Wine Storage Basics

Storing wine at the right temperature and humidity is essential for the Winevestor. Being able to describe the good provenance (how the wine has been stored) will increase the price of the wine at resale. The ideal situation is to have a record of where the wine has been since it was first released. Knowing the provenance is a start, the next level is to document it by having photocopies of the invoices each time the wine has changed hands from release to the present.

For wine to age appropriately the following basics ensure that your investment is safe:

• Vibration. Wine does not like vibration; it keeps the sediment suspended, and shakes it loose quicker. It is also not good for aged, fragile corks and may lead to seepage. Therefore if at home the wine, ideally is down in a cellar, not near any furnace or air conditioner or in a part of the house without much traffic.
• Light – Wine does not appreciate either direct sunlight or fluorescent light. It affects the contents and fades the label. Ideally wine should be kept in the dark and only lit when bottles are being accessed.
• Temperature – At temperatures lower than 50 degrees, the maturing process is almost stopped, at 50 to 60 degrees it allows for steady, slow maturation, and above 60 degrees it is too fast. Most guides advice setting a thermostat to 55 degrees. The key aspect of temperature is to avoid fluctuation, fast swings in temperature can harm a wine.
• Humidity – Good humidity is around 75 percent. At this amount the wine label should not mould, but the cork is not being dried out.