Beware! Heat is a wine killer. Temperatures over 70 degrees for a significant amount of time can permanently taint the flavor of wine. Above 80 degrees or so and you are literally starting to cook the wine.
Be careful with your storage temperatures. Wine is a living, breathing thing that evolves every day in the bottle. Be wary if it's kept in temperatures above 75˚F for more than a few days. Above 80˚F, that wine is at risk with each passing hour.
Oxidation is a chemical process and like every chemical process, heat increases its reaction rate. For every 18°F increase in temperature, the aging rate of wine doubles. So, storing wine at room temperature (73°F) cuts its aging potential in half compared to 55°F.
In climates with extreme weather, storing wine in an uninsulated garage could lead to disaster. Too hot, and the wine could end up 'cooked,' and too cold, it could potentially freeze and turn into a slushy mess (or even expand and push out the cork or shatter the bottle).
As the bottle of wine warms up, the wine expands. This can damage the seal of the cork and cause the cork to begin to push out of the bottle, which allows air inside and causes oxidation. The wine cooks and takes on a tangy flavor, and the fruit flavors will become acidic.
The optimum storage temperature for any wine is 55°F (~13°C), but you can safely store wine long-term in a range between about 45°F (~7°C) to 65°F (~18°C) if there is not a large change in temperature each day.
How long can you store wine at room temperature? Don't worry, you haven't destroyed your wine just yet. Wine can be stored at room temperature for about 6 months before any major damage has occurred, assuming it's not in direct sunlight or by your furnace.
How Long Does It Take For Wine To Go Bad Unrefrigerated? 3–5 days in a cool, dark place with a cork The more tannin and acidity in a red wine, the longer it lasts after opening. As a result, a light red with little tannin, such as Pinot Noir, will not last as long as a richer red, such as Petite Sirah.
Yes, the average room temperature is too warm to both serve and store your wine. The warmer the ambient temperature, the quicker the wine will age and go bad.
Do not expose your wine to excessive light. Sunlight or other forms of bright light age the wine too soon, leaving you with poor quality tastings. Ideally, wine should be stored in a dark, cool environment. The dark glass bottles can protect the wine from the way UV rays negatively affect wine.
Repeated temperature fluctuation is never good for any beverage, especially one as sensitive as wine can be, but as long as you aren't cooling the wine down too much, or taking it out of the fridge and placing it in a hot closet or garage, it should be fine when you finally get around to popping the cork.
When stored properly and kept unopened, white wines can often outlive their recommended drinking window by 1-2 years, red wines by 2-3 years, and cooking wines by 3-5 years. Fine wine — as you may have guessed — can typically be consumed for decades.
Signs of Heat Damaged Wine
Aroma & Taste - If you do see that the cork has started to bulge or have received a batch of unusually warm wine open a bottle and taste it. If the wine is flat, without much flavour and lacking in aroma and finish compared to a freshly opened bottle then you may have a heat damaged batch.
A wine that has gone bad from being left open will have a sharp sour flavor similar to vinegar that will often burn your nasal passages in a similar way to horseradish. It will also commonly have caramelized applesauce-like flavors (aka “Sherried” flavors) from the oxidation.
Once open, wine typically lasts for a few days. If it goes bad, it may alter in taste, smell, and consistency. In rare cases, spoiled wine can make a person sick. Many adults of drinking age consume wine, and evidence suggests that moderate consumption may have health benefits.
Red wine should be in the range of 55°F–65°F. Lighter-bodied wines with higher acidity, like Loire Valley Cabernet Franc, prefer lower temps. Place it in the refrigerator for 90 minutes. Fuller-bodied, tannic wines like Bordeaux and Napa Cabernet Sauvignon taste better warmer, so keep them to 45 minutes in the fridge.
The Fridge Is Not Ideal for Storing Wine
No matter how logical storing wine in the refrigerator may seem, the short answer is an emphatic, "No." A typical household refrigerator does not provide optimum conditions for storing wine for more than one or two days.
The key takeaway should be to store your wine in a dark and dry place to preserve its great taste. If you can't keep a bottle entirely out of light, keep it inside of a box or wrapped lightly in cloth. If you opt for a cabinet to age your wine, be sure to select one with solid or UV-resistant doors.
Red Wine: 3-5 Days
(In fact, some red wines taste better after they've had time to oxidize and breathe for a day.) Make sure to refrigerate open red wines — contrary to what some might say, leaving them on the counter at room temp is not a good idea.
Red wine is ideally stored around 55° F so a climate-controlled wine refrigerator or a wine cellar is best because they control humidity and temperature and keep the wine in darkness. If you don't have a wine fridge or cellar, a simple wine rack in a climate-controlled setting will allow for proper storage.
Storage and serving temperatures aren't always the same. That's why, while reds and whites are served at different temperatures, 55°F is the perfect wine temperature for storage for both types of wine. Wine storage temperature isn't an exact science.
The good news is that cool temperatures are not nearly as dangerous to wine as heat. As long as the wine is gradually cooled and does not experience a sharp drop in temperature, the cold will not affect the aging process.
To store white wine, keep unopened bottles in a cool, dark place, like a basement or interior closet, where the temperature stays consistently between 45 to 65 °F. Ideally, choose an environment with 50 to 75% humidity, and store the bottle on its side on a storage rack until you're ready to drink it.