"Joel Sprague" > wrote in message
news:CWpIe.35$KX4.22@okepread05...
> While this isn't technically about winemaking, all of us have to store and
> age our wine, at one time or another, so I figured this question would
> still
> be appropriate here.
>
> I was wondering what all must be addressed in building yourself a wine
> cellar. Not talking about the choosing of wines, or where to purchase
> them,
> or anything like that, but the actual cellar itself. What concerns must
> be
> addressed in regards to temperature, humidity, etc.
>
> One specific question right now is as to why it must have a controlled
> higher humidity? Is this just to keep the corks moist, or is there some
> other reason too? Also, how does using synthetic corks change these
> needs?
>
> Any input on this subject, or pointing me to proper place to look, would
> be
> greatly appreciated. Didn't notice anything on wine storage in all the
> old
> messages I'd read back through, so have some hesitation about posting this
> here, but at the worst, you just tell me to shut up and go somewhere else
> with this question, which is fine.
>
> Thanks in advance for your help
> Joel
>

Joel,

The main considerations for wine storage a

1. Light. Ultriaviolet light ages wine prematurely. Especially reds. That
includes incandescent light bulbs. Keep it as dark as possible. Some wine
storage rooms have florescent light without UV.
2. Temperature. The best temperature to store reds and whites togeter is
54 - 57 F. If the temperture gets lower, some precipitation can occur and
form a sediment. not a bad sediment, but still...sediment. Temperatures
higher than 57 aren't a sin, until it gets up around 68, especially for
reds. then you have premature ageing. Temperatures that fluctuate up and
down also prematurely age wine. Wine is a living thing. If it is always
adjusting to rising a lowering temps it just gets tired and gives up.
3. Humidity. If your humidity is higher than 65% the corks can begin to get
soft and labels will also get soggy and peal off. Also, mold is a big
factor. If the humidity is lower than 50%, the opposite will happen, your
corks will dry out and wine will seep, thus, oxidation.
4. Vibration. Keep your wine free of traffic areas, like under stairs or
beside anything that makes noise or vibrates. Refrigerators etc. Wines
stored in coolers usually have a vibration free unit.

Other than that, store your whites on the bottom and reds on the top. Store
your longest ageing wines at the back and your early drinkers at the front
(that's if your cellar is a walk in).

You probably know all the above, already, but that's the basics. If you're
building a unit, you'll need insulation, of course, and if it's not a
naturally stable temperature, you might need a cooling unit that exhausts
warm air into another room, or to the outside.

Jeff