How long should I cellar my wine?
Different wines will age at different rates, therefore the ideal cellaring time will depend on the grape variety and the characteristics of the wine.
How long should I cellar white wine for?
White wines like chenin blanc, dry riesling, gewürztraminer, grüner veltliner, pinot gris and grigio, sauvignon blanc, vermentino and viognier can be cellared for one to three years. Arneis, NV champagne, chardonnay and fiano can be cellared for three to five years, while champagne, riesling and semillon can be cellared for five to 10 years. Botrytised riesling, sauternes and muscat can be cellared for up to 20 years.
How long should I cellar red wine for?
Light red wines like gamay should be enjoyed young, cellar them for one to three years. Barbera, negroamaro and pinot noir can be layed down for three to five years. If you're looking for a wine to cellar for five to 10 years, try cabernet franc, grenache, nero d’Avola, sangiovese and tempranillo. And then you have cabernet sauvignon, malbec, merlot, nebbiolo and shiraz/syrah, which can be cellared for 10 to 20 years.
Where is the best place to store my wine?
Wines should be stored in a cool, dark place, and it's important that the temperature remains consistent. Ideal cellar conditions are a temperature of up to 15 degrees and a relative humidity of 75 per cent. You want to limit the amount of light exposure, and don't select a place that will be impacted by vibration (don't store your wines under the stairs!).
How do I know when a cellared wine is ready to drink?
Use the wine's tasting note as a guide. You can also use tracking tools like the Halliday Virtual Cellar to catalogue your wines, which also includes key information like drink-to dates. There are also wine tools, like the Coravin Wine Preservation System, available to ensure you don't miss a wine's peak drinking window.