Over the last few years, wine consumption has become steadily more popular.

With more and more money going into wine both as an investment and for later consumption, the history of the wine will always be point of conversation.

With this in mind, many people often wonder how to properly store their wine, and maintain its individual characteristics and attributes.

Proper wine storage is crucial.

Correct storage tends to lead to euphoria, while improper storage often results in depression.

Few experiences match the enjoyment to be had when unleashing a well aged bottle of wine. It is a joyous occasion indeed, resulting in merriment unsurpassed by other worldly indulgences. Whereas opening a vessel containing poorly stored wine can be a saddening experience. Often, drinking a bottle of wine that was poorly stored can be likened to drinking vinegar.

Ironically, vinegar can be the result of wine which has been tainted by vinegar fly during fermentation.

So, it\’s safe to conclude that a fifty year old bottle of vintage vinegar is a disappointing experience indeed.

To properly store wine, you’ll need to take several factors into consideration. Those being humidity, temperature, lighting, the cleanliness of your storage area, the angle of the bottle while it is stored and any possible movement of the bottle on the rack.

The temperature is the most important, as you should keep it around 50 degrees Fahrenheit at all times. This way, the lower temperature helps to age the wine. Moderate any fluctuation in temperature. Do not allow the ambient temperature to change drastically, or to become too hot.

In a nutshell, as long as the temperature doesn’t go to high and it changes slowly, your wine should be quite alright.

The proper level of humidity for storing wine should be around 70%, although it is perfectly accepted to keep it 10% above or below the 70% level. If you have excessive humidity, the labels can easily rot or mold, which affects the wine’s value. On the other hand, if the humidity gets too low, around 50%, the cork could shrink and bring air into the wine, which ruins it in little to no time at all.

The angle that wine is stored is important as well. If the wine stays in contact with the cork during storage, the cork won’t dry out. If the wine doesn’t stay in contact with the cork, the cork may dry out and allow air into the wine.

You must also keep wine out of direct light, as light ruins any type of wine. Light also causes the wine to age prematurely, making it essential that you store your wine in a dark location.

To prevent damage to the wine from sediment, you should also store wine in a location that is free of vibration. If you store wine in places that are free from vibration, it will give the sediment in the bottle ample time to settle. Vibrations are murder to good wine. As sediment becomes unsettled in the wine, it can ruin the wine by contaminating it to the point where it becomes impossible to consume without looking like you just stubbed your toe.

To protect the quality and investment of your wine, storage location is also an important consideration.

Storing your wine in a proper location will bring the best taste.

As opposed to the disappointment you will experience if you wait several years to open a bottle of fine wine, only to find that it is perfectly aged, vintage vinegar.

Prevention of this calamity is simple; just follow the guidelines listed above.

Wine is easy to store and maintain, it just takes the right conditions and location, as well as a little bit of interest on the part of the cellar master. Everyone loves some fine wine every now and then – which is why storage and care are crucial.

So you’ve decided to take a large step, and move from wine lover to wine connoisseur. You are going to buy a wine cellar. This guide will give you all the information you need to make this purchase.

Wine Bottle Storage
The ideal location for storing wine is a dark, draftless area that stays at a constant 50-60 degrees, with 60-70 percent humidity. The bottles should be kept on their sides to keep the corks moist, and should be exposed to limited vibrations. This will ensure that you will be able to keep bottles at their best for years to come.

One thing to consider if you decide to purchase a large wine cellar: make sure the unit will fit! This sounds obvious, but many times stand-alone wine cellars are much wider than a standard door. Another thing to think about is weight. Consider not only the weight of the storage unit, but be sure to calculate 3 pounds each for a standard bottle of wine. You might not want to store your wine upstairs. This is another reason that wine is typically stored in a cellar.

Types of Wine Cellars
If you are lucky enough to live in a house, maybe you can use the existing cellar or a spare room, or have one built. Just be sure not to skimp on building materials – it would be silly to have 400 bottles of wine crashing to the floor because you wanted to save a few bucks on thinner wood. Also, be sure the condensation will be able to evaporate; otherwise, the humidity will increase beyond ideal levels. Consider the cellar as an investment.

If you don’t have a large amount of space, you can buy a freestanding wine cellar. While not actually a cellar in the traditional sense, these are large units that can be stored in a house or apartment. They are available commercially for a wide variety of prices. Always consider where you are going to be storing the wine. If it will be kept in your home, you will not need to have as much insulation or as strong of a cooling unit, but a unit kept in the garage will have to be much higher quality.

Building Your Own Wine Cellar
The best location for the cellar is below the level of the house. If your basement has outside walls, keep in mind that north-facing walls will get the least amount of light. Some smaller crawl spaces may not work very well if they experience extreme changes in temperature. The same goes for a garage. The first floor of the house can also be used, and as long as the house stays at a fairly constant room temperature, the cooling unit will not have to work too hard.

Framing
The first step in building a wine cellar is the framing. The outer walls of the basement or room should be framed with 2″ by 6″ wood studs. If the floors are cold, use 2″ by 4″ studs.

