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