Step 1
of 5
Temperature — the only non-negotiable
Stability matters more than the exact number. Above 70°F / 21°C, aging accelerates and the wine starts changing fast. Above 80°F / 27°C for extended periods, wine begins to “cook” — flat, baked, lifeless flavors that no decanting can fix.
The ideal is 55°F / 13°C, but the acceptable range is wider than most guides admit. Anywhere between 45°F and 65°F (7–18°C) is safe.
The single most important rule isn't the exact temperature — it's the stability. Wine stored at a steady 68°F outperforms wine stored between 50°F and 75°F. Big swings push the cork in and out, breaking the seal.