Insulation
The next step in the creation of a wine cellar is insulation. The room needs to be kept at the most constant temperature possible. The best type to use is sprayed 2 pound polyurethane, although less expensive methods can used, especially if the cellar is on the first floor of the house. Once again, consider the cellar to be an investment.
Doors
Don’t forget about the door! It needs to have weather stripping and also be insulated. Otherwise all the work done to insulate the walls will be wasted.

Drywall
To finish the walls, use a drywall that is resistant to moisture. Other wall material can be used, but make sure that it will not soak up moisture and that it will not impart an odor on the wine.

Racks
Don’t leave the design of the racks until the end. Start first with this design to make sure that you have enough space for the number of bottles you’d like to store. A good place to start would be to look at the smaller racks available at your local wine store. These will give you ideas on the design you would like. Once again, make sure the construction is sturdy enough for the weight of the wine.

Temperature and Humidity and Wine
As mentioned before, the ideal temperature for wine is between 50 and 60 degrees. If the temperature is too high, it will spoil quickly. If it is too low, it will not age properly. If the temperature changes often, the cork will expand and contract. This may lead to air getting into the wine. Keeping this in mind, never buy wine chilled at a store, as you have no idea how long it has been that way. Also, don’t keep wine in your own refrigerator for more than 1 or 2 days.

Humidity can also damage wine. If the humidity is too low, the cork can dry out. While a tipped bottle will keep one side moist, the rest of the cork can become cracked and brittle.

Also, ensure the wine will be kept in a dark place, away from vibrations. Colored bottles help keep the light out to some extent, but don’t rely on the bottle to keep the light out. Movement may cause the bottles to shift. Wine needs to stay in contact with the cork so it will not dry out and crack, so limit the movement the bottles are exposed to.

Wine Cellar Cooling Units
After you cellar is complete, you can purchase a commercial wine cooling unit. Many of these work similarly to a window AC unit. They vent through a wall rather than being installed in the ceiling. However, if you are below ground or for some other reason cannot use a window unit, there are commercial units that can be installed. These are slightly more costly, but work well in those situations.

Every wine has an ideal aging time. If your wine cellar is built properly, it will keep your wine for years to come.

This article provides for tips as to how ferment your own wine at home. The actual fermentation process that is involved in wine making is based around a chemical reaction which occurs when turning raw grape juice into an alcoholic beverage called wine. Some consideration should be taken into account when considering the exact timing and lengths of the fermentation process prior to beginning. This is mainly a way to protect the final integrity of the product and the wine itself.

A seasoned vintner will have a specific plan in motion before starting the process. Yeast will interact with natural sugars in the fruit juice during the fermentation process creating ethanol, also known as ethyl alcohol. It also creates carbon dioxide as off product. The temperature and timing of the fermentation process is of great importance when fermenting the wine. Great care should be taken to avoid risks of stuck fermentation. It causes a delay in the fermentation process. When stuck fermentation happens it usually delays the process anywhere from five to fifteen days time. This is crucial for the home made wine maker in making a quality product. It could change the entire batch of wine and could produce vinegar if left unchecked.

This drawback of stuck fermentation is usually caused by a number of influences. It happens due to a lack of nutrient content needed in order for yeast to complete its fermentation process. Another cause of this is often low temperatures, or fluctuating temperature changes  causing the yeast to stop fermenting early. Finally the alcohol percentage rate could have grown too high as a result of the type of yeast selected to be used in the fermentation process.

The majority of fermentation is often done in stainless steel tanks, open wooden vats, inside wine barrels, or inside the wine bottle itself as seen in the production of many types of sparkling and brut wines. For the home making vintner, these concerns are not large concerns. But often fermenting wine at home will mean a little bit more effort and work from the maker and usually this work is crucial to making a quality wine product.

Many years ago homemakers made a practice of keeping kitchen journals. A lot of information went into those journals, including successfully adapted recipes and the likes and dislikes of guests who were frequently invited to dinner. These kitchen journals made the process of running a kitchen far more efficient.

If you are going to make wine at home, it is a good idea to consider keeping your own wine journal or notebook. One of the keys of producing good wine is being consistent. A wine journal will allow you to do that as well as track your progress as you develop advanced skills. In the beginning your notes may not seem like much; however, over time this information can become extremely valuable. You may think that you will be able to rely on your memory; however, this can be quite dangerous if you want to consistently develop good wines. After a few batches, there is a very good chance that you will forget exactly which details worked best and which you would like to avoid.

The type of information that should be recorded in your journal includes any information that would have an impact on the final outcome. Of course, it is not necessary to list trivial information that will not really have any impact; however, you will definitely want to include information such as the brand of yeast you used and temperature recordings for your wine must.

