How to Clean Wine Bottles: Storage, Resale Value & Condition

The practical answer to how to clean wine bottles begins with prevention. Maintaining the pristine condition of your bottles is paramount for preserving both the wine's quality and its potential resale value. The term "cleaning" might suggest active intervention. For fine wines, the most effective approach to bottle care lies in preventing damage through optimal storage. Excessive humidity, for instance, can damage wine labels. That hinders identification and hurts potential resale value. Visual assessments of bottles matter too. The Australian Wine Research Institute (AWRI) notes signs of leakage, closure damage, wine travel or seepage on corks, increased ullage, and label damage. For Champagne, the Comité Champagne recommends wiping the bottle with a cloth if necessary before serving. Ultimately, consistent, controlled storage conditions are key. They help you avoid the issues that compromise bottle appearance and marketability.

What are the ideal storage conditions for bottled wine?

Ideal storage conditions are crucial for a wine's development and marketability. Amon and Simpson (1986), cited by the AWRI, recommend keeping the cork in contact with the wine. They advise a cool, dry location between 15-20°C. Jancis Robinson, suggests constant temperatures between 10 and 15°C (50 and 59°F). Tom Stevenson, also cited, speculates that 11°C (52°F) may be the most ideal. Karen MacNeil, recommends keeping wine intended for ageing in a cool area with a constant temperature around 13°C (55°F). The Comité Champagne advises a constant temperature between 10 and 15°C for Champagne.

Humidity is also important. The Comité Champagne states that humidity must be high and constant, between 60% and 80%, for Champagne. Cork enclosures need some degree of humidity to stop them drying out. A dry cork could let oxygen enter the bottle and cause spoilage. Jancis Robinson, cited, mentions that 75% humidity is often cited as ideal. She also points out that little significant research establishes an optimal range. Climate Controlled Wine Storage facilities typically maintain moderate humidity levels between 55% and 75%. That prevents cork shrinkage in dry conditions, and mould and contamination in overly moist ones. The result assists optimum wine development.

Light exposure can significantly impact wine quality. The Comité Champagne states that bottles need protection from light. Direct sunlight or incandescent light can adversely react with phenolic compounds in wine, creating "wine faults,". Light-bodied white wines are most susceptible to light exposure. They often come in tinted bottles for protection. Amber glass is most effective in excluding wavelengths below about 450 nm, according to Rankine (1989) via AWRI Technical Note TN09. Storing wines in corrugated boxes or wooden crates also protects them from direct light. Keep vibrations to a minimum. The Comité Champagne recommends protecting Champagne bottles from vibrations. A study by Chung et al. (2008), cited, concluded that to store red wines with limited changes in physicochemical properties, vibrations should be minimized.

Finally, the Comité Champagne also recommends that the storage place for Champagne be well ventilated and protected from odours. For more on maintaining optimal conditions, explore our guide on how to store wine.

Does bottle orientation affect wine quality or bottle condition?

The orientation of wine bottles during storage has drawn investigation. Findings vary depending on the wine type and closure. For most wines, racks hold bottles on their side. The idea is that this keeps the cork moist and prevents it from drying out. Some wineries even package wines upside down for similar reasons.

However, research has provided more nuanced insights. Mas et al. (2002), cited by the AWRI, investigated the impact of different alignments on white and red wines with six closures. They found that, as a general rule, wines stored upright had higher yellow/brown colour after 24 months. These differences were not significant. The study did show higher oxidation for upright samples sealed with agglomerated cork stoppers. White wine samples showed elevated acetaldehyde levels from the 3-month mark onwards. In another study, Skouroumounis et al. (2005), also cited by the AWRI, looked at a wooded Chardonnay and a Riesling. Bottle orientation (horizontal or upright) had little effect on the chemical composition and sensory properties of the two wines over a 60-month period.

Should Champagne stand upright or lie on its side?

For Champagne and other sparkling wines, the recommendation often differs. Champagne often carries a recommendation for upright storage. Caterer Magazine, cited, claims that the Comité Interprofessionnel du Vin de Champagne (CIVC) found Champagne stored on its side aged more quickly. Oxygen seeped in after corks lost elasticity through contact with the wine. However, the Comité Champagne itself still recommends storing Champagne on its side, in a cool, dark, draft-free place with generous humidity. It states that Champagne is ready for drinking upon release.

