Wine should always be stored in a cool, dry place. You have heard this before, but the temperature is really the most important factor when storing wine. The temperature you store wine it should range from 60 to 70 degrees, it should be consistent, and wine should never be exposed to sunlight. Sunlight can induce premature aging in clear bottles, and ultraviolet light can also penetrate and ruin dark bottles of wine as well. Wine can improve with age, but if it is exposed to sunlight it deteriorates and can change to vinegar, so proper wine storage is critical.

The natural elements of wine, because it is perishable, are always vulnerable to the environment in which it is stored, but you can limit issues if the environment is controlled; temperature, light, odors. A slow change of temperature is not a problem but a rapid increase is, and the damage it can cause may be noticeable in the cork.

If wine expands and contracts in the bottle due to temperature fluctuations, it can damage the integrity of the cork; split, crack, dry, crumble. Wines kept in warm temperatures will age faster than wines kept at cooler temperatures, and all of these factors can negatively impact the taste and aroma of your wine.

Here’s another point that some wine drinkers may neglect. Wine should always be stored on its side to keep the cork moist and wet, especially if you are going to store it for longer than a month. The wine should touch the cork so it can expand and keep air out. Corks can dry out if the bottle is stored upright, and a cork-like aroma can overcome the wine. Even worst, it can allow air into the wine and cause further fermentation which can again turn the wine into vinegar.

When in doubt about temperature, err on the cooler side.

Cheers!