How to Store Wine Long-Term for 5, 10, or 20 Years

How to store wine long-term comes down to four decisions: temperature, light, humidity, and the integrity of the bottle's seal. The Australian Wine Research Institute, citing Amon and Simpson (1986), recommends storing bottled wine with the cork in contact with the wine in a cool (15-20°C), dry location. Keep direct light off the glass, as exposure can affect taste through the production of 'lightstruck' flavour, according to the AWRI. Humidity between 60% and 80% is recommended by Comité Champagne. The glass-to-cork interface is a major pathway for oxygen entry, with high storage temperatures significantly increasing oxygen transfer, as found by Chanut and colleagues (2023). Professional cellarage in the UK, such as at Farr Vintners, costs £15 per 12x75cl case per annum excluding VAT, with insurance at 0.4% of declared value per annum. Decide in advance what ends the hold, because every wine has a drink window and storage charges continue whether you are inside it or past it.

What changes between a five-year hold and a twenty-year one?

The wine stops being the variable and the seal starts being it. Over five years you are mostly protecting what the producer shipped. Over twenty you are running an experiment on a piece of bark that was cut before you bought the bottle, and the published evidence says the joint between that cork and the glass is where the outcome is decided. Settle one thing before any of it: whether the wine repays the hold at all. Jancis Robinson's Wine Course reports that only 5 to 10% of wine improves after one year and only 1% improves after five to ten years. Long-term storage is not a default setting. It is a bet you place on a small fraction of what you own.

Hold	What decides the outcome	The published evidence
Up to 5 years	Single temperature excursions	Marais (1986) recorded "the development of faulty flavours and decreasing overall quality after 12 months’ storage of wine at 30°C".
5 to 10 years	Cumulative reaction rate	The Australian Wine Research Institute's rule of thumb, cited, is that reaction rates double for every 10°C increase in temperature.
10 to 20 years	The glass-to-cork seal	Chanut and colleagues (2023) found a sharp increase in oxygen diffusion at 35°C by 12 months, and tremendous oxygen transfer at 50°C from 3 months, both due to the glass-cork interface in miniaturised bottle systems with model wine.

What is the ideal temperature for long-term wine storage?

The ideal temperature for long-term wine storage is a constant range between 10°C and 15°C. Most experts, such as Jancis Robinson, recommend that wine be kept at "constant temperatures between 50 and 59 °F (10 and 15 °C". Tom Stevenson speculates that "52 °F (11 °C) may be the most ideal temperature for storage and aging", while Karen MacNeil recommends keeping wine intended for ageing in a cool area with a constant temperature "around 55 °F (13 °C)". The London City Bond warehouse built for Farr Vintners is held at 13 degrees celsius.

The Australian Wine Research Institute, citing Amon and Simpson (1986), recommends a "cool (15-20°C), dry location". The AWRI also states that reaction rates double for every 10°C increase in temperature. This means that even small, consistent increases in temperature can significantly accelerate a wine's ageing process. Marais (1986) observed "the development of faulty flavours and decreasing overall quality after 12 months’ storage of wine at 30°C". Temperatures "in excess of 40°C will induce visual and sensory changes to a wine in only a matter of days", according to Ough (1986). Ough (1992) further states that "any storage place where the temperature exceeds 25°C for long periods and 40°C for short periods can affect wine quality".

Crucially, temperature stability is as important as the absolute temperature. Thermal cycling, where temperature varies significantly between day and night, should be avoided, as noted by the AWRI. Such fluctuations can lead to leakage or movement of cork stoppers due to thermal expansion of wine. Chanut and colleagues (2023) found that while microagglomerated cork stoppers alone showed stable oxygen diffusion at 20°C over 24 months, the total oxygen transfer at the glass-cork interface in miniaturised bottle systems with model wine increased significantly at higher temperatures. At 35°C, a sharp increase in oxygen diffusion at the interface was observed by 12 months, and at 50°C, tremendous oxygen transfer occurred from 3 months. This suggests that high temperatures can compromise the seal over time, potentially due to partial melting of the paraffin and silicone coating on the cork, which had liquid:solid ratios of 19% at 35°C and 41% at 50°C.

How important are humidity and light for long-term storage?

Humidity and light are critical factors that directly impact a wine's condition during long-term storage.

