In summer the maximum room temperature is about 29.0 °C (84°F) between 11:00 AM and 3:00 PM. The minimum temperature must be 24°C (75°F) at dawn.
In winter the maximum room temperature is about 20.0 °C (68°F) between 11:00 AM and 3:00 PM. The minimum temperature must be 14°C (57°F) at dawn.
It is not so hot and not so cold. The humidity is about 95% so the temperatuture sensation is higher.

Humidity and winter ambient temperatures don't look to be a problem. Summer temps, as Greg mentions, are, however.

A couple more questions:
--how long do you plan to store your wines (meaning do you want to lay down and age fine wines, or are you just planning to drink everything up within a few months)?
--is some part of your house or apartment cooler than the rest (as in a basement, or an interior closet not connected with exterior walls)?

If you are going to just be consuming wines quickly in a weekly or few-monthly cycle between purchasing and drinking, and not storing them for more mature enjoyment in future years, don't worry so much about it.

If you do want to store some bottles for longer periods of time, and don't have a cooler, darker, quieter part of the house then you should consider alternative storage for your better bottles. This could include another wine fridge, or storing the wine somewhere else (a family member or friend's cellar, or even commercial storage).

Fernando - Just as a note - whenever someone makes a super-broad statement regarding "European" or "American" or "Australian" wines, ask the person what the hell he is talking about. Guys like Greg and dmucker, who have tasted plenty of wine, both suggest that there should be no difference in storage based on the source of the wine. Why would there be?

There is one thing to consider however. Brettanomyces, which is a spoilage yeast that is nearly impossible to get rid of, grows best at temperatures over 20 C. Brett comes from many sources, but one thing that can be done to minimize it is "clean" winemaking - i.e.thorough cleaning of the winery, the equipment, etc., can help minimize the presence of undesired fungi, bacteria, and yeasts. Some of the older wine producers in Europe were traditionally not fastidious. In Italy, France, Spain, Romania, etc., you can find wines with lots of Brett. Below 20 C bretts growth is inhibited. So if you don't want your wine to become a melange of mushrooms and band-aids, and it's already going to be something funky, store it cooler.

Maybe it should be a Snooth article but I just did a few and need a rest.

Brett won't appear in your bottle if there was none to begin with. However, that is unlikely because brett is all around. Remember, it's a kind of yeast and those spores are all over the place. You make bread by putting some flour and water out on the counter and "catching' some kind of yeast that happens to be floating around.

Therefore, especially if your winery isn't clean, you probably have bretty wines, and this was characteristic of many European wines in prior years. U.C. Davis, promoting clean winemaking, did a lot to improve wines around the world but there have also been some critics who claim that Davis has promoted the production of "sterile" wines.

Whatever.

Because it's all around, with a little oxygen and minimal nutrients, brettanomyces of some strain or another can grow using the alcohol in the wine as a source of carbon, some amino acids in the wine for nitrogen, and even some of the sugars in the wood of the barrels, particularly the toasted woods. Thus the wine needs to be able to eat up, or use any available oxygen, so as to deprive the Brett of any ability to grow. That is also one reason for using sulfur. Also, since brett grows quickly at temperatures above 60 degrees F, keeping the wine cold helps.

Interestingly, "modern" wines create their own problems. Higher pH, higher sugar levels, and for some wine makers, reduced use of sulfur, all contribute to the growth of brett. So even if your winery is clean, your wine making style may still contribute to brettiness in your wine.

That's possibly true. I don't know of any studies where wine was aged 10 years in light and 10 years in dark though. I think that bit about light is because most wine was aged in dark places by default - cellars have no windows and there is no reason to keep the lights on when you're not there. Also, UV rays do in fact affect the reaction of some compounds, notably the methoxypyrazines in the cab family. Some people have also claimed that florescent lighting can be detrimental. But it would be interesting to see some evidence.