Cellaring wine means different things to different people. The term itself conjures images of dark, cobwebbed caverns loaded to the rafters with all forms of ancient and venerable liquid delight, carefully awaiting their day of reckoning. On the other hand, the wine cellar might be that little space behind the wardrobe, under the stairs, the house or the bed. It might even, God forbid, be in the living-room. In this age of high wine sophistication it has become fashionable to put those natty wooden wine-racks on display in the lounge room, and then fill them up with all sorts of wonderful wines (with the expensive ones carefully placed on top of course). Personal experience suggests that these racks are frequently located near the heater or fireplace, and in the more ostentatious rooms are even spot-lit with low-voltage tracer beams. The idea, clearly enough, is to impress guests. However, the wine-wise spectator will immediately realise that catastrophe is at hand. Heat and light destroy wine. Wine must be stored in the dark, which is why cellars are so dimly-lit. So if you haven’t the room to devote to a dark cellar, just keep your wine in boxes. Temperature is critical. Just as destructive as high temperatures are the changes from day to night, and from summer to winter. It’s extraordinary, but true to point out that if two bottles of the same wine were cellared in Brisbane and in Hobart, the chances are that the Brisbane wine will become `older’ and more developed than the Hobart wine, simply because of the greater all-round temperature. So where does that leave you at home? Keep your wine in a well-insulated spot, preferably away from an external wall, heater, fire-place or air-conditioner. If under the house is cool and dry in summer, it could be the answer. You can only do the best you can. All wine sealed with conventional corks should be stored on its side. I make the distinction of `conventional’ corks because wines with the resealable corks with plastic tops, or the screw-top caps, can be stored upright. If a normal cork is allowed to dry out, which occurs after a few weeks in an upright attitude, air gets in. If air gets in, so will the minute micro-organisms which can destroy wine. So the wine will not only be oxidised, but it runs the risk of microbiological spoilage as well, both of which are disastrous. So, if your wine cellar is like most others, and is disposed over all corners of the house from bedroom to basement (should you be so lucky) take those three hints to heart. Keep those bottles dark, on their sides, and as cool as possible. Ten degrees Centigrade is ideal, but not always practical. Cheers.
