food: a guide to storing wine under less than ideal conditions
Robert Woolcott
1976 this is a digital version of an article from The Times Print Archive, before it starts online in 1996.
To keep these articles as they appear initially, the Times will not change, edit, or update them.
There are occasional copywriting errors or other problems during the digitization process.
Please send a report of such issues to archid_feedback @ nytimes. com.
He fell in love with wine and was particularly upset when he lived in New York.
The combination of possibilities and limitations drives trauma.
In the city itself and in the suburbs, we are surrounded by several of the best people --
There are many competitive wine shops in the United States.
In addition, we have witnessed a rare buyer\'s market for French boutique wines these days.
Buying French good wine in New York Metropolitan today is much cheaper than in Paris.
However, experts generally believe that this exciting situation will only last for 6 to 9 months until the stock is reduced and new and higher price ranges appear in our market.
My question is where to store these things.
Despite the prosperity of the present, I am a sommelier who has no reward.
I like wines of all levels and one of them is to choose them to serve.
I deeply enjoyed gazing at my modest supply, matching a leg of lamb to the 67-year Gloria Castle, and being able to grab a bottle from the shelf in my own home.
However, since \"My own home\" is a term for a New York apartment, my choice is limited by natural conditions --
Heat, Itgra, nurnicuty, City vibration, space-
All of this affects wine.
I can keep 200 to 300 bottles as my wife and I share a bottle at dinner every night, so I often drink more aperitif and offer wine at dinner, our turnover or wine flow is stable enough that few bottles will deteriorate or die on us.
He is sure that 15 to 25 boxes of wine offer some relative options.
But there are also some limitations and limitations, and the somewhat obsessive-compulsive effort I have made to go beyond these conditions has led to my exploration and this article.
Basically the problem I am facing is 200 to 300 bottles, the same for anyone who likes wine, even if he only drinks two or three boxes of wine, there will be more control
Some facts are generally purchased and can usually save you between £ 5 and £ 10%, with some options on hand that will allow you to try and meet specific needs.
Don\'t you hear these sounds in your own living room or in your head?
\"I want to have a cold dry white wine\" or \"God, I want to have a nice big red with this beef \"?
Generally speaking, the wine in the bottle is alive, changing, growing and mature.
It is not like a bottle of whiskey on a shelf, nothing is affected except to say a fire.
Bottled wine is sensitive to the surrounding environment;
The better the wine, the more sensitive it is.
One of the reasons a great castle is expensive and great is that brewing a wine will last for many years, and if stored properly, it will bring a lot of pain and cost, and it will mature year by year in the bottle.
The rule of thumb for Lafite Rothschild Castle is never to drink it until it is 10 to 15 years old.
On the other hand, most white wines and many red wines, such as the fruit-rich and popular porolay wine, should be drunk when they are young, and they will be bottled from one year to year 45.
The wine is aged at about 55 degrees Fahrenheit and remains the best.
The temperature must be stable.
One of the most harmful conditions for wine is the wide range of temperature and/or sudden fluctuations.
Strong light is also harmful.
This is one of the reasons why many wines enter the shady cabin.
Vibration is harmful to the rest of the wine, whether it is from the hands of uninformed people, or from the slamming of a nearby elevator or garage door.
Humidity over the assembly causes mold to form on the bottle, although some humidity is required;
A storage area that is too cold, such as an area that is manufactured and manufactured around an air conditioner, will clear the cork, thus allowing the most outrageous crimes, air to enter the bottle, this will kill the wine they lied about.
Therefore, proper storage requires quite difficult conditions, which cannot be found in an ordinary house or apartment.
In fact, according to any real advertising law, an apartment that meets all of these conditions must be listed as a \"charming, damp basement\" because that\'s what it means.
Perfect storage area
The burrs cellar
It is a natural underground cave or vault with limestone inside.
It does not have a separate pipe or pipe, and is an ideal wine paradise where temperatures are low enough in summer and winter;
Temperature fluctuations like this are gradual;
Wet, solid darkness and tranquility provided by several feet of ground.
