Red Red Wine

UV light can maderize the wine ruining the bouquet.

in addition to the above, for many country wines, things like berry wine, the sun will bleach all the color out of them.

Ray

Beetroot wine is a good case in point. It doesn't even like any daylight, never mind direct sunlight!

It fades rapidly from the brilliant red of an early finished wine to a very dull browny red if it is not aged in complete darkness -- I cover my 1 gal demijohns ( imp) with a old black sort of pillowcase and then store them in the bottom of an old cupboard! And beetroot certainly needs a couple of years to become palatable!

I know of no other country wine which is so sensitive but ALL wines like a darkened , quiet and undisturbed location to get on with the aging process.

I haven't made beetroot wine for several years and since there is a lot of it around at the moment I think I will make some this year! But as I said above -- it is a longish process but well worth it in the end!

Yep -- I have a neighbour with an abundance so I shall bribe him with a bottle of my last years strawberry -- and the promise of a bottle of beetroot in 2 years time!!!!