Bottles in the correct position
It is equally true, however, that not all of us have a cellar at our disposal, therefore, for the purpose of correct conservation, it is appropriate to know which are the factors that most influence the refinement of a wine.
But let’s take a step back; first of all, which wines are suitable for aging? A first distinction is clearly that between whites and reds: sparkling wines and white wines generally do not require aging and should be consumed as soon as possible. Many red wines, on the other hand, lend themselves well to being aged for more or less long periods that can vary based, for example, on the varieties used, the robustness or the tannicity of the wine. We must also consider that some young wines are released on the market early: the refinement of these wines is entrusted to the final consumer. Not very often in reality, some useful information regarding aging and conservation can be found on the label. Generally, however, the more valuable a wine is, the more it will need to be aged to fully develop its typical aromas and scents.
So let’s see what are the 5 parameters to take into consideration to best preserve the wines we have at home.
1 – Light, or rather its absence.
Light acts as a trigger for the oxidation of wine and modifies its appearance and chemical composition. This is particularly true for white wines and sparkling wines, especially if contained in colorless or slightly colored bottles. Sunlight then has a particularly intense effect on wine, also due to the effect of heat. Therefore, store your wines in a dark place, or at least in thick cardboard or wooden boxes (often provided by the producers themselves). The insulating properties of these materials will also help keep the temperature under control.
2 – As we were saying, the temperature.
The optimal temperature for a wine is between 10 and 16 degrees, with white wines needing a couple of degrees less (10 – 12) than red wines. However, a slight difference due to seasonal changes will not have a great influence. Instead, temperatures above 20 – 25 degrees will seriously compromise the organoleptic characteristics of the wine, so they should absolutely be avoided. Temperature control is essential to avoid the oxidation of the wine: an increase in temperature causes the liquid to expand, which in turn pushes the air towards the cork, which will then be expelled from the neck of the bottle. In extreme cases, due to the pressure exerted, even the wine can leak out of the bottle! If the increase in temperature causes the expulsion of air, a lowering of the temperature can cause the opposite effect, that is, the recall of air inside the bottle (with consequent oxidation). For this reason, maintaining a temperature as constant as possible is more important than the temperature itself. Therefore, avoid leaving your bottles in attics, lofts and in all those places where the temperature variation due to the seasons is more marked. For the same reason, it is best to stay away from radiators, appliances and the kitchen in general.
3 – Humidity.
Humidity is another factor that significantly influences the speed of aging of a wine. An optimal level of humidity in the air for preserving a wine is around 70%. Too low a level can cause the cork to shrink, causing the wine to oxidize; on the other hand, excessive humidity favors the development of mold, with consequent alteration of the taste of the wine (wine that tastes of cork). Humidity also causes the deterioration of the wine label. This is a purely aesthetic fact, but easily avoidable: just wrap the label in a bit of transparent food film and the label that we like so much will remain as good as new.
4 – No odors.
Wine is able to absorb odors from the surrounding environment. It is therefore important to keep it away from very strong odors, whether they are of natural origin (garlic, cheese, spices) or chemical (household products, solvents, paints). A good level of ventilation in the chosen room will help keep the situation under control, as well as reducing any excessive humidity.
5 – The position.
Last but not least, the place and way in which we position the wine. Keeping the bottle vertically, in fact, may be fine for short periods. It is advisable to keep the bottles in a horizontal position (or better slightly inclined) so that the wine remains in contact with the cork, in order to maintain the humidity of the cork. A slightly oblique position will also ensure that any sediment remains on the bottom. Also avoid continually handling or moving the bottles: vibrations also negatively influence the refinement process and can cause sediments to be suspended; therefore, stay away from vibrations produced by very powerful hi-fi systems and road traffic.
NB Despite the effort you can put into keeping all these variables under control, a shelf in the house will always remain a place not really suitable for storing wine for a long time. So avoid exceeding 2 years of home refinement and if you intend to collect a nice collection, rely on the wine cellar-fridges found in electronics stores: they will allow you to monitor all these factors with precision; the only inconvenience is the need to keep them constantly connected to the power supply.
