on-premise wine making


"A meal without wine, is like a day without sunshine!"

Redaers Choice Award Redaers Choice Award

Wine Storage Tips

It is important to not stress about wine storage. Hyper-concern over "proper" storage can keep you from enjoying your wine. Unless you have a large collection of fine wines that you're planning to cellar for many years, you'll be fine if you put your wine in a dark, largely undisturbed place with a moderate, fairly constant temperature.

Wine Storage Tips Here are some wine storage tips to ensure top quality crafted wine:


  1. Store your wine upright for the first 5-7 days.
  2. Store your wine on its side.
  3. Store your wine in a cool, dark place.
  4. Your wine should be stored where the temperature is CONSISTENT… Bright light, movement, and temperature fluctuations can negatively affect the quality of your wine.

Do Not

  1. Do not constantly turn your red wine. Red wines sometimes drop sediment and some white wines will drop what is referred to as "wine diamonds". Both are normal, naturally occurring processes. If the sediment offends you simply decant your wine.
  2. Do not store your wine on heated floors.

Download Tips

Wine Storage.pdf


Minimum Aging

aged wine botles

Niagara Mist | ready immediately

California Connoisseur | Whites: 1 month | Reds: 2 months

European Select | Whites: 1 month | Reds: 2 months

KenRidge Classic | Whites: 1 month | Reds: 2 months

Cheeky Monkey | Whites: 1 month |Reds: 2 months

Legacy | Whites: 2 months | Reds: 2 months

KenRidge Showcase | Whites:: 3 months | Reds: 3 months

Minimum Aging.pdf


Rules Governing Our Industry

  1. Winemakers and their assistants must be of legal drinking age to use in-store winery services.
  2. Sampling of wine prior to purchase is not permitted.
  3. Sampling of wine prior to bottling (the day of) is limited to 170ml (five ounces) per batch by the winemaker whose name appears on the contract
  4. Exchanging wines on–site with other winemakers is not permitted.
  5. Neither the on-premise winemaker nor his/her staff can add yeast to a batch of juice. This must be done by the customer.
  6. Customers must bottle their own wine; neither the winemaker nor his/her staff may bottle the wine on behalf of the customer.
  7. On-premise wine-making establishments cannot store wines for the customer once bottled.