
stores sell large, sticky strips that basically peel the label off.）