How to Store Wine After Coravin: Cellar Guide
Updated
Knowing how to store wine after Coravin use comes down to two priorities: minimizing further oxygen exposure and keeping conditions stable. Research by Chanut et al. (2023) on microagglomerated corks in model wine demonstrates that the glass-cork interface is a major pathway for oxygen entry. It accounts for nearly 75% of total oxygen transfer at 20°C in the presence of model wine. The intrinsic oxygen barrier properties of the cork material itself remain stable over 24 months. This interface, though, is highly vulnerable to external factors. High storage temperatures, for instance, can significantly increase oxygen transfer at this critical point, potentially leading to leakage. So re-seal the bottle as effectively as you can. Then move it immediately to a cool, dark, and stable environment, ideally between 10-15°C. That preserves quality, limits further degradation and protects its potential market value.
How does opening a bottle affect its storage?
Opening a bottle, even with a system designed to limit oxygen ingress, alters the original seal and introduces new considerations for storage. A study by Chanut et al. (2023) examined microagglomerated corks in miniaturized bottle systems. It revealed that the interface between the glass bottleneck and the cork stopper is a major pathway for oxygen entry into bottled wines. This interface can account for nearly 75% of the total oxygen transfer at 20°C when model wine is present. The study found that the intrinsic oxygen diffusion coefficient of the cork stopper alone remained unchanged over 24 months. Yet the total oxygen transfer for the bottleneck-stopper system significantly increased after just three months in the presence of model wine. This suggests that the wine itself can influence the seal.
Sorption of water and ethanol into the cork drives that increase in oxygen transfer at the glass-cork interface. It can also modify the cork's mechanical properties. Cork hydration can lead to a significant decrease in its Young’s modulus. That reduces the force the stopper applies to the glass surface, which in turn increases oxygen transfer at the interface. So the integrity of the cork's interaction with the bottle matters, especially after any disruption to its original state. Understanding these dynamics is crucial for your collector workflow. For broader guidance on preserving your collection, explore our how-to-store-wine guide.
What are the ideal temperature and humidity for opened wine?
Maintaining ideal temperature and humidity is critical for any wine, but particularly for a bottle that has been partially consumed. Excessive storage temperatures have a marked effect on the shelf life of bottled wine, according to the Australian Wine Research Institute (AWRI). Marais (1986) observed faulty flavors and decreasing overall quality after 12 months’ storage of wine at 30°C. Temperatures exceeding 40°C can induce visual and sensory changes in a wine in only a matter of days, as noted by Ough (1986). In general, any storage place where the temperature exceeds 25°C for long periods and 40°C for short periods can affect wine quality, Ough (1992) states.
The Chanut et al. (2023) study specifically showed that temperature has a strong impact on oxygen transfer of the stopper in the bottleneck. Oxygen barrier properties remained unchanged over 24 months at 20°C. At 35°C, a significant increase in oxygen transfer at the glass-cork interface began after 9 months. At 50°C, the same team recorded tremendous oxygen transfer at the glass-cork interface from three months, with leakage evident by six months. Partial melting of the cork's surface treatment explains some of that. The treatment contains paraffin and silicone, and its liquid:solid ratio increases from 6% at 20°C to 41% at 50°C. Avoid thermal cycling, where temperature varies significantly, because it can cause cork movement and leakage due to wine expansion, according to Hirlam (2019a,b). For more details on fill levels and condition, see our guide on wine ullage levels explained.
For humidity, some degree is required to keep cork enclosures from drying out. If corks dry out, oxygen can enter the bottle, causing spoilage or oxidation. However, excessive humidity can damage wine labels. Label damage may hinder identification or hurt potential resale value. Jancis Robinson notes that 75% humidity is often cited as ideal. Significant research to definitively establish an optimal range is limited. Alexis Lichine contends that low humidity can still be detrimental to premium wine quality due to the risk of the cork drying out. Climate Controlled Wine Storage facilities typically maintain moderate humidity levels between 55% and 75%.
Here are some recommended temperature ranges for wine storage:
| Recommended Temperature Range |
|---|
| 15-20°C |
| 10-15°C (50-59°F) |
| 11°C (52°F) |
| 13°C (55°F) |
| 10-15°C |
For specific guidance on how long your wines can hold, consult our drink-window hold-times. If you are considering opening a bottle, you can also check our wines entering their drinking window section.
