Here are a few basic guidelines for storing wine in the proper manner.

1. Make sure that the wine is served at the right temperature. The temperature of a wine storage facility is one of the most important factors affecting the quality of the wine. Temperatures that are too hot or too cold can quickly degrade the quality of wine. While 55oF (13oC) is generally considered the best temperature for long-term or short-term wine storage, the temperature changes depending on the wine. Obtaining temperature parameters for specific wines should be done so with the manufacturer's permission. Wine should never be stored at temperatures below 25°F (-4°C), as this may cause it to freeze, or at temperatures over 68°F (20°C), as this may accelerate the ageing process and cause volatile components to be destroyed. First and foremost, keep your wine storage temperature as stable as possible: temperature fluctuations may cause the cork to expand and contract, enabling wine (or air) to leak out of the bottle (or in).

2. Arrange the wine bottles on a rack so that they are horizontal. If your wine bottles include corks, arrange them horizontally in a wine rack to prevent them from falling over. Keeping the wine on its side helps to keep the cork wet, which is important for long-term storage since a dry cork may lead to seepage and premature ageing of the wine. While it is not required to store screw top wine bottles on their sides, horizontal storage is a cost-effective approach to store your wines in order to maximise space and provide quick access to your wines.

3. Keep the wine away from bright lights and loud noises. No matter how long you're keeping it (months, weeks, or days), make sure it's as dark as possible. Indirect sunlight may have a detrimental influence on the flavours and smells of wine since it contains ultraviolet radiation. Vibrational sources such as your washer and dryer, gym, or entertainment system should be avoided while storing wine. Vibrations in the bottle have the potential to dislodge sediments, interfering with the delicate process of wine ageing.

4. Ensure that the wine is kept at the proper humidity level. If your wine cellar or storage room is very damp, it has the potential to reduce the life of your wine collection. In low-humidity environments, corks may dry out and the wine may be exposed to the effects of oxygen, but in high-humidity environments, labels may peel off the bottles, making them impossible to exhibit or sell. It is generally recommended that the relative humidity in your wine cellar be between 60 and 68 percent.

5. Instead of storing wine in a conventional refrigerator, a wine refrigerator is recommended. You might consider purchasing a wine refrigerator (also known as a wine cooler) if you do not already have access to a wine storage facility that is constantly cold, dark and damp. In contrast to a typical refrigerator, which keeps food very cold and dry, a wine fridge retains wine at a temperature of 50-60 degrees Fahrenheit (10-15 degrees Celsius) and at the right humidity level for the wine. (A nice refrigerator will also have the option of including a champagne cooler.) Keep your wine in a separate wine fridge to reduce the possibility of cross-contamination from food odours. In the event that money is a barrier, remember that wine is an investment, and a nice wine fridge is a fantastic technique of protecting that investment.

Ensure that the wine is poured at the appropriate temperature in step six. Allow enough time for a chilled bottle of wine to warm up (or cool down) to the appropriate serving temperature before offering it to other wine enthusiasts. This guarantees that the aroma and flavour of the wine are fully realised. It is best to serve red wine at room temperature, which is between 58 and 65 degrees Fahrenheit (approximately 12 to 19 degrees Celsius). The temperature is governed by the age of the wine, with older wines holding their flavour better between 61-65 degrees Fahrenheit and younger wines retaining their flavour better at cooler temperatures. Reds with greater tannin levels should be stored at a higher temperature than lighter reds, which may be stored at a temperature of 55 degrees Fahrenheit or lower. While red wines should be served at a higher temperature, white wines may and should be served at a lower temperature. They should not, however, be maintained at such a low temperature that the scents are impaired. A refrigerator should be used to store white wine, which should be kept between 45 and 55 degrees Fahrenheit in order to preserve its freshness (8 and 12 degrees Celsius). White sparkling wines and sweet white wines should be served at the cooler end of the temperature range, while red sparkling wines should be served at the warmer end. Serving Champagne at the coolest possible temperature (between 38 and 45 degrees Fahrenheit) will maximise its flavour and enjoyment (5-8 degrees Celsius).

7. Ensure that open bottles of wine are properly stored. A bottle of wine that has not been sealed correctly may be maintained for 3-5 days. It is essential to cork an open bottle of wine as soon as possible and securely in order to increase its shelf life and preserve its intrinsic qualities. Wrap the wine bottle with wax paper and set it back in its original location to allow it to breathe again after being corked. The wax will aid in the fitting of the cork into the top of the bottle and will prevent any stray cork fragments from falling into the bottle. If recorking is not an option, for example, if the cork has been destroyed or thrown away, a rubber wine stopper may be used to create a tight seal in the bottle. An upgrade option for recorking includes a wine vacuum pump, which allows you to suck air out of an open bottle while creating a virtually airtight seal.