How to Store Wine at Home Without a Cellar: No Needed

Learning how to store wine at home without a cellar comes down to holding four conditions steady: temperature, light, humidity, and vibration. Experts such as Jancis Robinson recommend keeping wine at constant temperatures between 10 and 15°C. The Australian Wine Research Institute (AWRI) advises against storage places where temperatures exceed 25°C for long periods or 40°C for short periods. Protect bottles from direct light by storing them in their original cases or in a dark space. Light can cause "wine faults". Maintain moderate humidity, ideally between 55% and 75%, to prevent corks from drying out. Finally, minimize vibrations, which can accelerate aging with negative effects, as a study by Chung et al. (2008) found.

What is the ideal temperature for storing wine at home?

The ideal temperature for storing wine at home is a constant 10 to 15°C, according to Jancis Robinson. Tom Stevenson speculates that 11°C may be the most ideal temperature for storage and aging. Karen MacNeil recommends keeping wine intended for aging in a cool area with a constant temperature around 13°C. Both. Amon and Simpson (1986) recommend storing bottled wine in a cool (15-20°C), dry location. The cork should stay in contact with the wine, as reported by the AWRI.

Temperatures that are too high can significantly impact wine quality. Marais (1986) observed the development of faulty flavors and decreasing overall quality after 12 months’ storage of wine at 30°C, according to the AWRI. Temperatures in excess of 40°C will induce visual and sensory changes to a wine in only a matter of days. Ough (1986) observed this, as reported by the AWRI. 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, as cited by the AWRI.

Hirlam (2019a,b) advises avoiding thermal cycling, where the temperature varies significantly, according to the AWRI. Such fluctuations can lead to leakage of wine or movement of cork stoppers due to thermal expansion. That affects the wine's appearance and marketability, as described by the AWRI. Wine exposed to temperatures that are too cold can freeze and expand. That can push out the cork or crack the bottle, allowing more oxygen exposure.

A study by Chanut et al. (2023) examined microagglomerated cork stoppers in model wine. It found that the oxygen diffusion coefficient of the cork stopper alone remained unchanged over 24 months, regardless of storage temperature. However, higher temperatures affected the total oxygen transfer, including transfer at the glass-cork interface. At 35°C, a significant increase in transfer at the glass-cork interface began after 9 months of storage. At 50°C, this shift occurred within the first 3 months of storage, as detailed by Chanut et al. (2023). Understanding how temperature affects fill levels and condition is crucial for preserving your bottles, as discussed in our guide on wine ullage levels explained.

How does light exposure affect wine quality?

Light exposure can adversely react with phenolic compounds in wine, creating "wine faults". This can change a wine's flavor and aroma. The AWRI notes that light exposure can affect the taste of a wine through the production of volatile sulfur compounds, known as ‘lightstruck’ flavor. Maujean and Seguin (1983) demonstrated that ‘lightstruck’ flavor is due to the formation of volatile sulfur compounds, as reported by the AWRI. Those compounds are believed to derive from sulfur-containing amino acids. Riboflavin (vitamin B2) is present in low levels in wines. It undergoes photo-activation when exposed to light at wavelengths of 370 nm and 440 nm, which contributes to this issue, according to the AWRI.

Light-bodied white wines are at the greatest risk from light exposure. They are often packaged in tinted wine bottles for protection. Wines in clear, light green, and blue bottles are most vulnerable and may need extra storage precautions. Rankine (1989) indicates that amber glass is most effective in excluding wavelengths below about 450 nm, as cited by the AWRI. Dozon and Noble (1989) found that still white wines bottled in green glass developed a statistically significant lightstruck flavor after 31.1 hours of exposure to fluorescent lamps. The same wines in clear glass developed this flavor after only 3.3 hours, as reported by the AWRI. Direct sunlight provides 4286 times the amount of UV-A radiation as fluorescent lamps, according to Gordon Watson, cited by the AWRI. Therefore, exposure to sunlight is likely more deleterious to wine quality than exposure to electric lighting systems, the AWRI concludes.

