How to Store Champagne the Right Way

Storing Champagne isn’t about being fancy - it’s about protecting fizz and flavour. One wrong choice (too bright, too dry, too shaky) and a brilliant bottle turns dull. The tricky part? The best spot, the right chill, and even the way the bottle rests change what you taste in the glass.

This guide keeps it simple and practical for Australian homes: no cellar required, no jargon. You’ll get the essentials that matter - where to keep a bottle for a few days versus months, how cool to hold it (and why steadiness beats extremes), when upright wins and when sideways makes sense, plus quick checks to spot a dud before it ruins the moment. Along the way we’ll quietly explain the “why” - oxidation, cork health, light-strike, and CO₂ behaviour - so the rules stick.

If you want a clean pop, fine bubbles, and fresh aromas every time, start here. A few smart habits now will pay off the next time you celebrate.

Where’s the Best Place to Store Champagne?

Storing Champagne for a Short Time

If you’ve only picked up a bottle for the weekend or an upcoming dinner, the fridge will do the trick - but only for a few days. It keeps the bottle chilled and away from light, which is fine if you’re planning to open it soon. Just avoid leaving it there for weeks, as fridges aren’t designed for long-term storage.

If you’d rather not use the fridge, a dark cupboard or pantry works just as well for a short stretch. Just make sure it’s away from heat sources like ovens or stoves, and not in a spot where the temperature swings up and down.

Storing Champagne for the Long Haul

For bottles you’re saving - maybe a vintage drop or something special for years down the track - you’ll want somewhere more reliable. The best option is awine cellar or a dedicated wine fridge, as they’re built to keep the conditions stable and protect your champagne from light and movement.

If you don’t have one of those, look for the coolest, darkest, and most stable part of your home. A basement, an internal cupboard, or a wardrobe away from direct sunlight will do better than the garage or kitchen. Garages cop with extreme hot-and-cold changes, and kitchens are full of heat and bustle - neither gives your champagne a fair chance to last.

What’s the Right Temperature for Champagne?

Temperature Tips for Short-Term Storage

• Keep the bottle at room conditions where you store it, then chill to serve.For best drinking, bring Champagne down to~8–10 °Cjust before pouring. The official Comité Champagne suggests chilling in an ice–water bucket for ~20–30 minutes or placing the bottle at the bottom of the fridge a few hours before serving. This balances freshness with aroma (too cold mutes flavour; too warm foams and flattens quikly).
• Avoid the freezer. Extreme cold risks damaging the wine and can cause dangerous glass failure. 
• Why this works:Cooler liquid holds CO₂ better, so your bubbles stay fine and persistent; moderate chill also keeps acidity snappy without smothering aroma.

Temperature Tips for Long-Term Storage

• Aim for cool and steady, not “cold.”For cellaring, keep bottles at a stable 10–12 °C (some official guidance allows 10–15 °C). What matters most is consistency- big swings make the liquid expand/contract, which can stress the cork and invite oxidation.
• Skip the kitchen fridge for long stretches.A household fridge is fine for short pre-serve chilling, but it’s not a storage environment (too cold, too dry, and vibrational). The Comité Champagne explicitly cautions that the fridge is not the best place to keep Champagne - use it only for chilling before service.
• Why this works:A steady cellar-like band slows chemical reactions (so the wine doesn’t taste “cooked”), protects cork elasticity, and helps the fizz age gracefully. Official guidance from Champagne’s governing body backs these ranges.

In Australian summers, temperature stability is the real battle. If you don’t have a cellar, a wine fridge set around 11–12 °C is the easiest way to stay in the safe zone year-round; otherwise, keep bottles in the most temperature-stable part of the house and only chill before serving.

Should Champagne Be Stored Upright or on Its Side?

Bottle Position for Short-Term Storage (up to ~1 month)

• Keep it upright.
• Why:Champagne is under pressure (CO₂). That pressure and the humid air in the neck keep the cork from drying, so the seal stays tight.

Bottle Position for Long-Term Storage (months to years)

• Either upright or on its side works.Pick the position your space naturally supports.
  • Got horizontal racks?Lay the bottleson their side.
  • Only have shelf space?Leave themupright.
• What matters far more than angle:adark,steady,vibration-freespot. (Angle is secondary.)

Quick rule of thumb

• A few weeks:Upright.
• Longer holds:Whichever position you can keep stable(most home racks =sideways).

About “cork taint” (TCA), in simple terms

• TCA comes from afaulty cork, not from the bottle angle.
• Sideways or upright doesn’t meaningfully change that risk - so don’t stress about the angle for this reason.

