Canadian wine writer Tony Aspler says that if someone comes into your home and can see your wine, it’s not properly cellared. If we start from that premise, the optimum conditions for wine storage and development are: a constant temperature between 12º and 17º Celcius, humidity in the range of 60 – 80 per cent, and a dark quiet resting place. Table wines should be stored on their side.
The goal is to guard against the premature aging of wine that comes from rapid temperature fluctuation, storage in too high a temperature and exposure to too much light. Slower aging of wine allows it to develop greater complexity. Wine should never be exposed to strong odours or excessive vibration.
If you can’t afford a proper cellar or don’t have a basement, opt for a corner of your pantry or part of a closet that’s not being used.
A typical cellar is roughly ¼ white wine and ¾ red wine. The varietal mix is again, a matter of personal taste. Try to include a combination of Bordeaux-style blends, Cabernets, Syrah, Pinot Noir, Riesling, Champagne and Dessert Wines to ensure variety.
Our winemaking team at Mission Hill Family Estate has prepared a vintage chart to guide you in the cellaring and storing of wines from our Reserve and Estate tiers. Click here to view your copy.
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