WINE PAGE
The first issue is that of even temperature. While wine is a fairly robust substance, fluctuations in temperature can greatly affect it. Maintaining an even temperature is of great importance. If your cellar shifts 1 or 2 degrees either side of this amount, then your wine is considered to be kept in ideal conditions. The ideal temperature for storing wine is 14 degrees celsius. Temperatures much lower than this (say < 12C) will stunt maturation, while higher than this will prematurely age the wine.
The second issue is the humidity and the relative humidity of a cellar is best kept between 70 and 75%. A lower humidity level can create a differential between the inside and outside of the bottle, which in turn encourages the transfer of wine through the cork. Lower levels also cause the corks to shrink, allowing air into the bottle which eventually causes oxidisation. Environments greater than 75% can cause label mould. While this does not effect the wine's taste, it will reduce the bottle's resale value.
The third issue is sufficient air movement & air changes.If a wine bottle is placed in an area which has excessive air movement, the cork can be dried by the effect of assisted convection and evaporation. Alternatively, if wine is left in a space which has no air movement, the ability for the wine to mature as it 'breathes' is limited if the air around it becomes stale or saturated. Ideally, the air in your cellar is changed regularly (1 change / per hour min.) The air movement also helps to prevent mould from developing on labels. Care must be taken that wines placed near fans or blowers are not subject to wind chill factors.
The fourth issue is in the limited exposure to light sources for wine. Wine is effected by ultraviolet light. This phenomenon is well known, and is probably one of the main reasons why wines has been traditionally placed in coloured glass bottles. When you are not in the area where your wine is kept, it is best left in darkness. If you have the opportunity to install or change the light to one which does not emit ultraviolet light, you can also reduce the impact of those times the light is used. Be certain to provide sufficient light to navigate about the cellar, otherwise the real damage may be self-inflicted. On the side it is also a point to note that the paper that is sometimes seen when purchasing a wine is also there to stop light getting to the wine, so it is not just a marketing tool for expensive wines.
The fifth issue is the reduction of vibrations helps the wine. Therefore vibration is no-no. It is often difficult to detect or control the sources of vibration. The best way to detect vibrations is to look for possible sources. The most likely culprits are those electrical appliance that contain motors. In a cellar these are likely to be air conditioners, fridges, humidifiers and the less obvious hifi stereo systems. If possible isolate the contact points of the appliances with rubber dampers. While listening to music in you cellar may help enrich the experience, loud noise vibrations will not help your wines age.
The sixth issue to storing wine is pests and insects. While some people may consider that the potential damage is limited, numerous collections have been totally devastated after just short periods of neglect. Good advice for any collector is to conduct regular inspections, checking for the telltale signs that critters are up to mischief. Personally I find it hard to imagine how any person who enjoys wine could avoid visiting their cellar at least once a week. Amongst the ranks of the enemy are: mice, rats, ants, cockroaches, silver fish, and the dreaded cork moth. While the usual pest eradication methods will work, care must be taken to avoid chemical contact with the wine corks. If possible, non-airborne chemicals should be used.
The seventh issue is watertight. The most common problem experienced by most people building below ground cellars is water penetration. Although that space might seem dry and watertight, a slight deviation in the local watercourse could quite easily turn it into a swimming pool. Should such an event occur, it is almost certain that all those bottles submerged will have their labels damaged or destroyed. If they are in cardboard boxes, the weakening structures may also lead to broken bottles. So think before you run down to the basement and place your wines there...
Finally, the last issue which is especially to Richard my cousin, security, keeping temptation away from yourself, family & friends.
For further information on storing wine you should go to the website that I found all my information from: Wine-Ark.
So as you can see there is more to just putting your wine at the bottom of the cupboard. To sum it all up you need to store your wine in a dark place, which is a well ventilated environment, without odours or vibrations. The temperature is ideal at between 12-15 degrees C and should be constant with humidity between 70-80%. I know living in Brisbane that the temperature is to hot and humid, (just ask my uncle about his collection during the summer of 1999), so I have placed my wine collection with WineAway and I recommend this place with anyone who lives in Brisbane and is looking to store their wines. Other places are suggested below.
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