The century wine properly stored

Now, the record summer of bottled wine in 2003 and delivered. 2003 vines have produced amazing amounts of sugar, the grapes had far to over 100 degrees Oechsle, which often does not occur in these latitudes. Many a bottle will therefore be a few more shopping and home to store. But he makes this mistake, wine no longer tastes the best. Wine expert Daniel Powder Agroscope FAW Wadenswil are a few tips.

Optimal storage

“The ideal storage temperature for wine is 12-15 ° C,” says Daniel powder from the Agroscope FAW Wädenswil. Is it warmer, the wine is aging faster. More important than the exact observance of this temperature is, however, to avoid large temperature fluctuations. The basement should therefore be well insulated.


In addition to temperature humidity plays an important role. Is it too moist, the bottles covered with a film of water and mold spread. In addition, the labels are sensitive to scratches or solve from the bottle. Ideal is a constant humidity of 70 percent. “If the air is too dry, the cork brittle and fragile and thus provide no more optimal closure,” according to powder.

At best, the bottles would be lifted in a natural cellar. You need a disposal, can make do with an air conditioner. In trade models are available, for which one must resort not too deep into their pockets. In any case, a thermometer and hygrometer are part of the winery, so you can control the basement air.

Avoid light taste

A dark cellar gets the best wine, because the light leads to faster aging. Wine bottles should not be exposed to direct sunlight, stored in or near fluorescent lighting. “The light energy is converted to iron, copper and sulfuric acid in the wine, what the bouquet of the wine deteriorates,” said Daniel Powder. For these so-called light flavors are particularly vulnerable in the white wine glass. This store is therefore best right at the bottom of the rack.

If the basement is humid, wood racks or cardboard boxes are the wrong choice. You can develop a moldy or musty smell that can be transferred to the wine. Odor-active products such as heating oil or gas cans should be stored in any case in the same room.

The cork:

For bottles with cork stopper and moths make a risk; The Korkmotte is active between April and October. For the egg-laying it prefers moist, porous and cracked wood or Korkstellen. Smell of wine and dried remnants of wine on the cork, they attract more. The maggots eat through the cork and the closure is permeable. The fight against the invading Korkmaden once is very difficult, so better to proceed directly against the moths. This can be done using a moth spray or ultraviolet fly traps.

It pays to respect these principles, for so lush Swiss wines such as 2003 are not likely to default. Powder: “It was like it last time in 1947″.