„h.f.“ (High Fill) – no visible loss of liquid.
„i.n.“ (Into Neck) – Wine level is the same as at bottling.
„b.n.“ (Base Neck) – Wine level is the same as at bottling.
„h.s.“ (High Shoulder) – The mirror widens slightly. (Acceptable for wines older than 20 years).
„t.s.“ (Top Shoulder) – The mirror widens slightly. (Acceptable for wines older than 20 years).
„u.s.“ (Upper Shoulder) – Level between High Shoulder and Mid Shoulder, normal for wines older than 30 years.
„h.m.s.“ (High Mid Shoulder) – Level between High Shoulder and Mid Shoulder, normal for wines older than 30 years.
„m.s.“ (Mid Shoulder) – Level in the middle of the bottleneck, normal for wines older than 40 years.
„l.s.“ (Low Shoulder) – Level at the end of the bottle neck. Acceptable for rare and sought-after wines.
„b.s.“ (Below Shoulder) – High risk of oxidation.
The importance of the level in wine bottles
Newly filled bottles
In newly bottled wine bottles, there is little air between the cork base and the wine. Over time, minimal liquid evaporates due to the leaky natural cork seal.
Storage and cork quality
The quality of wine storage and corks affects the degree of evaporation. High-quality corks and moist storage minimize loss. Noticeably high shrinkage may indicate faulty corks or improper storage.
Fill level with different bottle shapes
The description of the fill level varies for different bottle shapes. For Burgundy or Riesling bottles, the distance between the wine and the bottom edge of the cork is used.
Oxidation hazard and exceptions
More air in the bottle increases the risk of oxidation, although bottles with low fill levels can occasionally taste exceptional. However, this applies mainly to outstanding wines and vintages.
Cork aging and recorking
Over time, cork loses its elasticity. If the cork is damaged, rapid drinking or recorking is recommended. Recorking can make it difficult to prove origin, but is often done by the original manufacturer.
Optimal recorking
The best recorking is done by the same producer, but often requires a lot of logistical effort and can lead to adulteration. Ideally, the bottle is refilled with similar wine from the same producer or vintage. Alternatively, sterile glass spheres can be used to preserve the wine unadulterated.
