The Auswine Forum

Is there any reason to keep Champagne in its box when storing? I'm running out of room in my apartment and am thinking about taking mine out of their boxes. Most are higher end NVs (various Ruinart) but I've also got some vintage stuff (different 2002/06/08 brands).

I will admit they're kept in my living room storage in my Sydney unit, if that helps with the answer.

On another note, what's the general feel on upright vs side for storage? What I've read aboit the carbonation helping with the cork humidity seems to make sense in terms of storing upright.

The only benefit of keeping champagne (or any other wine) in a box is the minor insulating effect, in the event that you are not storing the wines in appropriate cellaring conditions. The living room of your apartment probably doesn't meet those conditions, but the box on its own won't fix that.

Any wine under cork should be stored on its side, to keep the cork wet.

Nick Wine Guy wrote:I will admit they're kept in my living room storage in my Sydney unit, if that helps with the answer.

In that case drink, don't cellar. I speak from experience.

Mahmoud.

If your Ruinart includes the Blanc de Blanc, they use clear glass bottles. You should keep these stored in the boxes to protect them from light strike damage.

I've heard some people say that you can store Champagne upright because the high pressure keeps the cork moist. I don't know if that's true, but Champagne producers seem to recommend storing on their sides.

The shape of champagne bottles is such that it’s most efficient to keep them in boxes. Racks etc don’t always accommodate them well.

Specific reasons for keeping them in their boxes? No.
Incidental reasons? yes - I've bought Ruinart from time to time and the shape makes them hard to fit in general storage. And there is the lightstrike issue if your storage isnt dark,

All good advice, guys, thanks. I noticed when i laid all the boxes (Ruinarts and Cristals), coincidentally, the writing was all the right way up

As for light strike, was does this mean for applicable bottles once opened and exposed to light while pouring, out, etc.?

UV light is the main culprit. If you're drinking your Champagne in bright direct sunlight, then apparently it can take only minutes to ruin it. For diffuse daylight and typical indoor lighting, it'll take at least a few hours so won't be an issue.

The lighting in many retail stores is also an issue as many of them emit UV light. Over a duration of many weeks/months, light strike will occur for clear and less dark bottles which are on display. Be careful where you buy Champagne/Rose in clear bottles from, as the damage could be done before you purchase it.

Light strike also affects beer in addition to wine.