How to Store Dessert Wine: Expert Guide to Preservation

The core of how to store dessert wine is stability: keep the bottles under specific, steady conditions to preserve their quality and aging potential. The Australian Wine Research Institute (AWRI) recommends a cool (15-20°C), dry location, with the cork in contact with the wine (Amon and Simpson 1986, AWRI). However, other experts like Jancis Robinson suggest constant temperatures between 10 and 15°C. Humidity is crucial for natural corks. We give 75% as the level most often cited as ideal, though definitive research on an optimal range remains thin. Excessive humidity can damage labels, while too little can dry out corks, allowing oxygen ingress. Protect wines from direct light, which can react with phenolic compounds and cause "wine faults". Light-bodied white wines are most susceptible and often come in tinted bottles. While many wines benefit from horizontal storage to keep corks moist, Champagne and other sparkling wines, which include some dessert wines, may age better upright due to internal pressure. Madeira, exposed to high temperatures during winemaking, can sustain higher storage temperatures more easily than other wines.

What is the ideal temperature for storing dessert wine?

The ideal temperature for storing bottled wine, including dessert wines, is generally cool and constant, with experts recommending ranges between 10 and 20°C. Amon and Simpson (1986), cited by the AWRI, recommend a cool 15-20°C, dry location for bottled wine with corks in contact with the wine (AWRI). Jancis Robinson suggests constant temperatures between 10 and 15°C, while Karen MacNeil recommends around 13°C (55°F) for wine intended for aging. Tom Stevenson speculates 11°C (52°F) may be the most ideal temperature for storage and aging. The AWRI notes that any storage place where the temperature exceeds 25°C for long periods and 40°C for short periods can affect wine quality (Ough 1992, AWRI). Marais (1986) observed faulty flavors and decreased overall quality after 12 months of wine storage at 30°C. Temperatures above 40°C can induce visual and sensory changes in only a matter of days (Ough 1986, AWRI). Conversely, if the wine is exposed to temperatures that are too cold, it can freeze and expand, potentially pushing out the cork or cracking the bottle. That increases oxygen exposure. Madeira, however, is exposed to high temperatures during its winemaking process and is thereby able to sustain exposure to higher temperatures more easily than other wines. A wine has a greater potential to develop complexity and a more aromatic bouquet if it is allowed to age slowly in a relatively cool environment. The lower the temperature, the more slowly a wine develops. On average, the rate of chemical reactions in wine doubles with each 10°C (18°F) increase in temperature. For more general advice on maintaining optimal conditions, see our guide on how to store wine.

How does humidity affect dessert wine storage?

Maintaining appropriate humidity levels is important for wines sealed with natural corks to prevent them from drying out and allowing oxygen ingress. The Comité Champagne recommends high and constant humidity, between 60% and 80%, for storing Champagne bottles (Comité Champagne). The level most often cited as ideal for wine storage is 75% humidity. It also states that there is very little significant research to definitively establish an optimal range. If the air is too dry, natural corks can dry out, leading to leakage, according to the AWRI. Even when wine bottles are stored on their sides, one side of the cork is still exposed to air. Should the cork begin to dry out, it can allow oxygen to enter the bottle, filling the ullage space and possibly causing the wine to spoil or oxidize. Conversely, excessive humidity can also pose the risk of damaging wine labels, which may hinder identification or hurt potential resale value. Climate controlled wine storage facilities typically maintain moderate humidity levels (55%-75%) to avoid these problems and assist in the optimum wine development conditions. Tom Stevenson recommends that wine should not be kept in a refrigerator, since the refrigeration process often includes dehumidifying, which can quickly dry out corks. Alexis Lichine recommends spreading half an inch of gravel on the floor of a wine cellar and periodically sprinkling it with some water as a way of maintaining optimal humidity. Understanding wine ullage levels is also key to assessing wine condition.

Should you store dessert wine bottles horizontally or upright?

The optimal bottle orientation depends on the wine type and closure, though for most wines with natural corks, horizontal storage is recommended to keep the cork moist. Mas et al. (2002) investigated the impacts of different alignments on bottles sealed with six different closures for a white and red wine. After 24 months, wines stored upright with agglomerated cork stoppers had higher oxidation and elevated acetaldehyde levels in white wine samples (AWRI). However, Skouroumounis et al. (2005) investigated a wooded Chardonnay and Riesling wine. They showed that bottle orientation (horizontal or upright) had little effect on the chemical composition and sensory properties of the two wines across a 60-month period (AWRI). The traditional thinking behind horizontal storage is that the cork is more likely to stay moist and not dry out if it is kept in constant contact with the wine. Research in the late 1990s suggested that the ideal orientation for wine bottles is at a slight angle, rather than completely horizontal. This allows the cork to maintain partial contact with the wine to stay damp. It also keeps the air bubble formed by a wine's ullage at the top rather than in the middle of the bottle if the wine is lying on its side. Keeping the ullage near the top, it has been argued, allows for a slower and more gradual oxidation and maturation process. This is because the pressure of the air bubble that is the ullage space rises and falls depending on temperature fluctuation. When exposed to higher temperatures the bubble's pressure increases. If the wine is tilted at an angle, this compressed gas will diffuse through the cork and not harm the wine.

