znalazlem jeszcze cos takiego na www.winespectator.com :

Young wines can weather less-than-ideal storage better than
older wines. This is certainly a good thing, as the
shipping process entails
certain temperature fluctuations, vibrations, etc.
Beyond that, a full-bodied
Cabernet has a better chance of holding up to extended
storage at room
temperature than a lighter-bodied wine like Pinot Noir.

Fortified wines, such as Port and Madeira, are the most
impervious of all,
as they can withstand temperature fluctuations and even
exposure to
oxygen due to their higher alcohol levels.

White wines, on the other hand, are generally the most
susceptible to
oxidation, because, unlike reds, they don’t have enough
tannins to tie up
oxygen molecules.

Of course, no wine is indefinitely resilient to poor
storage; even a young
Cabernet is going to lose some appeal after a few
month’s residence on top
of your refrigerator. So, regardless of the wine in
question, the sooner you
get the bottle off the dealer’s shelves and into a cool,
dark place, the better
it will taste in the long run.
Milych degustacji,
Pozdr, MDR