wine cellars

A wine cellar is a storage room for wine in bottles or barrels, or more rarely in carboys, amphoras or plastic containers. wine cellars are usually located completely underground, and often have direct contact to the surrounding s via a gap in the foundations. wine cellars offer the opportunity to protect alcoholic beverages from potentially harmful external influences, providing darkness and a constant temperature. They are often used as stylish surroundings for wine tasting. There are several things people should consider if they are thinking about installing a wine cellar in their home or place of work. Here is one resource that is helpful for this type of person: wine cellar design

Wine bottles

A wine bottle is a bottle used for holding wine, generally made of glass. Some wines are fermented in the bottle, others are bottled only after fermentation. They come in a large variety of sizes, several named for kings and other figures. The standard bottle contains 750 mL, although this is a relatively recent development.

Sizes

Champagne Quarter-bottle (piccolo): from 0.187 L to 0.2 L Half-bottle (demiboite): 0.375 L Standard bottle 0.75 L Magnum: 1.5 L Jeroboam: 3 L Rehoboam: 4.5 L Methuselah: 6 L Salmanazar: 9 L Balthazar: 12 L Nebuchadnezzar: 15 L Melchior: 18 L Sovereign: 25 L

Other wines and Port Half-bottle: 0.375 L Standard: 0.75 L Magnum: 1.5 L Double Magnum: 3 L Jeroboam: 4.5 L Rehoboam: 4.5 L Imperial: 6 L Salmanazar: 9 L Balthazar: 12 L Nebuchadnezzar: 15 L

Shapes

Wine producers in Spain, France and Germany follow the tradition of their local areas in choosing the shape of bottle most appropriate for their wine.

• Port, sherry and Bordeaux varieties: straight-sided and high-shouldered with a pronounced punt. Port and sherry bottles may have a bulbous neck to collect any residue.
• Burgundies and Rhone varieties: tall bottles with sloping shoulders and a smaller punt.
• Rhine (also known as hock or hoch), Mosel and Alsace varieties: narrow and tall with little or no punt.
• Champagne and other sparkling wines: thick-walled and wide with a pronounced punt and sloping shoulders.

Many North and South American, South African, and Australasian wine producers select the bottle shape they wish to associate their wines with. For instance, a producer who believes his wine is similar to Burgundy may choose to bottle his wine in Burgundy-style bottles.

Other producers (both in and out of Europe) have chosen idiosyncratic bottle styles for marketing purposes. Pere-Anselme markets its Chateauneuf-du-Pape in bottles that appear half-melted.

Colours

The traditional colours used for wine bottles are:

• Bordeaux: dark green for reds, light green for dry whites, clear for sweet whites.
• Burgundy and the Rhone: dark green.
• Mosel and Alsace: dark to medium green, although some producers have traditionally used brown.
• Rhine: brown, although some producers have traditionally used green.

Clear bottles have recently become popular with white wine producers in many countries, including Greece, Canada and New Zealand. Most red wine worldwide is still bottled in green glass.

Punts

A punt, also known as a kick-up, is the term used to refer to the dimple at the bottom of a wine bottle. There is no consensus as to the reason why wine bottles today have punts, though everyone seems to be adamant that their explanation is the correct one. The more commonly cited explanations are:

The punt as a historical artifact

• They are an historical remnant of old-fashioned glass-blowing techniques
• They once had the function of making the bottle less likely to topple over. A bottle designed with a flat bottom only needs a small imperfection to make it unstable. In the past, it may have been safer to give the bottle a dimple to allow for a margin of error
• They once had (and may still have) the function of strengthening the bottle, particularly useful in the case of sparkling wine.

The punt as having a function

• They allow bottles of sparkling wine to be turned upside-down and then stacked (depending on their shape)
• They allow waiters to pour wine in a fancy way
• They can make the bottle look bigger
• In aged wines, sediment deposits at the bottom or side of the bottle (depending on how the wine was stored), which the punt can help to consolidate
• They help to sell wine to people who believe that a deep punt is an indicator of a high-quality wine
• They lessen the chance for breaking bottles when cases are stacked on top of one another

Wine Labels

Wine labels are important sources of information for consumers. The label is often the only resource a buyer has for evaluating the wine before purchasing it.

