How to Store Rose Wine: Expert Guide for Collectors
Updated
The essentials of how to store rose wine are straightforward: protect it from light, maintain a stable temperature, and control humidity. Experts Amon and Simpson (1986) recommend a cool, dry location between 15-20°C, with the cork in contact with the wine (Australian Wine Research Institute,; AWRI Technical Note TN09, ). Other experts, such as Jancis Robinson, suggest a constant temperature between 10-15°C, with Tom Stevenson speculating 11°C as ideal. Keep bottles away from direct sunlight or incandescent light, as light-bodied white wines, including rosé, are most vulnerable to "lightstruck" flavor. Comité Champagne recommends humidity between 60% and 80% for sparkling wines, which helps prevent corks from drying out (Comité Champagne, ). Traditional advice suggests horizontal storage for cork contact. However, studies by Mas et al. (2002) and Skouroumounis et al. (2005) found little effect of bottle orientation on chemical composition and sensory properties for still white and red wines over 24-60 months (Australian Wine Research Institute, ). Chanut et al. (2023) also found no significant influence of storage position on oxygen transfer for microagglomerated corks over 24 months at 20°C (Chanut et al., ). Keep in mind that many rosés, such as those with short Provence rosé windows, are intended for immediate enjoyment rather than long-term cellaring.
What is the ideal temperature for storing rosé wine?
Maintaining a consistent, cool temperature is paramount for preserving rosé wine. According to the Australian Wine Research Institute, excessive heat can rapidly age and deteriorate the product. Marais (1986) observed the development of faulty flavors and decreasing overall quality after 12 months’ storage of wine at 30°C (Australian Wine Research Institute,; AWRI Technical Note TN09, ). Temperatures exceeding 40°C can induce visual and sensory changes to a wine in only a matter of days, as noted by Ough (1986) (Australian Wine Research Institute,; AWRI Technical Note TN09, ). In general, any storage place where the temperature exceeds 25°C for long periods and 40°C for short periods can affect wine quality, according to Ough (1992) (Australian Wine Research Institute,; AWRI Technical Note TN09, ).
Hirlam (2019a,b) advises avoiding thermal cycling, where temperature varies significantly between day and night (Australian Wine Research Institute, ). Such fluctuations can lead to leakage of wine or movement of cork stoppers due to thermal expansion (Australian Wine Research Institute,; AWRI Technical Note TN09, ). Robert Parker (2008) suggests that somewhere between 10 and 25% of wines sold in the USA have been damaged due to exposure to extreme heat (Australian Wine Research Institute, ).
While there is a range of expert recommendations, a cool and stable environment is consistently advised.
| Recommended Temperature | Notes |
|---|---|
| 15-20°C | Cool, dry location, cork in contact with wine |
| 10-15°C | Constant temperature, for Champagne |
| 10-15°C | Constant temperatures |
| 11°C | Speculated as ideal for storage and aging |
| 13°C | For wine intended for ageing |
| Below 25°C for long periods, below 40°C for short periods | Temperatures above these can affect quality |
| 12-16°C | Empirical consideration for wine storage |
For wines with microagglomerated corks, high storage temperature strongly increases oxygen transfer at the glass-cork interface (Chanut et al., ). At 35°C, a temperature easily reached during bottle shipping, a significant transfer at the glass-cork interface started to occur beyond nine months of storage (Chanut et al., ). At 50°C, this shift already occurs within the first three months of storage (Chanut et al., ). This highlights the importance of temperature control, especially for wines intended for longer holding periods. You can explore how different vintages are performing on our live fine wine market index.
How does light exposure affect rosé wine?
Light exposure can significantly impact wine quality, particularly for light-bodied wines like rosé, by producing undesirable flavors. This phenomenon is known as 'lightstruck' flavor, or goûts de lumière, and is due to the formation of volatile sulfur compounds (Australian Wine Research Institute,; Maujean and Seguin 1983, AWRI Technical Note TN09, ). Riboflavin (vitamin B2), present in low levels in musts and wines, undergoes photo-activation when exposed to light at wavelengths of 370 nm and 440 nm, leading to these sulfur compounds (AWRI Technical Note TN09, ).
Light-bodied white wines face the greatest risk from light exposure and are often packaged in tinted wine bottles for some protection. Wines in clear, light green, and blue colored bottles are the most vulnerable and may require extra storage precautions. Dozon and Noble (1989) found that still and sparkling white wines in green glass developed a statistically significant lightstruck flavor after 31.1 hours and 18 hours, respectively, when exposed to fluorescent lamps (AWRI Technical Note TN09, ). The same wines stored in clear glass developed this off-flavor after only 3.3 hours and 3.4 hours (AWRI Technical Note TN09, ).
According to AWRI Technical Note TN09, direct sunlight is considerably more damaging than artificial light. Gordon Watson, of Gordon Watson and Associates, notes that direct sunlight provides 4286 times the amount of UV-A radiation as a 36 W fluorescent lamp (AWRI Technical Note TN09, ). Exposure to sunlight, such as in retail window displays, is likely more deleterious to wine quality than exposure to electric lighting systems (AWRI Technical Note TN09, ). Beyond flavor, light exposure can also exacerbate copper instability in susceptible white wines, potentially leading to haze (AWRI Technical Note TN09, ). To mitigate these risks, Rankine (1989) indicates that amber glass is most effective in excluding wavelengths below about 450 nm (AWRI Technical Note TN09, ). In your cellar, storing wines in corrugated boxes or wooden crates provides protection from direct light.
