Basics of Wine Storage

Wine Storage and maturation is a realtively simple concept yet delicately complex in execution. Basic requirements are the following:

  • Stable temperature, cool, a temp of 55 degrees F is considered ideal.
  • Humidity that is not too high and not too low. Too high and glues in the labels will moisten and encourage mold and bacteria, too low and the cork will begin to brittle and let the wine breathe too quickly.
  • Dark - Light causes damage to wine, especially sunlight and anything that contains high levels of UV.
  • Still - Any vibration disturbs and interrupts subtle aspects of the aging process.

To understand how a wine ages, we first must understand that the wine in the bottle breathes, in miniscule breaths, with any change in temperature. WA.
As temperature changes, the fluid in the bottle expands and contracts, pushing minute amounts of air in and out, this is desireable, but VERY, VERY slowly, any significant shifts in temperature hasten the maturation of a wine, so stability is key, and fluctuation at higher temperatures such as 70 degrees or "room temp" cause this expansion and contraction cycle to be much more violent. Even the 10 to 15 degree shifts that most households experience in 1 day can expose wine to more air than a month of proper, slow aging!
More updates coming soon!