Wine classification systems differ by country. In some places, wines are classified by region and area only. This can be very confusing to consumers. For example, there are 151 châteaux in Bordeaux with "Figeac" and 22 with "Corton" on their labels. In Burgundy, there are 110 appellations in an area only one-fifth the size of Bordeaux. Complicating the system is the fact that many villages have hyphenated their names to include that of their most famous producer. This promotes sales but confuses consumers.

Virtually all New World wines are labeled by grape variety and geographic origin. Some countries permit semi-generic designations, whereas others do not.

EU Regulations

Within the European Union, regulations mandate that this information be provided on the label:

• the type of wine (e.g. vin de pays, table wine, or AOC)
• the name and address of the wine producer, bottler, or salesman
• the country of origin
• the wine's volume (e.g. 750 ml)
• the percent alcohol by volume (if the ABV exceeds 1.2%), which can deviate at most 0.5% from the real grade

Additional information may be included at the discretion of the wine producer. This may include:

• more specific information on the type of wine (e.g. brut or demi-sec)
• the vintage year
• the grape variety names of people involved in the wine's distribution (e.g. "Selected by..."/"Sélectionné par..." or "Imported by..."/"Importé par...")
• medals or other prizes awarded to the wine
• recommendations for use (e.g. "Serve chilled")

It is not necessary to indicate an expiration date on wine labels.

The 10 most
common wine
wine cellar problems
and how to overcome them
Australia’s leading producer of clean, low preservative, fruit flavoured wines

This booklet came about by listening to people at our
wine cellar door sales. After a while you start hearing the same
questions over and over again.
People just want to know more about wines and wine
making. Anything. How the vines grow, how many crops a
season, how old are the barrels, how long does it take to
make wine and how long should I keep wine.
People also tell me they don’t know much about wines.
But you have to know very little to enjoy wine. If you like
it, it’s a good wine. It’s that simple.
Storing wines is also very simple.
Somewhere between 12-16 degrees Centigrade, constant
temperature, 60-70% humidity, dark, still, well ventilated
and clean. The rest of the information in this publication
expands on these basic facts.
Always remember that wine is alive. How you store it will
affect how quickly it ages, how well it ages and how good
a wine you end up with.
And also remember that a wine cellar is not a wine
hospital. 0If you’ve got an average bottle of wine start
with, it will not improve with age. It’ll just be an older
average bottle of wine.
Always, always enjoy what you do and what you drink
because life is all too short to drink bad wine.
Peter Svans

