| One of the great joys of wine is being able to | | | | Regard assembled wine as your best cooling |
| select a bottle of wine from your own cellar, | | | | block. A high density of wine bottles will reduce |
| perhaps one that you've been storing for some | | | | wine temperature fluctuations. |
| years, draw the cork and enjoy it with friends. | | | | Consider keeping your long-term wines in a |
| You can marvel at the changes brought on by | | | | professional storage facility if your cellar cannot |
| maturity and, as a bonus, you can brag about the | | | | conform to the optimum temperature ranges. |
| price you paid and congratulate yourself on picking | | | | HUMIDITY |
| up such a bargain! | | | | A dry atmosphere is an enemy of the natural |
| However, wine is an ever-changing thing and how | | | | cork seal. A natural cork is compressed and |
| it is stored will directly affect how quickly and | | | | forced into the bottle as a 100% natural seal. |
| how well it ages! | | | | Low humidity combined with a defective cork |
| Storing wine is very simple ... | | | | results in the wine moving out of the bottle |
| It requires a constant temperature, humidity, | | | | (increasing ullage) and air naturally moving into the |
| darkness, stillness and a well-ventilated and clean | | | | bottle. |
| environment. | | | | Moderate humidity is important to keep the cork |
| INSULATION | | | | in good resilient condition and prevent it shrinking. |
| The first essential is to create a storage | | | | Screw capped bottles do not require humidity. |
| environment that provides the basics of stable | | | | Excessive humidity will not harm the wine but can |
| temperature, no light and no vibration. | | | | cause the labels to go moldy. The ideal humidity |
| In general terms 4" (100mm) of polystyrene is | | | | for your cellar is 70%, however anywhere |
| the equivalent to 3 ft (1 meter) of ground. So if | | | | between 5080% is acceptable. |
| you're trying to decide between an above ground | | | | DARKNESS |
| construction and an underground cavern, you | | | | Light will prematurely age a bottle of wine. Clear |
| must be prepared to dig deep for the latter. | | | | bottles are most susceptible to this problem, but |
| Your cupboard, indoor space or your outdoor | | | | ultraviolet light will penetrate even dark colored |
| construction must be well shaded, well insulated | | | | glass. |
| and with the minimum of air movement in and | | | | Ultraviolet light will damage wine by causing the |
| out. | | | | degradation of the otherwise stable organic |
| TEMPERATURE | | | | compounds, especially the tannins found in wine. |
| The objective is to provide stored wines with a | | | | These organic compounds contribute to the |
| constant temperature of between 50°F and | | | | aroma, flavor and structure of the wine. Without |
| 59°F (10°C 15°C. | | | | them your wine would appear flat and thin. |
| Seasonal changes in temperature will not harm | | | | So exposure to ultraviolet light results in |
| your wine, although fluctuations greater than one | | | | unfavorable and irreversible changes in your wine. |
| degree a week should be avoided. | | | | Sparkling wines require extra care as they are |
| Wines subjected to temperatures over 77°F | | | | more sensitive to light than other wines. |
| (25°C) are in grave danger of rapid deterioration. | | | | LAY IT DOWN! |
| Wines stored in less than ideal conditions will age | | | | Store your wine bottles horizontally so the wine is |
| at speeds quite different to those envisaged by | | | | in contact with the cork. This will keep the cork |
| winemakers when they offer suggested storage | | | | wet. If the cork dries out and shrinks it will let air |
| times. A hygro thermometer will provide you with | | | | get to your wine. Store it with the label facing up. |
| accurate information as to both the temperature | | | | This will help in three ways: |
| and humidity ranges within your cellar. | | | | You can easily see what the wine is. You don't |
| A well-constructed above ground wine cellar or a | | | | need to disturb the bottle to see what you've got |
| well dug underground cellar will require the | | | | in your cellar. |
| minimum of additional temperature control | | | | The sediment will form on the opposite side to |
| although your climate or the position of your wine | | | | the label and make it easier to see. |
| cellar may necessitate the use of a cooling device | | | | The label is less likely to suffer damage. If you're |
| that will provide complete temperature stability. | | | | storing wine as an investment, a damaged label |
| Another alternative is a temperature controlled | | | | will reduce the value. |
| wine cabinet. Some of these can hold up to 800 | | | | Follow the tips above and you'll be on your way |
| bottles but note that some manufacturers' | | | | to creating a cellar where your wine will age to |
| suggested bottle capacity can be misleading and | | | | perfection and a cellar that will be the envy of |
| the racks may be smaller than you require. | | | | your friends! |
| Champagne bottles are larger than Riesling bottles! | | | | |