Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site mhuxt.UUCP Path: utzoo!linus!decvax!harpo!eagle!mhuxt!hstrop From: hstrop@mhuxt.UUCP Newsgroups: net.wines Subject: Re: wine cellars Message-ID: <265@mhuxt.UUCP> Date: Fri, 15-Jul-83 16:28:32 EDT Article-I.D.: mhuxt.265 Posted: Fri Jul 15 16:28:32 1983 Date-Received: Sat, 16-Jul-83 01:30:08 EDT Organization: Bell Labs, Murray Hill Lines: 25 I tried to send this by Mail but it failed, so here goes: Well Jim, you ask a lotta questions for someone from New Jersey. But seriously, the necessary characteristics for a wine cellar depend upon how fancy you want to get. Basic conditions if you can achieve them are temperatures that are stable over a long time period in a range of 55-65F(12-18C), with a stable humidity level (it shouldn't be bone dry or sopping wet). This is why you find a lot of wine cellars underground. However, a cool closet in a house can do nicely. Excessive light exposure is definitely a no-no. When I went to college my father converted my bedroom into a wine cellar by sealing off the heat vent and installing an air conditioner for the summer( I grew up in central Calif.). It worked out extremely well once I got used to sleeping under three blankets! As far as wines for laying down, I can recommend in general 2-3 yr old cabernets and pinot noirs. I tend to keep most whites for less than a year, because I am fond of Calif. whites and they are generally meant to be drunk within a couple of years from bottling. Hope I've helped, Exit 18 on the Turnpike