How to Store Wine for Aging: A Collector Guide

Knowing how to store wine for aging comes down to four things: constant cool temperatures, controlled humidity, and protection from light and vibration. The Australian Wine Research Institute (AWRI) recommends storing bottled wine with the cork in contact with the wine. The location should be cool, between 15-20°C, and dry (Amon and Simpson 1986). Comité Champagne suggests a constant temperature of between 10 and 15°C and high, constant humidity between 60% and 80%. The same guidance calls for protection from light, vibrations, and odors in a well-ventilated place. Wine experts like Jancis Robinson recommend constant temperatures between 10 and 15°C. Tom Stevenson speculates that 11°C is the most ideal temperature for storage and aging. For microagglomerated corks, a study by Chanut et al. (2023) tested vertical and horizontal bottle positions. Neither influenced oxygen transfer through the cork or at the glass-cork interface over 24 months at 20°C.

These consistent conditions are crucial for a wine to develop complexity and an aromatic bouquet, ensuring your fine wine investment matures as intended.

What are the ideal temperature conditions for aging wine?

The ideal temperature for aging wine is consistently cool, with most experts recommending a range between 10 and 15°C. The Australian Wine Research Institute (AWRI) recommends storing bottled wine in a cool location, specifically 15-20°C (Amon and Simpson 1986). Comité Champagne advises a constant temperature of between 10 and 15°C. Jancis Robinson recommends constant temperatures between 10 and 15°C. Tom Stevenson speculates that 11°C may be the most ideal temperature for storage and aging. Karen MacNeil recommends keeping wine intended for aging in a cool area with a constant temperature around 13°C. Wine can be stored at temperatures as high as 21°C without long-term negative effect.

Maintaining a stable temperature is paramount. Hirlam (2019a,b) advises avoiding thermal cycling, where temperature varies significantly between day and night. Such fluctuations can cause leakage of wine or movement of cork stoppers due to thermal expansion. This physical damage does not necessarily imply the wine's quality is affected. It will affect its appearance and marketability. For more on condition, see our guide on ullage levels.

Excessive temperatures can rapidly deteriorate wine. Marais (1986) observed the development of faulty flavors and decreasing overall quality after 12 months’ storage of wine at 30°C. Temperatures exceeding 40°C will induce visual and sensory changes in a wine in only a matter of days (Ough 1986). Ough (1992) states that any storage place where the temperature exceeds 25°C for long periods and 40°C for short periods can affect wine quality. Wines exposed to extreme temperatures tend to lose their fresh fruity characters and show more developed fruit characters. At extreme levels, oxidized and cooked characteristics can be observed.

A study by Chanut et al. (2023) examined microagglomerated cork stoppers. At a storage temperature of 20°C, oxygen barrier properties remained unchanged over 24 months of aging. However, at 35°C, a temperature easily reached during bottle shipping, total oxygen transfer did not increase significantly for up to 9 months. Beyond that duration, a significant transfer at the glass-cork interface began to occur. At 50°C, this shift occurred within the first 3 months of storage. This increased transfer at higher temperatures could be due to a partial melting of the surface treatment agent on the cork stopper. It could also come from a modification of the stopper's mechanical properties.

In general, a wine develops more complexity and a more aromatic bouquet when it ages slowly. A relatively cool environment is what allows that. The lower the temperature, the more slowly a wine develops. On average, the rate of chemical reactions in wine doubles with each 10°C increase in temperature.

Regarding refrigeration, prolonged storage in a refrigerator could adversely affect wine quality due to vibrations from the compressor. The AWRI has been unable to find literature on this subject. Tom Stevenson recommends against keeping wine in a refrigerator because the refrigeration process often includes dehumidifying, which can quickly dry out corks.

How important is humidity for wine storage?

Humidity plays a role in preserving wine, particularly for bottles sealed with natural corks. Wines under natural closures can dry out, and leakage can occur if the air is too dry. Comité Champagne specifies that humidity must be high and constant, between 60% and 80%.

