Why a domestic fridge is not wine storage

A kitchen fridge is an excellent place to keep a bottle you are going to drink this week and a poor place to keep one for a year. Three things work against it.

It is dry. Frost-free fridges actively remove humidity, and a cork that dries out shrinks and stops sealing. This is the mechanism behind the advice to store bottles on their side — the wine keeps the cork swollen — and it is why the advice matters much less for screwcaps.

It vibrates. A compressor cycling several times an hour for a year is a small but continuous disturbance, and while the effect on wine is hard to measure, there is no argument that it helps.

It is too cold. Around 4°C, development effectively stalls; a wine you intended to mature will simply be the same wine later. That is harmless but pointless.

None of this makes a fridge dangerous. A bottle stored there for six months will be perfectly drinkable. It is a question of whether the storage is doing what you wanted it to.