06 · Store Beginner

How to store wine

Most wine is drunk within a week of purchase — and that is fine. But if you want to keep wine for longer than a few days, six conditions determine whether it stays in good shape or deteriorates.

The six storage conditions

Condition Ideal What to avoid

Temperature 10–15 °C constant Fluctuations above ±2 °C; temperatures above 20 °C accelerate ageing; freezing damages the cork and can push out the seal.

Light Darkness or very dim light Ultraviolet light degrades wine through photochemical reactions. Sunlight and fluorescent lighting are the main risks — dark bottles offer some protection.

Humidity 60–80% relative humidity Below 50%: corks dry out, allowing air ingress and oxidation. Above 85%: mould on labels and external cork deterioration (does not affect wine, but damages presentation).

Vibration Still storage, no movement Constant vibration (near appliances, under stairs with foot traffic) can disturb sediment and accelerate chemical reactions in wine.

Position Horizontal (for cork-sealed bottles) Upright for long periods dries out corks. Screwcap wines may be stored upright — the seal does not require liquid contact.

Odour Odour-free environment Strong-smelling substances (paint, chemicals, food) can penetrate cork over time and taint wine.

Short-term storage (days to weeks)

For wine you plan to drink within a few days to a month, a cool, dark corner away from heat sources — a shaded cupboard or a pantry — is sufficient. Avoid the kitchen counter near the oven or the top of a cupboard where warm air collects. The main risks at this timescale are temperature spikes and light exposure rather than humidity or vibration. Bottles with screwcaps need no special positioning; cork-sealed bottles benefit from lying on their sides even for short periods.

Medium-term storage (months to a few years)

For wines you want to hold for 3–24 months, consistent temperature becomes the priority. A basement or cellar (where temperatures are naturally stable and cool) is ideal. A wine fridge maintaining 12–14 °C is a good domestic alternative. Humidity should be above 60% to keep corks healthy; in a wine fridge, a small dish of water in the unit helps if the environment is very dry. Keep bottles away from fluorescent lighting even when stored inside a fridge — UV can penetrate clear bottles. For sparkling wines and wines requiring serving chilled, keeping a bottle in a regular fridge for more than a month is fine for white wines but not ideal — regular fridges are too dry and too cold (typically 4–6 °C vs ideal 10–12 °C).

Which wines to cellar and for how long

The wines that age best share three structural qualities: high acidity (acts as a preservative), significant tannin (in reds — binds with pigments over time, softening and developing complexity), and concentrated fruit (enough to outlast the tannin as it softens). Classic cellaring candidates: top Bordeaux, Burgundy Grand Cru, Barolo, Hermitage (Northern Rhône Syrah), aged-release Rioja, and fine Riesling from Germany or Alsace. For context on specific vintages worth buying to age, see the Burgundy 2026 harvest report and the Bordeaux 2025 en primeur report.

Next steps

→ Serving temperature tool — the right temperature to serve each style → Tannin — why it matters for ageing potential → Vintage — how harvest year affects ageing windows

Wine storage essentials: temperature, humidity and position

How to store wine correctly comes down to controlling three critical factors: wine storage temperature, wine cellar humidity and bottle position. The ideal wine storage temperature is 10-15 °C, held as consistently as possible — temperature fluctuations cause the wine to expand and contract, which can push or pull air past the cork seal. Temperatures above 20 °C accelerate ageing and can produce "cooked" or prematurely flat wines. Wine cellar humidity should be maintained between 60% and 80% relative humidity: too low and the cork dries out, allowing oxygen ingress and oxidation; too high and labels deteriorate (though the wine itself is unaffected).

The question of whether to store a wine bottle upright or sideways depends on the closure. Cork-sealed bottles should be stored on their sides (sideways) so the wine keeps the cork moist and swollen, preventing air from seeping in. Screwcap bottles — increasingly common for whites, rosés and everyday reds — can be stored upright without risk. This simple distinction — upright for screwcap, sideways for cork — is one of the most practical pieces of wine storage knowledge. The WSET storage guidelines, Jancis Robinson's cellar management advice and Decanter's wine fridge reviews all cover these essentials in detail. For how long an opened bottle keeps once storage conditions change, see the how long an open bottle lasts guide.

Sources: WSET (storage and service guidelines); OIV (oenological standards); AWRI (cork, closure and storage research); Amorim Cork (cork performance and humidity data); Decanter (cellaring and vintage guides). Last updated: 2026-10-14. Corrections via the contact form.

Questions

About storing wine.

Does wine need to be stored on its side?

