WineAbout Wine
Since most wine is consumed within 24 to 48 hours of purchase, for most
wine lovers, any small rack away from a direct heat source provides an ideal
solution. But if you plan to collect fine wines that benefit from additional
bottle maturation, proper storage is essential.
One of wine's greatest enemies is extreme heat. Temperatures greater
than 70 degrees Fahrenheit will age a wine more quickly, and can also "cook"
a wine until the fruit character becomes blunted, resulting in flat aromas
and flavors. Equally important is the rate at which temperature changes.
Rapid temperature fluctuations may cause pressure changes within
a bottle, forcing the cork upwards and allowing leaks while permitting air
to enter the bottle. Air is another of wine's enemies. Any prolonged
exposure will lead to oxidation, which produces a brownish color and Sherry-like
flavors. Light may also harm wine over time. Bottles should be kept
from direct sunlight, preferably in darkness.
Therefore it is important to have a cool space with constant temperature
for long-term storage. If your storage area is naturally cool (for example,
a below-ground cellar), that's fine; if not, it may be necessary to invest
in a cooling unit. Wine should be stored on their sides, either in
cases or racked.
Humidity is more controversial but it's nothing to worry about unless
you're keeping wines for the long-term. Some experts advocate a constant
humidity of 70 percent to prevent corks from drying out, while others maintain
that if a bottle is on its side, the cork is constantly in contact with
moisture inside the bottle and external humidity is ineffectual.