Other information that should be included in your winemaking journal includes:

• How much fruit you used
• The type and amount of sugar you used
• Amount and type of yeast
• Amount and type of nutrients

It is also important to keep specific information about dates as well. You should make a note of when the yeast is put into the must as well as the dates of when rackings are performed. In addition, any time you add ingredients, you should make a note of this as well. Also, be sure to note when you bottle the wine. You may also want to include any information about how the wine looks or even how it tastes when you do a sample taste test.

Hydrometer readings are also critical to the development of any batch of wine so it is a good idea to record those readings and the dates they were taken. Over time, you will be able to gain a lot of insight from the hydrometer readings that you record. Keep in mind that you should take hydrometer readings when the fermentation process is first begun as well as during any rackings. Readings should also be taken at the end of the fermentation process as well. In the event you add any fruit or sugar to the must during the fermentation process, it is also a good idea to take a hydrometer reading before the addition is made as well as after.

Practically anything that you feel comfortable with can be used for your winemaking journal. If you want to keep it simple, consider using something like a spiral composition notebook. The one problem with using this method is that you may find it difficult to keep your notes consistent. To combat this problem you might want to develop your own wine log. This can be easily done using any word processing program on your computer and then printed out and placed in a 3-ring binder. When every page is identical you will have prompts to help you remember the type of information that should be recorded. This type of binder will hold up better over time as well. In addition, depending on the width of the binder, you can easily add more pages as you need without worrying about running out of space.

You may also find it helpful to add other reference information that will be right at your fingertips. For example, you might wish to print off conversion charts and place those in your binders so that you can access the information quickly while working with your wine.

Over the years, wine consumption has become more and more popular. With more and more money going into wine both as an investment and for later consumption, the history of the wine will always be in question. With this in mind, many people often wonder how they can properly store their wine and take care of it at the same time.

How you store your wine is extremely important. If you store it right it can lead to euphoria, while if you store it wrong it can lead to depression. When you tear into a bottle of wine that has properly been stored, it can be glorious indeed, while tearing into bottle of poorly stored wine can be quite the letdown. Often times, drinking a bottle of wine that was poorly stored is much like drinking vinegar.

To properly store wine, you’ll need to meet several factors, such as humidity, temperature, lighting, the cleanliness of your storage area, the angle of the bottle while it is stored, and the vibration of the bottle on the rack. The temperature is the most important, as you should keep it around 50 degrees at all times. This way, the lower temperature can help to age the wine. If there are any fluctuations in the temperature, you should make sure that it happens slowly. As long as the temperature doesn’t go to high and it fluctuates slowly, your wine should be ok.

The proper level of humidity for storing wine should be around 70%, although it is perfectly accepted to keep it 10% above or below the 70% level. If you have too high of a humidity temperature, the labels can easily rot or mold, which can affect the wine’s value. On the other hand, if the humidity gets too low, around 50%, the cork could shrink and bring air into the wine, which would ruin it in little to no time at all.

The angle that wine is stored is important as well. If the wine stays in contact with the cork during storage, the cork won’t dry out. If the wine doesn’t stay in contact with the cork, the cork could dry out and allow air into the wine. You should also strive to keep the wine out of the light, as light can ruin any type of wine. Light causes the wine to age prematurely, making it in your best interest to store wine in a dark location.

To prevent damage to the wine from sediment, you should also store wine in a location that is free of vibration. If you store wine in places that are free from vibration, it will give the sediment in the bottle ample time to settle. Vibrations are never a good thing for wine, as the sediment becomes unsettled and can ruin the wine or shake it to the point where it tastes horrible.

To protect the quality and investment of your wine, storage and care is very important. Storing it in a proper location will also bring the best taste. In the world of wine, nothing is more disappointing than waiting several years to open a bottle of fine wine, only to find that it is nothing but vinegar. You can prevent this from happening though, by taking care of your wine. Wine isn’t hard to care for or store, it just takes the right conditions and location. Everyone loves some fine wine every now and then – which is why storage and care is so very important these days.

As we all know, fermentation is one of the critical stages of winemaking. Without fermentation, it is impossible to create wine. In some cases; however, you may find that you have problems with the fermentation process. Usually, these problems will take the form of either fermentation that just does not occur at all or else is too slow.

One of the reasons that this may occur is that the temperature was either too cold or too hot. Remember that yeast cells are live and in order to become activated they require a temperature that is between 70 and 85 degrees Fahrenheit. Ideally, you should aim for around 72 degrees; however, if you drop below 70 or go above 75 degrees, you will have problems. When the temperature is too cool, the fermentation will likely not occur at all. When the temperature is too warm; however, the yeast can become damaged and will also perform poorly.

This is why it is critical to ensure that you have a stable temperature in the room where you ferment your wine. If the temperature in the room fluctuates, you will generally have problems. Basements tend to make the best places for fermentation; provided the area does not become too cool during the winter. In that case, you can provide a small heat source. Making sure that your fermentation containers are not placed directly on the floor may also help. You can also use a thermometer to monitor the fermentation. A floating thermometer can be placed right in the wine and you can lift it out when you want to check the temperature.

