Question: standing up or laying down

Apparently, there's authorities such as Giacomo Conterno (or so I've heard) that believe, with the proper humidity, bottles should stand up. Others, such as the French, believe wine bottles should be laid down for the cork to stay moist. I've tasted old bottles that were standing up in a humid environment and they were perfect. The fact is, you can fit alot more bottles in a space laying down than standing up.

My real question is, people have told me that if a bottle has been standing up in a humid environment for a long time its better to keep it standing. I have abottle given to me by a producer thats always been standing up in a wet cellar and my inclination is to keep it that way. Any comments?

Thanks,
Agostino

I suppose, if one has VERY high humidity, it wouldn't matter, but in practise, I would ALWAYS store a bottle lying down. Whether it was standing up or laying down before won't effect this decision. ...Paul

I've also heard that some Barolo producers keep their bottles standing up as the humidity is high enough to keep the cork well. The explanation I heard was that the wines create very, very much sediment and that less wine is wasted when decanted if stood upright.

Interesting thread. Id heard about the upright storage theory but only for Champagne, never for still wines.

[James Roscoe]

I like it standing up, but my wife likes it.... oops wrong forum My bad! Lets be a little more specific with the questions here! Who has time to actually read the posts?!!!

I still find this a little odd - if a wine is expected to throw a sediment, why not keep it horizontal until a week or so before you need it, at which point you place it upright and the sediment will either settle, or be solidly attached to the side of the bottle. I currently have two six bottle wine carriers which I use for the "imminent drinking" wines. Every couple of weeks I re-stock it. I shall question them if we make it there next month (hoping to make the 2006 Barbaresco Wine festival, but would like to make it to Barolo or one of it's communes on the spare day though).

regards

Ian

My real question is, people have told me that if a bottle has been standing up in a humid environment for a long time its better to keep it standing. I have abottle given to me by a producer thats always been standing up in a wet cellar and my inclination is to keep it that way. Any comments?

Thanks,
Agostino

The answer to your "real" question is: That's nonsense. There is no quality effect from laying a standing bottle on its side and storing it that way. Obviously, wines that throw sediment should be put upright at least a few hours before opening. But a bottle being in one position and left that way? No.

I have a question along this line if anyone would care to share their perspective. I have been learning more about sherry of late and came across an opinion that sherry should be stored upright because of how the alcohol % attacks the cork if stored horizontally. Seems that there is a concern that the cork seal may crumble and falter from the aggressiveness of a 20%+ alcoholic content in some sherries. What say you, forumites?

I have a question along this line if anyone would care to share their perspective. I have been learning more about sherry of late and came across an opinion that sherry should be stored upright because of how the alcohol % attacks the cork if stored horizontally. Seems that there is a concern that the cork seal may crumble and falter from the aggressiveness of a 20%+ alcoholic content in some sherries. What say you, forumites?

Nah. If alcohol really attacked cork, I doubt it would be used to seal whiskey and brandy bottles. The real issue with sherry, in particular fino, is that it should be refrigerated during shipment. If memory serves, one of the big sherry houses did this for a while, but discontinued it because it was expensive and nobody seemed to care. Heat may be the enemy of wine, but it is the murderer of fino sherry.

Thanks for the input, Dave. I appreciate it!