Any wine, even the most delicious and expensive one, will spoil if it is not kept in the correct way.
Conserving wine is not like storing building materials, foodstuffs or computerised data. Indeed, there is an added expectation to its conservation due to the fact wine matures and ages. In a favourable outcome, the added value of the product is increased. These key concepts are defined in this section. In fact, to take advantage of the passage of time, wines must fulfil certain special characteristics, given that not all are suitable for aging.
Restaurants have a number of options to ensure that the right conditions are in place to conserve its wine selection: from underground cellars with naturally ideal levels of temperature and humidity to the use of high-precision refrigeration equipment.