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Wine, because it is a natural, perishable food product, when exposed to heat, light, vibration or fluctuations in temperature and humidity, can and will spoil. This is true of all types of wine, including red, white, sparkling and fortified varieties.
To shield its delicate nature, wine is typically stored in a wine cellar, or less commonly in a wine cave, which protects it from potentially harmful external influences, providing darkness and a constant, cool temperature. When properly stored, wines not only maintain their quality, but can actually improve on aroma, flavour and complexity as they mature.
A wine cellar can store wine in bottles or barrels, or more rarely in plastic containers, carboys (glass or plastic vessels in which wine is fermented), or amphorae (ceramic vases used to transport and store wine in ancient times). They are usually found completely underground, often having direct contact with the surrounding soil via a gap in the foundations. A small wine cellar (generally capable of storing less than 500 bottles of wine) is usually referred to as a wine closet.
Wine caves are underground structures and form an integral component of the worldwide wine industry. This subterranean storage offers the benefits of energy efficiency and optimum use of limited land area, and provides both high humidity and cool temperatures, both of which are crucial in the storing and aging of this precious beverage.
High humidity means less evaporation, and wine makers agree that humidity of over 75% for reds and 85% for whites is ideal for barrel storage and aging. In caves, humidity ranges from 70% to 90%.
Wine can be satisfactorily stored between 7°C and 18°C, provided that any variations are gradual. Temperatures of between 13°C and 15°C are ideal for both short-term storage and long-term aging of all wine types, though it should be noted that wine generally matures differently and slower at lower temperatures. At temperatures between 10°C and 14°C, wines will age normally.
Residential wine cellars can be actively or passively cooled. Actively cooled cellars are highly insulated and thus need proper construction. They utilise specific wine cellar conditioning and cooling systems to maintain desired levels of humidity and optimum temperatures. Passively cooled cellars take advantage of naturally cool, damp areas – basements with uninsulated outside walls in cool and temperate climates, for example. Passive wine cellars may be less predictable, but cost almost nothing to operate and are not affected by power outages, as are actively cooled cellars.
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