How to Spot Champagne That’s Gone Bad

1. The Visual Test (What to Look For)

• Darker colour: Fresh champagne should have a pale, light golden hue. If it looks darker, brownish, or amber, that’s a sign of oxidation - meaning the champagne’s been exposed to too much air and has gone off.
• The cork: Check the cork before opening. If it's dry, cracked, or sticking out, it could mean the seal has failed, and oxygen has got in, causing the champagne to spoil.
• No bubbles: The bubbles are the key feature of champagne. If you pour it and it’s flat or the bubbles disappear quickly, it’s a clear sign it’s lost its fizz.

2. The Smell Test (What to Sniff For)

• No fizz on opening: When you pop the cork, you should hear a satisfying ‘pop’ or gentle hiss. If there’s no sound or just a whisper, the CO₂ is gone, and the champagne is likely flat.
• Sour or vinegar smell: Champagne should smell fruity, with hints of citrus or green apple. If it smells like vinegar, rotten fruit, or even nail polish remover, it’s oxidised.
• Wet cardboard or musty smell (cork taint): A musty smell (like damp basement or wet cardboard) means the champagne’s been ‘corked’ due to a chemical compound in the cork, known as TCA. It’s undrinkable.

3. The Taste Test (The Final Verdict)

• Sour or flat taste:If ittastes sour,flat, ordull, it's a clear sign the champagne is past its prime. Fresh champagne is supposed to becrisp, clean, and refreshing.
• Sherry or nutty flavours:While aged champagne can develop nutty or toasty flavours, an oxidised champagne will taste more like bad sherry - off, cooked, and not enjoyable.

Is It Safe to Drink Spoiled Champagne?

It’s not dangerous to drink spoiled champagne, but it won’t taste good. The worst-case scenario? You’ll likely spit it out. Champagne’s high acidity and alcohol content help prevent harmful bacteria, but it’s not worth the risk of ruining your celebration.

What to Do with Bad Champagne?

If your bottle has gone flat or bad, don’t pour it down the drain! You can still use it for cooking:

• Deglaze a pan for a sauce.
• Add it to a risotto for extra flavour.
• Make a vinaigrette or use it in a champagne cocktail.

It’s a good way to get some use out of an otherwise disappointing bottle.

To sum it up, keep an eye on the colour, smell, and taste. If anything seems off, it’s better to be safe than sorry and discard the bottle. After all, there’s nothing worse than a celebration with bad bubbly!

Conclusion

Perfectly stored Champagne keeps its promise: a clean pop, fine mousse, and bright, elegant flavours. With a few steady habits - keep it dark and still, chill just before serving, and trust your senses - you’ll pour confidently every time.

And when it’s time to elevate the moment, Booze & Barrels has you covered. From the essentials that make service easy - ice buckets, Champagne stoppers, and smart wine accessories to statement pieces for your bar cart, they’ve got the lot. Think a refined Decanter for your favourite spirits, character pieces like a Skull Decanter or gun decanter, and thoughtful keepsakes such as a personalised decanter.

If you love the theatre of the pour, add a handcrafted Oak barrel for ageing cocktailsor whisky, and finish the set with whisky stones gift sets for a perfectly chilled nightcap after the toast.

Celebrate well, present beautifully, and keep the bubbles singing - shop Australian at Booze & Barrels. Cheers!

Frequently Asked Questions

1. Do I need to let Champagne rest after it’s been moved or posted?

Yes - give it 24–48 hours upright.

Travel shakes the bottle, creating lots of nucleation points. Letting it rest allows CO₂ and any fine sediment to settle so it won’t gush or taste “fizzy-harsh” when you open it.

2. Is it okay to keep Champagne in its branded box or shipper?

Yes - boxes are useful for light protection and minor temperature buffering.

Cardboard reduces light-strike risk and cushions against small temperature swings. Just avoid damp areas (mould risk) and places that heat up (cupboards near ovens, sunlit shelves).

3. Can strong smells (paint, cleaning chemicals, spices) affect Champagne in storage?

Avoid storing near strong odours - especially for long holds.

Cork isn’t a perfect barrier; over months, volatile compounds can creep in and nudge aromas. Practically, smelly spots also tend to be poorly ventilated or warmer - both bad for wine.

4. Should I rotate or occasionally turn the bottles at home?

No - keep them still.

Turning is a producer step (“riddling”) used before disgorgement, not a home requirement. Movement disturbs the wine and can hasten staling by repeatedly agitating dissolved CO₂.

5. Do I need any tools to monitor storage conditions?

If you’re cellaring for months/years, a small digital thermometer - hygrometer helps.

It lets you verify you’re staying in a safe band (cool and moderately humid) and alerts you to spikes or dry spells that can stress the cork. Cheap, low-effort insurance for special bottles.