"Woodswun" > wrote in message
...
> jeff wrote:
>> "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).
>>
>
> Why should the reds, which are more sensitive to light, be on the top?
>
>> 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
>
> I know your post wasn't directed toward me, but we're about to start the
> process of using the bulk of our cellar for a wine cellar, so this was
> very helpful to me - thanks!
>
> Woods

Whites are usually stored on the bottom, since the cooler temperatures exist
there. even in a temperature controlled room, colder air will still settle
and there can be a 3 degree difference between bottom and top of a wine
cellar. If the light is always off, it shouldn't make a difference about the
reds. However, if your cellar is a walk-in, place longer ageing wines
towards the back, away from the door, or away from the light. Having said
that, vertical placement is chosen for the sake of temperature. Reds can
stand a higher cellar temperature than whites. White wines need a few
degrees cooler than reds, and therefore, the lower shelves are preferred.

Hope this helps.

Jeff