How to best store and bottle age fine wines for special occasions is a debate for the ages.

Recently when I arrived at a friend’s party, I walked into the midst of a heated topic of conversation: proper wine storage. It seems that those who were present ranged in their wine interest—from casual drinker to the serious collector—as well as in their knowledge of what constitutes ideal conditions for keeping wines at their peak. You might not have noticed it just yet, but wine storage is becoming an oft-discussed topic, as more and more Americans incorporate wine into their lifestyle and entertaining.

Even the most casual wine drinker has been known to put aside a bottle of wine, whether a special gift of personal significance, a sought-after bottle of importance across both the Old and New Worlds, or something in between, waiting for just the perfect occasion to uncork that bottle. The wine collector, meantime, has deemed it worthwhile to put away a bottle of Burgundy from one of those uncommon vintages everyone just raved about; or perhaps a bottle of Chateau d’Yquem—any vintage she can get her hands on; or simply a bottle of Cabernet Franc from the winery hidden deep in California wine country—just because she and her fiancé had first tried that bottling three years ago, while on their third date.

We store a bottle of wine for a year or for many, hoping that time allows it to develop those high tones or notes that only bottle age allows; hoping that the tannins soften a bit and integrate even more seamlessly with the other components and that the wine gains that much more refinement and character, expecting the bottle to improve with age.

Then there are those occasions when opening a long-saved bottle, only to be disappointed that the wine has peaked quicker than expected. The most sensible way to minimize this possibility is to give wines their preferred storage conditions. Tops on the list are keeping air out of the bottle, maintaining a constant and controlled temperature between 50 and 56 degrees Fahrenheit, storing bottles on their sides, eliminating exposure to light, and protecting against vibrations and movements.

Keeping a cork moist is the most effective way to keep air out of the bottle. This is because a moist cork is expanded as far as the opening of the bottle neck allows, which maintains the vacuum inside the bottle and keeps the air out. The two best ways to keep the cork moist: keeping the bottle on its side so the lower end of the cork is in constant contact with the wine, and storing the bottle in a higher humidity environment so the entire cork remains moist. Doing so also means that you won’t have to deal with corks that break just as you’re pulling out the corkscrew.

A constant and controlled temperature between 50 and 56 degrees Fahrenheit also keeps air out by eliminating the expansion and contraction of the liquid inside the bottle, which would cause minute movements of the cork, again allowing air to get past the cork.

Exposure to light can cause wine to become “light-shocked,” meaning that UV light is breaking down certain components of the wine. So unless you like your wine tasting like canned corn or stewed cabbage, make sure you keep the wine stored well away from sunlight or other intense light sources.

Some winemakers and wine collectors believe that vibrations and movements can also disturb wine to the point of affecting quality, while others feel that the impact is minimal. Just something else for wine drinkers of all whims to discuss and debate. Personally, I like to anthropomorphize a bit with this one: most of us like our respite and rest undisturbed, and so would a bottle of wine awaiting its big debut!

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