A systematic study by Chanut et al. (2023) tested microagglomerated cork-based stoppers in model wine over 24 months. It compared vertical storage, with the stopper in contact with the vapor phase, against horizontal storage, in contact with the liquid phase. Position had no significant influence on the oxygen transfer through the cork itself. The same held at the glass-cork interface, at a storage temperature of 20°C. This suggests that for wines with these types of closures, orientation may not be a critical factor for oxygen ingress. For more details on bottle fill levels, see our guide on wine ullage levels explained.

How do temperature extremes impact wine bottles and their contents?

Temperature control is a primary consideration in wine storage. Wine is highly susceptible to temperature changes. Excessive storage temperatures can significantly affect the shelf life of bottled wine. They lead to rapid ageing and substantial deterioration, according to the AWRI and AWRI Technical Note TN09. Marais (1986), cited by both AWRI and TN09, observed the development of faulty flavours and decreasing overall quality after 12 months of wine storage at 30°C. Temperatures exceeding 40°C can induce visual and sensory changes in wine within a matter of days, Ough (1986) noted via AWRI and TN09. Generally, any storage place where the temperature exceeds 25°C for long periods or 40°C for short periods can affect wine quality, Ough (1992) stated via AWRI and TN09.

Beyond affecting wine quality, high temperatures can cause physical damage to bottles. Temperatures significantly greater than ambient can expand the wine. That causes leakage, and movement of cork stoppers, as detailed by AWRI and TN09. Such physical damage does not necessarily imply the wine's quality has been affected. It will compromise the appearance and, consequently, the marketability of the wine. This can be particularly detrimental to label condition drives resale price in our auction data.

Why does heat speed up wine chemistry?

The rate of chemical reactions in wine generally doubles with each 10°C (18°F) increase in temperature. Temperatures above 25°C (77°F) over long periods can leave wine "corked." It then develops off-flavours that taste raisiny or stewed.

Research by Chanut et al. (2023) looked at microagglomerated corks. High storage temperatures have a strong impact on oxygen transfer through the bottleneck-cork system. Oxygen barrier properties remained unchanged over 24 months at 20°C. At 35°C, a temperature easily reached during bottle shipping, oxygen transfer at the glass-cork interface began to rise significantly after 9 months of storage. At 50°C, this shift appeared within the first 3 months. Oxygen transfer values approached that of oxygen in the air, indicating leakage at the glass-cork interface, according to PNAS Nexus. Two causes could explain the phenomenon. One is a partial melting of the cork's surface treatment (composed of paraffin and silicone). The other is a modification of the stopper's mechanical properties.

Avoid thermal cycling, where temperature varies significantly, according to Hirlam (2019a,b) via the AWRI. These variations cause corks to expand and contract, which can lead to oxidation of the wine.

Conversely, temperatures that are too cold can make wine freeze and expand. That may push out the cork or crack the bottle. More oxygen then reaches the wine.

What role does humidity play in preserving bottle condition?

Humidity is a critical environmental factor for the long-term preservation of bottled wine. It matters most for cork integrity and label condition. Wines with cork enclosures need some degree of humidity to stop them drying out. Even when bottles lie on their sides, one side of the cork remains exposed to air. Should the cork dry out, it can allow oxygen to enter the bottle. That oxygen fills the ullage space and may spoil or oxidize the wine.

However, excessive humidity also poses risks. Too much humidity can damage wine labels, which may hinder identification or hurt potential resale value. This highlights the delicate balance required for optimal storage.

For Champagne, the Comité Champagne specifies that humidity must be high and constant, between 60% and 80%. Jancis Robinson, cited, notes that 75% humidity is often cited as ideal. She also points out that little significant research definitively establishes an optimal range. Alexis Lichine, contends that low humidity can still be detrimental to premium wine quality. The risk is the cork drying out. To maintain optimal humidity, Lichine recommends spreading half an inch of gravel on the floor of a wine cellar. Sprinkle it with water periodically.

Climate Controlled Wine Storage facilities typically maintain moderate humidity levels between 55% and 75%. That prevents cork shrinkage in dry conditions and avoids mould and contamination in overly moist environments. The result assists optimum wine development. Lagorce-Tachon et al. (2016), cited by Chanut et al. (2023) in PNAS Nexus, found that cork-based closures need relative humidity above 50% for good elasticity. Conversely, relative humidity above 80% increases the risk of mildew formation on the outer surface of cork, according to Jackson and Lombard (1993) via PNAS Nexus.

Tom Stevenson, cited, recommends keeping wine out of a refrigerator. The refrigeration process often includes dehumidifying, which can quickly dry out corks. For more on the broader context of fine wine as an asset, consider our guide to fine wine investment.

