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.
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.
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