Improperly starting the yeast can also result in problems with fermentation. This is also commonly due to problems with temperatures. Most yeast packets require the yeast to be rehydrated, or moistened, with some warm water prior to use. Ideally, this should not cause any problems. That is, unless the water temperature was too warm. Most yeast packets call for the temperature to be somewhere between 95 and 105 degrees. If the water exceeds these temperature limits even just a small bit, the yeast is likely to be destroyed. As a result, it is unable to support the fermentation process.

As a result, it is important to make sure that you actually verify the temperature of the water before you add the yeast. In addition, it is important to make sure that you do not leave the yeast in the water for too long. Generally, you will need to leave the yeast in the water for about fifteen minutes. If you walk off and forget about the yeast and leave it in the water for even a few minutes longer, you will also run the risk of destroying the yeast cells. Therefore, it is important to keep an eye on the clock and make sure that the yeast does not remain in the water for any longer than 15 minutes at the most.

Adding too much sugar can also cause problems in the fermentation process. Remember that while it is necessary for yeast to have sugar in order to produce alcohol, you can add in too much sugar. When the sugar level is too high, it may begin to have a detrimental effect on the ability of the yeast to produce alcohol. This is why it is critical to verify the amount of sugar that is already present in a batch from the fruit itself before you add in any additional fruit. Remember that the fruit itself will have its own amount of sugar. This level can vary from one fruit to another, making it even more important to verify the sugar content level. A hydrometer can be used for this purpose. If you have not previously used a hydrometer it is a good idea to invest in one and become acquainted with it. A quality hydrometer can help you to avoid many of the problems that might otherwise ruin a good batch of wine.

In making home made wine, there are certain necessary preparations that must be followed in order to make a quality wine. Within these preparations are seven easy steps one must follow in making home made wine and for success to occur.

1. Prepare the wine making fruit or materials by cutting up the larger fruit, bursting the skins on the fruit, chopping up fruits such as currents, and bruising heavily any ingredients like birch root, etc. Any large pits in the fruit of course should be removed.

2. Stir up all of the wine making ingredients, except for yeast, into what is called the primary fermenter. Collect any fruit pulp in a fermentation sack and submerge the sack into the wine making mixture. Add water to equal the batch to 5 gallons.

3. Cover the fermenter with a thin, clean towel or cheesecloth and wait 24 hours.

4. Lightly sprinkle wine yeast over the surface of the juice and then cover with a thin, clean towel. Allow this mixture to ferment for 5 to 7 days. This step cannot be overlooked.

5. After 5 to 7 days of fermenting, take out the pulp from the fermenter and throw away. Siphon the wine into a secondary fermenter very carefully, leaving all the sediment behind in the primary fermenter.

6. Attach the wine making air-lock and fill approximately half-way with clean water. Allow the juice to ferment an additional 4 to 6 week period or until the mixture turns completely clear.

7. Once the wine becomes completely clear, siphon it off of the sediment again. Stir in five Campden Tables found at your local wine making store that have been crushed and then bottle. When siphoning off sediment, unlike the first time you siphoned the wine, you want to leave all sediment behind, even if you lose a little wine.

These steps when followed correctly can and will produce a quality wine that you will surely enjoy. However, during the actual wine making process, it is extremely important to keep fermentation temperatures stable between 70 and 75 degrees F. Fermenting cool could and will result in the fermentation stopping before all the alcohol is made. Getting the fermentation too warm could result in off-flavors in the wine.

Wine often changes over time. Itís very important to produce desirable changes to avoid harmful ones. You can do this by exercising control over many physical changes in the wine itself. Nothing spoils wine faster than excess air. This excess air not only causes the wine to lose freshness but it also causes the wine to oxidize. The result often create premature aging and before long, you have vinegar instead of wine. Fortunately, glass does not allow air into the wine stored and a good corking will keep the air exchange to a minimum for years to come.

To ensure that proper aging occurs in the wine, wine has some air in the bottle to start with. It is very important to make sure that the cork remains moist so that no additional air is allowed to enter the bottle. It is advised that you store your wine horizontally to keep the cork from cracking or shrinking, thus letting in the unwanted air your wine does not need.

Proper temperature storage is vital to ensure that the wine stays drinkable before you open it. If a wine is stored in conditions that are too cold, it causes the cork to shrink allowing air to enter the bottle. If the conditions are too warm, the wine will age faster than it normally should.

The optimum temperature for storing wine is generally fifty to fifty five ∞F (10-12∞C). Any constant temperature within forty-sixty-five ∞F (5-18∞C) is normally acceptable. The rate of the temperature change also plays an important role. A ten degree change over a season is usually harmless, but rapid changes can severely damage wine, even when stored within the desired temperature.

Along with controlling temperature and humidity, light exposure should be kept to a bare minimum. Often darkness is preferred by wine growers. Though modern bottles come with a good UV filter, light can still penetrate leading to a condition called ‘light struck’. This shows up as an unpleasant air in the wine itself. Incandescent bulbs produce less ultraviolet light than fluorescents so make sure you use the correct lighting in the process.

