Hi all. A q prompted by a brief discussion on another thread. Has anybody had experience of long-term wine storage in less-than-ideal conditions, and what were the results?
Some context: we’re renovating our kitchen, and I had hoped to get the builders to do a DIY spiral cellar, but the £15-20k cost put me off (or put my wife off, to be more precise). We don’t have space for a large wine fridge or ageing cabinet.
Currently my long-term storage is mainly at TWS plus a few odds and ends elsewhere. So I’m thinking of converting our understairs cupboard into a dedicated storage area, with a mix of shelves for wine boxes and racks for loose bottles. I reckon I could get c 200 bottles in there. It’s dark and constant temp, if a bit warm. I haven’t checked humidity yet.
I use the same space currently for storing bottles I’ve picked up at auction and elsewhere. I’ve kept a few bottles there for a few years, very occasionally up to ten, with no obvious ill effects. I wouldn’t expect to store anything for longer than that at home. But as I say, it’s obviously less-than-ideal conditions, and I’m wondering how big the risk is over that kind of storage period, and what if anything I can do to improve the conditions without vast expense.
There’s not much research on the impact of different long-term storage conditions on wine, and much of the advice online seems to be based on speculation, or the tradition of keeping wine in cool, dark cellars, rather than experience. I’m tempted to say the importance of ‘ideal’ storage conditions is over-stated, but I haven’t got much evidence to back that up.
Sorry if this has been discussed before, I couldn’t immediately see another thread on this topic, but may have missed it. Any experiences or views welcome.