When wine is stored at the right temperature, its aromas come out best, it has the right acidity and sweetness, the perfect percentage of alcohol, and all these aspects are optimally balanced.

If the wine is kept too warm, the development will be faster. The alcohol will emerge more strongly and the wine will lose its fruitiness. If the wine is kept too cold, the development will be slower, the aromas will diminish and the acidity will dominate. 

In addition to an ideal storing temperature (which may vary from wine to wine) it is even more important that the wine be kept in an environment with few temperature fluctuations. With abrupt, frequent changes in temperature, the wine shrinks and expands again. If this happens frequently, the cork can break, allowing oxygen to reach the wine and causing it to oxidize more quickly. 

Oxidation in itself is a desirable process that causes the wine to continue to mature, evolve and become softer and more supple over time. The wine will develop its desired aroma. If too much oxygen enters the bottle (because the cork is broken or the wine has been lying around too long), the flavor will flatten. All that remains is acid, making the exclusive wine that you have chosen with care and kept for years, only suitable as vinegar. 

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