Vibrations also interferes with aging and stirs up unwanted sediment. Try to avoid moving any bottles until they are ready to be served. Bottle size also plays a part in storing your wine. A larger bottle actually has a smaller ratio of air to wine so as a rule, always use a large bottle. Once the bottle has been opened and you don’t expect to drink the rest in a few days, it’s important that you transfer the leftover to a small bottle. Generally, if you’re a casual drinker and drink your wine within one year after purchase, you can store wine just about anywhere that is not exposed to light or heat. That usually ensures that wine stays wine and your wine is protected and safe.

Whether you are a beginning winemaker or you have been making wine for some time and have experienced some problems, it is important to understand the most common mistakes made in winemaking so you can learn how to avoid them.

By far, the most common problem in most winemaking failures can be attributed to equipment that is inadequate. Many people make the mistake of using common household items for their winemaking because they seem to be familiar to the carboys, spoons and air locks that are required for the process. It is important to note; however, that specific winemaking equipment is constructed of special materials. Using products made from other materials can have an impact on your finished wine.

In general, it is a mistake to attempt to reuse products that have previously held other items, especially foods. While you may believe that the container is clean, too frequently food odors will have become immersed into the plastic and as a result your wine may become tainted. In addition, it is not a good idea to use even brand new plastic pails due to the fact that the UV protectants that are used in the plastic could leak into the wine. It is far better to go ahead and invest the money necessary to purchase proper winemaking equipment so that you can be certain of the success of your wine.

Failing to follow instructions is another common mistake. The process for making wine may seem to some beginning winemakers to be complicated. As a result, there usually exists a strong urge to simplify the process. This is generally a mistake. If you are an experienced cook, you probably understand the necessity to follow the directions of a recipe. Veering from the recipe usually results in disaster. The same is true in winemaking.

The quality of your water can also impact the quality of your wine. Hard water or water that has a high mineral content can result in wine that has flavors that are somewhat off or even have somewhat of a haze. It is also important to know that water from a salt-exchange water softener should not be used for winemaking. To be certain of the best quality wine, it is usually best to use bottled water for your winemaking. The difference in the results will certainly be appreciable.

Proper yeast handling is also essential. Have you ever made homemade bread? Yeast must be moistened at the proper temperature in order to become activated. If the temperature is too cold, the yeast will fail to activate. If it is too hot, it will kill the yeast. This is because yeast is a living organism and it must be handled properly for success. As a result it is imperative to make sure that you maintain proper temperature control during the fermentation process. Ideally, it is best to try to maintain a temperature between 65 and 75 degrees Fahrenheit. Be certain the temperature remains consistent. If the temperature in your fermentation area is too cool, the formation process will take too long, which can lead to excess fizz in your wine.

Another common mistake is eliminating the sulfite in the wine. The most common reason for this is sulfite allergies. It is true that some people are allergic to sulfites; however, it is important to point out that even if you eliminate the sulfite from the wine the wine will still not be completely sulfite free due to the fact that the yeast always creates additional sulfites anyway. The purpose of the sulfites is to prevent spoiling and oxidation. In less than a month the wine will begin to taste somewhat off and in less than three months it will be rendered practically undrinkable.

Finally, make sure that you give your wine the proper amount of patience and time that it requires. Successful winemaking truly is an art form. In order to appreciate the results of your labor it really is best to wait the amount of time necessary for the wine to improve before you attempt to drink it. In far too many cases, beginner winemakers have believed they had a bad batch of wine when the problem was that they were trying to drink it too soon. Be patient and wait and you will appreciate the effort.

Here are some basic tips for bottling and aging your wine at home. First, a cool environment for storing wines would be ideal because it reduces the effects that oxidation will have on the wine. This is the main reason why you need cool temperatures to store your wines, and why many experts in how to make wine from the home recommend that you store your bottled wine completely out of direct sunlight. You may have noticed that even commercial wineries often store bottled wine in dark cellars or basements. This lessens the incidences of oxygen production in the bottled wine that could alter the taste, often for the worst.

Follow this important rule but don’t get too worried about simple changes in the  temperatures where your wine is being stored. A few degrees higher or lower in the temperature scale will have minute effects on your bottled wine that would not be discernible. But, when learning how to make wine from home, it is important to prepare a storage area in advance so that you are not wasting time fretting around for a cool place to store your wine.

It should be quite obvious to you that temperature fluctuations can really be harmful to your bottled wine. This means that a room with a 65 degrees Fahrenheit stable temperature is always preferable to a room whose temperatures are indeed cooler than 65 degrees but will fluctuate from 65 down to 50 then back up again to 65.

Insane temperature fluctuations like this are a challenge for the home wine maker because often it is difficult to find storage at home where cooler temperatures can be controlled to a stable range. Therefore, it is important when undertaking how to make homemade wine that will be good to taste, to prepare the storage area in advance.

