Proper wine storage

After the factSimply put: if you don't look after your bottles of wine, they won't look after you - the same goes for the cellar, shop or restaurant you buy your wines from. The do's and don'ts are as follows:

humidity . . . The degree of moisture in the atmosphere. Ideal cellaring conditions involve a humidity level of around 70%. Too high and mildew can develop on the labels and corks; too low and the cork can dry out, shrink, allow oxygen into the bottles and result in spoilage of the wine.

light . . . Bright light, particularly sunlight, can change the character of a wine over time - even to the point of spoiling it. Which is why for centuries wine has been stored in dark places and in green or brown bottles, which filter out some of the harmful rays.

movement . . . One can overstress the importance that vibration has on the condition or development of wine in the bottle. Suffice to say that it's best to avoid violent shaking or regular handling - especially in the case of wines that throw a sediment, so that it settles on the bottom or sides of the bottle rather than remain suspended in the wine.

position . . . Most bottles of wine should be laid down on their sides, horizontal or at least at an angle sufficient to keep the corks in contact with the wine: dried-out corks are less efficient seals and are more prone to letting air in or wine out.

temperature . . . The ideal temperature inside a cellar is between 10º C and 18º C, bearing in mind that the wine will develop faster at higher temperatures. Excessively hot conditions (over 35º C) can be detrimental to the subtle characteristics of a wine, or even destroy it - while too low a temperature will retard the wine's development. Consistency of temperature is essential: big seasonal variations should be avoided, while daily variations should not exceed a few degrees.