This speaks to me rather clearly. My cellar is about 3c right now. Far too cold I know. And the summer it has on occasion hit 20c. But the wine seems to muddle through. Opened a bottle of D’Issan 2011 the other day. Perfect. Whereas wine merchant friend brought a perfectly cellared Barton and it was totally knackered. I’ve long wanted a proper cellar with proper shelves and lighting and glass doors. But there’s a lot ahead of that ambition. A new kitchen definitely comes first!
Picking up classic wines for a song. In the late 80’s, early 90’s we were in a small consortium that put a modest amount into a kitty each month. When there was a wine auction with anything “interesting” in the catalogue (it was the time of the financial crisis and the days of Lloyds names needing to raise some cash) a couple of friends who knew much more about wine than the rest of us would go off to auction and see what they could get. We would then all get a letter or postcard a few day’s later detailing what was in our mixed case from that auction. We picked up (mostly) class growth clarets for a song, some of which from the early 80’s we still have in the cellar. There was the occasional dud, but not many.
I enjoyed the regular and recommended Co-op online talk and tasting event two nights ago for Co-op members- which will cost a £1 to become a member.
The subject this time was the consistently excellent Co-op Les Pionniers Brut champagne on an incredible offer of £15 for the next few days.Bargain.Please do not miss out.
However the producer was asked how long an unopened bottle would last.The answer was at least four years in a reasonably stable environment.
She also insisted that champagne should be drunk from white white tulip glasses and not flutes nor coupes and the biggest killer was to put it in a freezer for twenty minutes because you forgot to chill it.
My advice is if it is a corked bottle always store it horizontally to keep the cork wet.
An old and badly-stored wine can still hit the spot. Far too much wine is drunk too young. But when a wine is at its peak depends on individual taste too. I've come across a lot of American wine lovers for example who don't like the tertiary, leathery, licorice gaminess of slightly knackered red Burgundy. But then, they don't eat game for which this kind of wine is perfect. A thing to look out for when exploring job lots of wines at auction is the level of the wine in the neck. Otherwise I agree, it's fun to find the occasional drinkable bargain in a case of oddments. My best find was Château Clarke 1983 for a song at an auction in Dijon (where I guess the punters favour Burgundy). Absolutely delicious and at its (my) peak. It may or may not have been properly stored; the label was in good condition and the level ok. But no need to fuss as it was so cheap. As you say, avoid extremes of temperature for wine storage and too much light or movement but also strong smells like central heating oil, the bugbear of many seemingly ideal cellars under French homes.
I'm just laughing as in my neck of the woods, 28-30 is 'warm'. I would be envious of your ability to store wine year round without temperature control, but I realize it comes at the cost of sun.
My only observation is humidity/ temp and the effect on corks. Maintaining sufficient humidity to keep corks from drawing back a touch, is my ‘front of mind’ consideration.
Wine has, in my similar experiences, been resilient and un-phased by modest temperature fluctuations as long as they have been gradual and not prolonged in extremes.
I didn't want to go into too much detail about what makes a good cellar but the great thing about old Victorian houses is that they are never short of moisture, especially in cold dark corners.
For stuff that’s required immediately I manage to keep mine in a NE facing eaves cupboard and an integral garage in the same corner of the house. I have found that simply putting a glass of water amongst bottles/ cases the issue is resolved. I’m in a new build so it’s either dry with windows open or damp with windows shut- we build homes that don’t want to breathe these days …. Under the auspices of heat retention. But insulation in the right places does defend from getting too hot too… double edges. I guess know your environment and manage as best you can.
Keep the Crown Jewels in bond with a reputable firm/ merch or society and get busy drinking through the rest. Consistency of condition seems to be the major ‘win’ if it can be attained.
This speaks to me rather clearly. My cellar is about 3c right now. Far too cold I know. And the summer it has on occasion hit 20c. But the wine seems to muddle through. Opened a bottle of D’Issan 2011 the other day. Perfect. Whereas wine merchant friend brought a perfectly cellared Barton and it was totally knackered. I’ve long wanted a proper cellar with proper shelves and lighting and glass doors. But there’s a lot ahead of that ambition. A new kitchen definitely comes first!
Picking up classic wines for a song. In the late 80’s, early 90’s we were in a small consortium that put a modest amount into a kitty each month. When there was a wine auction with anything “interesting” in the catalogue (it was the time of the financial crisis and the days of Lloyds names needing to raise some cash) a couple of friends who knew much more about wine than the rest of us would go off to auction and see what they could get. We would then all get a letter or postcard a few day’s later detailing what was in our mixed case from that auction. We picked up (mostly) class growth clarets for a song, some of which from the early 80’s we still have in the cellar. There was the occasional dud, but not many.
Lucky you! What a great time to be buying.
I enjoyed the regular and recommended Co-op online talk and tasting event two nights ago for Co-op members- which will cost a £1 to become a member.
The subject this time was the consistently excellent Co-op Les Pionniers Brut champagne on an incredible offer of £15 for the next few days.Bargain.Please do not miss out.
However the producer was asked how long an unopened bottle would last.The answer was at least four years in a reasonably stable environment.
She also insisted that champagne should be drunk from white white tulip glasses and not flutes nor coupes and the biggest killer was to put it in a freezer for twenty minutes because you forgot to chill it.
My advice is if it is a corked bottle always store it horizontally to keep the cork wet.
Typo not white white but white wine!
An old and badly-stored wine can still hit the spot. Far too much wine is drunk too young. But when a wine is at its peak depends on individual taste too. I've come across a lot of American wine lovers for example who don't like the tertiary, leathery, licorice gaminess of slightly knackered red Burgundy. But then, they don't eat game for which this kind of wine is perfect. A thing to look out for when exploring job lots of wines at auction is the level of the wine in the neck. Otherwise I agree, it's fun to find the occasional drinkable bargain in a case of oddments. My best find was Château Clarke 1983 for a song at an auction in Dijon (where I guess the punters favour Burgundy). Absolutely delicious and at its (my) peak. It may or may not have been properly stored; the label was in good condition and the level ok. But no need to fuss as it was so cheap. As you say, avoid extremes of temperature for wine storage and too much light or movement but also strong smells like central heating oil, the bugbear of many seemingly ideal cellars under French homes.
Good tip. I'll make sure I keep the wine well away from the Indian spices.
I also have a hoover in my cellar (understairs cupboard) 😎
I very much enjoy how 'in the low 20s' is 'warm'.
Normal room temperature. How would you describe it?
I'm just laughing as in my neck of the woods, 28-30 is 'warm'. I would be envious of your ability to store wine year round without temperature control, but I realize it comes at the cost of sun.
My only observation is humidity/ temp and the effect on corks. Maintaining sufficient humidity to keep corks from drawing back a touch, is my ‘front of mind’ consideration.
Wine has, in my similar experiences, been resilient and un-phased by modest temperature fluctuations as long as they have been gradual and not prolonged in extremes.
I didn't want to go into too much detail about what makes a good cellar but the great thing about old Victorian houses is that they are never short of moisture, especially in cold dark corners.
For stuff that’s required immediately I manage to keep mine in a NE facing eaves cupboard and an integral garage in the same corner of the house. I have found that simply putting a glass of water amongst bottles/ cases the issue is resolved. I’m in a new build so it’s either dry with windows open or damp with windows shut- we build homes that don’t want to breathe these days …. Under the auspices of heat retention. But insulation in the right places does defend from getting too hot too… double edges. I guess know your environment and manage as best you can.
Keep the Crown Jewels in bond with a reputable firm/ merch or society and get busy drinking through the rest. Consistency of condition seems to be the major ‘win’ if it can be attained.