For Champagne and other sparkling wines, including many dessert wines, upright storage is the common recommendation. The Comité Champagne states that you can keep Champagne bottles upright or on their sides (Comité Champagne). Caterer Magazine claims that the Comité Interprofessionnel du Vin de Champagne (CIVC) found that Champagne stored on its side aged more quickly. Oxygen was allowed to seep in after the Champagne corks lost their elasticity due to contact with the wine. However, the Comité Champagne's official guidance still recommends storing Champagne on its side in a cool, dark, draft-free place with generous humidity. A study by Chanut et al. (2023) on microagglomerated corks in model wine tested two storage positions: vertical, with the cork in contact with the vapor phase, and horizontal, with the cork in contact with the liquid phase. Position had no significant influence on oxygen transfer through the cork or at the glass-cork interface over 24 months at 20°C (Chanut et al. 2023).

Wine Type / Closure	Recommended Orientation	Rationale / Source
Most wines with natural corks	Horizontal	Keeps cork moist, preventing drying and oxygen ingress
Champagne and sparkling wines	Upright or on sides	Internal pressure provides humidity; some studies suggest upright for slower aging
Microagglomerated corks in model wine	No significant difference (horizontal/vertical)	Chanut et al. (2023) found no impact on oxygen transfer over 24 months at 20°C

Consider the Château d'Yquem and Tokaji drink windows for specific guidance on when to enjoy your aged dessert wines.

How does light exposure impact dessert wine?

Exposure to light significantly impacts wine quality, leading to undesirable flavors and potential hazes, particularly in white wines. Direct sunlight or incandescent light can adversely react with phenolic compounds in wine and create "wine faults". When wine is exposed to light, it can change its flavor and aroma. The AWRI notes that light exposure can affect the taste of a wine through the production of volatile sulfur compounds, known as ‘lightstruck’ flavour (AWRI). Maujean and Seguin (1983) demonstrated that ‘lightstruck’ flavour (goûts de lumière) is due to the formation of volatile sulfur compounds. These are believed to be derived from the sulfur-containing amino acids, methionine and cysteine, through photo-activation of riboflavin (vitamin B2) (AWRI TN09).

Light-bodied white wines run the greatest risk from light exposure and for that reason, they often come in tinted wine bottles that offer some protection from light. Wines packaged in clear, light green, and blue colored bottles are the most vulnerable to light and may need extra precautions for storage. Dozon and Noble (1989) found that exposure of still and sparkling white wines, bottled in green glass, to light emitted from fluorescent lamps resulted in the production of the lightstruck flavor. The intensity of the flavor was statistically significant in the still and sparkling wines after exposure for 31.1 hours and 18 hours, respectively. In comparison, the same wines stored in clear glass developed a statistically significant level of the off flavor after exposure for only 3.3 hours and 3.4 hours, respectively (AWRI TN09). Direct sunlight provides 4286 times the amount of UV-A radiation as a 36 W fluorescent lamp with an illuminance of 400 lux (Gordon Watson, AWRI TN09). That makes exposure of bottled wine to sunlight, as may be the case in retail window displays, likely more deleterious to wine quality than exposure to electric lighting systems (AWRI TN09).

Another negative aspect of light exposure is the potential for such exposure to exacerbate copper instability in susceptible white wines, leading to haze (AWRI TN09). The AWRI recommends that white wines containing a concentration of copper greater than approximately 0.5 mg/L are likely to be susceptible to copper haze. If the level is greater than this arbitrary limit, protection from exposure to light will only delay the inevitable (AWRI TN09). Rankine (1989) indicates that amber glass is most effective in excluding wavelengths below about 450 nm (AWRI TN09). Protecting your wines from light helps maintain their quality and fine wine investment value.

What role do corks and closures play in storage?

The choice of closure significantly influences oxygen ingress and, consequently, a wine's aging potential, though the glass-cork interface is a major pathway for oxygen entry. Natural cork stoppers still account for nearly half of the wine closure market (APCOR 2020, Chanut et al. 2023). In addition, a variety of stoppers are now available on the market, including cork-based, synthetic, and glass stoppers as well as screw caps. Each type offers different oxygen barrier properties (Chanut et al. 2023).

A study by Chanut et al. (2023) on microagglomerated corks found that the oxygen diffusion coefficient of the cork stopper alone was not modified over 24 months, whatever the storage conditions, temperature, storage position, or the presence of model wine. In contrast, the presence of model wine modified the total oxygen transfer, which includes not only the oxygen transfer through the stopper but also the oxygen transfer at the glass-cork interface (Chanut et al. 2023). At 20°C, the total diffusion coefficient increased from 2.3 × 10−11 to 4.7 × 10−11 m2 s−1 after the three initial months of storage. The glass-cork interface accounted for nearly 70% of the total oxygen transfer (Chanut et al. 2023). Chanut et al. (2023) attribute this increase to the sorption of water and ethanol in the cork. That sorption could favor the surface diffusion between the polymer chains composing the cork, or modify its mechanical properties (Chanut et al. 2023).

