Definition: Wine preservation

Temperature:

Between 10°C and 12°C, wine evolves at an ideal rate. Below this, wine ages more slowly; above it, the evolution is too rapid. However, more important than a specific temperature is temperature consistency. Variations in temperature must be avoided, as they cause the liquid in the bottle to expand (heat) or, conversely, to shrink (cold), which can lead to an infinitesimal but repeated loss of the precious liquid, which is replaced by air, a source of oxidation and premature ageing.

Humidity:

One of wine's worst enemies is dryness! By maintaining a humidity level above 70%, you will prevent the cork from deteriorating, keeping it supple and preventing your bottles from sweating. If, on the other hand, the humidity is too high (90%), the main consequence will be the appearance of stains on your labels, or even their detachment.

Ventilation:

Regular ventilation is essential, otherwise a musty smell will linger in your storage area and be transferred to the wine.

Exclusivity reserved for wine:

Wine must be the only item stored in its storage area, as it absorbs odours very quickly. Imagine a wine with aromas of vegetables, soap, paint, or worse, fuel oil! Vinegar is not allowed in a wine cellar, as there is a risk of it imparting its unpleasant acetic taste.

Light:

Lighting should be discreet, without requiring you to resort to candlelight. White wines, especially those in clear bottles, can be affected by bright light, developing a rancid taste, like butter exposed to air. When not visiting, the cellar should be kept in total darkness.

The position of the bottles:

They should be laid down, ensuring constant contact between the liquid and the cork and maintaining the cork's watertightness and elasticity. However, spirits should be stored upright to prevent the powerful alcohol from breaking down the corks.

Installation:

In temperature-controlled apartment cellars, bottles are stored side by side on shelves. For other furniture or fitted spaces, bottles can be stored on racks, in individual compartments or stacked on top of each other in cells. All of these solutions are suitable, provided that the storage system is sturdy and allows the bottles to be handled with care, preserving the quality of their labels.

It is very important not to leave your bottles in their packaging. Wooden cases can be kept. In the event of resale, they add value by attesting to the homogeneity of the batch; cardboard boxes absorb moisture, soften and impart a smell of old, mouldy cardboard to the wine. Also remove any bottles wrapped in tissue paper.

Once you have found a suitable place to store your precious bottles, you need to know how to preserve the quality of those that have already been opened. If you are unable to finish them in one go, you do not have to pour them down the sink. There are many good ways to store empty bottles. For still wines, i.e. non-sparkling and non-fortified wines, the main enemy is oxygen. It must be removed from the bottles as much as possible. You can use a specialised pump (such as a Vacu-vin) or transfer the wine to a half-bottle, which you should always have on hand. In addition, by keeping the bottle in the refrigerator, you will delay its evolution for about two weeks.

Fortified wines, such as port or sherry, have two additional advantages for storage: their high alcohol content and, in many cases, their sugar content. By storing them in the refrigerator, you can enjoy them for several more weeks. Whether you are storing wine for the long or short term, these precautions will protect your investment and, more importantly, your enjoyment.