Does bottle orientation matter for partially consumed wine?
The orientation of your bottle during storage can be a point of debate, particularly once the original seal has been compromised. Historically, most wine racks are designed to store bottles on their side. The idea is that the cork remains moist through constant contact with the wine. However, research by Mas et al. (2002) found that wines stored upright had higher yellow/brown color after 24 months, though the differences were not significant. This study also observed higher oxidation for upright samples sealed with agglomerated cork stoppers. Conversely, Skouroumounis et al. (2005) found that bottle orientation had little effect on the chemical composition and sensory properties of Chardonnay and Riesling wines over a 60-month period.
For microagglomerated corks in model wine, a study by Chanut et al. (2023) tested two storage positions: vertical, with the stopper in contact with the vapor phase, and horizontal, with the stopper in contact with the liquid phase. Neither position had a significant influence on the oxygen transfer through the bottleneck-cork system over 24 months at 20°C. This suggests that for this type of closure, the position may not be a primary factor in oxygen ingress once the cork is hydrated.
Sparkling wines, such as Champagne, are often recommended to be stored upright rather than lying on their side. This is because the internal pressure from trapped carbonic gas provides sufficient humidity and protection from oxygen. The Comité Champagne, however, recommends storing Champagne on its side in a cool, dark, draft-free place. It states that Champagne will keep well for several years under these conditions.
How can light and vibration damage opened wine?
Beyond temperature and humidity, light exposure and vibrations are significant factors. Both can impact the quality of your wine, especially once a bottle has been opened. Direct sunlight or incandescent light can adversely react with phenolic compounds in wine, creating 'wine faults.' Light exposure can also affect the taste of a wine through the production of volatile sulfur compounds, known as ‘lightstruck’ flavor, according to the AWRI. Maujean and Seguin (1983) demonstrated that this flavor is due to the formation of volatile sulfur compounds.
Light-bodied white wines are at the greatest risk from light exposure and are often packaged in tinted bottles for protection. Wines in clear, light green, and blue bottles are the most vulnerable. Dozon and Noble (1989) found that still and sparkling white wines in clear glass developed a statistically significant level of lightstruck flavor after only 3.3 to 3.4 hours of exposure to fluorescent lamps. Wines in green glass took 18 to 31.1 hours. Sunlight provides 4286 times the UV-A radiation of a 36W fluorescent lamp. That makes direct sunlight exposure potentially more deleterious to wine quality than electric lighting, as noted by Gordon Watson (pers. comm. in TN09). Amber glass is most effective at excluding wavelengths below approximately 450 nm, according to Rankine (1989). To protect wines in your cellar, storing them in corrugated boxes or wooden crates can shield them from direct light. This attention to detail is part of a broader approach to fine wine investment.
Regarding vibration, anecdotal information suggests it contributes to the accelerated aging of wine with adverse effects. This remains a research area with relatively little data. A study by Chung et al. (2008) showed that vibrations of different frequencies have distinct effects on the chemistry of wine. The authors concluded that vibrations should be minimized to limit changes in physicochemical properties of red wines. Jeandet et al. (2015) found good preservation of Champagne from a shipwreck, highlighting the intrinsic qualities of a vibration-free environment for long-term preservation.
What about storing sparkling wine once opened?
Storing sparkling wine, such as Champagne, once it has been opened requires specific attention to preserve its effervescence and quality. The Comité Champagne advises that if you have an unfinished bottle, you should seal it using a stopper cap specially designed for sparkling wines. After re-sealing, place the bottle in a cool place. The Comité Champagne states that it can be placed upright or on its side, as either way will not impact the wine. However, it is important to note that once opened, a bottle of Champagne will not keep for long. The common belief that putting a small spoon in the neck of a Champagne bottle will ensure it keeps its bubbles is not true. A special cork is necessary to maintain the effervescence.
To make informed decisions about when to enjoy your fine wines, leverage our drink-window data for your cellar. Our comprehensive data helps you predict optimal drinking times, ensuring you experience each bottle at its peak.