What You Need To Know About Wine Cellaring

Ninety-five percent (95%) of the wines you buy on the shelf are meant to be consumed now.  That means only 5% of wines produced are intended to be stored in a wine cellar for more than three to five years.

Only certain wines age well

White wines that age well include Riesling from Germany or Alsace, France, a good vintage Champagne and Chablis.  Typically, white wines should not be cellared for more than 10 years. 

Red wines that age well include Cabernet Sauvignon, Bordeaux, Barolo, vintage port, super Tuscans and high-quality Burgundy.  Cabernet Sauvignon and Bordeaux can be cellared for as long as 25 years, whereas Burgundy should typically not be stored for longer than 10 years.

There are five factors of a good wine cellar

Five factors of a good wine cellar are:

1. Dark (light makes wine cloudy)
2. Cool temperature (55 – 57 ⁰F) (higher temperatures dull/cook wine)
3. Humidity at 75% (lower humidity lets air permeate the cork and oxidize the wine; more humidity will cause the wine label to peel from the bottle)
4. No vibration
5. Lack of odors

"...only 5% of wines produced are intended to be stored in a wine cellar for more than three to five years."

Get Personalized Wine Recommendations

Download the calldera wine App