WineBoard
Pointers about wine storage - Printable Version

+- WineBoard (http://wines.com/wineboard)
+-- Forum: RESOURCES AND OTHER STUFF (/forumdisplay.php?fid=300)
+--- Forum: Storage/Cellars/Racking (/forumdisplay.php?fid=43)
+--- Thread: Pointers about wine storage (/showthread.php?tid=21711)



- sgutte - 05-03-2003 01:24 PM

I decided to put off buying a wine refrigerator for now and therefore I don't plan on buying wines for aging. However I do like to have a few on hand and also have a few that are good and haven't had the right occassion to open them yet. I keep them in a rack in a cupboard and I guess the temp. can get up to 80F in the house on a hot day (100F outside).<BR>How long can I keep a decent red wine in these conditions? Do some keep better than others? Anything I can do that can help?


- Thomas - 05-03-2003 02:33 PM

You should never keep wine at 80 degrees F, for any length of time. The wine won't spoil right away, but depending upon the individual wine, within a few hours or a day, it will expand in the bottle, then push the cork, leak out, and begin the process of oxidation.


- hotwine - 05-03-2003 05:17 PM

A small wine fridge would allow you to safely store a couple of cases or so, and avoid even the possibility of losing wines due to poor storage. Have seen small units at Sam's Wholesale Club, Costco, Home Depot and Lowes for $300 or less (and sometimes a lot less). Saw Vinotemp units last week, believe it was at Costco.


- sgutte - 05-04-2003 10:07 AM

Foodie, I was affraid that would be the answer, but I was hoping for some type of tip for keeping wines cool.<BR>However, if I understand you right, there is no inherent damage to the wine, but only that air will penetrate and oxidation will begin. The heat itself doesn't hurt the wine? If the cork survives then all is OK? If you found that you forgot a bottle on your kitchen counter, unopen, for a day would you throw it out?<p>[This message has been edited by sgutte (edited 05-04-2003).]


- Thomas - 05-04-2003 12:07 PM

I was trying to put the best face on the bad news; it takes a little time for the wine to turn, but it takes only hours for the wine to expand and start to push the cork.<P>Within a day the wine might survive. But that depends on the individual wine. Few, if any, will survive over time at 80F--Madeira should.<P>If you haven't a cellar, and you haven't a refrigerator for them, the wines should be stored in a dark place, far away from the kitchen and preferably where there is air circulation.<BR><p>[This message has been edited by foodie (edited 05-04-2003).]