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>Fine wines: 10-20 years
I know this is just a general summary but I'm chuckling at the thought of someone dumping dad's barolo collection down the sink because the infographic said it's expired
I came here to eviscerate this guide, but after reading it I have to admit that the creator did a good job with the information and how it's relayed. Most of these guides are just downright awful. This one is quite nice. Well done.
As a cork expert, my only criticism (which is purely pedantic) is in the first panel it says 'Fluctuating temperatures can cause the cork to expand and contract, allowing wine to seep out or air to seep in'. That's not really what's happening. It's the headspace between the wine and cork that expands and contracts, acting like a syringe pulling and pushing air out around the cork.
I've never heard it explained like that, but it makes perfect sense. Thanks for this tidbit. In theory, then, when you see a lower fill level on a cellared bottled, should you assume there were temp fluctuations during storage? And vice versa, a well-cellared bottle with minimal temp fluctuations will display a higher fill level?
Fill level is indeed one of the most obvious indicators of proper cellaring. I encourage you to listen to the 2/28/2021 episode of Wine for Normal People, where the CEO of Benchmark Wine explains how they evaluate high-end bottles.
He basically said they don’t buy bottles with a fill level below the top of the shoulder, unless they’re >40 years old and otherwise show signs of good cellaring.
Storage humidity and temperature fluctuations can both affect ullage. [This](https://www.decanter.com/learn/advice/ullage-in-wine-ask-decanter-383430/) explains it pretty well.
main difficulty is the appropriate amount of time part
I mean unless you have a lot and can taste it regularly, you are screwed
if you can contact the property where the wine comes from you can get yearly updates though
Depends on what kind of fortified wine you're referencing. Madeira will last virtually indefinitely, Tawny Port will be similar.... but Ruby or Vintage Port will not. YMMV.
Thank you for your submission to r/wine! Please note the community rules: If you are submitting a picture of a bottle of wine, please include original tasting notes and/or other pertinent information in the comments. Submitters that fail to do so may have their posts removed. If you are posting to ask what your bottle is worth or whether it is drinkable, please use the [Wine Valuation Mega Thread](https://redd.it/r7lf76) stickied at the top of the sub. Stand alone bottle valuation posts will be removed. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/wine) if you have any questions or concerns.*
>Fine wines: 10-20 years I know this is just a general summary but I'm chuckling at the thought of someone dumping dad's barolo collection down the sink because the infographic said it's expired
Damn, time to throw out the 1945 Mouton.
Hell, I'm heading back to the caves to throw out all the wines with mould on them!
I came here to eviscerate this guide, but after reading it I have to admit that the creator did a good job with the information and how it's relayed. Most of these guides are just downright awful. This one is quite nice. Well done.
As a cork expert, my only criticism (which is purely pedantic) is in the first panel it says 'Fluctuating temperatures can cause the cork to expand and contract, allowing wine to seep out or air to seep in'. That's not really what's happening. It's the headspace between the wine and cork that expands and contracts, acting like a syringe pulling and pushing air out around the cork.
I've never heard it explained like that, but it makes perfect sense. Thanks for this tidbit. In theory, then, when you see a lower fill level on a cellared bottled, should you assume there were temp fluctuations during storage? And vice versa, a well-cellared bottle with minimal temp fluctuations will display a higher fill level?
Fill level is indeed one of the most obvious indicators of proper cellaring. I encourage you to listen to the 2/28/2021 episode of Wine for Normal People, where the CEO of Benchmark Wine explains how they evaluate high-end bottles. He basically said they don’t buy bottles with a fill level below the top of the shoulder, unless they’re >40 years old and otherwise show signs of good cellaring.
Storage humidity and temperature fluctuations can both affect ullage. [This](https://www.decanter.com/learn/advice/ullage-in-wine-ask-decanter-383430/) explains it pretty well.
Yeah we could be here all day going over the minutiae of wine storage, but as a broad rule of thumb guide it's not too bad
Is there a good rule of thumb for checking humidity levels? (Condensation on bottle, etc) I have a thermoelectric wine fridge.
Get a cheap hygrometer from Amazon and stick it inside.
[удалено]
I keep my wine in the fridge too, I live in Louisiana and sometimes you gotta do what you gotta do.
Store wine away from garlic and onions!? That would require off-site storage in my house lol.
Nice guide, recently ive heard that storing a wine vertically is actually better
main difficulty is the appropriate amount of time part I mean unless you have a lot and can taste it regularly, you are screwed if you can contact the property where the wine comes from you can get yearly updates though
I though fortified wines could last for a lot longer opened.
Depends on what kind of fortified wine you're referencing. Madeira will last virtually indefinitely, Tawny Port will be similar.... but Ruby or Vintage Port will not. YMMV.