There are three storage conditions to keep in mind when it comes to fine wine:
1. LIGHT - The storage area for wine must be dark because ultraviolet (UV) light will damage wine by causing the decreasing of stable organic compounds found in wine. Since these organic compounds contribute to the aroma, flavor and structure of the wine, the changes caused by UV light result in the deterioration of the essence of wine. (Note: Fluorescent lights emit a significant amount of UV light.)
2. HUMIDITY - The only reason humidity is an issue in wine storage is because of the use of the cork seal. The relative humidity of the storage area (i.e., the amount of gaseous water in the air) can increase the rate of evaporation of wine from the bottle if the cork is defective. Since corks are far from perfect in their ability to seal a bottle of wine, ullage (the space between the bottom of the cork and the wine level in the bottle) develops in almost all bottles stored for extended periods due to evaporation. If the cork (seal) is defective, low humidity in the storage area will result in wine moving out of the bottle faster over time and significant ullage will develop in less time under these conditions. Thus, the more important issue is the quality of the cork seal and not the relative humidity in the storage area. Of course, very low humidity can dry out the cork leading to sealing problems.
3. TEMPERATURE – This is the most important factor in the storage and aging of wine. If you ask most anyone associated with wine, from collector to so-called expert, they will most likely tell you that the ideal storage temperature is 55° to 60°F. Wine develops most pleasing if stored in this temperature range with little or no fluctuation. So, for example, an excellent storage temperature would be 55°F with a fluctuation of plus or minus one degree. The ideal temperature for wine storage is 13°C which is equivalent to about 55°F. Degrees (°) C refers to the Celsius temperature scale on which water freezes at 0°C and boils at 100°C. This scale is used throughout Europe and most of the world. The 13°C temperature makes historical sense since wine storage in France is typically in caves and the natural underground temperature is around 13°C.
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