If you have the taste and the wallet for high-end Bordeaux, Burgundy, Napa cult cabernets, etc., then you should invest in serious storage to protect your investment. A properly insulated, temperature- and humidity-controlled cellar can be a converted room or closet, or it could be an ostentatious cave worthy of a magazine photo spread. Suit yourself — and your budget: Most oenogeeks would rather spend the money on more wine than on a fancy cellar.
Specialized wine refrigerators can maintain proper cellar temperatures. Some even have two zones to keep white wines slightly colder than reds (though still not as cold as your kitchen fridge). They range in capacity from those with space for hundreds of bottles down to under-the-counter models holding a few dozen.
If space is limited, consider third-party storage. Look for a company with a refrigerated warehouse, backup power and solid finances. Keep good records of which wines you have there, and remember you can’t just pop down to the cellar to pull a bottle for dinner. The drawback is the cost and inconvenience, and it seems like every few years there’s a scandal in which one of these companies goes bankrupt and customers can’t access their wines.
Source link: https://www.washingtonpost.com/food/2024/03/28/wine-storage-tips-rack-temperature/