The use of wine cellars and storage spaces dates back at
least three thousand seven hundred years. Monasteries and busy households kept
their supply of food and drink in butteries in anticipation of sharing fare
with vagrants and unexpected guests. To avoid being overrun by the poor or
being robbed, callers’ rations of bread and weak ale were handed out through a serving
hatch in the buttery door.
Ancient history records the oldest vinery to have been in
existence in Armenia in the year 4100 BCE. Phoenicians across the Levant region
of the eastern Mediterranean and Lebanon, are thought to have influenced the
spread of the fermented fruit beverage onward to Greece and into Rome, Italy,
where self-proclaimed oenophiles enthusiastically took up the challenge of cultivating
their own alternatives. Learn more about the history of wine cellars in this article.
Modern-day assortments may be acquired from an extensive list
of countries including Germany, Austria, Argentina, Italy, New Zealand and
South Africa to name a few. Some rare, novel selections hail from vineyards in exotic
places such as Appalachia and Croatia.
Consumers from all over the world regardless of race, faith
or political affiliation, enjoy this sap in vast amounts for recreational
purposes. In fact, the Vatican City is said to be the world leader in the ratio
of wine consumption per person on average. Many partakers take advantage of the
supposed antioxidants inherent in red varieties, as well as its low fat and
cholesterol content, to motivate and justify drinking of their favorite tipple
for ostensibly medicinal purposes.
ABOUT WINE
Wine is essentially a natural, organic, consumable
consequence of fermenting fruit, most commonly grapes.
Grape Varieties
It is supposed that there are at least one thousand three
hundred different varieties of grapes in the world. The most popular, most
prolifically utilized cultivars in vinification, are Pinot Noir, Cabernet
Sauvignon, Merlot, Syrah or Shiraz, Riesling, Sauvignon Blanc and Chardonnay.
Vintage wines are comprised of grapes harvested within a single year. In
contrast, non-vintage blends use fruit reaped over different years to brew the
desired brand.
Color and Taste
The color and taste of the wine is influenced by the variant
of grapevine used, as well as other interesting factors. Pinot Noir for
instance, will yield a red vintage with a tart berry flavor, Cabernet is said
to be fragrant and spicy, while a Shiraz produces a rich, chocolatey treat. Estates
from the Bordeaux region of France produce soft, fruity creations whereas other
white varieties of the fruit create a grassy bouquet or zesty finish to linger
on the tongue.
Sweet, dessert grape extricates like sherry and port have a markedly
higher sugar component than their traditional counterparts. Elevation of sugar
content is achieved by introducing a fungal infection called botrytis or Noble
Rot, which effectively decays the grapes to generate a sweeter outcome. Additional
alcohol may also be introduced during different points in the lengthy
fermentation process in order to fortify the merchandise.
The specific hue of wine is influenced by the actual contact
the grape extract has with the fruit’s skins during the course of the brewing
process. Longer exposure achieves a darker product with an abundance of tannins
which leave a distinct aftertaste on the palate. Different vintages may also be
skillfully blended to achieve the desired flavor and shade of coloring.
Trivia
It is a little-known fact that brewers ad fining agents such
as glycerin, egg white, skim milk or fish bladder to clarify the color of wine
and to temper the harsh taste of tannins. The addition of the latter two
ingredients effectively renders some fusions unsuitable for use by vegans and vegetarians.
HOW TO SAFELY STORE WINE
Traditionally, valuable liquids have been stored and
transported in bottles, barrels and other receptacles such as amphoras (ceramic,
metallic, stone or glass containers with pointed bottoms), lashed together to protect
the containers from breaking, especially throughout sea voyages. Although many
modern bottlers still use old-style plugs sourced from Portuguese cork forests,
contemporary methods use glass or rubber stoppers, or screw-top lids to secure
the precious fluid inside the flagons.
Equally, present-day wine storages facilities have
become far more varied in style, dimension, variety and location and are
largely designed to meet the demand of individual vintners, collectors and
connoisseurs. Check out this video of an exclusive tour through a Michelin star
awarded wine cellar: https://www.youtube.com/watch?v=Fj-yinDjghc
Protective Cellars
Priceless wine collections need to be protected against
potential disintegration brought on by harsh light, fluctuating temperatures
and levels of humidity.
Wine that has been exposed to excessive radiance ages precipitously
and rapidly and may exhibit a disagreeable taste, unsuitable color and an unpleasant
smell that renders it virtually useless. Similarly, disregarding temperature
instabilities when storing bottles, could adversely affect cellared stock and
increase the probability of the produce being spoilt irreparably.
