<P> Some degree of humidity is required in order to keep wines with cork enclosures from drying out . Even when wine bottles are stored on their sides, one side of the cork is still exposed to air . Should the cork begin to dry out, it can allow oxygen to enter the bottle, filling the ullage space and possibly causing the wine to spoil or oxidize . Excessive humidity can also pose the risk of damaging wine labels, which may hinder identification or hurt potential resale value . Wine experts such as Jancis Robinson note that 75% humidity is often cited as ideal but also that there is very little significant research to definitively establish an optimal range . Concern about humidity is one of the primary reasons why wine experts such as Tom Stevenson recommend that wine should not be kept in a refrigerator since the refrigeration process often includes dehumidifying, which can quickly dry out corks . </P> <P> Some wine experts debate the importance of humidity for proper wine storage . In the Wine Spectator, writer Matt Kramer cites a French study which claimed that the relative humidity within a bottle is maintained at 100% regardless of the closure used or the orientation of the bottle . However, Alexis Lichine contends that low humidity can still be detrimental to premium wine quality due to the risk of the cork drying out . As a way of maintaining optimal humidity, Lichine recommends spreading half an inch of gravel on the floor of a wine cellar and periodically sprinkling it with some water . </P> <P> Wine is very susceptible to changes in temperature, with temperature control being an important consideration in wine storage . If the wine is exposed to too high a temperature (in excess of 77 ° F (25 ° C)) for long periods of time, it may be spoiled or become "cooked" and develop off - flavors that taste raisiny or stewed . The exact length of time that a wine is at risk of exposure to high temperatures will vary depending on the wine, with some wines (such as Madeira which is exposed to high temperatures during its winemaking) being able to sustain exposure to high temperatures more easily than other, more delicate wines (such as Riesling). If the wine is exposed to temperatures that are too cold, the wine can freeze and expand, causing the cork to be pushed out or (more usually) the bottle to crack; this will allow more oxygen to be exposed to the wine . Dramatic temperature swings (such as repeated transferring a wine from a warm room to a cool refrigerator) can also cause adverse chemical reactions in the wine that may lead to a variety of wine faults . Most experts, such as Jancis Robinson, recommend that wine be kept at constant temperatures between 50 and 59 ° F (10 and 15 ° C). Tom Stevenson speculates that 52 ° F (11 ° C) may be the most ideal temperature for storage and aging . </P> <P> In general, a wine has a greater potential to develop complexity and a more aromatic bouquet if it is allowed to age slowly in a relatively cool environment . The lower the temperature, the more slowly a wine develops . On average, the rate of chemical reactions in wine doubles with each 18 ° F (8 ° C) increase in temperature . Wine expert Karen MacNeil recommends keeping wine intended for ageing in a cool area with a constant temperature around 55 ° F (13 ° C). Wine can be stored at temperatures as high as 69 ° F (21 ° C) without long - term negative effect . Professor Cornelius Ough of the University of California, Davis believes that wine can be exposed to temperatures as high as 120 ° F (49 ° C) for a few hours and not be damaged . </P>

What temperature should red wines be stored at