What role does humidity play in rosé wine storage?
Humidity is a critical factor in wine storage, primarily affecting the integrity of cork closures and the appearance of labels. According to the Australian Wine Research Institute, for wines sealed with natural corks, maintaining some degree of humidity is necessary to prevent the corks from drying out. If a cork dries, it can shrink and allow oxygen to enter the bottle, filling the ullage space and potentially causing the wine to spoil or oxidize. This can lead to a low fill level, which you can learn more about in our guide to wine ullage levels explained.
Comité Champagne recommends high and constant humidity, between 60% and 80%, for storing Champagne (Comité Champagne, ). Chanut et al. (2023) state that relative humidity above 50% is required for good elasticity of cork-based closures (Chanut et al., ). However, humidity above 80% has been found to increase the risk of mildew formation on the outer surface of cork (Chanut et al., ).
While 75% humidity is often cited as ideal, Jancis Robinson notes that there is very little significant research to definitively establish an optimal range. Excessive humidity can also damage wine labels, which may hinder identification or hurt potential resale value. Tom Stevenson recommends against storing wine in a refrigerator, as the refrigeration process often includes dehumidifying, which can quickly dry out corks. Conversely, Matt Kramer cites a French study claiming that the relative humidity within a bottle is maintained at 100% regardless of the closure used or the orientation of the bottle. Despite this, Alexis Lichine contends that low humidity can still be detrimental to premium wine quality due to the risk of cork drying out. He suggests spreading half an inch of gravel on a wine cellar floor and periodically sprinkling it with water to maintain optimal humidity.
Does bottle orientation matter for rosé wine?
The orientation of your wine bottles during storage is a topic with varied perspectives, particularly depending on the wine type and closure. For still wines, studies indicate that orientation may have less impact than commonly believed. Mas et al. (2002) investigated different alignments for white and red wines sealed with six different closures. As a general rule, after 24 months, wines stored upright had higher yellow/brown color than those stored horizontally. However, the differences were not significant (Australian Wine Research Institute, ). This study also showed that oxidation was higher for upright samples sealed with agglomerated cork stoppers (Australian Wine Research Institute, ). In another study, Skouroumounis et al. (2005) investigated a wooded Chardonnay and Riesling wine over a 60-month period. They found that bottle orientation (horizontal or upright) had little effect on the chemical composition and sensory properties of the two wines (Australian Wine Research Institute, ).
More recently, Chanut et al. (2023) conducted a systematic study on microagglomerated corks in model wine over 24 months at 20°C (Chanut et al., ). They found that the storage position of the bottle, whether vertical (cork in contact with vapor phase) or horizontal (cork in contact with liquid phase), had no significant influence on the oxygen transfer through the bottleneck-cork system (Chanut et al., ). This aligns with results from Lopes et al. and Hirlam et al. (Chanut et al., ).
For sparkling wines like Champagne, the recommendations differ. Most wine racks are designed for horizontal storage, with the idea that the cork stays moist from contact with the wine. Champagne, however, is often recommended to be stored upright. This is because the internal pressure from trapped carbonic gas is believed to provide enough humidity and protection from oxygen. Caterer Magazine claims that the Comité Interprofessionnel du Vin de Champagne (CIVC) shares this preference. It cites a study that found Champagne stored on its side aged more quickly, because oxygen seeped in after corks lost elasticity due to contact with the wine. However, the Comité Champagne's official website still recommends storing Champagne on its side in a cool, dark, draft-free place with generous humidity.
Given that rosé wines are typically still and often consumed within a shorter timeframe than many fine red or white wines, the evidence suggests that orientation may not be as critical as temperature and light control. However, if your rosé is sealed with a natural cork and intended for a longer hold, ensuring the cork remains hydrated is a prudent step. That traditionally favors horizontal storage. For a broader understanding of wine storage, consult our guide on how to store wine.
What about other storage factors like vibration or open bottles?
Beyond temperature, light, humidity, and orientation, other environmental factors can influence the quality of your stored rosé wine.
Vibration: While anecdotal information suggests vibration contributes to accelerated aging with adverse effects, this remains a research area with relatively little data. However, a specific study by Chung et al. (2008) showed that vibrations of different frequencies had distinct effects on the chemistry of red wine. The study concluded that "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". Comité Champagne also explicitly recommends protecting bottles from vibrations (Comité Champagne, ). Therefore, minimizing vibrations in your storage environment is a sensible precaution.
Odors: Comité Champagne recommends protecting bottles from odors (Comité Champagne, ), suggesting that strong or persistent smells in the storage environment could potentially affect the wine.
Open Bottles: If you have an unfinished bottle of rosé, you can store it for a short period. Comité Champagne advises sealing an open bottle using a stopper cap, specifically designed for sparkling wines, and then placing it in a cool place (Comité Champagne, ). The bottle can stand upright or lie on its side, as either way will not impact the wine (Comité Champagne, ). However, it is important to note that once opened, a bottle will not keep for long (Comité Champagne, ). The notion that putting a small spoon in a Champagne bottle's neck will preserve it is not true. Only a special cork keeps the bubbles bubbling (Comité Champagne, ). For still rosé, a vacuum pump or inert gas preservation system can help extend its life, but it is still best consumed quickly.
Understanding these factors helps you make informed decisions about your cellar management. You can also use tools like our landed cost calculator to assess the full value of your acquisitions, or explore our guides on fine wine investment for broader market insights.
Discover the optimal drinking windows for your entire cellar with our drink-window data for your cellar.