WineAbout Wine
Since most wine is consumed within 24 to 48 hours of purchase, for mostwine lovers, any small rack away from a direct heat source provides an idealsolution. But if you plan to collect fine wines that benefit from additionalbottle maturation, proper storage is essential.
One of wine's greatest enemies is extreme heat. Temperatures greaterthan 70 degrees Fahrenheit will age a wine more quickly, and can also "cook"a wine until the fruit character becomes blunted, resulting in flat aromasand flavors. Equally important is the rate at which temperature changes.Rapid temperature fluctuations may cause pressure changes withina bottle, forcing the cork upwards and allowing leaks while permitting airto enter the bottle. Air is another of wine's enemies. Any prolongedexposure will lead to oxidation, which produces a brownish color and Sherry-likeflavors. Light may also harm wine over time. Bottles should be keptfrom direct sunlight, preferably in darkness.
Therefore it is important to have a cool space with constant temperaturefor 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 investin a cooling unit. Wine should be stored on their sides, either incases or racked.
Humidity is more controversial but it's nothing to worry about unlessyou're keeping wines for the long-term. Some experts advocate a constanthumidity of 70 percent to prevent corks from drying out, while others maintainthat if a bottle is on its side, the cork is constantly in contact withmoisture inside the bottle and external humidity is ineffectual.