Ive read all kinds of posts and literature over the past 25 years about ideal wine storage conditions and out of fear and wanting to do the right thing more than anything else, over time, Ive bought 3 Vinoteque stand up units and have downtown, off premises storage for a lot of cases of wines where all of the wines are somewhat within the range of 55 degrees temp and 70-80% humidity. Additionally, I have a “garage” passive storage area where 2 walls are underground and the temp currently is 62, has gotten as high as 70 for as long as 2 months {worried] and as low as 58. To my knowledge, not one bottle has been cooked or tainted from these conditions during 10 years and so I ask, how necessary is it really for us to store in the “ideal” ranges? Any thoughts, experiences, full proof science?
These guidlines were formulated for “normal” wines as defined by what was made for millenia (medium extraction, 12.5-13% ABV) and still hold for those. Your Pinot that would be Syrah at 16.5% is probably a bit more durable…
I doubt this is the case. Low acid, high pH with some unfermented carbs–just the recipe for spoilage at elevated temperatures. High pH means no matter how much SO2 is added, there just won’t be very much free SO2. This is also important for buffering against oxidation. If anything these monster wines should be more fragile. I suspect this is why many are scored well from barrel or young, then rapidly degrade to reveal just alcohol and extract.
In addition, if the higher alcohol wines also have higher levels of VA than “normal” wines, then arguably the cooler temps are important to avoid having the VA levels jump into the unacceptable range, etc.
Having said that, is a bottle likely to be “cooked or tainted” if the temps get up to, but do not exceed, 70 degrees? In my experience, the answer is no. They are likely to age faster than the same bottle kept at a constant 55 degrees, but for heartier red wines you probably won’t notice much difference for the first several years. When you think about how most wines are stored in racks at most retailers’ stores…
Bruce
Whoops! Forgot this in my original post:
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As with everything in life, I think the answer is “it depends”.
Storing wines in a basement with a seasonal variation from 62 to 70F for even a few years will not damage or cook the wines. I don’t think you really get into that realm of until you are talking about getting into the 80s…
It’s more a question of how the wines will age… and the longer you intend on aging the wines, the more the variations between storage temps come into play.
If you have a cellar full of grand cru burgundies that you bought on release and are planning on drinking at “maturity” (ie 20+ years), then the basement that gets up to 68-70F in the summer would probably not be the ideal choice. While the wines may not be heat damaged when you drank them, they would likely not be as “fresh” or vibrant as wines stored at ideal temps the whole time.
I’m sure others have more experience with this, I’m interested to hear what people have to say.
I don’t believe so.
I was amazed when visiting Bordeaux on a hot day to see that their “cellars” didn’t seem to be fully below grade - just a few steps down. The thick stone walls helped but on the day I visited Pichon Lalande and Pontet Canet I’m sure the area that held their “library wines” was well above 60 degrees.
I have to wonder what it was like during the summer of 2003.
On a hot summer day the temperature in the air conditioned store of the most conscientious retailer is certainly over 70 degrees. How high can the humidity be with a/c. BTW, do you believe that wine retailers leave their a/c running all night during the those hot summer nghts ?
Having said this I am inclined to be more protective of wines 20 years old and older.
Pat
A major consideration is that brett blooms more easily at higher temps.
Another is that harmful chemical reactions are greatly slowed at lower temps but the good chemical reactions still keep chugging along (though slowly). This is paraphrasing a technical paper I once read. Don’t have the link for it.
+1.
I have had enough funky 89/90 vintage French wine in the last 6 months to say storage is very important. 89 Beaucastel is only classic if 1) it’s well stored or 2) you LOVE brett.
As far as temp there is nothing magic about 55 degrees except it happens to be the underground temp. Store higher and things mature quicker, store lower and they age slower.
From my experience with my crappy cellar a small seasonal change is fine. Daily changes would be bad. But it depends on things like how big of a seasonal swing and over how many years.
More than about 63F, brett could be a concern.
More than 70F with red wines, premature aging is a concern.
I think humidity control is a total non issue. Light needs to be controlled.
I aim for around 60F in Summer and in winter 48-52F is typical depending on the year. I only had 2 years in the past 25+ years where the temps got to higher than 65F (in my most recent home) and therefore installed a chiller. In the past my passive cellars would hit 63-65F and the wines were not harmed to my reckoning although it could be argued by some that lower temperatures might have resulted in higher peaks. I don’t know the answer.
This is my main concern.
I think Brett really blooms when the temps are outside of the 60’s at the highest.
Maybe even a little lower.
Hopefully not at 55F however.
What makes you say that? I’m not disagreeing, just wondering why you disagree with the common wisdom on this issue.
Bruce, Chris, Pasquale, Bob et al, I did not elaborate in my original post one of my areas of concern has to do with aging. On that point, I have lots of older Napa cabs, Bordeaux, red Burgundy, northern and southern Rhones and Champagnes that have been stored in the passive cellar for some time and have tracked some and been surprised to find little if any effect in the aging process when comparing them to others stored in a more ideal environment. In fact, I recently discovered a case of 82` Montrose that I had stored under some empty boxes and forgot about and upon discovery, opened 4 of them in a period of 2 weeks and was pleasantly surprised to find they were all still youthful, vibrant and showing well. Thus, one of the incentives to initiate this thread.
For those of you who commented about the brett factor, I do believe this is a major issue and yet the 89``and 90 Beaucastel which is bretty to start with, was no more so than any other Ive had from other sources, again to my surprise. Thus, another reason for this thread.
I have some chemistry background and understand the significance of temperature and environment for bacteria and other micro organisms to proliferate and yet I am still baffled at the seemingly resilience of many wines to survive out of the “ideal” storage conditions range???
Thanks to all for your input so far. Cheers.
To both pot-stir and pop on the handy conspiratorially-minded tinfoil hat - the bugaboo of heat damage doesn’t just excuse a multitude of sins, it shifts the responsibility for a flawed wine completely. Prominent wine critics and wineries alike accuse consumers and retailers of poor storage when the critic overrated or the winery shipped a flawed, unstable wine.
This is not to say the heat damage cannot occur - just that wines are less fragile than we’ve been led to believe. Consider Madeira! As long as you take reasonable care, you will likely enjoy your wines long before their drinking window closes.
I hate to bash Bob, but a fundamental example of this was RMP trying to shift the Sierra Carche debacle to “heat damage in transit.”
In my opinion, keeping the wines cool, dark and undisturbed by any vibrations is the most important. I’m also in the camp that thinks that humidity control is secondary. Granted I try to keep my cellar at 53/70, but if I had to choose, I would keep the 53 and let the humidity settle wherever it’s going to.
I’ve always wondered… How does vibration actually harm a wine?
80% RH supposedly keeps the corks moist and the seal intact; however, I think the wine keeps the cork moist and the seal itself owes to the cork and not the ambient RH. I have never controlled humidity in my cellars over the past 30 years and have never had a problem…YMMV.
With 80% humidity, mold growth is much more of a concern to me than trying to replicate a French Cave in my house.
+1
We tend to forget that a good many old wines we are still drinking were made, shipped, and stored prior to active cooling being around. And those wines seem to have turned out just fine, actually some are legendary. I think the whole storage thing gets a little too blown out of proportion.
That said, I think it’s best to have a slow change in temperature for a passive cellar, than sharp daily changes.