Some degree of humidity is required to keep cork enclosures from drying out. Even when wine bottles are stored on their sides, one side of the cork is still exposed to air. If the cork begins to dry out, it can allow oxygen to enter the bottle. That oxygen fills the ullage space and can cause the wine to spoil or oxidize. Alexis Lichine contends that low humidity can be detrimental to premium wine quality due to the risk of the cork drying out.

However, excessive humidity can also pose risks, such as damaging wine labels, which may hinder identification or hurt potential resale value. Jancis Robinson notes that 75% humidity is often cited as ideal, but there is little significant research to definitively establish an optimal range. Climate Controlled Wine Storage facilities typically maintain moderate humidity levels between 55% and 75% to avoid these problems and assist in optimum wine development conditions. A study by Chanut et al. (2023) notes that relative humidity above 50% is required for good elasticity of cork-based closures. Relative humidity above 80% has been found to increase the risk of mildew formation on the outer surface of cork. For more information on general wine storage practices, consult our guides.

How does light exposure affect aging wine?

Exposure to light during wine storage can significantly impact wine quality, primarily through the production of volatile sulfur compounds known as "lightstruck" flavor. This flavor is due to the formation of volatile sulfur compounds (Maujean and Seguin 1983). Those compounds are believed to derive from sulfur-containing amino acids like methionine and cysteine. Riboflavin (vitamin B2) is present in low levels in musts and wines. It undergoes photo-activation when exposed to light at wavelengths of 370 nm and 440 nm, which leads to these off-flavors.

Direct sunlight or incandescent light can adversely react with phenolic compounds in wine and create "wine faults". Light-bodied white wines run the greatest risk from light exposure. For that reason, they are often packaged in tinted wine bottles that offer some protection. Wines packaged in clear, light green, and blue colored bottles are the most vulnerable and may need extra precautions for storage. In a cellar, store wines in corrugated boxes or wooden crates to protect them from direct light.

Dozon and Noble (1989) found that exposure of still white wines, bottled in green glass, to light from fluorescent lamps resulted in a statistically significant lightstruck flavor after 31.1 hours. The same wines stored in clear glass developed a statistically significant level of the off-flavor after only 3.3 hours. Sensory assessment indicated a decrease in "citrus" aromas and an increase in "cooked cabbage," "corn," "wet wool/wet dog," and "soy/marmite" aromas.

The intensity of light matters. Gordon Watson states that direct sunlight provides 4286 times the amount of UV-A radiation as a 36 W fluorescent lamp. Sunlight reaches bottled wine in retail window displays. That exposure is likely more deleterious to wine quality than exposure to electric lighting systems.

Beyond flavor, light exposure can exacerbate copper instability in susceptible white wines. The AWRI has investigated cases of haze in white wine where bottles stored on the uppermost layer of bins developed a haze, while underlying bottles did not. Such haze was invariably attributed to copper instability. The Institute reports 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. Amber glass is most effective in excluding wavelengths below about 450 nm (Rankine 1989). This is particularly relevant for regions like Bordeaux, where many age-worthy whites are produced.

Should wine bottles be stored horizontally or upright?

The optimal orientation for wine bottles depends on the closure type and wine style. For most still wines sealed with natural corks, horizontal storage is traditionally recommended. This thinking is that the cork is more likely to stay moist and not dry out if it is kept in constant contact with the wine. However, a study by Mas et al. (2002) found that after 24 months, wines stored upright had higher yellow/brown color than those stored horizontally, though the differences were not significant. This study also showed that oxidation was higher for upright samples sealed with agglomerated cork stoppers. In another study, Skouroumounis et al. (2005) found that bottle orientation had little effect on the chemical composition and sensory properties of a wooded Chardonnay and Riesling wine across a 60-month period.

More recent research provides additional nuance. A study by Chanut et al. (2023) on microagglomerated cork stoppers tested two positions: vertical, with the cork in contact with the vapor phase, and horizontal, with the cork in contact with the liquid phase. Neither had a significant influence on oxygen transfer through the cork or at the glass-cork interface over a 24-month aging period at 20°C. This study noted that the question of impact of storage position was not settled in literature, with some studies giving divergent results. Their own findings agreed with Lopes et al. and Hirlam et al..