How does light exposure affect wine and bottle appearance?

Light exposure can significantly impact both the sensory properties of wine and the physical appearance of its bottle. Direct sunlight or incandescent light can adversely react with phenolic compounds in wine, leading to "wine faults." This exposure can alter a wine's flavour and aroma.

One specific fault from light exposure is "lightstruck" flavour. It results from the production of volatile sulfur compounds, according to the AWRI and AWRI Technical Note TN09. Maujean and Seguin (1983), cited by TN09, demonstrated that this flavour is due to the formation of these compounds. They are believed to derive from sulfur-containing amino acids like methionine and cysteine. Riboflavin (vitamin B2), present in wines, undergoes photo-activation under light at wavelengths of 370 nm and 440 nm. That initiates reactions which form these sensory off-characters, TN09 explains.

Dozon and Noble (1989), cited by TN09, tested still and sparkling white wines in green glass. Both developed a statistically significant lightstruck flavour after 31.1 hours and 18 hours of exposure to fluorescent lamps, respectively. The same wines in clear glass developed this off-flavour much faster, after only 3.3 hours and 3.4 hours. Sensory assessment indicated a decrease in "citrus" aromas and an increase in "cooked cabbage," "corn," "wet wool/wet dog," and "soy/marmite" aromas.

Light exposure can also exacerbate copper instability in susceptible white wines, leading to haze, as described in AWRI Technical Note TN09. The Institute has investigated cases where bottles stored on uppermost layers developed haze attributable to copper instability. TN09 notes that white wines with a copper concentration greater than about 0.5 mg/L are likely susceptible. Above this arbitrary limit, protection from light will only delay the inevitable haze.

Does bottle glass colour protect the wine?

The colour of the glass bottle plays a protective role. Light-bodied white wines carry the greatest risk from light exposure. They often come in tinted wine bottles that offer some protection. Wines in clear, light green, and blue coloured bottles are the most vulnerable. They may require extra storage precautions. Rankine (1989), cited by TN09, indicates that amber glass is most effective in excluding wavelengths below about 450 nm. Green-coloured bottles provide greater protection than uncoloured bottles. They do not totally prevent colour change from light, as Dias et al. (2012, 2013) found, cited by PNAS Nexus.

The intensity of light also matters. Gordon Watson, cited by AWRI Technical Note TN09, notes that direct sunlight provides 4286 times the amount of UV-A radiation as a 36W fluorescent lamp. Sunlight exposure, such as in retail window displays, is therefore likely more deleterious to wine quality. Electric lighting systems do less harm, TN09 concludes.

To protect wines, the Comité Champagne recommends storing bottles protected from light. We suggest storing wines in corrugated boxes or wooden crates to shield them from direct light in the cellar.

Factor	General Recommendation	Champagne (Comité Champagne)	Specific Findings (AWRI, PNAS Nexus)
Temperature	Cool, constant 10-15°C. Amon and Simpson (1986) recommend 15-20°C.	Constant 10-15°C	Ough (1992) states >25°C for long periods or >40°C for short periods affect quality. Chanut et al. (2023) found 35°C for >9 months, 50°C for >3 months increase oxygen transfer at glass-cork interface.
Humidity	Dry location (Amon and Simpson 1986 via AWRI). Some degree required for corks.	High and constant, 60-80%	Jancis Robinson cites 75% as ideal. Lagorce-Tachon et al. (2016) found >50% RH needed for cork elasticity. Jackson and Lombard (1993) found >80% RH increases mildew risk.
Light	Protected from light (Comité Champagne). Store in corrugated boxes/wooden crates.	Protected from light	Maujean and Seguin (1983) identified lightstruck flavour from volatile sulfur compounds. Rankine (1989) found amber glass effective below 450 nm. Sunlight is 4286 times stronger in UV-A than a 36W fluorescent lamp (Gordon Watson via TN09).
Orientation	Horizontal for cork contact. Slight angle suggested.	Upright or on sides (Comité Champagne). CIVC study suggested upright.	Skouroumounis et al. (2005) found little effect on chemical/sensory properties for Chardonnay/Riesling. Chanut et al. (2023) found no significant influence on oxygen transfer for microagglomerated corks at 20°C.
Vibration	Minimize for red wines.	Protected from vibrations	Chung et al. (2008) found different frequencies of vibration have distinct effects on wine chemistry.

Understanding how storage conditions impact your bottles is key to protecting your investment. To make informed decisions about your collection, you need reliable data. Access comprehensive auction price history on every wine, allowing you to track market trends and assess potential resale value.