Lay it down
Which way up?
Store your table wines horizontally; on it’s side so the wine is in contact with the cork.
This will keep the cork wet. If the cork dries out it will shrink and let air get to your wine.
Air is the greatest enemy to a good wine and will turn it into vinegar. You will notice all
through this guide that we concentrate on strategies to eliminate air from the bottle.
Keep this in mind all the time
Store it with the label up. This helps in three ways;
You can easily see what the wine is. You don’t have to disturb the bottle to see what you’ve got in the wine cellar.
The sediment that forms in a good wine will form on the opposite side of the label.
You can see how heavy it is when the time comes to open the bottle and you decide to decant it or serve it from the bottle.
The label is less likely to be damaged. If you’re storing the wine as an investment,
a damaged label will reduce the value. If you’re wine cellaring your wines because you just enjoy good wines, a damaged label will still detract from your enjoyment of this wine.
Keep wines in their original wooden cases or original packaging. If you keep fine wines to
drink them then the original packaging will just add to the enjoyment. If you’re keeping your
wines as an investment then you most certainly have to keep the original packaging, as it
will add significantly to the value of your wines.
Sparkling wines and champagnes can be stored standing up. The carbon dioxide naturally
produced in the wine will form a layer in the neck and protect the wine from contact with
the air. Carbon dioxide is heavier than air and will sit on top of the wine. The air (if there
is any in there) will sit above the carbon dioxide.
Summary: Store your wine on it’s side
2
Keep it at a cool
constant temperature
What Temperature?
The magic temperature to store wines is between 12-16 degrees Centigrade. However, any
temperature between 5-18C (40-65F) will do as long as it remains constant.
A very important point of this guide is for you to understand the importance
of storing your wines at a constant temperature all the time.
The degree and the speed of the temperature change is critical. A gradual change between
summer and winter of a few degrees won’t matter. The same change each day will harm
your wines by ageing them more rapidly (not in a nice way).
The most important rule when storing wine is to avoid large temperature changes or
fluctuations. You’ll notice damage of this nature straight away from the sticky deposit that
often forms around the capsule. Over time the continual expansion and contraction of the
wine will damage the ‘integrity’ of the cork. It’s like having the cork pulled in and out again
every day. When this happens, minute quantities of wine may be pushed out along the edge
of the cork (between the cork and the bottle neck) allowing air to seep back in. Once the air
is in contact with your wine the irreversible process of oxidation has begun and your wine is
ruined.
A quick way to check for this is to remove the capsule. Do not do this if you are
keeping the wine for investment purposes as this harms the appearance and thus
the value of the wine. Do this only if you are interested in keeping great drinking
wines in your own wine cellar.
Even a steady storage temperature of 21C (70F) is better than temperature that goes from
7C to 18C (45F - 65F) and back again every day.
At 12-16C the wine will age properly enabling it to fully develop. Higher temperatures will
age wine more rapidly and cooler temperatures will slow down the ageing process. Heat will
generally speed up any chemical reaction and this is all that is going on in the bottle, a slow
controlled chemical reaction that improves your wines. That doesn’t mean you can keep your
wines in the oven for a week and end up with fantastic wines. Just the opposite. Irreversible
damage is done if your wine is kept at over 28C (82F) for even a month.
At 12°C (55°F) wines will age so slowly and develop such fantastic complexity that you will
never have to worry about them.
And note that white wines are affected far more by temperature than red wines.
Cold stabilisation is part of the white winemaking process. The wine is chilled to minus
4C (25F) for a few days. This precipitates out the impurities in the wine. You may have
noticed small crystals or grains in the bottom of a white wine you’ve had in the fridge for

a while. This is due to the wine not being cold stabilised during the wine making process.
Not necessarily a fault, just a part of the winemaking process.
Don't store a bottle of sparkling wine (Champagne in some parts of the world) in your fridge
for that special day. When that day arrives there may not be much to celebrate with. Keep
the bubbly in the fridge for a day or two but no longer. After that and you should take it out
of the fridge and put it back in your wine cellar.
What can you see and taste in a temperature damaged wine?
One dead giveaway of heat damage is colour. A brick red brown colour, especially in a young
wine can be an indicator of oxidation damage due to heat. Since Sherry is an oxidised wine,
another indicator of heat damage in wines is a sherry-like taste.
Can I use standard refrigeration equipment for my wines?
Commercial refrigeration equipment is easy to find, there’s plenty of it for sale second hand
and everyone seems to know how to install it and keep it running. But it’s not the best for
storing and aging wine.
The four main reasons why not are;
It’s designed for food products
Standard refrigeration equipment is designed specifically to look after food products,
not to store your wines. What works for T-bone and veggies is not the best thing for your
expensive wine.
Designed to cool quickly
Standard commercial refrigeration equipment has to cool things quickly to stop it sping.
Usually by blasting cold air to reach a desired temperature. The system then works on
a cycle. Once a set temperature is reached, standard refrigeration equipment shuts off.
When the temperature rises to a pre-determined point, cold air is blasted in again.
This continuous up and down temperature cycle isn’t good for your wines.
Designed to remove heat and moisture
Standard refrigeration equipment is designed to remove heat and moisture from food
products. Heat has to be quickly removed to stop frost and moisture forming that will in
turn form mildews. Wine does not give off heat or moisture. So we end up with an
environment that’s way too dry for wine. This will cause wine corks to shrink and then air
can get in. Once air can get in, wine can get out and your wine is ruined.
See section 3, Humidity.
Built to a price not a standard
Commercial refrigeration equipment is designed to be price competitive so vibration,
noise and appearance aren’t high priorities. Vibration will eventually destroy a fine wine
(see section 10, Vibration). A wine cellar is a real conversation piece and you’ll always
have people ‘inspecting’ your collection. Something that’s loud, shaking and looking
decidedly industrial will detract from the appearance of your wine cellar.

