How should wine be stored?
Wine ageing involves a complex series of chemical reactions, and these take place faster at higher temperatures. The problem is, not only do these reactions speed up as the mercury rises, but their nature also changes. So while a wine kept at a steady 20°C will mature faster, it is likely to be less interesting and complex than one kept at the conventional cellar temperature of 11-12°C. Still higher temperatures will cook wine, completely ruining it.

Keeping a wine above 25°C for a few months will inevitably kill it, as will shorter exposures to temperatures above 30°C. At the other end of the scale, temperatures below 10°C aren't going to damage wine, but they will slow down its maturation. But go down too far and there's a risk that the wine will freeze. Not recommended.

Fluctuation in temperature is also undesirable, because it increases the risk of oxygen getting to the wine. As the temperature changes, the liquid in the bottle expands and contracts, and if the cork isn't forming a perfect seal there's a danger that small amounts of air will enter.

How to Keep Wine in Pristine Condition
If you want to keep your first growths in pristine condition, it's going to cost. The cheapest option is to buy a standalone wine cabinet. The key issue in buying one of these standalone wine cabinets is capacity. If you are a fairly motivated wine geek, it won't take you long to fill up a 200-bottle unit. Wise counsel seems to be to think how many bottles you are intending to store, and then double that number. One of the great attractions of these units is that they are simple to install (you just plug them in) and you can take them with you if you move. But above all they make a great talking point. Hey, mate, do you have a wine fridge?

Useful wine vocabulary

You'll hear a lot of words related to wines thrown around. Here are 15 you should absolutely know.

Acidity

The quality of tartness or sharpness that gives a desirable crispness to white wines. It is the opposite of soft where alcohol or sugar tend to dominate the taste.

Aroma/bouquet/nose

These terms are often used interchangeably to refer to the smells associated with a particular wine. Does the wine smell clean, fresh, fruity (if so which fruits), spicy, floral, etc.

Balance

When all the tastes in a wine, such as sweetness, acidity, astringency, etc., work together well, the wine is said to be balanced?a good thing.

Big

Wines that are very intense with a lot of taste. Particularly intense wines are sometimes described as powerful, or brawny in the case of really big reds.

Body

The feel of the wine in your mouth.

Complex

Having multiple layers of aroma and flavor. In general, complex wines are thought to be of higher quality than simple, straightforward wines. Complex wines are often aged, which adds further complexity, while simple, less complex wines are meant to be drunk soon after bottling.

Dry

A wine that is not sweet

Finish

The impression that a wine leaves on your palate after you drink it. Higher quality wines generally have a longer finish.

Fruity

The aromas and tastes of fruit are readily apparent.

Full

Related to body. Full wines feel large in your mouth.

Length

Related to finish. Wines with length have a sustained finish.

Oaky

Tastes that are imparted from barrel aging, such as vanilla and toastiness. Sometimes oak flavors can dominate the fruitiness of a wine.

Soft

The opposite of acidic. Alcohol or sugar comes through more strongly, but soft wines are not limp.

Sweet

The opposite of dry

Tannin

A substance that is passed on to wine through the skins, seeds and stems when grapes are crushed. It has an astringent taste that puckers the mouth slightly. Tannins are also present in tea.

Varietal

A wine made principally from a single grape.