It is sad to see how quite a few web sites perpetuate myths about wine storage just to convince shoppers that only the most high priced wine coolers/cellars/fridges can stop fine wines from turning to vinegar overnight. Sadly, the truth is far much less motivating. Under we go over the fundamentals of typical wine storage – i.e., wine held for individual consumption rather than speculation – and to help clear up some of the rampant confusion so new enthusiasts can make sensible, price-powerful shopping for choices.

Terminology – Wine Coolers, Fridges, Cellars, Etc.

Wine Cooler vs. Wine Cellar – What’s the Distinction? We see lots of blogs and other sites that attempt to define and separately categorize wine coolers, wine cellars, and wine refrigerators – as if they can be systematically differentiated. In most cases, nevertheless, you will notice that regardless of saying and assuming that they are distinct, the author can’t in fact articulate any meaningful way to distinguish them. And when the do, most web sites try to categorize wine “cellars” primarily based on vague notions of price tag class, by calling them “higher-finish” wine coolers. That defines nothing at all, considering that prices vary along a continuum.

In other cases, the attempted distinction is far more concrete but just as arbitrary – e.g., some say wine cellars will have to have humidity control. But this is also not helpful, since even the most standard wine fridges can come with, or be fitted with, some form of humidity control technique, such as a simple tray of water. Ultimately, a third so-called definition that we commonly see is that wine cellars are supposedly created for much more “lengthy term” storage. But this also is impossibly vague and unhelpful, given that most wine coolers/fridges are developed to preserve suitable lengthy term storage temperatures. So Weinversand as the fridge or cooler holds up over the extended term, then it can function for lengthy term storage. There is no fundamental difference as to how they go about maintaining temperatures, considering the fact that less expensive wine fridges and costly “cellars” alike all use the same sorts of cooling machinery (compressors or thermoelectric systems).

Simply put, wine coolers, wine fridges, wine cellars or any other temperature-controlled boxes/cabinets are all developed to do the very same point: retain wine at optimal storage temperatures, frequently about 55 degrees Fahrenheit. Some can also chill whites to their correct service temperature (but that has practically nothing to do with storage). Of course, these units may possibly vary tremendously in their reliability and top quality, but this frequently has nothing at all to do with regardless of whether they are marketed as wine cellars versus wine coolers.

Please note that when we talk about long term storage, for most shoppers, this usually implies up to 5 years, generally considerably significantly less. So if your fridge/cooler/cellar can function properly and reliably through this period, it can by this definition store wine “long term.” If you plan on storing wine longer than this, and your cooler/cellar has been running well so far, go for it. Nevertheless, if you are storing fine wine as an investment, or are maintaining ultra-pricey wine that you are passionate about, overlook about storing your own wine altogether – put your most effective wine in a professional storage facility and only retain in your cooler the wine you intend to consume!

Preserve Suitable Wine Storage Temperature

There is no query that temperature is the most crucial storage consideration of them all. But the selection as to which temperature is greatest could not be simpler, and we are stunned by all of the misinformation that exists.

Store All of Your Wine at About 55 Degrees Fahrenheit

The consensus amongst the most respected wine organizations is that the most effective storage temperature – for each red and white wines – is about 55 degrees Fahrenheit. That is it! And no you do not have to sustain this temperature exactly, a handful of degrees above or beneath this is fine. Do not make the rookie error of confusing storage temperature with service temperature, which does differ among reds and whites!

