How to Store Bordeaux Wine for Optimal Aging

The short answer to how to store Bordeaux wine is a cool, dark, and vibration-free environment with stable temperature and consistent humidity. Those conditions preserve the wine for optimal aging and safeguard its value. Experts like Jancis Robinson recommend constant temperatures between 10 and 15°C, while Tom Stevenson speculates 11°C may be ideal. Humidity should ideally be around 75%, or between 60% and 80% according to Comité Champagne, to prevent corks from drying out. Protect bottles from direct light, which can cause "lightstruck" flavour. Minimize vibrations too, as these can negatively affect wine quality. Consistent conditions are key to ensuring your investment matures as intended.

What are the ideal temperature and humidity for storing Bordeaux wine?

Maintaining stable temperature and humidity is paramount for storing Bordeaux wine. Amon and Simpson (1986) recommend storing bottled wine with the cork in contact with the wine in a cool (15-20°C), dry location. More specifically, Jancis Robinson recommends constant temperatures between 10 and 15°C. Tom Stevenson suggests 11°C as potentially ideal. Karen MacNeil recommends keeping wine intended for aging in a cool area with a constant temperature around 13°C. Comité Champagne also advises a constant temperature of between 10 and 15°C for storing Champagne bottles.

Temperatures exceeding these recommendations can significantly impact your wine. Marais (1986) observed the development of faulty flavours and decreasing overall quality after 12 months’ storage of wine at 30°C. Ough (1992) states that any storage place where the temperature exceeds 25°C for long periods and 40°C for short periods can affect wine quality. Research by Chanut et al. (2023) on microagglomerated cork stoppers in model wine found that oxygen barrier properties remained unchanged at 20°C over 24 months. A significant increase in oxygen transfer at the glass-cork interface occurred after 9 months at 35°C, and within the first 3 months at 50°C. This suggests that even temperatures easily reached during bottle shipping can compromise the seal over time.

Hirlam (2019a,b) also notes that you should avoid thermal cycling, where temperature varies significantly. The Australian Wine Research Institute (AWRI) explains that leakage of wine or movement of cork stoppers can result from exposure to temperatures significantly greater than ambient temperature. Thermal expansion is the mechanism. Such physical damage does not necessarily imply the wine's quality has been affected. It will still impact its appearance and marketability. Tom Stevenson recommends against storing wine in a refrigerator, as the refrigeration process often includes dehumidifying, which can quickly dry out corks.

Humidity is crucial for wines sealed with natural cork. The AWRI notes that wines under natural closures can dry out, and leakage can occur if the air is too dry. Jancis Robinson states that 75% humidity is often cited as ideal, though significant research to definitively establish an optimal range is limited. Comité Champagne recommends high and constant humidity, between 60% and 80%. Alexis Lichine suggests that low humidity can be detrimental to premium wine quality due to the risk of corks drying out. However, Chanut et al. (2023) also note that relative humidity above 80% has been found to increase the risk of mildew formation on the outer surface of cork.

For more detailed guidance on maintaining optimal conditions, explore our comprehensive guide on how to store wine.

How does light exposure affect your wine?

Light exposure can significantly degrade wine quality, particularly affecting its taste and appearance. The AWRI Technical Note TN09 explains that light exposure can affect the taste of a wine through the production of volatile sulfur compounds, known as ‘lightstruck’ flavour. Maujean and Seguin (1983) demonstrated that this flavour is due to the formation of these sulfur compounds, believed to be derived from sulfur-containing amino acids. Direct sunlight or incandescent light can adversely react with phenolic compounds in wine and create "wine faults,". Light-bodied white wines are most susceptible to light exposure. That is why they are often packaged in tinted bottles for some protection. Wines in clear, light green, and blue bottles are most vulnerable and may require extra storage precautions. In a cellar, wines are typically stored in corrugated boxes or wooden crates to shield them from direct light.

