Poorly stored wine can give you a headache far worse than any hangover, as a collector who claimed faulty fridges caused his prized collection to go ‘mouldy’ will no doubt have found out.
A court ordered the master tailor and wine connoisseur Tom Reimer to pay £110,000 after it found he had ruined his own million-dollar collection by turning off his fridges at his £8million flat in London when his neighbours complained.
The loss of Mr Reimer’s prized bottles highlights how ‘quickly things can go wrong when wine isn’t stored properly’, an expert told the Daily Mail.
Mr Reimer apparently repeatedly switched off the power to his expensive, custom-designed wine wall as Michele Longari noted that even seemingly small decisions play a big part in wine storage.
‘If wine isn’t kept at the correct temperature or stored properly, its quality can deteriorate quickly and, in some cases, it may be ruined entirely,’ warned Mr Longari, the purchasing director at Hay Wines.
Rather than fretting about the ‘precise temperature differences’ between styles, maintaining a ‘consistently cool environment’ is actually enough to preserve the quality of your collection, he added.
Unopened white wine is best kept in a cool, stable environment. While short-term storage in the fridge is fine, it’s not ideal for extended periods.
A wine expert has shared the common mistakes that are damaging your bottles (stock photo)
Mr Longari, who is the Italian wine ambassador for Vinitaly International, said: ‘If you’re planning to drink the wine within a couple of weeks, the fridge is a safe option. For longer-term storage, a cool, dark place or a dedicated wine cooler is best.’
Many everyday white wines are designed to be enjoyed within a few years of release, although their longevity ultimately depends on factors such as style, acidity, quality, and closure, he added.
‘Higher-quality wines, however, can develop and improve over a much longer period when stored in the right conditions,’ he said.
On the other hand, it’s best to store red wine at a consistent, cool temperature – and away from light – with experts agreeing 10-14C is often considered ideal for long-term storage.
‘Rapid temperature changes can spoil wine,’ Mr Longari explained. ‘If bottles are exposed to heat or sudden shifts, the ageing process speeds up, and the flavour deteriorates.’
The ageing potential of red wine depends largely on its style, structure, and quality, the expert added.
While a lighter red, such as a Pinot Noir, can be enjoyed relatively young, fuller-bodied wines like Cabernet Sauvignon or Bordeaux often have the structure to develop over a longer period when stored in the right conditions.
Sparkling wines, including Champagne and Prosecco, also benefit from consistent storage conditions.
While they can be chilled in the fridge before serving, a standard domestic fridge is not ideal for long-term storage due to its low temperature, dryness, and vibration, he clarified.
Mr Longari said: ‘Keeping sparkling wine in the fridge for a short period before serving is perfectly fine, but for longer-term storage, a consistently cool environment is much more suitable.’
Once opened, the main goal is to slow oxidation and preserve the freshness of the wine.
Mr Longari recommends resealing the bottle with its original cork or a rubber stopper before storing the wine – including red wine – in the fridge as cold temperatures slow down chemical reactions.
He also suggests storing the bottle upright to minimise air exposure and keeping the wine away from direct sunlight.
The expert at Hay Wines also cautioned against dumping your Sauvignon Blanc down the sink if you notice visible mould on the outside of bottles, labels or wooden cases, noting it does not necessarily mean the wine is ruined.
‘In some environments, particularly humid cellars, mould can affect packaging and reduce a collection’s resale value, while the wine inside a sealed bottle may remain unaffected.
‘Ultimately, storing wine correctly comes down to consistency,’ Mr Longari concluded.
‘Keep it at a stable temperature, minimise light exposure, and store bottles properly. These are small steps that can make a significant difference over time.’
