Michael's Wine Answers: Your Guide to Homemade wine

The Home Winemaker’s Guide to Storing Your Wine

You’ve put in the time and care to craft a delicious batch of homemade wine. Now, how do you make sure it stays that way? Proper storage is the key to preserving the flavors you’ve worked so hard to create.

Whether you have a dedicated wine cellar or are just using a kitchen cupboard, here’s what you need to know.

Understanding the Enemies of Wine

There are four main things that can ruin a perfectly good bottle of wine:

• Temperature: This is the most important factor. Wild temperature swings can “cook” your wine, causing it to lose its fresh flavors and develop a sour, baked-fruit taste. A consistent temperature is far more important than a specific one.

• Light: Just like with beer, too much light—especially direct sunlight—can prematurely age your wine and give it a skunky smell. Dark-colored bottles help, but keeping them in a dark place is even better.

• Oxygen: Once bottled, wine’s biggest enemy is oxygen. Too much exposure will turn your wine into vinegar. That’s why a good seal is so critical.

• Vibration: Constant shaking can disturb the sediment in your wine and accelerate the aging process, which can negatively impact the flavor.

Your Storage Options: From Ideal to “Good Enough”

The Ideal: A Wine Cellar or Wine Fridge

The perfect scenario is a dedicated space with a stable, cool temperature (around 55°F or 13°C) and consistent humidity. A wine fridge or a cool, dark basement are excellent choices for long-term storage of several years or more.

• Best for: Reds with high tannins and wines you want to age.

The Reality: Room Temperature Storage

Most of us don’t have a wine cellar, and that’s perfectly fine! The vast majority of homemade wines are meant to be enjoyed young, and they’ll be great at room temperature for a few months.

If you are storing wine in your living space, a few simple tips can make a big difference:

• Find the Coolest Spot: Look for a place that stays a consistent temperature. An interior closet, a pantry, or even under a bed can work well.

• Avoid the Kitchen: Your kitchen is the worst place for wine. The constant heat from cooking and the temperature changes from opening and closing the fridge can damage your wine quickly.

• Keep it Dark: Store your bottles in a cupboard or box to protect them from light.

• Store Corked Bottles on Their Side: This keeps the cork moist and prevents it from drying out, which can let air into the bottle.

The Final Test

The best way to know if your wine is still good is to trust your senses. If the color is off, it smells like vinegar or wet cardboard, or it tastes flat or sour, it’s likely past its prime. But with proper care, your homemade wine can be a source of pride and enjoyment for months, and even years, to come.