hstrop@mhuxt.UUCP (07/15/83)
I tried to send this by Mail but it failed, so here goes: Well Jim, you ask a lotta questions for someone from New Jersey. But seriously, the necessary characteristics for a wine cellar depend upon how fancy you want to get. Basic conditions if you can achieve them are temperatures that are stable over a long time period in a range of 55-65F(12-18C), with a stable humidity level (it shouldn't be bone dry or sopping wet). This is why you find a lot of wine cellars underground. However, a cool closet in a house can do nicely. Excessive light exposure is definitely a no-no. When I went to college my father converted my bedroom into a wine cellar by sealing off the heat vent and installing an air conditioner for the summer( I grew up in central Calif.). It worked out extremely well once I got used to sleeping under three blankets! As far as wines for laying down, I can recommend in general 2-3 yr old cabernets and pinot noirs. I tend to keep most whites for less than a year, because I am fond of Calif. whites and they are generally meant to be drunk within a couple of years from bottling. Hope I've helped, Exit 18 on the Turnpike
sif@rabbit.UUCP (07/20/83)
The physical requirements for a satisfactory wine cellar are simple: avoid rapid temperature swings and avoid vibrations sufficient to stir up sediment. The books recommend a rock solid 55F, but that is not really necessary for good aging. What goes in depends on your tastes and willingness to wait. If you only plan to cellar wines a few (<5) years, 1980 California reds and 1980 Bordeaux are probably good and economic choices: both will benefit from a few years of age but not from many. Chardonnays from 1981 are also candidates for a little maturing. It is only worth holding wines longer if you really like the complexity of older wines, are willing to sacrifice a cetain amount of power and vigor of youth for it, and are willing to risk some wines changing in an unsatisfactory way. If you are willing to wait longer, it would make sense to buy 1978 red Bordeaux or to wait for the heavily touted 1982s. Sauternes of major years (1975, 1976, 1980) are really worth waiting for, and will age for a very long time. But they change radically in character when they reach majority. Most California reds don't seem to improve much after a decade, though they are of interest. If you are really in no rush, try the 1977 Vintage Ports, which ought to be pleasant around 2000 and excellent somewhat later. Dry white wines are more controversial: if you like them fresh and fruity, then you don't want to cellar them more than a year or two. If you prefer them complex but less vigorous and perhaps showing signs of decay, by all means age them. Major white burgundies from 1976 are doing just fine. Sweet Germans hold for quite awhile: many 1971 Auslesen are improving, and some 1959 Trockenbeerenauslesen are excellent. Most people like Champagne young, but there is a small degenerate group that likes them with some age. (I think the 1971s are still quite nice, but that the 1966's are going through a touchy time.)
hingston@bnrmtv.UUCP (11/19/86)
> > Can a wine celler too cold hurt a wine. I am thinking about > my basement which is perfect in the summer, but about > 40-45 degrees in the winter. > > Rob Hagens It is my understanding that the cold will not harm the wine, but will retard its development. They will take much longer to mature. Also, make sure that tamperature changes occur slowly. Joe Hingston