Another negative aspect of light exposure is its potential to exacerbate copper instability in susceptible white wines, leading to haze, as the AWRI explains. The Institute reports that white wines containing a concentration of copper greater than approximately 0.5 mg/L are likely to be susceptible to copper haze. Protection from light will only delay the inevitable if levels are above this limit, according to the AWRI. We advise storing wines in corrugated boxes or wooden crates in the cellar to protect them from direct light. For wines that are ready to be enjoyed, check our listings of wines entering their drinking window.

Why is humidity important for wine storage?

Humidity is important for wine storage to keep cork enclosures from drying out, as the AWRI explain. If the air is too dry, wines under natural closures can dry out, and leakage can occur, according to the AWRI. Should a cork begin to dry out, it can allow oxygen to enter the bottle. That oxygen fills the ullage space and can cause the wine to spoil or oxidize.

The Comité Champagne recommends high and constant humidity, between 60% and 80%, for storing Champagne bottles. We cite Jancis Robinson, who notes that 75% humidity is often cited as ideal. Robinson also states there is little significant research to definitively establish an optimal range. Climate-controlled wine storage facilities typically maintain moderate humidity levels of 55%-75% to avoid problems and assist in optimum wine development conditions.

Excessive humidity, however, can damage wine labels, which may hinder identification or hurt potential resale value. Lagorce-Tachon et al. (2016) found that relative humidity above 50% is required for good elasticity of cork-based closures. Jackson and Lombard (1993) noted that relative humidity above 80% has been found to increase the risk of mildew formation on the outer surface of cork. Chanut et al. (2023) cite both studies. Tom Stevenson recommends against keeping wine in a refrigerator, because the refrigeration process often includes dehumidifying, which can quickly dry out corks. For more comprehensive advice on maintaining ideal conditions, consult our guide on how to store wine.

Does bottle orientation matter for home wine storage?

For most wines with cork enclosures, traditional advice suggests storing bottles on their side. That keeps the cork moist and in contact with the wine. However, research has provided varying conclusions on the impact of bottle orientation.

Mas et al. (2002) investigated the impacts of different alignments on bottles sealed with six different closures for white and red wine. They found that, as a general rule, after 24 months, wines stored upright had higher yellow/brown color than those stored horizontally. However, the differences were not significant. The study showed that oxidation was higher for upright samples sealed with agglomerated cork stoppers. White wine samples showed elevated acetaldehyde levels from the 3-month timepoint onwards, as reported by the AWRI. In another study, Skouroumounis et al. (2005) investigated a wooded Chardonnay and Riesling wine. Across a 60-month period, they found that bottle orientation, horizontal or upright, had little effect on the two wines. Chemical composition and sensory properties barely moved, according to the AWRI.

More recently, Chanut et al. (2023) conducted a systematic study on microagglomerated cork stoppers over 24 months. They tested two storage positions: vertical, with the cork in contact with the vapor phase, and horizontal, with the cork in contact with the liquid phase. Neither position had a significant influence on the oxygen transfer through the cork itself or at the glass-cork interface at 20°C. These observations align with findings from Lopes et al. (2006) and Hirlam et al. (2019), as cited by Chanut et al. (2023).

For Champagne and other sparkling wines, the recommendation differs. These wines tend to age better if kept upright. The internal pressure from trapped carbonic gas provides enough humidity and protection from oxygen. However, the Comité Champagne states that bottles can be stored upright or on their sides, and that either way will not impact the wine once opened. For long-term storage, the Comité Champagne recommends storing bottles on their side in a cool, dark, draft-free place with generous humidity.

Here is a summary of bottle orientation recommendations:

Wine Type	Recommended Orientation	Rationale
Still wine under a natural cork	On its side	Traditional advice: the cork is more likely to stay moist if it is kept in constant contact with the wine
Still wine, on the research evidence	Either, the effect is small	Mas et al. (2002) found the colour differences after 24 months were not significant, Skouroumounis et al. (2005) found little effect across 60 months, and Chanut et al. (2023) found no significant influence on oxygen transfer at 20°C
Champagne and sparkling wine	Upright or on their sides	The Comité Champagne accepts either, in a cool place at a constant temperature of between 10 and 15°C, while These wines tend to age better kept upright because the internal pressure from trapped carbonic gas provides enough humidity and protection from oxygen
Champagne kept for several years	On its side	The Comité Champagne recommends a cool, dark, draft-free place with generous humidity for longer-term storage

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