The quality of all wine can be affected by the way is both stored and poured. In Champagne, the addition of bubbles increases the need for good storage conditions and extra care when serving. Even the shape of the glass can have an effected on the intrinsic aromas and flavours in the wine.
While 11 °C is supposed to be the perfect storage temperature, in fact, anything between 5 °C and 18 °C will suffice for most styles of wines provided there is no great temperature variation over a relatively short period of time. However, Champagne is somewhat more sensitive to temperature than other wines. While it will be no problem keeping sparkling wine, including Champagne, for a year or two at a constant temperature between 12 °C and 18 °C, long term storage does require a cooler environment, ideally between 9 °C and 11 °C
All wines are affected by the ultra-violet end of the light spectrum, but Champagne seem to be particularly prone and, whereas some, if not all, of the photo-chemical effects of ultra-violet light can be reserved by cellaring an affected wine in darkness for a few months. this remedy is less effective for Champagne.
If you store wine on a rack for any length of time, make sure you keep the wrapping, particularly if the bottle is clear and covered in coloured Cellophane, such as the yellow anti-UV Cellophane in which Roederer Cristal is wrapped. There is also no reason why Champagne be should be horizontally. All other wines should be stacked individually or in cases on their side to keep the corks moist thus fully swollen and airtight. This is because in time a bottle stored upright will end up with shrunken dried-out cork, which will expose the wine to air, causing oxidation. Test in Champagne have demonstrated, however that sparkling wine may be safely stored in an upright position because the CO2 in the space between the wine and the base of the cork provides more than sufficient humidity to keep a sparkling wine cork moist and swollen.