Dozon and Noble (1989) found that still and sparkling white wines in green glass developed a statistically significant level of lightstruck flavour after 31.1 hours of exposure to fluorescent lamps. The same wines stored in clear glass developed this off-flavour after only 3.3 hours. Sensory assessment indicated a decrease in ‘citrus’ aromas and an increase in ‘cooked cabbage’, ‘corn’, ‘wet wool/wet dog’, and ‘soy/marmite’ aromas. Gordon Watson, cited in the AWRI Technical Note TN09, highlights the intensity difference. Direct sunlight provides 4286 times the amount of UV-A radiation as a 36W fluorescent lamp. Rankine (1989) indicates that amber glass is most effective in excluding wavelengths below about 450 nm, offering better protection.

Beyond flavour, light exposure can also exacerbate copper instability in susceptible white wines, leading to haze formation, according to the AWRI Technical Note TN09.

Should you store bottles horizontally or upright?

For most still wines, including Bordeaux, storing bottles horizontally is a common practice, primarily to keep the cork moist. Most wine racks are designed for this orientation. The idea behind it is that constant contact with the wine prevents the cork from drying out. However, research suggests that the impact of bottle orientation on wine quality might be less significant than previously thought for still wines.

Mas et al. (2002) investigated the effects of different alignments on white and red wines over 24 months. They found that wines stored upright generally had higher yellow/brown colour, but the differences were not significant. Skouroumounis et al. (2005) also studied wooded Chardonnay and Riesling wines over a 60-month period. They concluded that bottle orientation (horizontal or upright) had little effect on the chemical composition and sensory properties of the two wines.

A recent study by Chanut et al. (2023) specifically addressed this question for microagglomerated cork stoppers in model wine. Their findings showed that, at a storage temperature of 20°C over 24 months, the storage position of the bottle had no significant influence on oxygen transfer. That held for the cork itself and for the glass-cork interface. That held whether the bottle stood vertical (cork in contact with vapor phase) or lay horizontal (cork in contact with liquid phase). This suggests that for wines stored under stable, ideal conditions, the orientation may not be a critical factor for oxygen ingress.

For sparkling wines like Champagne, the recommendation differs. Comité Champagne states that bottles "can be stored upright or on their sides" in a cool place. Champagne is often recommended to be stored upright rather than lying on its side. The internal pressure from trapped carbonic gas provides enough humidity and protection from oxygen.

Understanding ullage levels can also inform your storage decisions. Learn more about wine ullage levels explained.

What role do corks and closures play in wine aging?

The closure system, particularly the cork and its interface with the glass bottle, plays a critical role in the aging potential of your Bordeaux wine. It does that by controlling oxygen ingress. Chanut et al. (2023) emphasize that the shelf-life of bottled wines is intimately linked to cork-based closures. Controlled low oxygen intakes are usually required for wine to evolve and reach its optimal organoleptic characteristics.

The study by Chanut et al. (2023) highlighted that the glass-cork interface is a major pathway for oxygen entry into bottled wines. At 20°C, the presence of model wine favored oxygen transfer at this interface. That accounted for nearly 75% of the total oxygen transfer after three initial months of storage, compared to cork studied without model wine. The oxygen diffusion coefficient of the cork stopper alone, however, remained unchanged regardless of storage conditions, temperature, storage position, or the presence of model wine over 24 months. This indicates that the interface, not the cork material itself, is the more dynamic factor in oxygen transfer.

Temperature has a strong impact on this oxygen transfer at the glass-cork interface. Chanut et al. (2023) found that oxygen barrier properties remained stable at 20°C over 24 months. At 35°C, a significant transfer at the glass-cork interface started to occur beyond 9 months of storage. At 50°C, this shift occurred even earlier, within the first 3 months of storage. This increased transfer could be attributed to a partial melting of the paraffin and silicone surface treatment applied to the cork stopper. It could also follow from a modification of the mechanical properties of the stopper at higher temperatures.

The presence of model wine also influenced the total oxygen transfer. Chanut et al. (2023) observed that the total oxygen diffusion coefficient for the bottleneck-stopper system was significantly higher after 3 months of storage in the presence of model wine. Values nearly doubled compared to conditions without model wine. This increase is linked to the sorption of water and ethanol in the cork. That sorption can plasticize the material and decrease the force the stopper applies to the glass surface. Oxygen transfer at the interface rises as a result. Once the sorption equilibrium of water and ethanol on the cork is reached, a relative stability of the diffusion coefficient should then be observed over the following months.