General Encouraged Wine Service Temperatures:

F Wine Kind

64 Red (Complete-Bodied)

59 Red (Medium-Bodied)

55 Red (Light-Bodied)

54 White (Full-Bodied)

52 White (Medium-Bodied)

50 White (Light-Bodied)

48 Sparkling

Precision is Not Necessary

Furthermore, there is no harm in storing wine colder than this, all this does is slow down maturation. So why 55F? Fairly much all of the credible sources agree that at around 55F fine wine (i.e., these wines that are worth aging and can advantage from aging) can gradually and progressively mature (oxidize) at a rate that improves and deepens the wine’s taste and aroma. Much below 55F, the chemical reactions accountable for this method (like all chemical reactions) slow down or halt, thus lengthening the time necessary for the wine to reach its “peak.” So a wine that could demand five years of aging at 55F to taste/smell its best may well still not be ripe immediately after 10 years in cooler storage. On the other hand, if wine is kept slightly warmer than 55F, it will mature far more immediately. For example, a wine that may peak at 8 years may possibly peak at five if kept closer to 60F. Certainly, this is not a dilemma for most people – and a lot of people today may possibly prefer speeding up maturation to some degree – which is why we are usually shocked at how substantially paranoia exists with respect to temperature.

Temperature Stability is Most Significant

While storing wine anyplace inside a few degrees of 55F is perfect, the bigger concern is maintaining stable temperatures about the selected set point. Why? Initially off, a important, prolonged spike in temperature is damaging simply due to the fact it rapidly promotes oxidation in a way that is not controlled and that can set off other, undesirable reactions, which can then have an effect on the aroma and taste of the wine. Nevertheless, considerably less dramatic but periodic temperature swings can be equally or extra deleterious.

Wine, and specifically the ullage (airspace/unfilled space in the bottle), expands when temperatures rise and contracts when temperatures drop. And due to the fact corks are porous, this essentially causes the bottle to “exhale” via the cork when temperatures push upwards and “inhale” as they come back down. In other words, some gas from the ullage is pushed out and fresh air is pulled back into the bottle during substantial temperature swings. This fresh air, in contrast to the original gas composition of the ullage, has a fresh provide of oxygen – and extra oxygen means greater rates of oxidation. As a result, a continuous cycle of excessive “breathing” can immediately degrade wine by more than-maturation just as certainly as continuous storage in elevated temperatures can. Once again, you don’t need to have to panic over a swing of a few degrees on the other hand, the more steady you can maintain your wines around the set temperature, the better. Attempt keeping your wine cooler complete – a bigger volume of wine in the cabinet final results in higher thermal inertia, which aids lessen temperature swings due to fluctuating external temperatures.

Sustain Suitable Humidity Levels

Humidity levels are critical for wine stored for longer periods, for a couple motives. Very first, low humidity can result in corks to shrink, which sacrifices their sealing capacity and can allow outside air to infiltrate and/or wine to be pushed past the cork. And sealing failures can expose the wine to larger levels of oxygen, which can more than-mature the wine or spoil it depending on the magnitude of the breach. Second, high humidity can foster the development of molds and mildew, which is not so considerably a dilemma for the wine as it is for the wine’s labels, which can be permanently discolored and decrease the bottle’s possible resale worth.

Most wine storage experts suggest maintaining your collection at around 70-75 percent humidity to make sure very good cork sealing devoid of advertising mold development. Even so, as with most figures, precision is not needed, and something from 50 – 80 % is in all probability just fine. Once again, hold issues within explanation. If your wines are important enough to be concerned about label damage and resale value, they should be sitting in a skilled storage facility anyway.

Protection From UV Light

The harm to a wine’s taste/aroma that can take place from exposure to UV light is nicely documented. UV (ultraviolet) light is a type of higher-energy invisible electromagnetic radiation present in organic sunlight and artificial light sources to varying degrees. Most people recognize the effects of UV exposure in the type of suntans and sunburns.

As far as wine is concerned, on the other hand, it really is believed that UV radiation reacts with sulphur compounds that naturally happen in wine, causing a “light strike” reaction – a approach whereby these compounds are then broken down into to smaller sized, undesirable metabolites that go on to type unpleasant volatile compounds, which even an average palate can notice at trace levels. Indeed, the regrettable flavors/aromas linked with such compounds, such as dimethyldisulphide and hydrogen sulfide, have been characterized by test subjects as “wet dog” and “cooked cabbage.” See the challenge?