ChefTalk.com  ›  ChefTalk Cooking Forums  ›  Food and Cooking Forums  ›  Pairing Food and Wine  ›  Does it make sense to age wines without a wine cellar?
Forum Nav More Forums | All New Posts | New Thread

Does it make sense to age wines without a wine cellar?

#1
Rating: 0
9/14/09 at 3:43pm
  • Joined: March 2005
  • Location: Illinois
  • Post Count: 887
Does it make sense to age wines without a wine cellar?

I'm not talking first growths or anything but $40-$50 Bordueux's and Burghandy's.

Is it worth keeping one of those for 5-10 years at room temp (in a basement slightly below room temp 68-70 deg)? As opposed to springing for a wine cellar, if I drink about 2 bottles of those kinds a month?

TIA
Export to Wiki
#2
Rating: 0
9/15/09 at 6:01pm
  • Joined: January 2007
  • Location: Alaska
  • Post Count: 372
well, I am not the expert here, but from what I have been taught that is a bit warm? Also a couple of cases of wine in even that price range is bit of money when compared to the cellar over the years.
And finally, the best arguement for a wine cellar is constant temp and humidity which is very important.
Nan
Export to Wiki
#3
Rating: 0
9/22/09 at 12:09pm
  • Joined: August 2008
  • Location: Midwest
  • Post Count: 529
If I was going to save wine 10 years I would invest in one of the little under the counter or freestanding units. Costco seems to have them at a fair price. What I remember from living in Daytona is that it's pretty darn hot part of the year and most homes do not have a basement. Here in Mi almost every home has a basement. Even when it's hot out it's nice and cool downstairs for my wine.

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme

Export to Wiki
#4
Rating: 0
10/3/09 at 10:23am
  • Joined: February 2008
  • Location: Monrovia, CA
  • Post Count: 4,025
A small home cellar is a good idea -- but mostly for holding wine you plan to drink in the near future and not so much for long term aging. Reasonably priced cellars don't hold enough for anyone planning on holding for five years or more and who goes through more than a couple of cases a year.

As the saying goes, "Do the math." Three cases a year times five years is 180 bottles. Three cases is not much of an annual consumption either -- less than a bottle a week. Plus, once you do start cellaring your best-intentions "three or four cases" a year expands pretty quickly. Don't ask.

Most cities have wine clubs or liquor stores which rent cellar space reasonably. Speaking of clubs, you'll want to plug into the "tasting" network. The discussion and the tasting itself will enhance your knowledge base astronomically.

Owners of good shops tend to be very knowledgable about these sorts of things. Ask your favorite wine merchant about tasting events, wine societies and storage space.

BDL
De gustibus aut bene, aut nihil. Chekhov
www.cookfoodgood.com
Export to Wiki
#5
Rating: 0
10/6/09 at 1:50pm
  • Joined: August 2008
  • Location: Midwest
  • Post Count: 529
IIR I've seen units at Costco on the road show that held 450 bottles. The bigger cooler units can hit 3-4k pretty fast. If you have a basement this type of storage is very popular in my area.


https://partner.apexwinecellars.com/

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme

Export to Wiki
#6
Rating: 0
11/16/09 at 1:27pm
  • Joined: November 2009
  • Location: Tampa Fl
  • Post Count: 3

Wines without the Cellar

Aging wines without the cellar is not significant problem. What wines don't like is extreme temperature changes, vibration and sunlight. For wines that you expect to drink within 4-6 years, a dark closet within your house will work fine. Wines aged at ambient temperature will age faster then those at the ideal 55 deg. but they will not diminish if kept away from the three extremes.

The main purpose for the high humidity is to keep the cork from drying out and loosing its seal. Wine if kept in a rack in a stable environment will age very nicely. Just don't expect to get 15-20 years in that environment.
Export to Wiki
#7
Rating: 0
11/19/09 at 11:23pm
  • Joined: May 2009
  • Post Count: 30
i agree with shipscook,or a wine cellar is constant temp and humidity which is very important.
Export to Wiki
#8
Rating: 0
12/19/09 at 10:53am
  • Joined: December 2009
  • Post Count: 5
thats usful
Export to Wiki
Forum Nav More Forums | All New Posts | New Thread
ChefTalk.com  ›  ChefTalk Cooking Forums  ›  Food and Cooking Forums  ›  Pairing Food and Wine  ›  Does it make sense to age wines without a wine cellar?