It’s sad to see how lots of web-sites perpetuate myths about wine storage just to convince buyers that only the most expensive wine coolers/cellars/fridges can prevent fine wines from turning to vinegar overnight. Unfortunately, the truth is far much less motivating. Below we discuss the basics of typical wine storage – i.e., wine held for private consumption rather than speculation – and to help clear up some of the rampant confusion so new enthusiasts can make sensible, expense-efficient shopping for decisions.
Terminology – Wine Coolers, Fridges, Cellars, And so forth.
Wine Cooler vs. Wine Cellar – What is the Distinction? We see lots of blogs and other web sites that attempt to define and separately categorize wine coolers, wine cellars, and wine refrigerators – as if they can be systematically differentiated. In most circumstances, even so, you will notice that in spite of saying and assuming that they are distinct, the author cannot in fact articulate any meaningful way to distinguish them. And when the do, most websites try to categorize wine “cellars” based on vague notions of cost class, by calling them “higher-finish” wine coolers. That defines absolutely nothing, given that rates vary along a continuum.
In other instances, the attempted distinction is additional concrete but just as arbitrary – e.g., some say wine cellars must have humidity control. But this is also not helpful, considering the fact that even the most fundamental wine fridges can come with, or be fitted with, some kind of humidity handle program, such as a uncomplicated tray of water. Finally, a third so-named definition that we usually see is that wine cellars are supposedly made for extra “long term” storage. But this too is impossibly vague and unhelpful, considering that most wine coolers/fridges are created to sustain proper long term storage temperatures. So as lengthy as the fridge or cooler holds up over the extended term, then it can function for long term storage. There is no basic distinction as to how they go about maintaining temperatures, since cheaper wine fridges and high priced “cellars” alike all use the exact same forms 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 identical factor: maintain wine at optimal storage temperatures, typically about 55 degrees Fahrenheit. Some can also chill whites to their proper service temperature (but that has nothing at all to do with storage). Of course, these units might vary tremendously in their reliability and quality, but this frequently has absolutely nothing to do with no matter if they are marketed as wine cellars versus wine coolers.
Please note that when we speak about lengthy term storage, for most buyers, this commonly indicates up to 5 years, commonly significantly much less. So if your fridge/cooler/cellar can function properly and reliably through this period, it can by this definition shop wine “lengthy term.” If you program on storing wine longer than this, and your cooler/cellar has been running nicely so far, go for it. However, if you are storing fine wine as an investment, or are maintaining ultra-high priced wine that you are passionate about, neglect 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!
Sustain Suitable Wine Storage Temperature
There is no query that temperature is the most crucial storage consideration of them all. But the decision as to which temperature is greatest could not be simpler, and we are stunned by all of the misinformation that exists.
Shop All of Your Wine at About 55 Degrees Fahrenheit
The consensus among the most respected wine organizations is that the best storage temperature – for both red and white wines – is about 55 degrees Fahrenheit. That’s it! And no you do not have to retain this temperature specifically, a few degrees above or beneath this is fine. Don’t make the rookie mistake of confusing storage temperature with service temperature, which does differ in between reds and whites!
Basic Encouraged Wine Service Temperatures:
F Wine Kind
64 Red (Complete-Bodied)
59 Red (Medium-Bodied)
55 Red (Light-Bodied)
54 White (Complete-Bodied)
52 White (Medium-Bodied)
50 White (Light-Bodied)
48 Sparkling
Precision is Not Needed
Furthermore, there is no harm in storing wine colder than this, all this does is slow down maturation. So why 55F? Pretty much all of the credible sources agree that at about 55F fine wine (i.e., these wines that are worth aging and can advantage from aging) can slowly and steadily mature (oxidize) at a rate that improves and deepens the wine’s taste and aroma. A lot beneath 55F, the chemical reactions responsible for this procedure (like all chemical reactions) slow down or halt, therefore lengthening the time required for the wine to attain its “peak.” So a wine that may well call for 5 years of aging at 55F to taste/smell its greatest may possibly still not be ripe just after ten years in cooler storage. On the other hand, if wine is kept slightly warmer than 55F, it will mature far more swiftly. For example, a wine that could peak at eight years may well peak at five if kept closer to 60F. Certainly, this is not a problem for most individuals – and several people may prefer speeding up maturation to some degree – which is why we are usually surprised at how substantially paranoia exists with respect to temperature.
Temperature Stability is Most Important
While storing wine anywhere inside a couple of degrees of 55F is best, the larger concern is maintaining stable temperatures about the chosen set point. Why? Very first off, a considerable, prolonged spike in temperature is damaging basically because it quickly promotes oxidation in a way that is not controlled and that can set off other, undesirable reactions, which can then affect the aroma and taste of the wine. Having said that, substantially significantly less dramatic but periodic temperature swings can be equally or additional deleterious.
Wine, and specifically the ullage (airspace/unfilled space in the bottle), expands when temperatures rise and contracts when temperatures drop. And for the reason that corks are porous, this essentially causes the bottle to “exhale” through 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 important temperature swings. This fresh air, as opposed to the original gas composition of the ullage, has a fresh supply of oxygen – and additional oxygen signifies higher prices of oxidation. As a outcome, a continuous cycle of excessive “breathing” can promptly degrade wine by over-maturation just as certainly as continuous storage in elevated temperatures can. Once again, you never will need to panic over a swing of a few degrees however, the much more steady you can hold your wines around the set temperature, the better. Try keeping Ruou Vang 24H – a bigger volume of wine in the cabinet benefits in greater thermal inertia, which aids lessen temperature swings due to fluctuating external temperatures.
Retain Correct Humidity Levels
Humidity levels are important for wine stored for longer periods, for a couple factors. 1st, low humidity can result in corks to shrink, which sacrifices their sealing capacity and can enable outdoors air to infiltrate and/or wine to be pushed previous the cork. And sealing failures can expose the wine to larger levels of oxygen, which can over-mature the wine or spoil it depending on the magnitude of the breach. Second, high humidity can foster the growth of molds and mildew, which is not so substantially a trouble for the wine as it is for the wine’s labels, which can be permanently discolored and reduced the bottle’s possible resale value.
Most wine storage professionals recommend keeping your collection at about 70-75 % humidity to make sure good cork sealing without having promoting mold growth. Nonetheless, as with most figures, precision is not important, and anything from 50 – 80 percent is probably just fine. Once again, keep things within explanation. If your wines are worthwhile sufficient to be concerned about label damage and resale value, they ought to be sitting in a expert 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 well documented. UV (ultraviolet) light is a form of high-power invisible electromagnetic radiation present in natural sunlight and artificial light sources to varying degrees. Most men and women recognize the effects of UV exposure in the type of suntans and sunburns.
As far as wine is concerned, nevertheless, it really is believed that UV radiation reacts with sulphur compounds that naturally take place in wine, causing a “light strike” reaction – a method whereby these compounds are then broken down into to smaller, undesirable metabolites that go on to kind unpleasant volatile compounds, which even an typical palate can notice at trace levels. Certainly, the regrettable flavors/aromas connected with such compounds, such as dimethyldisulphide and hydrogen sulfide, have been characterized by test subjects as “wet dog” and “cooked cabbage.” See the dilemma?