What temperature do I serve my wine?
When tasting wines the very first thing you do is look at the wine. What’s the colour like?
Dark? Light? Then you swirl it around the glass and sniff the wonderful aromas. Only then
do you have a sip to savour the rich flavours. The aroma comes from the wine warming up
and giving off vapours. A liquid will vapourise as it heats up so you really want to have
whatever wine you’re drinking at slightly less than room temperature.
By room temperature I mean the surrounding temperature. There’s a huge difference in
room temperature between the mountains in winter and the beach in summer. I’ve listed
what I’ve found to be good wine drinking temperatures in the table below.
Wine Serving Temperature Guidelines
Temp F Temp C Notes
100° 39° Warm Bath
68° 20° -
66° 19° Vintage Port
64° 18° Shiraz and other red wines
63° 17° Red Burgundy, Cabernet
61° 16° Pinot Noir
59° 15° Chianti, Zinfandel
57° 14° Tawny/NV Port, Madeira
55° 13° Ideal storage for all wines
54° 12° Beaujolais, rose
52° 11° Sauternes
50° 10° Most white wines
48° 9° Chardonnay
47° 8° Riesling
45° 7° Champagne
43° 6° Ice Wines
41° 5° Asti Spumanti
39° 4° -
37° 3° -
35° 2° Fridge Temperature
33° 1° -
32° 0° Water freezes
0° -18° Freezer Temperature
Summary: Store your wines between 12-16 degrees Centigrade
and make sure the temperature stays constant

3
Humidity
The wrong humidity level is another enemy of the natural
cork seal. A natural cork is compressed and forced into the
bottle as a 100% natural seal. The resilient and elastic
cork now wants to expand and is continuously pushing out
against the glass to form a seal.
The air space between the bottom of the cork and the
wine is called the ullage. The ullage will increase over time
as the cork is far from a perfect seal. It will let some air in
while also absorbing some wine. Low humidity combined
with a defective cork results in the wine moving out of the
bottle (increasing ullage) and air naturally moving into the
bottle.
The lower the humidity and the worse the cork, the faster
this will happen to your precious wine. Once the air is in
it’s not long before your wines starts turning into vinegar.
Moderate humidity is important to keep the cork in good resilient condition and prevent
it shrinking. A relative humidity of 50-80% is an acceptable range with about 70%
recommended. A standard commercial refrigeration or air conditioning system is
programmed to run at about 20% humidity. Low humidity will cause the cork to dry out
and lose its elasticity and allow air to get into the bottle. This will happen even if the bottle
is stored on its side.
A very easy way to increase the humidity in a confined space is to leave out a bucket
of water. This will naturally evaporate and raise the humidity.
Excessive humidity will not harm the wine but will cause the labels and any other paper
products like cardboard boxes to rot. And if you are keeping the wine to drink for yourself
this may be OK. But remember that any damage to the label and presentation of the bottle
will lessen it’s investment value.
Summary: Anywhere between 50-80% relative humidity is acceptable,
70% being ideal

4
Sunlight or exposure to UV
Light will prematurely age a bottle of wine. Clear bottles are most susceptible to this
problem, but ultraviolet (UV) light will penetrate even dark coloured glass.
Ultraviolet light will damage wine by causing the degradation of the otherwise stable organic
compounds. Especially the tannins found in wine. These organic compounds contribute to the
aroma, flavour and structure of the wine. Without them your wine would be flat and thin.
So exposure to UV light results in unfavourable and irreversible changes in your wine.
Extra care should be given to sparkling wines as they are more sensitive to light than
other wines.
Incandescent or sodium vapour lights are better for a wine cellar than fluorescent lighting.
Fluorescent lights give off significant amounts of UV light.
If you have a glass-fronted refrigerator or wine storage cabinet just remember that glass
readily transmits UV.
Summary: Store your wines in a dark place