Regulating acceptable humidity levels in wine storage areas
is equally important. An excess of moisture will result in the growth of mildew
or other fungi, which can damage and tarnish bottles and identifying labels. Neglecting
to ensure an adequate level of humidity, however, is more serious, as it can
cause damage to the corks and seals. With the potential to lose valuable liquid
from the stoppered bottles.
Passively controlled cellars are usually located underground
or in cool, damp, naturally occurring cave-like areas. Utilizing this type of
storage facility suits a modest budget. However, it leaves vintners completely
at the mercy of the quirks of spontaneous natural climate changes and daily
temperature and moisture fluctuations.
Actively regulated, air-conditioned cellars and wine rooms on
the other hand, rely on internally regulated, highly insulated arrangements to
keep its contents safe. Although these cooling structures may be erected according
to customized specifications and could be located anywhere, they are more
expensive to build and maintain.
Nonetheless, regardless of the type of cellar preferred, efficient
cooling systems should be able to regulate temperatures to between seven and
eighteen degrees Celsius (45-65 degrees Fahrenheit), and must successfully counter
and adjust abrupt temperature changes which may ruin the cache within.
Custom-Built Storage Solutions
In order to construct a wine cellar, customers must be sure
about their preferences. Storage cellars may be built to accommodate large
amounts of bottled or barreled produce. Conversely, a wine closet will house
less than five hundred bottles and wine cabinets and coolers store even less
than that.
Reputable companies endeavor to design and build according to
the client’s unique specifications and needs. Particular emphasis is placed on the
aesthetic value of the structure and of course, its functionality.
While some wine cellar glass doors can be basic, artfully
arched or engraved in a range of elaborate attractive facades given stylish
names such as Barolo-, Margaux- and Piedmont etching. Merchandise available
include a broad array of stylish tight-sealing entry doors and trimmings in
this regard
Trendy door moldings, handles, locking mechanisms, cooler
units and light controlling accessories may also be purchased. As far as extra
security goes, clients may even opt for restrictive access by means of the installation
of a technologically advanced biometric fingerprint lock and other security features.
Interior wine racks and display areas can be designer-made,
vintage, stackable, hung from cables or free-standing to match the overall
theme and capacity of the space.
HOW TO IDENTIFY A GOOD WINE
Research
has shown that wine bought at a higher price does not necessarily guarantee a
better flavor experience. While individual tastes differ diversely, all bottles
have to meet certain criteria, not to be regarded as bad quality or derisively
as plonk.
Smell
When serving wine, selective
drinkers fill the glass only a third of the way to the top. White varieties are
habitually served at five to twelve degrees Celsius, while reds prefer a
slightly friendlier ten to eighteen degrees for optimum enjoyment.
This is said to allow for the different fragrances to develop fully.
Similarly, swirling the liquid in the glass, airs the wine to release the
characteristic aromas.
Balance
The first sip of wine can reveal a lot about the product. Those in the
know iterate that consumers should not be able to distinguish one overwhelming
element, albeit alcohol, tannins, or acidity in a mouthful. A well-balanced
drink combines all these elements smoothly and subtly.
Depth
Depth refers to the complexity of the product. It relies on the
discernment of the drinker to identify all hints of essences and fully fledged
flavors incorporated in the glass.
Finish
The
wine’s finish is very important to its overall appeal. It alludes to the taste
that lingers on the palate after taking a sip. How long does it stay? Is it
pleasant?
DO ALL VINTAGES
GET BETTER WITH AGE?
It
is a common misconception that all wine tastes better when hidden away and matured
for a particular length of time.
In
truth, experts concur that the majority of white variants should be consumed
within two to three years of bottling so as to deliver the ultimate taste
sensation. The exceptions to this rule are Roussanne blends or French
chardonnays, which may improve tremendously if left to rest for as much as
fifteen years.
Red
wines have a much longer shelf life in some instances. Cabernet Sauvignon and
Merlot in particular, will taste better after twenty years while Nebbiolo, cultivated
in the fog-shrouded estates of the Piedmont region in Italy, can mature for an
excess of thirty years before being drunk.
So, it does not matter
whether you are a certified, knowledgeable sommelier or a commoner who enjoys
the odd bottle of red, be sure to include well-designed, stylish cellar doors
when securing your prized reserves.
