In article >,
Doug Anderson > wrote:

> Ronin > writes:
>
> > I have seen posted here that 56 deg F is the proper cellaring
> > temperature, and I wonder if anyone can offer a citation for such, or
> > knows of any study done to show what is the proper temp and humidity
> > other than "common knowledge." Further, has there been any studies as
> > to how maturing is effected by a few degrees warmer or cooler? In my
> > own case, I have an uncontrolled basement room which stays about 55
> > deg in the winter, and 65 in the summer. And as I am advancing in age
> > (as which of us isn't?) I am finding myself wondering how I can push
> > maturity without damaging the poor babies...
>
> Good question, and I'd love to hear what others have to say.
>
> The only controlled experiments I've read about have been done by
> this guy (Chris Miley):
>
> http://www.winecellarsecrets.com/win...emperature.htm
>
> I don't cellar much wine for more than about 5 years or so. My cellar
> has conditions similar to those you describe (55 in winter, warming to
> 65 in summer).
>
> I haven't noticed any problems, but I haven't done good controlled
> experiments.
>
> The conventional wisdom (which you probably already know) seems to be:
> aging at 55 is slow, but leads to greater complexity. Higher
> temperatures lead to more rapid aging but with less complexity.
> Frequent temperature changes are bad.
>
> Miley tested the last thing in the edition of his book that I read.

I run mine at 54? and I think the aging I see is quite complex for the
right wines. Even inexpensive wines are cellared for up to 2 years.