8:31 PM

Sunday 05/11/08 - Wine Journal

A Featured Wine Journal Article

The Ideal Wine Cellar: Everything You Need to Get Started

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.

About the Author

Jason Connors is a successful writer and wine connoisseur providing valuable tips and advice on wine cellar design, wine making, and wine basics. http://www.about-wine.net

Short Review on Wine Journal

The Ideal Wine Cellar: Everything You Need to Get Started

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 al...

Click Here to Read More About Wine ...

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5:10 PM

Sunday 05/11/08 - Chardonnay Wine

A Chardonnay Wine Artilce for Your Viewing

Food and wine choice advice from an expert wine taster

Food and wine were meant to go together. In my big Italian family, no gathering was complete without plenty of both. Winter feasts were easy for the food and wine lovers among us - a hearty red table wine is the perfect foil for most southern Italian dishes. A pitcher of table wine drawn from the cask in the basement was the typical accompaniment to our everyday meals.

Red, white or rose, Italian table wines are meant to be imbibed in the casual atmosphere of a family dinner. They are light enough to be enjoyed even by the casual food and wine enthusiast, and robust enough to complement the full-flavored richness of smoked and barbecued food. Which leads us to the subject of this little soliloquy - mixing and matching food and wine for the barbecue. My own tastes run to Italian jug wines, and if it was up to me, I'd tell you to just go out and buy a jug of Chianti and a jug of Lambrusco. It's what I grew up with, and I happen to love the little sparkle that a good Lambrusco (yes, they do exist!) adds to food.

In the interests of presenting a fair and educated view, however, I decided to check with an expert. Austin Liquor has been voted Best Liquor Store in Worcester for the past 5 years, mostly on the strength of its weekly wine tasting. A Friday night tradition in Worcester since the late 1970s, each tasting offers food and wine based around one or two specific vintages. I was directed to Richard Beams, Austin Liquor's resident wine expert, and directed my question to him: "What food and wine combination would you recommend for a summer barbecue?"

I did get my recommendations - but I also got a wonderful overview of Rich's philosophy of choosing wines, especially for fun or everyday occasions.

"I don't think it's necessary for people to spend more than $12 for a bottle of wine for an everyday dinner," he told me. "For a special occasion like an anniversary dinner, sure, you can spend $20 or more for a bottle. A barbecue is a fun occasion, though. For a barbecue you can get really good quality wine for under $12."

That may come as a surprise to those of us who have been intimidated into believing that the only true quality wines come with corks and high price tags.

Said Rich to that: "I like wine to be fun. It should be fun. Too many people try to snob it up and break down the flavors so far that it's not fun anymore. I advise people to find something they like and enjoy it. I like to steer people to the less expensive wines that are excellent quality."

So what does Rich recommend to go with the food at a summer barbecue?

"I like to recommend a nice, light Riesling, " he told me. "Something crisp and fresh."

In fact, he told me, several of their recent wine tasting afternoons have featured barbecued food and wine that complements it. He recommended several wines that he feels are 'fun wines' with good value.

Flaio Primitivo (Salento, Italy) Primitivo is a grape varietal grown in the heel of Italy's boot. It's very similar to a good California Zinfandel - in Rich's words it's "almost an exact copy". It retails for about $7 a bottle and is a great accompaniment for burgers and ribs.

Bonny Doon Big House Red (California) Bonny Doon has a lot of fun with their wines, according to Rich, and he does believe that wine should be fun. Big House Red is a blend of 7 or 8 grapes. According to Bonny Doon's own web site, those varietals include syrah, petite sirah, Grenache, barbera and malbec. It retails for about $12 a bottle and its robust licorice and raspberry-accented bouquet stands up to the spiciest barbecued ribs.

Monte Antico (Tuscany, Italy) - "very similar to a Chianti Sangiovese," said Rich. At $12 a bottle, it's got great fruit, balances a barbecue, holds up well, and has a very Italian looking label." To quote Monte Antico's own press, this wine is "Dark ruby in color, its bouquet of leather, earth, herbs, black cherries, licorice and plums is confirmed on the medium to full-bodied palate - round, spicy, elegant, attractively fruity and extremely versatile with any fare from pasta or risotto, to meat, fowl and cheese."

Rich's final recommendation was another 'fun' wine, one that he says is a great 'food wine'. The top in his book is:

Three Thieves 2002 Zinfandel was voted #8 as one of the Hottest Small Brands of 2005. The wine comes in a 1 liter jug with a screw top, and is marketed as a 'fun thing', says Rich, but the wine inside is a full bodied red zinfandel that goes great with burgers or eggplant parmagiana.

"The wine is excellent, and it's about $11," Rich added. He also added the following advice for would-be wine fanciers. "You don't have to spend a lot to find excellent quality wines. If you find something that you like, make a note. You can go into a store and tell someone there that you liked 'this brand' and they'll steer you to other similar wines for you to try."

Final analysis? Good food and wine that's fun are the cornerstone of a great summer barbecue. Skip the fancy labels, vintages and price tags and pick out a wine that you like. Who cares what the noses think as long as your nose is tickled pink?

About the Author

Chris Robertson is an author of Majon International, one of the worlds MOST popular internet marketing companies on the web.
Visit this Food Website and Majon's Food directory.

Short Review on Chardonnay Wine

Food and wine choice advice from an expert wine taster

Food and wine were meant to go together. In my big Italian family, no gathering was complete without plenty of both. Winter feasts were easy for the f...

Click Here to Read More About Wine ...

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