Cellatech specialise in the design and installation of purpose built climate control systems. From high-end modern wine cellars and traditional style cellars to basic wine storage units, we have a solution to fit almost every application and budget. We also provide support with maintenance and service backed by our refrigeration division.
Storing Wine Checklist
- Keep It Cool - Heat is enemy number one for wine. Temperatures higher than 21°C will age a wine more quickly than is usually desirable. And if it gets too much hotter, your wine may get “cooked,” resulting in flat aromas and flavours. The ideal temperature range is between 12°C and 18°C.
- But Not Too Cool- Keeping wines in your household refrigerator is fine for up to a couple months, but it’s not a good bet for the longer term. The average fridge temp falls well below 4° C
- High Humidity - High levels of humidity are also an indispensable and crucial component. A humid wine cellar stops the cork in a bottle from dehydrating. A dehydrated cork can result in the seal failing, which will lead to the oxidation of your wine. Once the seal is compromised, wine spoils very quickly, so it is crucial that you keep the humidity at an appropriate level between 65% to75% RH.
- Stable Temperature - More important than worrying about achieving a perfect temperature is avoiding the spikes of extreme or frequent temperature swings. On top of cooked flavours, the expansion and contraction of the liquid inside the bottle might push the cork out or cause seepage. Consistency is key.
- Turn the Lights Off - Light, especially sunlight, can pose a potential problem for long-term storage. The sun’s UV rays can degrade and prematurely age wine. One of the reasons why vintners use coloured glass bottles?
- See Things Sideways - Traditionally, bottles have been stored on their sides in order to keep the liquid up against the cork, which theoretically should keep the cork from drying out.
- Not a Whole Lot of Shaking - There are theories that vibration could damage wine in the long term by speeding up the chemical reactions in the liquid. Significant vibrations could possibly disturb the sediment in older wines and keep them from settling, potentially making them unpleasantly gritty.
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