Rapid changes in temperature will change the flavors quite significantly. The aromas will wear down, the wine will taste bland, and maybe your bottled wine will lose that character you were seeking for that bottled wine variant. Though your bottled wine may be able to put up with one night of temperature fluctuations, when the temperature flux occurs over a longer period, the stored bottled wine will eventually wear down under these kind of stresses.

When the temperature rises, the wine itself will expand and so in turn, will the wine bottle itself. You will not notice this change because the wine bottle will not balloon out of phase. But natural physics tells us they both will indeed react this way to higher temperatures. When temperature falls, the wine and bottle will then contract. The wine does not expand and contract at the same rate as the bottle though they are subjected to the same temperature in the room. The wine itself tends to expand and contract more than the bottle it is in.

The love of wine has existed since the dawn of time. Fossil vines, 60-million-years-old, are the earliest scientific evidence of grapes. The earliest written account of viniculture is in the Old Testament of the Bible which tells us that Noah planted a vineyard and made wine (well with all those animals on the Ark what was he expected to do!)

Exactly when it was discovered is unknown, but an ancient Persian fable credits a lady of the court with the discovery of wine. This Princess, having lost favor with the King, attempted to poison herself by eating some table grapes that had spoiled in a jar. She became intoxicated and giddy and fell asleep. When she awoke, she found the stresses that had made her life intolerable had dispersed. Returning to the source of her relief, her subsequent conduct changed so remarkably that she regained the King’s favor. He shared his daughter’s discovery with his court and …

The wine industry and consumption continues to grow every year. Wine connoisseur are continually buying great wine to keep either for later consumption or for investment.

One of the most important aspects to ensure your wine stays fresh during storage is the wine storage temperature.

The basics of wine storage temperature are fairly simple. First, the wine should be kept cool. Like most beverages and foods, heat is the natural enemy of wine. A cool temperature is optimal, but the temperature should not lowered too much as this too will harm the wine. In the unlikely event that the wine freezes, it will probably only be suitable for vinegar!

The basics of wine storage are really straightforward with whites, reds, and blushes. However, the serving preparation for each of these wine types is different and something worth discussing. After removing the bottle from storage, getting your wine to the correct temperature is important. With red wines, such as a merlot or sheraz, approximately 65 degrees Fahrenheit (18 degrees Celsius) is what is recommended. This is basically room temperature. Secret tip: in a room of about 70 degrees Fahrenheit the wine, due to being a liquid will naturally be cooler. It is highly advised to not chill red wines. This is a more common error than you think, the cold can be very destructive on the wine and its flavor.

With whites and many blushes the need for refrigeration before serving is key. Chilling truly brings out the flavor. For these types of wine 39 degrees Fahrenheit or 4 degrees Celsius is usually a good temperature.

In the case of both darker wines and the lighter types, it is advisable to let the bottle ‘breathe’ after opening. It is recommended you do this about half an hour before drinking (longer is often better)

Now to tasting. Swish the wine around the mouth to truly get the most out of the flavor. I however recommend drinking as opposed to spitting it out!

In the end ENJOY the wine, it is after all a pleasure that has been with us for centuries.

Building a wine cellar can create the ideal environment to store your wines. Temperature is always a major consideration in wine storage and the ideal wine storage temperature is between 55ºF and 58ºF (13ºC–15ºC), although any temperature between 40º–65ºF (5º–18ºC) will suffice as long as it doesn’t fluctuate too much. Ideally, the humidity should be around 70%. If you can’t achieve these temperatures in your passive wine cellar then you may require a wine cellar cooling unit.

A standard home refrigerator makes a poor wine cooling solution for several reasons. It is designed specifically to store and look after food products, not to store wines. An atmosphere that works well for meat and vegetables is far too cold and dry for your expensive wine. The preferred temperature for home refrigeration is somewhere between 35ºF and 38ºF (1.7 to 3.3ºC)

Home – or even commercial – refrigeration equipment is built to cool food quickly to prevent it spoiling. This is achieved by blasting cold air until the desired temperature is reached. Then a cycle kicks in whereby once the set temperature is reached, the refrigerator shuts off. When the temperature rises to a pre-determined point, cold air is again blasted. This continuous fluctuating temperature cycle isn’t good for your wines.

Standard refrigeration equipment is designed not only to cool but also to remove moisture. Wine gives off neither heat nor moisture so you end up with an environment that’s way too dry for wine. This will cause wine corks to shrink, which will allow air to get in. Once the air is in contact with your wine the irreversible process of oxidation begins and your wine is ruined!

Vibration can also be an issue with a home refrigerator. Wine requires a calm vibration-free environment in which to develop so any vibration will eventually destroy a fine wine.

Similarly, home air conditioning provides a poor environment for aging your wines, as it removes the humidity from the air which can lead to corks drying out. Additionally, if air conditioning is only turned on at certain times during the day then the wine will become subject to wide temperature fluctuations, which will inevitably cause irreparable damage to your wine.

To properly cool and humidify a cellar you will need a cooling system designed specifically for cooling a wine cellar.

