To begin, it is important to remember that only a small percentage of the good wines that are made are worthy of ageing. The majority of wines should be drunk quite quickly after they have been released. However, as long as you adhere to a few simple guidelines, your wines should remain in good condition until you are ready to drink them. When exposed to temperatures that are too high, wine does not fare well. Your wine is at risk of becoming “cooked” if the temperature is allowed to climb to a much higher level, which would cause it to lose its nuanced aromatic and tasty qualities.
After a few months, wines can be safely stored in the refrigerator; however, after that time period has passed, they should be moved to a cooler spot. A typical refrigerator has a temperature that is significantly lower than the minimum of 45 degrees Fahrenheit that is required for the secure i-Store WIne Storage of perishable items. Additionally, there is no humidity in a typical refrigerator, which increases the risk that wine corks will dry out and allow unwanted air into the bottles. Additionally, you should steer clear of putting your wine in an area where it could be exposed to temperatures below freezing. If the liquid begins to freeze, there is a chance that the cork will be squeezed out.
Not only will the temperature of the liquid change while it is cooked, but the contents of the bottle may also expand or shrink as a result of the cooking process. This could result in the cork being forced out of the bottle or in seepage. Exposure to light, particularly bright sunlight, can impair the integrity of something that has been stored for a significant amount of time. When wine is left out in the open in the sun, its quality can rapidly decline. Even though the wine itself should be safe from the effects of typical indoor illumination, the labels could eventually become less legible as a result. If you are concerned about your health, it is best to stick with incandescent bulbs instead of the more eco-friendly but still potentially hazardous fluorescent lights. Incandescent bulbs produce less heat, which is better for your body.
When it comes to the proper conditions for ageing wines, it is generally agreed that a humidity level of 70 percent is ideal. The line of reasoning goes as follows: If the corks become dry over time, air will be able to get into the bottle, which will spoil the wine. It is possible for this to happen, but unless you live in a desert or a very cold area, it is quite unlikely that it will have any impact on you.