5
The quality of the wine
in the first place
There are two common misconceptions about average quality wines:
It will improve with age
If it doesn’t, I can always cook with it
It will improve with age?
It won’t. There is nothing in this world that will improve a bad wine. You can store a poor
quality wine for a hundred years under ideal conditions and it will still be a poor quality
wine. You can most certainly ruin a great wine by storing it the wrong way, but you will
never improve a poor wine by storing it under ideal conditions.
I can always cook with it.
Again, this is wrong. Heating a poor wine a few degrees will not magically alter its chemical
properties. The same off flavours, the same bitter tastes and the same bad nose will be
transferred to your food. The only thing you’ll do to your cooking with a bottle of poor
quality wine will be to ruin a good meal.
Remember.
A wine cellar is not a wine hospital.
When your wine is ruined it’s too late.
The best and the only cure is prevention.
Good wine storage procedures protect your wines’ health, they protect your investment
and they greatly add to your enjoyment of a great bottle of wine.
Summary: Start with a good wine, store it properly and you’ll end up
with a great wine

6
Quality of the cork
The cork closure has been around since the Roman days. There’s a whole mystique wrapped
around pulling the cork out of a bottle of wine. What corkscrew to use, how to hold the
bottle, do I look at or smell the cork and the list just goes on. Most of it’s rubbish.
The cork is there to seal the bottle and that’s just about it.
As well as corks leaking or drying out we can have the problem of a ‘corked’ bottle.
Unfortunately there’s not much you can do to control this.
Wine becomes ‘corked’ or tainted when a chemical called tri-chloro-anisole (TCA) combines
with chlorine in the bleach used to sanitize the corks. TCA arises from moulds naturally
occurring in the tree bark. It is virtually impossible to detect a mouldy cork before it’s put
into the bottle.
A severely corked bottle is easy to pick. It will smell like damp carpet or a flooded wine cellar.
It gives that musty unpleasant smell. And this is fine because you can pick straight away
that something is wrong with the bottle.
A lightly corked bottle presents a bigger problem. The wine will smell flat and taste dull.
There’ll be no fruit nose and no fruit flavour. The average wine drinker will assume that this
is how the wine is supposed to taste. The reputation of the winery suffers through
something they have no knowledge of or control over. A no win situation.
Wineries responded to this problem by using synthetic corks by the millions. The cork
industry responded by spending millions on research to find the cause and cure for cork
taint. A chlorine free cork treatment process was developed and this has helped greatly.
Anecdotal evidence says
up to 8% of bottles had
cork taint a few years ago.
Now, that’s down to below
2% which is a great news.
It’s the natural properties
of the cork that make it
so useful as a closure for
wine bottles.

More specifically:
All from Cooke, G.B. 1961. Cork and the cork tree. Pergamon press, Oxford.
Most of the unique properties of cork relate to the cell structure, which is very different to
other natural materials. The difference is that each cell is filled with air, is sealed and not
internally connected to any adjacent cells. The individual cells are bonded together by a
strong natural resinous substance, giving the cells strength.
Resilient. Cork is very unique and useful because it can be compressed, yet it remains
resilient. Cork can be compressed by exerting pressure, and when the pressure is removed
it will return to its original volume. When the piece of cork is put under pressure, the air in
the cells is compressed, and when the pressure is removed the air expands to fill the volume
it previously occupied such that the piece of cork will also return to the volume it previously
occupied. However if too much pressure is exerted the cells will collapse and the volume of
the piece of cork will be reduced.
Impervious to water and other liquids, including . This is because individual cells are not
connected to each other therefore capillary action does not occur, as it does, for example
in some types of wood.
Low density because the cells are filled with air.
Low thermal conductivity, again due to the cells that do not transmit energy well because
they are filled with air.
High friction surface. When the surface of a piece of cork is cut thousands of small cups
are formed that create a vacuum when the surface is pressed against a smooth surface.
Vibration and sound absorbency. This is because the air filled cells compress and therefore
soak up some of the energy that is being transmitted through them.
Summary: Follow the advice in the rest of this guide and you’ll give
your corks the best possible chance of helping age your wines properly