Contrary to this ideal is the reality of urban or suburban life, and there is hope.
Wine is stored under less than ideal conditions, but a natural law of organic chemistry applies: the activity will double every 10 degrees Celsius increase in temperature.
This means that the wine you store matures much faster in temperatures around 70 degrees Fahrenheit than in coffers 50 to 55 degrees Fahrenheit.
This does not mean that the wine will deteriorate at 70 degrees.
This means that the wine is faster than the winemaker expected, so it will not have all the qualities he expected.
It can still be a fun, most enjoyable wine, although paying $150 to $200 for a box of margaug Castle is a sad waste, and can\'t drink it when it\'s really mature and ready.
The other thing is to have less wine.
They need less aging and less care.
So, let\'s make a distinction: There are two ways to store for our purposes.
For two to 10 years or more, there are long-standing aging, \"laid\" quality and very good wines.
Now, or for the next year or a half, there is a simple storage of drinking.
For simple storage, if you can find or create a place at home that respects the basic storage conditions, the burraglike cave is not really necessary.
Advertising avoids situations where the room is too hot, or where the temperature keeps rising and falling.
Obviously, unless you build a special cooling device (
More information below)
This is the kitchen rule.
This is an understandable and popular place to put a box or two for the convenience of the chef who usually links these things to food or whiskey, gin and other alcohol, all of these chefs are placed on shelves in the kitchen.
Still, with the temperature fluctuating, the traffic and the crowding of the cabinets, the kitchen is probably the worst place to keep the wine.
Avoid particularly bright rooms.
The decorators tend to think of wine as \"something interesting\", offering \"rich color accents\" like many bottled pillows \".
They use wine racks, extremely expensive wine racks as room dividers, for example, many recessed spotlights can bounce back from the \"gorgeous rubies\" of the wine, so, dear, your wine can be \"a work of art . . . . . . Such a work of conversation.
\"It\'s best to bottle the decorator.
Keep your wine away from the bright lights.
Including direct sunlight, of course.
If you have one, check out a dark back room.
I used the maid\'s room and now used as my wife\'s study room, sometimes the guest room and the full time wine hole.
Or consider a wardrobe with no pipes in it or the traffic at home is too heavy.
Put the thermometer in and read it for a few days at different times of the day.
If it stays around 70 degrees, you will be on the road in the winter, in order to keep the temperature down and stable, instead, turn off the radiator in the summer, if there is air conditioning in your home or apartment, please control the cool of the storage area.
Put a bowl of water in the room to provide the necessary humidity.
The author of \"Which wine\", the resident American member of the famous wine family from Germany and France, Peter cercher, has two \"wine cellars \".
He put a bar in the closet in the middle of his brownstone duplex, where, in the metal storage box, he kept his \"current\" wine, simple Manchester United enjoy cote-dur-rhone and Beaujolais for daily drinking.
He installed a refrigerator for white people, and it was also simple things, such as the famous Blue Nun Liehfraumilch of his family\'s brand.
The white man was drunk in three to four weeks;
The Reds stayed here for three to six months.
His second cellar was the old coal cellar of his building, two to 3 feet underground, in which he installed a thick wooden door that isolated it from the rest of the cellar.
This is a serious layoff.
Keep in mind that not every wine cellar is a good, even acceptable wine storage area.
You will want to check all the quality of it and pay special attention to the temperature around any pipe or central heating unit.
Some wine cellars are too wet.
Jacques Peiping, one of the founders of the famous chef, restaurant La Potagerie, started from the basement of his northern farmhouse and found it too wet to be re-done with gravel and cement.
He may have learned from his old house in Lyon, where he absorbed too much water from the Earth.
Recently, when he and a brother cleaned it up, they found their label missing, at least 20 years old.
A series of uncontrolled blind tastings followed, the results were completely unpredictable, some of the bottles were excellent and others were mined out.
I have heard of old refrigerators, which are not plugged in for storage, and their inherent insulation features provide protection.