Wine cellar cooling units can be set at any temperature within the optimum range for successfully aging wines and they cool the air slowly and gently. They are designed to maintain humidity rather than dehydrating the cellar although sometimes additional humidification may be required in extremely dry climates. This type of wine cellar cooling unit is usually installed approximately 18 inches from the top of the room in order to achieve maximum cooling. The unit will also require an unobstructed airflow and adequate ventilation to dissipate the heat generated by the unit.

It is also possible to install a split air system into a wine cellar although these units can be very expensive with prices running into many thousands of dollars.

A split air system is installed outside the wine cellar and the supply and return air is ducted to and from the wine cellar. This wine cellar refrigeration system works like a central air-conditioning system and is similarly quiet. This system would usually include electronic controls and a digital display. There are many options available with split system cooling including humidifiers, dehumidifiers and alarm units. With the addition of the options, a split air system will provide you with total control of your wine cellar refrigeration, albeit at a large cost.

If you find that your wine cellar requires a cooling unit it is worthwhile shopping around and comparing brands. There are few bargains, however, you should be able to save money with a little research.

Although position is important when storing wine, temperature is the most important storing factor overall. Even though you may not have the ideal conditions for storage, you should always have the optimal level of temperature. The temperature when storing your wine is very important, as it affects the overall quality, flavor, and longevity of the wine. Most wines need to be stored for long periods of time, which is why the temperature is so very important.

The temperature for storing wine should always be between 50 and 65 degrees F. When stored in this range, the wine will develop quite nicely. In the days before refrigeration, wine was stored in underground cellars and caves. When refrigeration came along, it quickly became the easiest and most preferred way to store wine, as it allowed you to maintain the same desired temperature.

In this day and age, science plays a major role with wine making. Science has proved over the years that aging is actually a chain of chemical reactions that occur over time. Depending on the temperature, the chemical reactions can either be good or bad. Chemical reactions all have unique energy factors that need to be met for each individual reaction to happen. If the temperature isn’t right, the chemical reactions in the wine won’t occur.

If wine is stored in direct sunlight or in a hot area, the increase in temperature can result in a chemical reaction that can damage both the flavor and the quality of the wine. Wine that has been damaged from heat will normally turn brown due to the oxidation. When this happens, the flavor and quality of the wine won’t be any good. Wine that is damaged from heat loses all of it’s flavor and color, making it virtually impossible to drink – or sell.

Colder temperatures on the other hand may slow the aging process, although it can also prevent the wine from getting the chemical reactions it needs as well. Lower temperatures may not affect the quality or taste of the wine, although it isn’t recommended. All bottles of wine, until they have been opened, should be stored in a location with a temperature above 50 degrees F. This way, the wine will be in the proper temperature for storage and able to get the chemical reactions it needs.

You should keep any open bottles in your refrigerator, as the average temperature is normally 41 degrees F. You shouldn’t keep bottles that you haven’t opened in the fridge, as the temperature is much too cold. If you follow the above tips when storing your wine, you’ll find the taste to be spectacular. Storing wine will always raise the value and add to the taste – providing you store it the right way.

If you compare your home refrigerator and a wine refrigerator, some differences will become apparent. A food refrigereator is kept well below 50 degrees fahrenheit, much too cold for a wine refrigerator. Wine should be stored at around 55 degrees. Another difference between the two refrigerators is the the one for food is opened multiple times during a day. Opening a wine refrigerator that many times would make it very hard for the refrigerator to maintaing the correct temperature.

The Size of a Wine Refrigerator

You may wonder which size of wine refrigerator to choose. There are a number of models and choices. Some wine refrigerators hold 6 bottles while other models hold 20 or more bottles. The six bottle units sit nicely of your counter top while you will need some floor space for the bigger models. One of the advantages of the bigger wine refrigerators is the individual cooling compartments. This allows you to put red, white or rose in the wine refrigerator and each type of wine will have its own section.

What Temperature Should I Store My Wine?

Storage of wine can be critical to the final product in your glass. Too warm and the wine will age to fast but too cold is just as harmful as the colder temperatures don’t allow the natural aging process to continue. Different wines have different temperature tolerances. If you are a fan of blush, rose or dry white wines or even light red wines, then that dial for temperature should be set to between 40 and 52 degrees. Don’t put your champagne or other sparkling wines in the wine refrigerator. The temperature for full-bodied wine should be stored at temperatures in the 52 to 60 degree range. These temperatures in your wine refrigerators makes for a much better end product.

The Difference between a Wine Cellar and a Wine Refrigerator

Basically the difference relates to the amount of wine that can be stored. Obviously the wine cellar will hold more bottles and is much more expensive since it usually takes up one or more rooms in your house. These rooms are usually in a basement that gets litte light and essentially acts like a big refrigerator with different “temperature zones” for different wines that you’re storing. While the idea of a wine cellar may be very attractive to the wine enthusiast, they had better have deep pockets. They are quite a bit more expensive than even the best wine refrigerator.

