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Tag Archives: cellar

cellar

Another app on the every growing list of wine iPhone apps; Cellar. Haven’t seen this one before and you can read all about it here. <link>

There are longer lists of apps elsewhere in this blog.

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Shira Kronzon for The Wall Street Journal

Shira Kronzon for The Wall Street Journal

What’s the best glass? Is question number 11 in Dorothy J. Gaiter and John Brecher’s Wall Street Journal list of the 11 Most-asked wine questions <link>. Here are the remaining 10 questions, with one or two of my favourite answers included. For the rest visit the site and put their RSS feed into your reader (if you subscribe).

10. Where are the best values coming from these days?

9. What wines should I serve at a party (or to any large gathering)?

8. How do I remove labels?

7. Should I decant?

6. Do I have to store my wine in a temperature-controlled cellar?

6a. What is the correct cellar temperature, and do whites and reds need to be different?

5. I want to find a bottle I had at a restaurant (or that I read about); how do I get it?

4. I love X wine; what do you think of it? We’re surprised how often we are asked this. Our answer is: It doesn’t matter. We think you should drink the wines you love and love the wines you drink. Don’t let anyone, including us, tell you what’s good and what isn’t. In fact, though, this does touch on a very good and much more important question, one that you should regularly pose to that helpful wine merchant you need to find: I love X wine; what else do you have in your store that I might like at around the same price? That’s how great wine journeys get started.

3. Why does wine give me headaches; sulfites, right?

3a. But wines in Europe don’t have sulfites, right?

2. I’m going to a wine region; what wineries should I visit? Whether you are going to Napa, Piedmont or Châteauneuf-du-Pape, our advice is the same: Drop into the little places you’ve never heard of. You are more likely to meet the actual owners or winemakers and have a better time. Not only that, but these are the wines you could never buy at home, so here’s your chance.

1. I have this one old bottle; how much is it worth?

1a. When will this wine be at its peak? First, remember that most wines are made to drink when they are released.

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barcode

This company might be on to something. It’s the Wine Collector 300 from Intelliscan. Here’s the blurb…

“…Wine Collector is the critically acclaimed solution that organizes your wine collection with barcode technology. Just scan the retail barcode on the label for automatic identification of the bottle with details like the name, varietal, winery, country, type, color, and region.”

It never occurred to me  that so much information would be contained in the barcode. Maybe it’s in the software. Nice idea. Buy it here <link>

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wine-cellar-yul1

Formally this article is titled, “How Temperature Affects the Aging of Wine” and the author is “Alexander (Al) J. Pandell, Ph.D.”. <link>

Well Al has written an excellent article that I recommend you read. It is scientific but worth the effort. Here are some excerpts making the key points.

“There are three storage conditions of concern to collectors and consumers of fine wine: light, humidity and temperature.”

“The storage area for wine must be dark because ultraviolet (UV) light will damage wine by causing the degradation of otherwise stable organic compounds found in wine.”

“…higher temperatures markedly speed up the aging process and result in maturation of a wine over a very short time.”

“Another concern is that higher temperatures will result in undesirable chemical reactions taking place that were either too slow or nonexistent at the lower temperatures.”

“It is not going to matter what temperature YOUR cellar is if somewhere along the distribution line the wine is COOKED on the dock or in a hot warehouse.”

Living in New Zealand (previously) and going to tastings I’ve heard lots of chat about the impact of shipping wine through the tropics. This article suggests that if it isn’t refrigerated then it could be having an impact. And not a good impact. The final para I’ve selected reinforces that point.

“As a final thought… be sure to store your opened bottle of wine in the refrigerator. If you must keep an opened bottle of wine for a few days, the best place to store it is in your refrigerator which is typically at a temperature of about 41°F (5°C). The chemical reactions leading to spoilage (primarily oxidation-reduction) will be slowed down by a factor of 6 to 16 times compared with storage at room temperature (about 73°F). Therefore, a wine should last 6 to 16 times longer in the refrigerator than at room temperature.”

Thanks Al.

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If you live in an earthquake prone area and need to protect your cellar then this wiki from Wired is the fount of all knowledge <link>.

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