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Storage of wine is an important consideration for wine that is being kept for long-term aging. While most wine is consumed within 24 hours of purchase, fine wines are often set aside for long-term storage. Wine is one of the few commercial product that can improve in flavour and value with age, but it can also rapidly deteriorate if kept in inadequate conditions.
The three factors that have the most direct impact on a wine's condition are light, humidity, and temperature. Historically, the storage of wine was handled by wine merchants. Since the mid-20th century, however, consumers have been increasingly storing their own wine in home-based .J. Robinson (ed), "The Oxford Companion to Wine," Third Edition, p. 664. Oxford University Press, 2006. .
Light-bodied white wines run the greatest risk from light exposure, and for that reason, they are often packaged in tinted that offer some protection from light. Wines packaged in clear, light green and blue colored bottles are the most vulnerable to light and may need extra precautions for storage. In the cellar, wines are stored in corrugated or crates to protect them from direct light.
Some wine experts debate the importance of humidity for proper wine storage. In the Wine Spectator, writer Matt Kramer cites a France study which claimed that the relative humidity within a bottle is maintained at 100% regardless of the wine closure used or the orientation of the bottle.M. Kramer, "Seeking Closure." The Wine Spectator, p. 36. 31 October 2007. However, Alexis Lichine contends that low humidity can still be detrimental to premium wine quality due to the risk of the cork drying out. As a way of maintaining optimal humidity, Lichine recommends spreading half an inch of gravel on the floor of a wine cellar and periodically sprinkling it with some water.
In general, a wine has a greater potential to develop complexity and a more aromatic bouquet if it is allowed to age slowly in a relatively cool environment. The lower the temperature, the more slowly a wine develops.J. Robinson (ed) "The Oxford Companion to Wine" Third Edition, pp. 5–7. Oxford University Press 2006 . On average, the rate of chemical reactions in wine doubles with each 18 Fahrenheit (10 Celsius) increase in temperature. Most experts, such as Jancis Robinson, recommend that wine be kept at constant temperatures between 50 and 59 °F (10 and 15 °C). Tom Stevenson speculates that may be the most ideal temperature for storage and aging, while Karen MacNeil recommends keeping wine intended for ageing in a cool area with a constant temperature around . Wine can be stored at temperatures as high as without long-term negative effect. Professor Cornelius Ough of the University of California, Davis believes that wine can be exposed to temperatures as high as for a few hours and not be damaged.K. MacNeil The Wine Bible, pp. 79–82. Workman Publishing 2001 .
Research in the late 1990s suggested that the ideal orientation for wine bottles is at a slight angle, rather than completely horizontal. This allows the cork to maintain partial contact with the wine in order to stay damp but also keeps the air bubble formed by a wine's ullage at the top rather than in the middle of the bottle if the wine is lying on its side. Keeping the ullage near the top, it has been argued, allows for a slower and more gradual oxidation and maturation process. This is because the pressure of the air bubble that is the ullage space rises and falls depending on temperature fluctuation. When exposed to higher temperatures the bubble's pressure increases (becomes positive relative to the air outside of the bottle), and if the wine is tilted at an angle, this compressed gas will diffuse through the cork and not harm the wine. When the temperature falls the process reverses.
If the wine is completely on its side then this action will eject some wine through the cork. Through this "breathing" which can result from variations in temperature, oxygen may be repeatedly introduced into the bottle and as a result, can react with the wine. An appropriate and constant temperature is therefore preferred. Additionally, oxidation will occur more rapidly at higher temperatures and gases dissolve into liquids faster the lower the temperature.J. Robinson. Jancis Robinson's Wine Course Third Edition, pp. 42–44. Abbeville Press 2003 .
While most wines can benefit from lying on their side, Champagne and other tend to age better if they are kept upright. This is because the internal pressure caused by the trapped carbonic gas provides enough humidity and protection from oxygen. Caterer Magazine claims that the preference for upright storage of Champagne is shared by the Comité Interprofessionnel du Vin de Champagne (CIVC) who conducted an extensive study of Champagnes that were stored in various conditions and orientations. This study found that Champagne stored on its side aged more quickly because oxygen was allowed to seep in after the Champagne corks lost their elasticity due to contact with the wine.Caterer Magazine " The lay down on storage" 26 July 2001. However, the CIVC still recommends storing Champagne on its side, stating that:
Wine will prematurely develop if stored in an environment that has large temperature variations, particularly if these occur frequently. Temperature control systems ensure the wine cellar temperature is very stable. The variations cause corks to expand and contract which leads to oxidation of the wine.
If wine is stored in conditions that are too dry, the cork will shrink and cause leakage. Too moist, and mould and contamination may occur. Climate Controlled Wine Storage maintains moderate humidity levels (55%–75%) to avoid these problems and assist in the optimum wine development conditions.
Some industries focus on the construction of home wine cellars and , small rooms or spaces in which to store wine. Others produce smaller wine accessories, such as racks and wine refrigerators. These appliances can feature adjustable temperature interfaces, two chambers for red and white wines and materials which protect the wine from the sun and ambient environment.
Wine preservation and dispensing systems have also been developed that store wine at their optimal temperatures and use nitrogen gas to dispense the wine. Nitrogen gas helps prevent wine from oxidation and premature spoilage.
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