It is sad to see how lots of sites perpetuate myths about wine storage just to convince customers that only the most pricey wine coolers/cellars/fridges can protect against fine wines from turning to vinegar overnight. Unfortunately, the truth is far significantly less motivating. Below we talk about the fundamentals of typical wine storage – i.e., wine held for individual consumption rather than speculation – and to assistance clear up some of the rampant confusion so new enthusiasts can make sensible, price-effective purchasing choices.
Terminology – Wine Coolers, Fridges, Cellars, Etc.
Wine Cooler vs. ポイ活 – What is the Distinction? We see lots of blogs and other internet websites that try to define and separately categorize wine coolers, wine cellars, and wine refrigerators – as if they can be systematically differentiated. In most circumstances, nonetheless, you will notice that despite saying and assuming that they are distinct, the author can not actually articulate any meaningful way to distinguish them. And when the do, most internet sites try to categorize wine “cellars” primarily based on vague notions of price tag class, by calling them “high-end” wine coolers. That defines absolutely nothing, considering that costs differ along a continuum.
In other circumstances, the attempted distinction is extra concrete but just as arbitrary – e.g., some say wine cellars must have humidity manage. But this is also not helpful, considering that even the most fundamental wine fridges can come with, or be fitted with, some kind of humidity manage method, such as a very simple tray of water. Lastly, a third so-called definition that we normally see is that wine cellars are supposedly designed for far more “extended term” storage. But this also is impossibly vague and unhelpful, considering the fact that most wine coolers/fridges are developed to retain right long term storage temperatures. So as lengthy as the fridge or cooler holds up more than the lengthy term, then it can function for lengthy term storage. There is no fundamental difference as to how they go about maintaining temperatures, due to the fact more affordable wine fridges and high priced “cellars” alike all use the similar sorts of cooling machinery (compressors or thermoelectric systems).
Merely place, wine coolers, wine fridges, wine cellars or any other temperature-controlled boxes/cabinets are all made to do the very same factor: sustain wine at optimal storage temperatures, usually about 55 degrees Fahrenheit. Some can also chill whites to their appropriate service temperature (but that has nothing at all to do with storage). Of course, these units may well differ considerably in their reliability and quality, but this commonly has practically nothing to do with irrespective of whether they are marketed as wine cellars versus wine coolers.
Please note that when we talk about extended term storage, for most shoppers, this commonly means up to 5 years, commonly a lot significantly less. So if your fridge/cooler/cellar can function properly and reliably in the course of this period, it can by this definition shop wine “extended term.” If you strategy on storing wine longer than this, and your cooler/cellar has been operating nicely so far, go for it. Even so, if you are storing fine wine as an investment, or are keeping ultra-pricey wine that you are passionate about, neglect about storing your own wine altogether – put your finest wine in a qualified storage facility and only retain in your cooler the wine you intend to consume!
Sustain Right 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 Around 55 Degrees Fahrenheit
The consensus amongst the most respected wine organizations is that the ideal storage temperature – for each red and white wines – is around 55 degrees Fahrenheit. That’s it! And no you don’t have to sustain this temperature exactly, a few degrees above or beneath this is fine. Do not make the rookie mistake of confusing storage temperature with service temperature, which does differ involving reds and whites!
General Recommended Wine Service Temperatures:
F Wine Kind
64 Red (Full-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
Moreover, there is no harm in storing wine colder than this, all this does is slow down maturation. So why 55F? Quite considerably all of the credible sources agree that at around 55F fine wine (i.e., those wines that are worth aging and can advantage from aging) can gradually and gradually mature (oxidize) at a rate that improves and deepens the wine’s taste and aroma. A lot under 55F, the chemical reactions accountable for this process (like all chemical reactions) slow down or halt, thus lengthening the time required for the wine to attain its “peak.” So a wine that might need 5 years of aging at 55F to taste/smell its finest may possibly nonetheless not be ripe right after 10 years in cooler storage. On the other hand, if wine is kept slightly warmer than 55F, it will mature more rapidly. For instance, a wine that could possibly peak at eight years may peak at 5 if kept closer to 60F. Certainly, this is not a challenge for most people – and quite a few people may well favor speeding up maturation to some degree – which is why we are always surprised at how a lot paranoia exists with respect to temperature.
Temperature Stability is Most Important
When storing wine anywhere inside a handful of degrees of 55F is perfect, the bigger concern is sustaining steady temperatures around the chosen set point. Why? Initially off, a significant, prolonged spike in temperature is damaging basically mainly because it swiftly promotes oxidation in a way that is not controlled and that can set off other, undesirable reactions, which can then influence the aroma and taste of the wine. Even so, considerably significantly less dramatic but periodic temperature swings can be equally or far more deleterious.
Wine, and specifically the ullage (airspace/unfilled space in the bottle), expands when temperatures rise and contracts when temperatures drop. And simply because corks are porous, this primarily causes the bottle to “exhale” by means of 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 in the course of considerable temperature swings. This fresh air, unlike the original gas composition of the ullage, has a fresh supply of oxygen – and a lot more oxygen suggests larger prices of oxidation. As a result, a continuous cycle of excessive “breathing” can immediately degrade wine by over-maturation just as certainly as continuous storage in elevated temperatures can. Again, you don’t require to panic over a swing of a couple of degrees on the other hand, the a lot more stable you can retain your wines about the set temperature, the superior. Try maintaining your wine cooler full – a larger volume of wine in the cabinet results in higher thermal inertia, which helps minimize temperature swings due to fluctuating external temperatures.
Maintain Appropriate Humidity Levels
Humidity levels are critical for wine stored for longer periods, for a couple reasons. Initially, low humidity can result in corks to shrink, which sacrifices their sealing capability and can permit outdoors air to infiltrate and/or wine to be pushed previous the cork. And sealing failures can expose the wine to higher levels of oxygen, which can over-mature the wine or spoil it depending on the magnitude of the breach. Second, higher humidity can foster the development 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 reduce the bottle’s possible resale value.
Most wine storage specialists suggest keeping your collection at about 70-75 % humidity to guarantee great cork sealing without having promoting mold development. Nevertheless, as with most figures, precision is not needed, and anything from 50 – 80 percent is probably just fine. Once more, retain factors within explanation. If your wines are precious sufficient to be concerned about label harm and resale value, they really should be sitting in a skilled storage facility anyway.
Protection From UV Light
The damage to a wine’s taste/aroma that can happen from exposure to UV light is nicely documented. UV (ultraviolet) light is a type of higher-power invisible electromagnetic radiation present in organic sunlight and artificial light sources to varying degrees. Most persons recognize the effects of UV exposure in the kind of suntans and sunburns.
As far as wine is concerned, having said that, it really is believed that UV radiation reacts with sulphur compounds that naturally happen in wine, causing a “light strike” reaction – a procedure whereby these compounds are then broken down into to smaller, undesirable metabolites that go on to form unpleasant volatile compounds, which even an average palate can notice at trace levels. Indeed, the regrettable flavors/aromas associated with such compounds, such as dimethyldisulphide and hydrogen sulfide, have been characterized by test subjects as “wet dog” and “cooked cabbage.” See the trouble?
