Many people inadvertently stock up on drinks by picking up a little something at the grocery store each week. Over time, those extra bottles grow into a collection, and it’s important to store them correctly, lest your wine turn into vinegar and beer become skunky. Here are some tips for storing those libations.
Beer: Most beer is designed to be consumed immediately, says Craft Beer Cellar co-owner Ryan Nickelson. Hoppy beers, such as IPAs, are best when fresh. Heavier beers—porters and stouts, for example—can withstand some bottle-aging and may actually improve after a few years of cellaring. Older beers may throw off sediment, so pour slowly, possibly employing a piece of cheesecloth to catch the dregs. Beer should be stored in a dark, cool place.
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Spirits: The hardiest form of alcohol, spirits were a natural choice for sailors to stock on years-long voyages requiring them to survive the heat of the cargo hold and the vibration of the ship. Similar to beer and wine, spirits do not like light or heat. The most important thing, however, is to keep the bottles upright, because the higher proof of a spirit can begin to dissolve the cork, resulting in “corked” bottles.
Wine: Domaine Wine Storage founder Marc Lazar emphasizes the importance of a consistent temperature and the absence of light; for most people, a cold, dark corner of the basement is fine. Wines such as rosé and sauvignon blanc are designed to be consumed right away, but Bordeaux, Burgundy, cabs, chardonnay, and Champagne improve with cellaring. (Wines with lower ABVs are typically more sensitive to changes in temperature and light.) Bottle aging adds complexity as aromas evolve and components harmonize. “It’s a gradual process,” says Lazar, “but patience is worth it.”