Humidity is necessary to prevent corks from drying out. The Australian Wine Research Institute notes that "wines under natural closures can dry out and leakage can occur if the air is too dry". Comité Champagne recommends high and constant humidity, "between 60% and 80%. Jancis Robinson states that 75% humidity is often cited as ideal. However, we also note that there is very little significant research to definitively establish an optimal range. Climate Controlled Wine Storage facilities typically maintain moderate humidity levels (55%-75%). Tom Stevenson, cited, recommends against storing wine in a refrigerator because the refrigeration process often includes dehumidifying, which can quickly dry out corks. Alexis Lichine, also cited, suggests spreading half an inch of gravel on the floor of a wine cellar and periodically sprinkling it with some water" as a way to maintain optimal humidity. For more on fill levels and condition, humidity plays a key role.

Light exposure can significantly damage wine quality. The Australian Wine Research Institute states that "Exposure to light during wine storage will also have an impact on wine quality". This exposure can lead to the production of volatile sulfur compounds, known as 'lightstruck' flavour, as demonstrated by Maujean and Seguin (1983) and cited by the AWRI. Dozon and Noble (1989), also cited by the AWRI, found that still and sparkling white wines in green glass developed lightstruck flavour after 31.1 hours of fluorescent lamp exposure, while those in clear glass developed it after only 3.3 hours. Direct sunlight is far more damaging, providing "4286 times the amount of UV-A radiation as fluorescent lamps", according to Gordon Watson. Light-bodied white wines are particularly vulnerable and are often packaged in tinted bottles for protection. Amber glass is "most effective in excluding wavelengths below about 450 nm", as indicated by Rankine (1989) and cited by the AWRI. For cellar storage, wines are often kept in "corrugated boxes or wooden crates to protect them from direct light".

Does bottle orientation matter for long-term storage?

For most wines, storing bottles on their side is a common practice, but research indicates that orientation may have little effect on wine quality over several years. The traditional thinking behind storing bottles on their side is that it keeps the cork moist by maintaining constant contact with the wine. The Australian Wine Research Institute, citing Amon and Simpson (1986), recommends that "bottled wine be stored with the cork in contact with the wine".

However, studies have shown mixed results on the significance of orientation. Mas et al. (2002), cited by the AWRI, investigated different alignments for bottles sealed with six different closures and found that wines stored upright had higher yellow/brown colour... however, the differences were not significant. This study also noted that "oxidation was higher for upright samples sealed with agglomerated cork stoppers". Conversely, Skouroumounis et al. (2005), also cited by the AWRI, found that "bottle orientation (horizontal or upright) was shown to have little effect on the chemical composition and sensory properties of the two wines across a 60-month period".

More recently, Chanut and colleagues (2023) specifically studied microagglomerated cork stoppers in miniaturised bottle systems with model wine and concluded that the storage position of the bottle had no significant influence on the oxygen transfer, neither through the cork... nor through the glass-cork interface over a 24-month ageing period at 20°C. This suggests that for modern closures, the impact of orientation on oxygen ingress might be minimal.

For sparkling wines like Champagne, the recommendation differs. "Champagne and other sparkling wines tend to age better if they are kept upright", attributing this to the internal pressure providing sufficient humidity and oxygen protection. However, the Comité Champagne's official website states that bottles "can be stored upright or on their sides". Given the direct statement from the Comité Champagne, both orientations are acceptable for Champagne. This guidance is part of a broader approach to how to store wine effectively.

What does professional wine storage cost?

Professional wine storage costs vary by provider and include annual cellarage fees and insurance. In the UK, Farr Vintners charges £15 per 12x75cl case per annum, excluding VAT. Berry Bros. & Rudd and Sotheby's Wine both charge £18.00 per 9L case per annum, excluding VAT. WineSafe offers a slightly lower rate at £14.50 per 9L case per annum, excluding VAT.

Insurance is an additional cost, typically calculated as a percentage of the declared wine value. Farr Vintners charges 0.4% of the declared value per annum, while Berry Bros. & Rudd and Sotheby's Wine both charge 0.5% of the declared value per annum. WineSafe also charges 0.4% of declared value per annum.

When wine is withdrawn from bond, VAT is payable on the original cost of the wine and on the storage charges. This means the total cost of storage over many years can accumulate significantly. For example, a case stored for 20 years at Farr Vintners' published rate would incur £300 in cellarage fees alone (20 years * £15/year = £300), excluding VAT and insurance. This cost structure highlights the importance of matching your storage horizon to the wine's 10 to 20 year drink windows and considering the overall in-bond cost per case before committing to long-term professional storage. Understanding these costs is crucial for fine wine investment strategies.

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