Temperature also had a strong impact on the oxygen transfer of the stopper in the bottleneck (Chanut et al. 2023). At 35°C, a temperature easily reached during bottle shipping, a significant transfer at the glass-cork interface started to occur beyond 9 months of storage (Chanut et al. 2023). At 50°C, this shift already occurred within the first 3 months of storage. It led to a tremendous oxygen transfer approaching the diffusion coefficient of oxygen in the air, which indicated the presence of leakage at the glass-cork interface (Chanut et al. 2023). This leakage could be attributed to a change in the mechanical properties of the stopper or a partial melting of the paraffin and silicone surface treatment (Chanut et al. 2023). For wines bottled with alternative closures, humidity and concerns about oxidation are not as pronounced. However, the relatively recent popularity and increased usage of these closures have not given many opportunities for research into their storage and aging potential. When you buy wine at auction, closure condition is a key factor.

How do vibrations affect wine during storage?

Anecdotal information regarding the contributions of vibration in wine storage states that it contributes to the accelerated aging of wine with adverse effects. This remains a research area with relatively little data. In a particular study, vibrations of different frequencies have been shown to have their own distinct effect on the chemistry of the wine. The study concluded, "Vibration could be used to accelerate the ageing of wine, but in most cases, this may lead to negative effects on wine quality. Therefore, to store red wines with limited changes in physicochemical properties, vibrations should be minimized". The Comité Champagne lists protection from vibrations as one of its golden rules for storing Champagne (Comité Champagne). The good preservation of 170-year-old Champagne bottles from a shipwreck, attributed to a vibration-free, anoxic, and isothermal marine environment, further highlights the potential benefits of minimizing vibrations for long-term preservation (Jeandet et al. 2015, Chanut et al. 2023). Minimizing vibrations helps preserve the live fine wine market index value of your collection.

What are the risks of temperature fluctuations during transport and storage?

Temperature fluctuations, especially high temperatures, pose significant risks to bottled wine quality during both transport and storage, potentially leading to rapid aging and physical damage. The AWRI states that excessive storage temperatures will have a marked effect on the shelf life of bottled wine and can see rapid aging and significant deterioration of the product (AWRI). Marais (1986) observed the development of faulty flavors and decreasing overall quality after 12 months’ storage of wine at 30°C (AWRI). Temperatures in excess of 40°C will induce visual and sensory changes to a wine in only a matter of days (Ough 1986, AWRI). In general, any storage place where the temperature exceeds 25°C for long periods and 40°C for short periods can affect wine quality (Ough 1992, AWRI).

Hirlam (2019a,b) advises avoiding thermal cycling, where the temperature varies significantly between day and night (AWRI). Leakage of wine and/or movement of cork stoppers due to thermal expansion of wine may result following exposure to temperatures which are significantly greater than ambient temperature (AWRI). Such physical damage does not necessarily imply that the quality of the wine has also been affected. It will obviously affect the appearance, and therefore the marketability, of the wine (AWRI). Robert Parker (2008) suggests in his wine buyers guide that somewhere between 10 and 25% of wines sold in the USA have been damaged due to exposure to extreme heat (AWRI). According to the AWRI, wines exposed to extreme temperatures tend to lose their fresh fruity characters and show more developed fruit characters. At extreme levels of temperature exposure, the AWRI reports oxidised and cooked characteristics.

Identifying and demonstrating that a wine has been damaged by exposure to temperature extremes during storage and/or transport can be difficult (AWRI). Visual assessments are made to look for signs of leakage, closure damage, wine travel or seepage on corks, increased ullage, and label damage (AWRI). Chemical analysis for white wines includes colour development and free and total SO2 levels. For red wines, chemical analysis includes spectral measurements for colour and phenolics as well as free and total SO2 levels (AWRI). Typically, sensory analysis involves assessment of two dozen of the damaged stock compared to two dozen of the same wine not exposed to the extreme conditions (AWRI). The AWRI therefore advises exporters to retain holdback samples and store them under known conditions, so they can draw that comparison in the case of a problem.

The Chanut et al. (2023) study also demonstrated the impact of higher temperatures on cork closures. At 35°C, a temperature "easily reached during bottle shipping," Chanut et al. (2023) recorded a significant increase in oxygen transfer at the glass-cork interface after 9 months. At 50°C, this increase occurred within the first 3 months, leading to a tremendous oxygen transfer approaching that of oxygen in the air, indicating leakage (Chanut et al. 2023). Understanding these risks is crucial when using our landed cost calculator for auction purchases or preparing to sell fine wine.

Protect your valuable dessert wines from temperature extremes and other environmental factors to ensure their optimal evolution. Get price alerts on your watchlist to track market movements and make informed decisions about your collection.