In Zermatt, Switzerland, in a very good country inn in Tenne, the owner brought excellent wine from the cellar and was on call in a big old pine hope box
If the drawers are easy to slide, it is safe for the bottles to be placed inside, and their drawers will also be served.
Harriet Lebeck suggested improvements to teach highly respected wine/beverage programs at Waldorf University.
She and her husband, engineer Bill, found that the filing cabinet, though not romantic, worked well.
With the full suspension system, they can slide smoothly and maintain weight, and one drawer in the cabinet of standard letterhead size can accommodate two boxes of wine.
Then you can consider a more detailed solution if you have space and money.
Even in high-rise buildings in New York or Cape Cod in Scottsdale, you can build a modern burraglike cave.
For example, you can buy a separate vault and install it at home.
There are several in the market, they are all very expensive, mainly depending on the size.
The largest local distributor is the Viking fitness company located in Hempstead, New York. Y.
Their smallest unit, which holds 14 boxes, costs $1,450.
Their biggest unit is a small room size unit.
6 feet cm high 8 inch cm 6 feet cm 5 inch cm deep 12 feet cm 5 inch cm wide
Will hold 2,028 bottles (169 cases)
It costs you $4,575 before you put a bottle.
If the universal Viking fitness customization builds a unit in your home, the price will be lower.
This seems surprising, but the company has achieved considerable savings by eliminating the freight charges for pre-built units manufactured and then transported from major California factories, as well as using local materials.
Named after the commercial name, this wine library has all the temperature and humidity to control the wine demand, lined with California Redwood, a bit like a sauna;
In fact, this is a renovation of the sauna.
Two years ago, Lembecks conducted a thorough cost study of the wine bank and three competitors, including the unit cost, the annual electrical cost of each bottle, the depreciation of the unit, even lost 5% interest, assuming it was in a bank at a rate of 5% per year.
They find that the bigger the unit, the bigger the economy.
But in general, it\'s a costly adventure.
Larger units average about $9 a year.
If your average life span is three to five years, the price of a case of wine is $30 to $40. This means that you have well eliminated the original savings of buying wine when you were young.
There is a cheaper, less fancy way.
Global and other companies will sell you a refrigeration device.
About $600, you can have basic cooling and humidity control equipment in the area of 6 feet by 6 feet.
Roger Yaseen, president of the state, the largest food society of la Chaine de Rotisseurs, spent three adjacent areas of the town-house cellar, the space is about 4 feet millimeters wide, 50 feet millimeters long, standard Commercial refrigeration units have been installed.
He estimates that the cost today is about $500.
In addition, now that the price of labor and materials will reach between $600 and $700, he asked a carpenter to line the walls and ceilings with cork and build a diamond-shaped wooden rack.
This needs to be done a bit.
The first shelf was pine, and the wood expanded.
The second rack made of one-inch plywood is not strong enough to withstand the accumulation of weight at the bottom and therefore collapse.
Now they are supported with one-inch blocks of wood and pieces of wood.
The problem with this solution is more space than cost.
Hankel investment company Yaseen lives in an apartment with a shelf and about 70 bottles of wine.
He said: \"One of the reasons I bought the house eight years ago was because there was a basement.
\"For anyone other than wine lovers, this behavior and explanation sounds rather unbalanced.
When the lebecks saw the size and features of the cellar in their home now in Forest Hill, they told the broker that they would take over the place, even before checking the rest of the house.
If you have the same passion as me for wine but lack of capital and/or desire to own a house in the city, I give the last thought: Find a friend in the country
Ask him, what is he doing in that unused corner of the basement?
Then ask him if he is willing to be a friend and a rich man from time to time in exchange for a bottle of wine, and in order to share the chance of a regular tasting, he asks you to store, this is to check the status and progress of mature wines.
Today, one Saturday, when I finished writing this, in fact, my wife and I were driving to Guige Mountain, about an hour and a half north of our West Side apartment.
