Storage and Ageing Potential

Most wines in shops are meant to be drunk within one to three years — only a small proportion benefit from longer cellaring. Ideal storage conditions are 12–14 °C with stable temperature, 60–80% humidity, darkness and no vibrations. Corked bottles are stored on their side to keep the cork moist. Screw cap and glass closures do not require this. Wines with high acidity, high tannins and high residual sweetness age longest — examples include Barolo, Riesling Spätlese, Sauternes and Vintage Port. Light, heat and vibrations are wine's three greatest enemies.