Does Wine Get Better With Age? The Storage Factors
Updated
Does wine get better with age? Sometimes, and sometimes not. Wine is one of the few commercial products that can improve in flavour and value with age. It can also rapidly deteriorate if kept in inadequate conditions. The conditions under which wine is stored and transported matter. They can have a major impact on its sensory properties once it reaches the consumer, as noted by The Australian Wine Research Institute (AWRI). Some wines are built to evolve, developing complexity and new aromatic bouquets over time. That transformation is delicate and highly susceptible to environmental factors. Excessive storage temperatures, for instance, will have a marked effect on the shelf life of bottled wine. They lead to rapid aging and significant deterioration, states AWRI Technical Note TN09. The question for you, as a collector, is not just whether a wine can age. It is under what precise conditions it will improve, and for how long. It is also how to spot the moment its potential peaks, or the moment it risks spoilage.
How do storage conditions influence wine aging?
The environment where you keep your wine is the most significant determinant of its aging trajectory. Temperature, humidity, light, and vibration each play a critical role in how wine evolves in the bottle. Maintaining stable, appropriate conditions is key. It preserves your wine's quality and lets it develop its full potential.
| Factor | Ideal Conditions | Risks of Poor Conditions |
|---|---|---|
| Temperature | Constant 10-15°C (J. Robinson); 11°C (T. Stevenson); 13°C (K. MacNeil); 15-20°C (Amon & Simpson, 2); 10-15°C for Champagne (Comité Champagne) | >25°C for long periods, >40°C for short periods affects quality (Ough, 2); 30°C for 12 months causes faulty flavours (Marais, 2); >40°C for days causes visual/sensory changes (Ough, 2); Freezing causes expansion, cork pushed out/bottle crack; Temperature swings cause adverse chemical reactions; 10-25% of US wines damaged by extreme heat (Parker) |
| Humidity | 75% often cited as ideal (J. Robinson); 60-80% for Champagne (Comité Champagne); Moderate 55-75%; Alexis Lichine recommends gravel/water | Corks drying out allows oxygen entry; Leakage if too dry; Excessive humidity damages labels; Refrigeration dehumidifies, drying corks (T. Stevenson) |
| Light | Protected from light (Comité Champagne); Store in corrugated boxes/wooden crates; Amber glass effective below 450nm (Rankine) | Direct sunlight/incandescent light creates "wine faults"; 'Lightstruck' flavour (volatile sulfur compounds); Light-bodied white wines at greatest risk; Clear, light green, blue bottles most vulnerable; Sunlight provides 4286 times the UV-A radiation of a 36W fluorescent lamp (Gordon Watson); Exacerbates copper instability (>0.5 mg/L copper) |
| Vibration | Protected from vibrations (Comité Champagne); Minimize vibrations for red wines (Chung et al. study) | Accelerated aging with adverse effects (anecdotal); Distinct effects on chemistry (Chung et al. study); Refrigerator vibrations could be detrimental, though no literature found by AWRI |
You can explore more about optimal storage conditions in our guide on how to store wine.
Does bottle orientation matter for aging wine?
The optimal orientation for storing wine bottles is a subject of ongoing discussion. Various studies present nuanced findings. Traditionally, bottles sealed with natural corks are stored on their sides. That keeps the cork moist and prevents it from drying out. A dry cork could allow oxygen to enter the bottle. Research in the late 1990s even suggested storing bottles at a slight angle. The cork then keeps partial contact with the wine, while the ullage air bubble stays at the top for slower oxidation. If a bottle is stored completely on its side, temperature variations can push wine out through the cork. That repeatedly introduces oxygen.
However, more recent studies offer different perspectives, particularly concerning specific closure types. A 2023 study by Chanut and colleagues in PNAS Nexus investigated microagglomerated cork stoppers in miniaturized bottle systems with model wine. It compared vertical storage, with the cork in contact with vapor, and horizontal storage, with the cork in contact with liquid. Storage position did not influence oxygen transfer through the cork or at the glass-cork interface over a 24-month period. This finding aligns with other research cited in the study. Work by Lopes et al. (2006) and Hirlam et al. (2019) reported no significant effect of storage position on oxygen transfer for certain closures. For Champagne, the Comité Champagne states that bottles can be stored upright or on their sides in a cool place. Given these varied findings, a constant temperature often matters more than orientation. That is especially true for wines with modern closures.
How does oxygen enter the bottle, and why does it matter?
Oxygen ingress is a primary factor in how wine ages. Its controlled introduction is essential for development. Excessive exposure leads to spoilage. The pathway for oxygen entry into a bottled wine is complex. It involves both the cork stopper itself and the interface between the cork and the glass bottleneck. A 2023 study by Chanut and colleagues in PNAS Nexus used microagglomerated cork stoppers and model wine. It highlighted the glass-cork interface as a major pathway for oxygen entry. Interestingly, their research showed that the oxygen diffusion coefficient of the stopper alone was not modified by storage conditions over 24 months.
However, the presence of model wine significantly favored oxygen transfer at the glass-cork interface at 20°C. That interface accounted for nearly 75% of the total oxygen transfer, compared to corks studied without model wine. The total diffusion coefficient increased from 2.3 × 10−11 to 4.7 × 10−11 m2 s−1 after the initial three months of storage at 20°C, as reported by Chanut and colleagues. This indicates that the interaction between the cork and the wine solution itself can alter the seal's effectiveness.
Furthermore, temperature has a strong impact on oxygen transfer. The Chanut et al. study found that oxygen barrier properties remained unchanged over 24 months at 20°C. Higher temperatures dramatically increased oxygen ingress. Bottle shipping easily reaches 35°C. At that temperature, a significant transfer at the glass-cork interface began after nine months of storage. At 50°C, this shift was observed much earlier, within the first three months of storage. Values approached the diffusion coefficient of oxygen in the air (2.0 × 10−5 m2 s−1) after six months, indicating leakage. This leakage is attributed to a partial melting of the paraffin and silicone coating on the cork. It may also come from a modification of the stopper's mechanical properties. Understanding these dynamics is crucial for managing your cellar and protecting your fine wine investment. For more on how fill levels relate to condition, see our guide on wine ullage levels explained.
When should you open your wine?
Deciding when to open a bottle of wine you have held for years is a critical moment for any collector. Some wines are destined for long-term aging. Even the most robust will eventually decline. Recognizing the signs of a wine past its prime can prevent disappointment. Wines exposed to extreme temperatures, for example, tend to lose their fresh fruity characters. They develop more oxidized and cooked characteristics, according to The Australian Wine Research Institute. Marais (1986) observed faulty flavours and decreasing overall quality after 12 months of wine storage at 30°C. Ough (1986) noted that temperatures exceeding 40°C can induce visual and sensory changes in a wine in a matter of days.
Visual assessments can offer initial clues. Look for signs of leakage, closure damage, wine travel or seepage on corks, increased ullage, and label damage, as recommended by AWRI. A wine may sit above 77°F (25°C) for long periods. It may then be spoiled or become "corked," developing off-flavors that taste raisiny or stewed. These characteristics indicate that the wine has deteriorated and is unlikely to improve further.
To help you determine the optimal drinking window for your collection, consult our vintage maturity charts. They show when different styles of wine reach their peak.