| The ideal temperature to store wines is | | | | Higher temperatures will age wine more |
| between 55ºF and 58ºF (13ºC15ºC). | | | | rapidly and cooler temperatures will slow |
| However, any temperature between | | | | down the ageing process. Irreversible damage |
| 40º65ºF (5º18ºC) will suffice as | | | | will be done if your wine is kept at a |
| long as it remains constant. | | | | temperature above 82ºF for even a month. |
| | | | |
| The degree and the speed of the temperature | | | | At 55°F wines will age slowly and develop |
| change are critical. A gradual change of a | | | | great complexity and you will never have to |
| few degrees between summer and winter won't | | | | worry about them. |
| matter. The same change each day will harm | | | | |
| your wines by ageing them too rapidly. | | | | Every wine you buy should be placed in your |
| | | | cellar. Even if you are planning on opening |
| The most important rule when storing wine is | | | | the wine shortly after purchase it will |
| to avoid large temperature changes or | | | | benefit from resting to recover from the |
| fluctuations. You'll notice damage of this | | | | shock of traveling. |
| nature straight away from the sticky deposit | | | | |
| that often forms around the capsule. Over | | | | Before any bottle makes it into your cellar |
| time the continual expansion and contraction | | | | you need to consider the treatment it |
| of the wine will damage the 'integrity' of | | | | received before you acquired it. |
| the cork. It's like having the cork pulled in | | | | |
| and out again every day. When this happens, | | | | Every wine lover knows that heat damages wine |
| minute quantities of wine may be pushed out | | | | but how many of us take care to protect our |
| along the edge of the cork (between the cork | | | | wine at every stage? For example, you buy |
| and the bottle neck) allowing air to seep | | | | wine at a shop or winery, but leave it in |
| back in. Once the air is in contact with your | | | | your hot car all afternoon. You get it home |
| wine the irreversible process of oxidation | | | | to your temperature-controlled cellar, but by |
| begins and your wine is ruined. | | | | then you may have already cooked it. Remember |
| | | | that high temperatures can result in |
| At 55º to 58ºF the wine will age | | | | undesirable chemical reactions that would not |
| properly, enabling it to fully develop. | | | | normally take place. |