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The Ideal Wine Cellar: Everything You Need to Get Started

So you've decided to take a large step, and move from wine lover to wine
connoisseur. You are going to buy a wine cellar. This guide will give you all
the information you need to make this purchase.

Wine Bottle Storage
The ideal location for storing wine
is a dark, draftless area that stays at a constant 50-60 degrees, with 60-70
percent humidity. The bottles should be kept on their sides to keep the corks
moist, and should be exposed to limited vibrations. This will ensure that you
will be able to keep bottles at their best for years to come.

One
thing to consider if you decide to purchase a large wine cellar: make sure the
unit will fit! This sounds obvious, but many times stand-alone wine cellars are
much wider than a standard door. Another thing to think about is weight.
Consider not only the weight of the storage unit, but be sure to calculate 3
pounds each for a standard bottle of wine. You might not want to store your wine
upstairs. This is another reason that wine is typically stored in a cellar.

Types of Wine Cellars
If you are lucky enough to live in
a house, maybe you can use the existing cellar or a spare room, or have one
built. Just be sure not to skimp on building materials - it would be silly to
have 400 bottles of wine crashing to the floor because you wanted to save a few
bucks on thinner wood. Also, be sure the condensation will be able to evaporate;
otherwise, the humidity will increase beyond ideal levels.

Consider the cellar as an investment.
If you don't have a
large amount of space, you can buy a freestanding wine cellar. While not
actually a cellar in the traditional sense, these are large units that can be
stored in a house or apartment. They are available commercially for a wide
variety of prices. Always consider where you are going to be storing the wine.
If it will be kept in your home, you will not need to have as much insulation or
as strong of a cooling unit, but a unit kept in the garage will have to be much
higher quality.

Building Your Own Wine Cellar
The
best location for the cellar is below the level of the house. If your basement
has outside walls, keep in mind that north-facing walls will get the least
amount of light. Some smaller crawl spaces may not work very well if they
experience extreme changes in temperature. The same goes for a garage. The first
floor of the house can also be used, and as long as the house stays at a fairly
constant room temperature, the cooling unit will not have to work too
hard.

Framing
The first step in building a wine
cellar is the framing. The outer walls of the basement or room should be framed
with 2" by 6" wood studs. If the floors are cold, use 2" by 4"
studs.

Insulation
The next step in the creation of a
wine cellar is insulation. The room needs to be kept at the most constant
temperature possible. The best type to use is sprayed 2 pound polyurethane,
although less expensive methods can used, especially if the cellar is on the
first floor of the house. Once again, consider the cellar to be an
investment.

Doors
Don't forget about the door! It needs to have
weather stripping and also be insulated. Otherwise all the work done to
insulate the walls will be wasted.

Drywall
To finish
the walls, use a drywall that is resistant to moisture. Other wall material can
be used, but make sure that it will not soak up moisture and that it will not
impart an odor on the wine.

Racks
Don't leave the design of the racks until the end.
Start first with this design to make sure that you have enough space for the
number of bottles you'd like to store. A good place to start would be to look at
the smaller racks available at your local wine store. These will give you ideas
on the design you would like. Once again, make sure the construction is sturdy
enough for the weight of the wine.

Temperature and Humidity and Wine
As mentioned before,
the ideal temperature for wine is between 50 and 60 degrees. If the temperature
is too high, it will spoil quickly. If it is too low, it will not age properly.
If the temperature changes often, the cork will expand and contract. This may
lead to air getting into the wine. Keeping this in mind, never buy wine chilled
at a store, as you have no idea how long it has been that way. Also, don't keep
wine in your own refrigerator for more than 1 or 2 days.

Humidity can also damage wine. If the humidity is too low, the cork can dry
out. While a tipped bottle will keep one side moist, the rest of the cork can
become cracked and brittle.

Also, ensure the wine will be kept in a dark place, away from vibrations.
Colored bottles help keep the light out to some extent, but don't rely on the
bottle to keep the light out. Movement may cause the bottles to shift. Wine
needs to stay in contact with the cork so it will not dry out and crack, so
limit the movement the bottles are exposed to.

