Term
Cellaring
SEL-er
Dark, still, and 12 °C
Wine storage is boring on purpose: constant cool temperature, humidity for corks, no light, no vibration, bottles on their side if corked.
54–57 °F (12–14 °C) is the classical target. Heat is the enemy; a week at 86 °F (30 °C) can age a wine a year, badly. Humidity around 70% keeps corks from drying. Light strike (especially fluorescent) bruises whites and Champagne.
Most wine sold today is meant to be drunk within three years. Cellaring is for structured reds, sweet wines, Champagne, and a handful of whites (Riesling, Chenin, Hunter Semillon, grand Burgundy).
A closet on an interior wall beats a rack over the fridge. A fridge beats a sunny kitchen.
