Most people buy wine and drink it immediately, but some buy wines to lay down. Most of the wines on retail shelves are ready for immediate drinking and will not benefit from long-term ageing, but it is difficult to find a hard and fast rule to say which wines will improve with cellaring. Ageing potential depends on grape variety, vintage, region, winemaking methods, packaging and bottle size.
White wines with high acidity, such as vintage champagne, will improve with ageing. Red wines with high acidity and tannins also age well. Talking to wine professionals, reading about vintage conditions, and tasting wines are ways to assess when you should drink your wines.
Ideal storage conditions
Temperature, humidity and lighting affect ageing. The ideal temperature is 12 to 14 degrees Celsius. Humidity levels should be from 70 per cent to 80 per cent. At lower levels the corks may dry out, causing oxidation. At higher levels mould may grow, and labels will deteriorate. Bottles should be stored horizontally to keep the cork moist, and in the dark to avoid ultraviolet light affecting the wine.
Where to store
Avoid storing wines in hot places such as above the fridge or in direct sunlight. You could invest in a wine fridge. The capacity ranges from 30 bottles to 200 bottles. You should buy the largest wine fridge possible. From personal experience there is never enough space.
Professional storage in Hong Kong