Wine cellar

[PeterKnabe]

I'm new to wine and have been reading several of the postings. Most people have said that most wines esp the whites should be consumed now or within a year. I was originally thinking about putting in a wine cellar when I build my next house but now
I'm confused. Why store 1000 bottles of wine if you could never drink that amount in a year? I also saw that some reds store/age longer than whites. I tend to like the whites better. Would a wine cellar be a waste of money? Would a wine refrigerator be better?

[Thomas]

Based on what you like to drink, I think a temperature-controlled refrigerator is enough for you.

[Bucko]

Depends on the whites you like to drink. Some Loire whites can live for 30 years or more. Same for German Riesling.

[BEEBEEP]

What do you mean you can’t drink a 1000 bottles in a year? That’s less than 3 bottles a day. What are you a lightweight? (Just kidding [img]http://www.wines.com/ubb2/biggrin.gif[/img])

I’ve had some Johannisberg Rieslings, and Soft Chenin Blanc’s that were much better 5 years after I bought them than they were the first year.

A thousand bottles is a heck of a lot of wine though. I built this rack in my kitchen

http://www.scatpack.com/forums/attachment.php?s=&postid=161964

It holds 27 bottles; along with a couple of compact 20 bottle racks in my walk in pantry, this provides sufficient storage for me, (for a typical week end anyway [img]http://www.wines.com/ubb2/wink.gif[/img])


[This message has been edited by BEEBEEP (edited 01-24-2003).]

[Kcwhippet]

I hope that's temporary storage, because it looks like it's over the stove.

[ShortWiner]

Looks more like it's over the fridge. . .

[Thomas]

Beebeep, as KC alludes to, the kitchen is the worst place to think for a wine rack. Too much heat generated both from the stove and the frig compressor.

[BEEBEEP]

Thanks for the advice (I’m definitely a wine novice), but the rack in the pic is primarily ornamental. I keep the good stuff in the pantry (well away from any heat source). However I have been storing inexpensive wine in that location for about 5 years without any noticeable ill affects, (knock on wood).

I think the vaulted ceiling allows any heat to rise above that location, and the ceiling fan (about 4 feet away) keeps the warm air circulated away, . .

. . ., or maybe I’m just blessed with the luck of the ignorant [img]http://www.wines.com/ubb2/biggrin.gif[/img]