![]() ![]() We will say this, however: Horizontal racking is a space-efficient way to store your bottles, and it definitely can’t harm your wines. If you’re planning on drinking these bottles in the near- to mid-term, or if the bottles have alternative closures (screwcaps, glass or plastic corks), this is not necessary. Traditionally, bottles have been stored on their sides in order to keep the liquid up against the cork, which theoretically should keep the cork from drying out. This won’t affect a properly sealed wine, but can damage the labels. Conversely, extremely damp conditions can promote mold. (Or if you’re laying down bottles for 10 or more years, but then we’re back to the matter of professional storage.) Anywhere between 50 percent and 80 percent humidity is considered safe, and placing a pan of water in your storage area can improve conditions. Yes, this does happen, but unless you live in a desert or in arctic conditions, it probably won’t happen to you. The theory goes that dry air will dry out the corks, which would let air into the bottle and spoil the wine. Don't sweat the humidityĬonventional wisdom says that wines should be stored at an ideal humidity level of 70 percent. Incandescent bulbs may be a bit safer than fluorescent bulbs, which do emit very small amounts of ultraviolet light. ![]() Light from household bulbs probably won’t damage the wine itself, but can fade your labels in the long run. One of the reasons why vintners use colored glass bottles? They’re like sunglasses for wine. ![]() The sun’s UV rays can degrade and prematurely age wine. Light, especially sunlight, can pose a potential problem for long-term storage. There’s no way to know until you open it-it could still be delicious.) 4. (Even if heat has caused wine to seep out past the cork, that doesn’t always mean the wine is ruined. Aim for consistency, but don’t get paranoid about minor temperature fluctuations wines may see worse in transit from the winery to the store. On top of cooked flavors, the expansion and contraction of the liquid inside the bottle might push the cork out or cause seepage. More important than worrying about achieving a perfect 55° F is avoiding the landmines of rapid, extreme or frequent temperature swings. If the liquid starts turning to ice, it could expand enough to push the cork out. Also, don’t keep your wine somewhere it could freeze (an unheated garage in winter, forgotten for hours in the freezer). The average fridge temperature falls well below 45° F to safely store perishable foods, and the lack of moisture could eventually dry out corks, which might allow air to seep into the bottles and damage the wine. Keeping wines in your household refrigerator is fine for up to a couple months, but it’s not a good bet for the longer term. ![]() Don’t fret too much if your storage runs a couple degrees warmer, as long as you’re opening the bottles within a few years from their release. The ideal temperature range is between 45° F and 65° F ( and 55° F is often cited as close to perfect), though this isn’t an exact science. And if it gets much hotter, your wine may get “ cooked,” resulting in flat aromas and flavors. Temperatures higher than 70° F will age a wine more quickly than is usually desirable. If you’re looking to buy wines to mature, you should really consider investing in professional-grade storage-a totally different ballgame.įor everyone else, however, following a few simple guidelines should keep your wines safe until you’re ready to drink them. Most wines are best enjoyed within a few years of release. Now what do you do with it?įirst off, it’s useful to remember that only a small percentage of fine wines on the market benefit from long-term aging. So you bought some wine that you’re not planning on drinking right away. ![]()
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