Wine should be held at a temperature which assures
its proper rate of maturity. It is generally agreed
that a stable temperature between 14?C and 16?C
is the optimum for wine storage. Lower temperatures
slow development, higher temperatures age the
wine prematurely.
Temperature is the single most important factor
in cellaring fine wine.
A constant temperature is also very important.
Daily temperature fluctuations can be more detrimental
than storing wine at a higher temperature. As
temperature varies, the wine expands and contracts
as it heats and cools, causing the cork to act
like a piston and allowing air to enter the bottle
and wine to leak past the cork.
During bottling, winemakers are careful not to
allow any contact between wine and oxygen, as
this causes oxidation. This is a chemical reaction
that makes wine flat and lifeless, having caused
it to age prematurely. The wine loses its colour,
whilst the nose and palate become weaker, and
eventually the wine becomes undrinkable.
Note that wine cellared inside houses in Singapore,
with no climate control can experience extreme
temperature variation, sometimes up to 15?C in
one day!
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Humidity is the second most important condition
to monitor when cellaring wine. An ideal humidity
level is between 65% - 75%. Too high a humidity
will encourage mould to develop and damage labels,
too low a humidity can cause corks to dry out.
If that happens, the cork will shrink, reducing
the seal and the wine will leak and inevitably
spoil. Conventional refrigeration and air conditioning
is unsuitable for premium wine cellaring because
it reduces humidity.
Wines should be laid on their sides to keep the
inside of the cork moist. To keep the outside
in good condition, we need to keep relative humidity
higher.
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Constant vibrations can upset the equilibrium
and normal development of wine. Wines that are
shaken are believed to throw off their sediment
too soon.
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A cellar should be as dark as possible. Wine does
not like light, as it can cause unwanted reactions
to occur in the bottle, sometimes causing hydrogen
sulphide compounds to develop and spoil the wine.
Whilst having little effect over short periods,
it is preferable for wine to be stored away from
light sources in the long-term.
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You should avoid keeping anything in your cellar
that has a particularly strong odour, such as
fuels, perfumes and certain foods. There is a
chance that these smells could influence your
wine.
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It is very important that you store your wines
on their sides. This will ensure that the corks
are kept moist by the wine and do not dry out.
Dry corks are more likely to leak. Store your
reds toward the top of your cellar, as they will
add further protection from light to your more
delicate whites.
Keep wines meant for longer cellaring towards
the back as this both protects them from movement
and gives you better access to your current drinking
wines.
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