Master the Art of Wine Cellaring

Our Beaulieu Vineyard’s cult classic Cabernet Sauvignons and other Napa Valley wines are crafted to reach their pinnacle after a long rest in your cellar. This process, though seemingly illogical to some, forms an integral part of the grand tradition of wine collecting and aging. Over time, wine undergoes a transformation, coaxing out a rich tapestry of complexities, new flavors, and aromas. 

To assist you in this aging journey and to ensure your wines mature optimally, we've compiled a comprehensive guide that delves deep into the art of wine cellaring. This guide offers practical advice covering every aspect of wine cellaring, from creating an ideal cellar environment and understanding the intricate aging process to the precise service of wine.

The Optimal Cellar Environment

A cellar may be grand or humble, large or small. No matter what it looks like, it must have these key characteristics:

1. Temperature controlled
2. Dark and free from vibrations
3. Space to lie bottles on their side

Temperature

It is accepted across the wine community that wine is best stored in cool temperatures at around 58-62 degrees Fahrenheit. It’s ideal to have a cellar environment that can maintain a temperature in this range. If that isn’t possible for you, focus instead on maintaining a constant temperature of no higher than 64 degrees Fahrenheit all year round. High temperatures advance the development of the wine, while very low temperatures may accelerate the precipitation of tartrates and coloring matter. What is very detrimental to the wine is a fluctuating temperature. For example, if you store your wine in a kitchen pantry that gets very hot in the afternoon and then cools down when you’re home and have the air conditioning on, the wine will suffer. Why is this? As temperatures go up and down, the volume of the wine expands and contracts, putting pressure on the cork. This may ultimately lead to seepage between the cork and the inside of the neck of the bottle and, eventually, leakage of the wine from the bottle. Fluctuation in temperature can be monitored by a maximum-minimum thermometer placed in the storage area.

Humidity

Corks are very sensitive to humidity, and so it’s recommended that you keep your cellar environment at around 65-75 percent humidity. If the air is too dry, corks will lose their elasticity and ability to maintain a strong seal. Alternatively, if your cellar is too damp, mold can grow on top of the cork and damage it.

Darkness and Calm

Ultraviolet light is damaging to wine, especially sparkling and white wines. Storing it in the dark, away from windows, will prevent any light damage. If possible, leave it in the case or box you bought it in. Vibrations from appliances or any other movement can disturb the aging process and unsettle the deposit in the wine, so focus on finding a calm location for your cellar.

Always Lie Bottles on Their Sides

Keeping your wine’s cork wet by storing bottles on their side is crucial for optimal aging. If the cork dries out, it can shrink and cause oxygen to enter the bottle and oxidize the wine. Screw capped or glass stoppered bottles are more resilient, but it is best to store all bottles lying down as it will make it easier to identify if a bottle is damaged. It's a good idea to periodically survey your wines for any cork movement or leakage. Arrange your bottles so the corks are visible, and you can easily identify leaks. Some collectors will wrap the tops of the bottles in tissue paper to ensure they don’t miss any leaks. You’ll also want to check the space between the cork and the wine, known as the ullage level. If the ullage level is below the shoulder of the bottle, the wine should be assessed and either recorked (if in good condition) or consumed as soon as possible. You might not be able to achieve a totally ideal environment, but that’s ok. Follow these guidelines to the best of your ability.

The Aging Process

As wine ages, it becomes more complex. What do we mean by complex? As time passes, chemical reactions take place that add new aromas, flavors, and textures to the wine. Wine is a combination of chemical elements—alcohol, phenols, esters, sugars, and other volatile compounds are constantly binding, dissolving, and changing shape. While the proportions of acid, alcohol, and sugars stay the same, they all react to each other and change over time to influence the flavor, aromas, and texture that ends up in your glass. There is no exact science as to how the flavors in wine develop as it ages, but generally, the primary fruit flavors will fade and leave room for what is called tertiary flavors. These are more complex tastes like mushroom, stone, and earth that are revealed once the bold fruit flavors start to fade. Texturally, red wines will become smoother and softer as the tannins become heavier. Sometimes, the chemical compounds associated with tannins will combine, grow large and fall out of suspension causing the wine to “throw sediment.” This isn’t necessarily a bad thing and can easily be filtered out with a decanter.

There is such a thing as aging a wine for too long. As these reactions reach their final stages, fewer chemical compounds will be left from the initial bottling, and the wine will lose its freshness and complexity. What qualifies as “too old” depends significantly on the wine and how it was stored. Each bottle should be considered individually when deciding how long to age it. Both temperature and oxygen play a role in the aging reactions. Although there can be small amounts of oxygen present in wines when they are in the bottle, it is thought that this is consumed early in the aging process, perhaps within a few months of bottling. The aging reactions following this are then essentially anaerobic, and temperature becomes the major factor controlling the rate of aging.

Opening the Wine

Older bottles of wine can be difficult to open as the corks will have some level of breakdown. Try a regular corkscrew first, going as slow as possible. If the cork does break, use an ah-so to pull out the remaining pieces. Don’t panic if the cork is difficult; it’s part of the experience of cellaring your wine.

Decanting

Older red wines can benefit from being decanted. Doing so removes the wine from the fine filament in the bottle and helps it open up and release its flavors and aromas. Some collectors like to go the extra mile and double decant. This means decanting the wine and then using a funnel to pour it back into the now filament-free bottle. While this is not necessary, you might enjoy having the bottle and label to look at and serve out of. Bring your wine out of the cellar and stand it upright for six to eight hours before you’d like to serve it to allow the sediment to settle. When decanting, some people like to use a funnel. Keep observing the wine through the neck and shoulder of the bottle. The wine will be crystal clear until the very end, when sediment will appear. At this point, stop pouring.

Choosing Your Glasses

There are hundreds of shapes and sizes of glasses available on the market. Which ones you use is a personal decision. Beaulieu Vineyard partnered with Riedel to create a bespoke wine glass that could fully express the consistency, quality, and unique character of our flagship wine. Georg Riedel himself developed the design and, working with a panel of expert palates led by Winemaker Trevor Durling, was able to fine-tune a glass that is absolutely perfect for Georges de Latour Private Reserve. The glass features a wide bowl to introduce more air to the wine and tapers at the rim to focus the aromas. Incorporating our Georges de Latour specific wine glass can add a personalized touch to your cellar experience, be a great accessory for anyone who loves Georges de Latour, plus be a unique piece for collectors who enjoy gathering wine memorabilia.

Smell and Taste Before You Enjoy

Smelling and tasting your wine before you indulge is a practical tradition, whether at home or at a restaurant. It’s your opportunity to make sure the wine is free of fault before drinking. You don’t need to be an expert to tell if a wine is off. If it smells musty and tastes bad, it is most likely corked or spoiled from being poorly stored. If it’s flat or stale, it’s probably oxidized. If this does happen, don’t despair. In wine, as in life, things can go and will go wrong. We recommend putting a smile on and marveling at the powers of nature and time.

Your Quick Guide to Cellaring Wine

Cellaring your wine is a practice of patience that is well worth your time. Collectors and connoisseurs have been doing it for decades and reaping the rewards. Are you ready to start your cellaring journey? Download our quick guide to cellaring wine.

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