For Champagne and other sparkling wines, the recommendation differs. These wines tend to age better if they are kept upright. The internal pressure caused by the trapped carbonic gas provides enough humidity and protection from oxygen. The Comité Champagne states that Champagne is ready for drinking upon release. It can keep well for several years if stored on its side in a cool, dark, draft-free place. However, Comité Champagne also states that bottles can be stored upright or on their sides. Consider these factors when building your founder-priority cellaring plan or when deciding how to buy wine at auction.

What is the impact of vibration on aging wine?

The impact of vibration on wine aging is an area with relatively little definitive data, though anecdotal information suggests it contributes to accelerated aging with adverse effects. A study by Chung et al. (2008) showed that vibrations of different frequencies had distinct effects on the chemistry of 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". The Comité Champagne advises protecting bottles from vibrations. Recent studies have also shown that vibrations experienced during bottle transport can impart sensory modifications (Chanut et al. 2023).

Do alternative closures change storage requirements?

When storing wines bottled with alternative closures, such as synthetic stoppers, glass stoppers, or screw caps, many of the same considerations regarding temperature and light sensitivity apply. However, concerns about humidity and oxidation are not as pronounced with these closures compared to natural cork. These alternative closures became popular relatively recently. There have not been many opportunities for extensive research into their long-term storage and aging potential. The study by Chanut et al. (2023) specifically investigated microagglomerated cork stoppers (Diam 5 type).

Summary of Optimal Wine Storage Conditions

Factor	Ideal Range	Impact of Deviation
Temperature	10-15°C (Comité Champagne, J. Robinson, T. Stevenson, K. MacNeil, 4); 15-20°C (Amon and Simpson 1986, 2)	>25°C for long periods or >40°C for short periods affects quality (Ough 1992, 2); 30°C for 12 months causes faulty flavors (Marais 1986, 2); 35°C for >9 months increases oxygen transfer at glass-cork interface (Chanut et al. 2023); 50°C for >3 months causes significant oxygen transfer/leakage at glass-cork interface (Chanut et al. 2023); Thermal cycling causes leakage/cork movement (Hirlam 2019a,b, 2); Freezing causes expansion, cork expulsion, or bottle cracking.
Humidity	60-80% (Comité Champagne); 55-75% (Climate Controlled Wine Storage); 75% often cited as ideal (J. Robinson)	Too dry: corks dry out, oxygen enters, wine spoils; leakage; Below 50% relative humidity affects cork elasticity (Chanut et al. 2023). Too moist: damages labels, mildew risk; >80% relative humidity increases mildew risk (Chanut et al. 2023).
Light	Protected from direct light (Comité Champagne); Store in corrugated boxes or wooden crates	"Lightstruck" flavor from volatile sulfur compounds; Reacts with phenolic compounds, creating "wine faults"; Decreases "citrus" aromas, increases "cooked cabbage," "corn," "wet wool/wet dog," "soy/marmite" aromas (Dozon and Noble 1989); Exacerbates copper instability in white wines.
Bottle Orientation (Still Wine)	Horizontal for natural cork (traditional); Slight angle (late 1990s research); Vertical or horizontal for microagglomerated corks (Chanut et al. 2023)	Upright with agglomerated corks: higher oxidation, higher yellow/brown color (Mas et al. 2002).
Bottle Orientation (Sparkling Wine)	Upright; Upright or on sides (Comité Champagne)	Lying on side: ages more quickly due to oxygen seepage after corks lose elasticity (Caterer Magazine).
Vibration	Minimized (Chung et al. 2008); Protected from (Comité Champagne)	Accelerates aging with adverse effects (anecdotal); Imparts sensory modifications (Chanut et al. 2023).

Understanding these storage factors helps you protect your valuable collection. To ensure you open your wines at their optimal moment, sign up for our drink-window alerts before a wine peaks. You can also track the overall performance of your collection against the wine market index.