Definition: Encavage

A few rules for cellaring:

What wine lover doesn't dream of having the perfect wine cellar, both attractive and practical? The reality is quite different, however, as most storage areas are simply cellars with no special features. What are the ideal conditions and what are the possible consequences of poor storage?

In specialist magazines and brochures, wine cellars always look perfect, and this is probably the case, as they are equipped with professional-looking storage units, a temperature and humidity control system, a gravel floor for good ventilation and various decorative features to create a typical atmosphere. But what if your cellar has none of these features? How can you ensure that your wine ages harmoniously? Here are the conditions that characterise an ideal wine cellar and the points to look out for:

• Cool and dark

All fine wines need to rest in order to develop and reach their full potential, but it should be noted from the outset that not all wines are suitable for ageing. The majority of them reach their peak after an average storage period of two to five years. Only exceptional vintages require eight to ten years, or even longer, provided that the conditions for proper storage are met.

• Proven enemies

Dryness, heat, light and movement are wine's greatest enemies. Eliminating these factors improves the chances of successful ageing. Humidity is another important factor. If it is too low, natural corks can dry out and become permeable. The image of a cool, dark and (relatively) humid cellar as the ideal place to store wine is therefore not an

old cliché. Wine is extremely sensitive to high temperatures

- for example, always above 16 degrees - or to significant and repeated temperature variations: in both cases, the enzymatic process accelerates. Tests have shown that a wine initially stored at 13 degrees showed eight times higher maturation activity after being exposed for two

years at a temperature of 23 degrees. Light – whether natural or artificial – is just as damaging. UV rays destroy chemical bonds and alter the aromatic profile, and also affect the colour, discolouring red pigments and turning white wines brown.

• Proper storage

While the ideal wine cellar is not necessarily underground, it should offer conditions similar to those found inside a mountain or natural cave: a constant temperature of around 13 degrees (or slightly less), humidity between 65% and 70%, a calm environment, darkness and fresh, pure air. Lying down is no longer a prerequisite. Bottles with non-traditional closures can remain upright, as can those with natural corks, provided that the humidity level is not below 75%. Sparkling wines and sweet wines – port and others – do not necessarily have to be stored horizontally either. Many wines that do not have a natural cork cannot be stored for too long anyway. It is also possible to opt for a slightly inclined position, at an angle that ensures half of the cork is submerged.

All these precautions will help you avoid unpleasant surprises, but don't worry if your wine cellar does not meet all the ideal conditions described above. These conditions are mainly necessary for storing high-quality wines with good ageing potential and corresponding value over a long period of time. Otherwise, in most cases, a relatively cool, dark space will do just fine for storing good to very good wines for three to four years. Obviously, during this time, they will develop, mature and open up, but isn't that exactly what we are looking for and what delights our palates?

Let us warn against the worst conditions, for example, a single-storey garage, exposed to the sun for part of the day and cooler at night. If wine is stored there, it will be subjected to temperature fluctuations every 24 hours, which is precisely what is most harmful. On the other hand, a slow rise in temperature from winter to summer, and vice versa from late summer to winter, is much less harmful.