Wine Cellar Cooling Units
After you cellar is complete,
you can purchase a commercial wine cooling unit. Many of these work similarly to
a window AC unit. They vent through a wall rather than being installed in the
ceiling. However, if you are below ground or for some other reason cannot use a
window unit, there are commercial units that can be installed. These are
slightly more costly, but work well in those situations.

Every wine has an ideal aging time. If your wine cellar is built properly, it
will keep your wine for years to come.

About the Author

Jason Connors is a successful writer and wine connoisseur providing valuable tips and advice on wine cellar design, wine making, and wine basics. http://www.about-wine.net

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Life is full of questions; so this article was written with the intention of solving the question on Beer Wine . Sure do hope that your questions have been answered.

Another Great Beer Wine Article

Medieval Wine Trivia

The cycle of the vineyards and man's enjoyment of wine has continued throughout the ages
with some of these intriguing differences...

ONCE UPON A TIME

Roman civilization was well versed in viticulture and wine making, but then the Barbarians
destroyed their vineyards and turned them into pastureland and cornfields. Luckily,
Benedictine and other monks kept the art of viticulture alive at their monasteries. By the
12th century, viticulture was fully revived.

THEY WEREN'T SO FUSSY

One of the major differences between today's wine connoisseurs and medieval man was that
back then they weren't so concerned with which exact vineyard a wine came from, but rather
the general area. The body of the wine was more important than it's subtle flavors and
aroma.

JUST BEING PRACTICAL

Wine was mostly the drink of the upper classes and rich merchants, while the lower classes
generally drank beer, cider or mead.

Also, in medieval times, much of the water was tainted by sewage, so naturally, people
preferred to drink wine.

OTHER USES

Wine also served to relieve minor aches and pains.

In 1166, the vintages were so plentiful and there was such an over production of wine, that in
Franconia (a part of what is now Germany), they mixed wine with lime for use in building
construction.

DRINK UP BEFORE IT GOES BAD

In medieval times, the aging of wine wasn't important. This was partly due to the fact that
much of the wine was too unstable to age well anyway, and if air hit it, it might turn to
vinegar. One way to combat this problem was to use a thin film covering of olive oil. Other
methods included adding burnt salt, mixing in cloves, or plunging lighted torches dipped in
pitch into the wine.

Vintners and wine sellers often just mixed good wine in with bad, at least until the practice
was later forbidden. Others put cloves in wine to keep it from spoiling.

A major advance of medieval wine making was the discovery of sulphur by the alchemists.
This was now used to preserve the wine.

A PINCH OF THIS AND A PINCH OF THAT

Spices were added to wine for the same reason they were added to food: for variety and to
disguise it's lackluster or bad flavor. Spiced wines were called Piments.

When bad weather resulted in poor ripening of the grapes, flavors and herbs were often added
to the wine. The resulting beverage would then take on the taste and character of these
added ingredients. If the poor crop yielded grapes low in sugar, medieval man sometimes
added cooked grape juice or honey to bring up the sugar levels so the final alcohol content
would increase.

To clarify the wine, they used eggs, pine kernels, peach stones or river pebbles. Honey was
sometimes added to maintain the proper color.

Because their was so much unstable wine, many medieval vintners diligently tried to keep
their barrels and wine vessels as clean as possible. Various methods to clean them were
used, including scouring with cold water, old wine or salt water. Sometimes they would then
fumigate them with rosemary or cedar wood.

MEANWHILE, OUT IN THE GRAPE FIELDS

Medieval viticulture's drawbacks were partly due to slow technical progress in general during
that time, and the cultivation of the vineyards was not as advanced as it had been in Roman
times.

One new development for the time was the use of the "low vineyard". Vines started to be tied
to upright stakes and weren't allowed to be grown over 4 feet high.

FROM MALMSEY TO MERLOT

The most famous of medieval wines was Malmsey. This was a sweet wine made from grapes
grown primarily in Crete or Cyprus. We still have a form of Malmsey today which is basically a
sweet type of Madeira wine. But today's wine drinkers generally prefer drier, more complex
wines than their medieval ancestors had access to.

Laura Eggers Underhill lived in Sonoma County for several years, soaking up the beauty
and essence of wine country whenever she could. Now based iin Southern California, she has
explored many California wine regions. Visit her website at href="http://www.experience-wine-country.com">http://www.experience-wine-country.com

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