Wine can be kept over long periods of time in any area that is not brightly lit and has a relatively cool (anywhere from 5 - 18C) constant temperature. Moderate humidity is also a factor to consider in order to keep the corks in good resilient condition. Choose a storage space that is out of the way of disturbances.

Light and heat affect wine. Modern, sanitary production methods have made British Columbia wines sound and stable. A cool, dark place with a shelf for the wine bottles to lie on their sides is ideal. Even the carton that wines are originally package in laid on its side will work well. Bottles that are closed with cork need to be kept horizontal so that the corks don't dry out. Bottles with metal or plastic screw cap closures can lie down or stand upright. Champagne and sparkling wines with plastic closures can also be stored upright.

White Wines that are fermented in a steel tank will only keep their fresh fruit flavour for three to five years in storage. White wines that have been barrel aged in oak will have a longer. Expect exceptions.

Red Wines produced today can be enjoyed immediately. A general rule is that they will last 5 - 10 years or even longer because of the tannins they contain. A number of red wines will benefit from some aging. Young red wines that taste harshly astringent now, may very well be fantastic in 5 or 10 or even 20 years. Tannic compounds soften with time, so aging a red can benefit its drinkability considerably, especially with certain varieties that are more tannic. Pinot Noir also benefits from some time in the bottle as well (4 - 5 years). There can be a risk of over-aging a red wine.

Wines can be refrigerated for many weeks with no ill effects. After table wines have been opened, leftover wines should be re-closed tightly and kept refrigerated. They will be palatable for several days. Dessert and appetizer wines, more hardy than their table wines with a higher alcohol and sugar content, should keep well for a month or more after being opened if kept refrigerated.