Where to Purchase a Wine Refrigerator

Purchasing a wine refrigerator can seem like a daunting task but it really need not be that hard. There are several places you can purchase them. Online, you may want to check out a specific manufacturers web site. Offline you can go to home improvement stores or appliance dealers. Just be sure to compare prices when you decide you want a good wine refrigerator. Learn about the different models and their features. That way you won’t be talked into a model that you either can’t afford or one that has features that you don’t need. You will see and taste the benefit of a good wine refrigerator in your glass.

After your wine has been bottled you will need to take careful steps to ensure that careful temperatures are maintained in order for the wine to remain stable. In most cases, it is best to store your wine in cool temperatures. For long-term storage, most bottled wines do better when stored at a temperature of about 55 degrees Fahrenheit. The reason why it is so important to store wine at cool temperatures is because cool temperatures help to reduce the effects of oxidation.

Keep in mind; however, that you do not necessarily need to obsess if you absolutely cannot obtain a storage facility at exactly 55 degrees. The improvement provided for each degree in temperature you are able to reduce in the storage area is really only marginal. Of course, a dark area that has a temperature of 65 degrees is always going to better than an area with a lot of light that has an average temperature of 75 degrees. Being able to store your wine in an area at 55 degrees; however, would only be slightly better than the 65 degree storage area.

The most important key is to try to avoid fluctuations in temperature in the area where you store your bottled wine, even if this means that area is slightly warmer than 55 degrees. Changes in temperature can be very difficult on bottled wine. Over time, temperature fluctuations will wear down your wine. Wine that is stored in an area with temperature fluctuations will take on a weak aroma and may begin to lose its character. The main reason that temperature changes have such an effect on bottled wine is due to the expansion and contraction that occurs.

When temperatures change, anything in that area naturally expands and contracts. With bottled wine, the glass in the bottle will expand and contract; however, the wine inside the bottle will also expand and contract. They do not expand and contract at the same level; however. Wine tends to expand and contract at a far greater level than the glass in the wine bottle. The result is the buildup of pressure inside the bottle. The aroma of the wine may then seep through the cork. In addition, the expansion and contraction process can result in carbon dioxide seeping into the wine through the cork and the vacuum that is left in the process. This can result in a very bad taste in your wine.

In some cases, you may not be certain whether the temperature in your storage area is stable. In that case, it is a good idea to set up a monitoring system to make sure that the temperatures are remaining stable. It is not uncommon for an area that was thought to be quite stable to have temperature fluctuations. In some cases, these fluctuations can amount to as much as 10 degrees each day. Over time, this can prove to be disastrous for your wine. Therefore, if you are not entirely certain that your storage area is consistent in terms of temperature it really is a good idea to monitor it over a period of time to make sure that the temperature is remaining consistent. Keep in mind that when monitoring your storage area, you should check the temperature at least twice a day at different times in order to get an accurate idea of whether the temperature is remaining stable on a daily basis.

Consider the space you have to work with, the size and weight of the unit and make sure to add the additional weight for the wine which averages about 3 pounds per bottle. When building a new home the best time to think or install a wine cellar would be when the home is being built, make sure the specs include such things as a cooling system, shelving and storage, if you live in an existing house find a space and make sure you plan it out well.

The degree and the speed of the temperature change are critical to successfully storing and aging wine. Expertise lies in getting the temperature just right. Temperature is at the top of the list for the reason that it is the single most important factor to consider when planning or installing your own wine cellar.

Modular wine racks are a great investment because they can be modified to fit anywhere plus they are not expensive and they come in many different finishes and grains. Decorative racks are available in a number of different styles, ranging from metal racks to wrought iron racks. There are many different types of wine cellar racks to install in your wine cellar, the types are wooden, metal and there many others. It is extremely essential to carefully store the wine bottles in the cellars and wine racks seem to be the only possible solution to this need.

Having a system that can cool wine is very important especially in a wine cellar, if you don’t have a wine cooling system the wine cellar is not worth the bottles in the cellar, the cellar needs to be cool to operate correctly. Wine coolers can be either free standing, built in with the wine cellar or can be hidden under the counter. To keep the correct temperature in your wine cellar you need to invest in good cooling system, the cooling system will maintain the temperature and humidity and keep the wine tasting perfectly. The coolers vary in size, some having the capacity to hold two to four bottles, while others have larger capacities of up to 50 bottles.

Wine cellars and racks for the home allow the individual wine lover to convert any space in their home into an instant cellar in a matter of moments. There are many different kinds of wine cellars, there are case storages, triangular shelves, curved corners, half weights and many others.

The advantage of having a wine cellar is that you don’t have to go out and get a bottle of wine every time you are ready to sit down and eat, or want to enjoy a glass. Some of the popular wine cellar accessories are metal racking, kneeling butlers, wine chillers, wine coolers, decorative bottle corkers, corkscrews, wine tags, bottle openers, and wine markers.

The great thing about wine cellars is that you can sit back and enjoy a bottle of wine that you chose from you wine cellar. Bottles should be stored on their side so that the cork remains moist and they should also not be exposed to vibration or temperature change.