in a bottle is very much alive and will develop with time. The development
is affected by external factors which will either speed up or slow it down.
||Wine should be stored in
an enclosed space yet spacious and well sectioned enough so that you
do not have to move them around while looking for a particular bottle.
||The cellar has to be dark
as light has a negative effect on wine. Use a candle or a torch in the
cellar. Do not use paraffin lights as this will creat an unwanted smell
||Vibration & noise has to
kept to a minimum as they will increase the chemical reaction within
the wine, and will hasten the development process. Excessive vibration
and noise will certainly ruin a potentially good wine.
||The cellar should be odourless.
Any smell - moisture, fuel, chemicals, wood, fruits, flowers, vegetables
etc, etc is bad for the wine.
||The cellar should be well-ventillated
so that the air inside remains fresh and do not smell the dampness,
but at the same time not too draughty.
||Too low the humidity in
the air will dry off and ruin the cork. On the contrary, too humid the
air will breed moisture and insects. Ideally the humidity should be
between 70 and 80 %.
||Optimising the temperature
of the cellar is very important. The perfect range would be between
12 and 15°C (54 - 59°F). Below 11°C (52°F) the wine develops too slowly
or not at all. Above 16°C (61°F), the wine is most certainly going to
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