7
Position, position, position…
If you don’t have the luxury of digging a wine cellar under the house or building a dedicated wine cellar, then you’ve got to work out where to position
your ‘wine cellar’. Pick a location that is away from an outside wall. A cupboard sounds ideal but if it’s against a western facing outside wall, you will b your wines in the first week. Pick a cupboard or a spot under a staircase in the centre of the house. This will give you the greatest chance of keeping your wines at a stable temperature. Pack them in polystyrene foam fruit boxes if you have to, wrap each
individual bottle in newspaper to help keep a stable temperature. Just do whatever you have to in order to keep the temperature constant. The temperature more than anything else is the single most important thing you can control to help age your wines properly. There are dozens of temperature controlled wine cabinets on the market and they are all fantastic. If you can stretch your budget to get hold of one of these, just do it. Your wines will love you for it. If you are living in an apartment and space is at a premium, your downstairs garage is ideal.
It’s usually fairly cool with a constant temperature. Just make sure the area is secure from other people also collecting wines. Summary: Find an area with a constant temperature, this is the single most important factor you can control to age your wines properly

8
How long should I keep a particular style of wine? You’ve just bought a bottle of wine that has gold medals from every major wine show in the country. You open it and it tastes no better than the nine-dollar bottle you had last night. What’s the problem? When you read the review of the wine in your wine magazine you find out it should have been ‘laid down’ for 3-5 years. But often there’s nothing mentioned on the label so how would you know? We’ve produced a rough guide of how long to store different types of wines to get them to their peak drinking age. Remember this is a very subjective area. Every winery makes wine in different ways and every year produces a different vintage. Some will age well while others are designed to drink now.
If you really want to get the best from your wines, contact the winery that made it.
They’ll tell you exactly when you should drink the wine.
Wine Type Ageing
Cabernet-Merlot blend 2-8 years
Cabernet Sauvignon 3-10 years
Cabernet-Shiraz blend 3-10 years
Chardonnay 0-5 years
Merlot 2-5 years
Pinot Noir 2-5 years
Port non-vintage 0-5 years
Port vintage 5-20 years
Riesling 0-8 years
Shiraz 2-5 years
Sparkling wines non-vintage 0-2 years (Champagne)
Sparkling wines vintage 5-8 years (Champagne)
Summary: Most wines will have a recommended wine cellaring time printed
on the label, if not, ask where you bought the wine or contact the
winery that made it

9
Calm
Constant vibration from machinery, noise, nearby railway lines, roads etc will disturb the sediment in the wine bottle. Vibration agitates the bottle. It’s like picking it up and shaking it once a day. Anything like this just helps speed up the chemical reactions going on inside the bottle and not in a nice way. It would be rare that you’d have a wine cellar with conditions bad enough to damage your wines. But just keep it in mind when you see advertisements for ‘wine storage’ warehouses or vaults. Go and have a look where they are and what the conditions are like. Watch out if it’s a converted warehouse next to a railway line. If the walls shake each time a train goes past then I’d strongly recommend you go look at another place to store your precious wines. No matter how good the temperature, security, humidity or whatever, the vibrations just will not help your wines. But shouldn’t a wine be ‘turned’ every so often? No, absolutely not. All this will achieve is to stir up the sediment and speed up any chemical reactions going on in the bottle. Leave it where it is and how it is when you first laid it down and you’ll have a wonderful wine in a few years time. Summary: Once a wine is laid down, that’s where it should stay until you are ready to open it or sell it

Clean and odour free Your wine cellar or storage area should be clean and free from any smells, foodstuffs or other items. Strong outside smells can find their way through the cork and contaminate your wine. Bleach and petrol are both wonderful substances and life would be very different without them. But store them someplace else, not near your valuable wine collection. If you can’t afford proper wine cellar refrigeration then make sure there’s good ventilation. Keeping your wines under the house is a pretty good start if there’s proper ventilation. If not you’ll probably end up with a musty mouldy smell in your wines. This smell will find it’s way through the cork and into your wine.
Keep the area clean. I know this sounds obvious but mice and insects will live in just about any rubbish. They’ll chew the corks and they’ll gnaw at the labels. Can you imagine bringing one of your treasured bottles out to your dinner guests with a label that looks like Swiss cheese? Some dust is OK. It will add to the authenticity and even some cobwebs will add to the conversation. But you really have to draw the line when it comes to a rodent chewed label or cork. And as mentioned above, your wines will fetch much higher prices at auction or market if they are in pristine condition, in their original packaging and show no signs of heat stress. Finally you should never store any fruit, vegetables or cheeses near your wines or anything else that is likely to ferment. Anything that has it’s own yeasts has no place in your wine wine cellar. Summary: Keep the area clean and keep it dedicated to your wines.