Ideal Wine Temperature


The ideal temperature to store wines is between 55ºF and 58ºF (13ºC-15ºC).

However, any temperature between 40º-65ºF (5º-18ºC) will suffice as long as it

remains constant.

The degree and the speed of the temperature change are critical. A gradual change

of a few degrees between summer and winter won’t matter. The same change each

day will harm your wines by ageing them too rapidly.

The most important rule when storing wine is to avoid large temperature changes or

fluctuations. You’ll notice damage of this nature straight away from the sticky

deposit that often forms around the capsule. Over time the continual expansion and

contraction of the wine will damage the ‘integrity’ of the cork. It’s like having the

cork pulled in and out again every day. When this happens, minute quantities of

wine may be pushed out along the edge of the cork (between the cork and the

bottle neck) allowing air to seep back in. Once the air is in contact with your wine

the irreversible process of oxidation begins and your wine is ruined.

At 55º to 58ºF the wine will age properly, enabling it to fully develop. Higher

temperatures will age wine more rapidly and cooler temperatures will slow down the

ageing process. Irreversible damage will be done if your wine is kept at a

temperature above 82ºF for even a month.

At 55°F wines will age slowly and develop great complexity and you will never have

to worry about them.

Every wine you buy should be placed in your cellar. Even if you are planning on

opening the wine shortly after purchase it will benefit from resting to recover from

the shock of traveling.

Before any bottle makes it into your cellar you need to consider the treatment it

received before you acquired it.

Every wine lover knows that heat damages wine but how many of us take care to

protect our wine at every stage? For example, you buy wine at a shop or winery, but

leave it in your hot car all afternoon. You get it home to your temperature-

controlled cellar, but by then you may have already cooked it. Remember that high

temperatures can result in undesirable chemical reactions that would not normally

take place.


Source by Christopher Miley