Only cork-sealed bottles need to be stored horizontally for long-term keeping. The horizontal position keeps the cork in contact with the wine, preventing it from drying out and shrinking — a dried cork allows air ingress and oxidation. Screwcap bottles (increasingly common for whites, rosés and lighter reds) do not require horizontal storage because the seal is mechanical rather than organic. Sparkling wine should be stored horizontally like still wine until ready to serve, then chilled upright.

What temperature should wine be stored at?

The ideal cellar temperature is 10–15 °C with minimal fluctuation. Consistency matters more than the exact temperature within this range — a steady 13 °C is better than a fluctuating range of 8–18 °C. Temperatures above 20 °C accelerate chemical reactions, ageing wine prematurely and potentially producing cooked or flat flavours. The kitchen is generally unsuitable for anything beyond a few weeks' storage. For serving temperatures (different from storage temperatures), the serving temperature tool gives specific ranges by wine style.

How long can you store an open bottle of wine?

Once opened, most still red and white wines keep for 3–5 days in the fridge with a stopper. The main enemies are oxygen and heat: recork or restopper and refrigerate immediately after pouring. Sparkling wine loses its bubbles rapidly once opened — a specialised sparkling wine stopper (available from kitchen shops) slows the loss but does not prevent it; most sparkling wine is best consumed within 24 hours of opening. Fortified wines (Port, Sherry) last longer: a Fino Sherry opened and refrigerated will keep for 1–2 weeks; a Tawny Port for 4–6 weeks.

Which wines actually benefit from cellaring?

Most wine made today is designed to be drunk within 2–5 years of harvest. Wines that benefit from extended cellaring share three structural characteristics: high acidity, significant tannin (for reds), and concentrated fruit. Styles that age well include: top Bordeaux and Burgundy reds (10–30+ years), fine Riesling and Chablis whites (5–20 years), Barolo and Barbaresco (10–25 years), and vintage Champagne (10–20 years). For guidance on specific vintages worth cellaring, follow Decanter and Jancis Robinson MW.

Is a wine fridge worth buying?

A wine fridge (wine cooler) maintains constant temperature and humidity — the two most important factors for medium-term storage (1–5 years). For anyone storing more than a case or two of wine worth ageing, a wine fridge at 12–14 °C is a worthwhile investment. Dual-zone wine fridges allow white and sparkling wines to be stored slightly cooler (8–10 °C) and reds warmer (12–15 °C), which reduces the time needed to bring a bottle to serving temperature. For long-term storage (5+ years), a professional wine storage facility with guaranteed temperature, humidity and vibration control is more reliable than domestic appliances. For a detailed buying guide, see the wine fridge buying guide.

Does unopened wine go bad?

Unopened wine can deteriorate over time if stored poorly — excessive heat, UV light, temperature fluctuations or a dried-out cork allowing oxygen ingress will cause premature ageing and eventual spoilage. However, "going bad" for most wines means losing freshness, not becoming unsafe to drink. Most wines made today are designed to be drunk within 1–5 years; only a small fraction are built to last beyond that. A wine stored correctly (dark, cool, stable, horizontal) that is past its drinking window typically tastes flat, oxidised and loses fruit — unpleasant but not harmful. Fine wines cellared properly can hold for decades.

How should I store wine after opening?

Recork or restopper immediately and refrigerate — this applies to both red and white wine. Cold temperatures slow oxidation significantly. A red wine that would last 2–3 days at room temperature may last 4–5 days in the fridge; bring it back to temperature 30 minutes before serving. For a full breakdown by style — sparkling, fortified, light white, full red — see the how long an open bottle lasts guide.

Should I store a wine bottle upright or sideways?

Cork-sealed bottles should be stored sideways (on their side) so the wine keeps the cork moist. A dry cork shrinks, allowing air to enter the bottle and cause oxidation. Screwcap bottles can be stored upright — their mechanical seal does not require liquid contact. Sparkling wine (both cork and crown cap) should be stored on its side until ready to serve, then chilled upright. If you are unsure about the closure, storing sideways is always safe. For wines you plan to drink within a few days, upright storage is fine regardless of closure — the cork will not dry out in that timeframe. Long-term cellaring (months to years) is where horizontal storage matters most. See the conditions table above for the full set of six storage factors to get right.

What is the correct wine fridge temperature?

For all-purpose storage, set a wine fridge to 12–14 °C — this suits both reds and whites and allows gradual ageing without excessive cold. For serving-ready storage in a dual-zone fridge: whites and sparkling at 8–10 °C, light reds at 12–14 °C, full-bodied reds at 14–16 °C. Consistency matters more than the exact temperature — a stable 13 °C is better than fluctuating between 8 °C and 18 °C. See the wine fridge buying guide for compressor vs thermoelectric options.