Best cellaring conditions include:
- Constant temperature of between 14 - 18ºC
- Humidity of around 70%
- No direct sunlight
- Away from strong odours
- Horizontal storage
- An environment free of vibration and pests
- Good ventilation
Wines stored in poor conditions are likely to mature too quickly in the bottle and cause the onset of oxidation. Severe temperature fluctuations will cause the wine to "expand and contract", which puts pressure on the cork and may cause the wine to seep.
Remember that not all wines are made to be cellared. Many red wines are best enjoyed within the first two-three years, while some white wine styles are ideally served fresh and young. If in doubt, speak to winemakers, retailers and cellar door staff to learn more about the wine that you have purchased.