How do vibrations affect your wine?

Anecdotal information suggests that vibrations contribute to the accelerated aging of wine with adverse effects. This remains a research area with relatively little data. However, the limited studies available indicate that minimizing vibrations is beneficial for wine quality.

A study by Chung et al. (2008) showed that vibrations of different frequencies can have distinct effects on the chemistry of wine. The study concluded that "Vibration could be used to accelerate the ageing of wine, but in most cases, this may lead to negative effects on wine quality. Therefore, to store red wines with limited changes in physicochemical properties, vibrations should be minimized."

Comité Champagne also lists protection from vibrations as one of the golden rules for storing Champagne bottles. This advice aligns with the general consensus among wine experts to store fine wines in a stable, undisturbed environment. Minimizing vibrations helps ensure that the wine ages slowly and gracefully, preserving its complexity and aromatic bouquet. This is a key consideration for those interested in fine wine investment.

What are the risks of poor storage conditions?

Storing your Bordeaux wine under inadequate conditions can lead to rapid deterioration, significantly impacting its sensory properties and market value. The Australian Wine Research Institute (AWRI) states that excessive storage temperatures will have a marked effect on the shelf life of bottled wine. The AWRI describes the result as rapid aging and significant deterioration. Robert Parker (2008) suggests that somewhere between 10 and 25% of wines sold in the USA have been damaged due to exposure to extreme heat.

Specific risks include:

• Faulty Flavours: Exposure to too high a temperature (in excess of 25°C for long periods) can spoil wine, causing it to develop off-flavours that taste raisiny or stewed. The AWRI also states that wines exposed to extreme temperatures tend to lose their fresh fruity characters and show more developed fruit characters. At extreme levels the AWRI reports oxidised and cooked characteristics.
• Physical Damage: Thermal expansion from high temperatures can cause leakage of wine or movement of cork stoppers, according to the AWRI. This can lead to increased ullage (the headspace in the bottle) and label damage. Such physical damage does not necessarily imply the quality of the wine has also been affected. The AWRI Technical Note TN09 points out that it will "obviously affect the appearance, and therefore the marketability, of the wine." If wine freezes due to excessively cold temperatures, it can expand and push out the cork or crack the bottle, exposing the wine to more oxygen.
• Accelerated Aging: A wine has a greater potential to develop complexity and a more aromatic bouquet if it is allowed to age slowly in a relatively cool environment. The lower the temperature, the more slowly a wine develops, according to Jancis Robinson. Temperature swings can also cause adverse chemical reactions.

Identifying and demonstrating heat damage can be difficult, depending on the degree of damage and the age of the wine, as the AWRI explains. They recommend comparing alleged damaged wine to "hold back" samples of the same wine stored under known, ideal conditions. Assessment methods include visual checks for leakage, closure damage, and increased ullage. They also include chemical analysis (e.g., colour development and SO2 levels for white wines; spectral measurements for colour, phenolics, and SO2 for red wines) and sensory tests.

Summary of Ideal Storage Conditions

To help you maintain the perfect environment for your fine Bordeaux, here's a summary of expert recommendations:

Factor	AWRI Recommendations
Temperature	Amon and Simpson (1986) recommend that bottled wine be stored with the cork in contact with the wine in a cool (15-20°C), dry location
Temperature limits	Ough (1992) states that any storage place where the temperature exceeds 25°C for long periods and 40°C for short periods can affect wine quality
Stability	Store under insulated and/or temperature-controlled conditions that minimise fluctuations in both temperature and humidity
Light	Careful selection of glass colour; Rankine (1989) indicates that amber glass is most effective in excluding wavelengths below about 450 nm
Monitoring	Miniature temperature logging devices that record temperatures at regular intervals, so fluctuations during storage and transport can be reviewed later
Reference bottles	Retain hold back samples stored under known conditions, so they can be used for comparison if a problem arises during transport or storage

For those interested in the market performance of fine wines, monitoring the live fine wine market index can provide insights into how condition affects value. You can also explore specific Bordeaux producers and their recommended storage practices.