There, with the help of my father-in-law and other relatives, I will open 11 boxes of wine and we will put them on simple shelves together, he built a local carpenter along two walls in the cellar of his 18th-century house.
Then we will pick some bottles and take them upstairs, all of us --
Wife, husband, children and parents
Will taste and share.
Good day for wine, good day for family.
A version of the file was printed on page 215 of the New York edition on October 24, 1976, with the title: Food: A Guide to storing wine under less than ideal conditions.
1976 this is a digital version of an article from The Times Print Archive, before it starts online in 1996.
To keep these articles as they appear initially, the Times will not change, edit, or update them.
There are occasional copywriting errors or other problems during the digitization process.
Please send a report of such issues to archid_feedback @ nytimes. com.
He fell in love with wine and was particularly upset when he lived in New York.
The combination of possibilities and limitations drives trauma.
In the city itself and in the suburbs, we are surrounded by several of the best people --
There are many competitive wine shops in the United States.
In addition, we have witnessed a rare buyer\'s market for French boutique wines these days.
Buying French good wine in New York Metropolitan today is much cheaper than in Paris.
However, experts generally believe that this exciting situation will only last for 6 to 9 months until the stock is reduced and new and higher price ranges appear in our market.
My question is where to store these things.
Despite the prosperity of the present, I am a sommelier who has no reward.
I like wines of all levels and one of them is to choose them to serve.
I deeply enjoyed gazing at my modest supply, matching a leg of lamb to the 67-year Gloria Castle, and being able to grab a bottle from the shelf in my own home.
However, since \"My own home\" is a term for a New York apartment, my choice is limited by natural conditions --
Heat, Itgra, nurnicuty, City vibration, space-
All of this affects wine.
I can keep 200 to 300 bottles as my wife and I share a bottle at dinner every night, so I often drink more aperitif and offer wine at dinner, our turnover or wine flow is stable enough that few bottles will deteriorate or die on us.
He is sure that 15 to 25 boxes of wine offer some relative options.
But there are also some limitations and limitations, and the somewhat obsessive-compulsive effort I have made to go beyond these conditions has led to my exploration and this article.
Basically the problem I am facing is 200 to 300 bottles, the same for anyone who likes wine, even if he only drinks two or three boxes of wine, there will be more control
Some facts are generally purchased and can usually save you between £ 5 and £ 10%, with some options on hand that will allow you to try and meet specific needs.
Don\'t you hear these sounds in your own living room or in your head?
\"I want to have a cold dry white wine\" or \"God, I want to have a nice big red with this beef \"?
Generally speaking, the wine in the bottle is alive, changing, growing and mature.
It is not like a bottle of whiskey on a shelf, nothing is affected except to say a fire.
Bottled wine is sensitive to the surrounding environment;
The better the wine, the more sensitive it is.
One of the reasons a great castle is expensive and great is that brewing a wine will last for many years, and if stored properly, it will bring a lot of pain and cost, and it will mature year by year in the bottle.
The rule of thumb for Lafite Rothschild Castle is never to drink it until it is 10 to 15 years old.
On the other hand, most white wines and many red wines, such as the fruit-rich and popular porolay wine, should be drunk when they are young, and they will be bottled from one year to year 45.
The wine is aged at about 55 degrees Fahrenheit and remains the best.
The temperature must be stable.
One of the most harmful conditions for wine is the wide range of temperature and/or sudden fluctuations.
Strong light is also harmful.
This is one of the reasons why many wines enter the shady cabin.
Vibration is harmful to the rest of the wine, whether it is from the hands of uninformed people, or from the slamming of a nearby elevator or garage door.
Humidity over the assembly causes mold to form on the bottle, although some humidity is required;
A storage area that is too cold, such as an area that is manufactured and manufactured around an air conditioner, will clear the cork, thus allowing the most outrageous crimes, air to enter the bottle, this will kill the wine they lied about.
Therefore, proper storage requires quite difficult conditions, which cannot be found in an ordinary house or apartment.
In fact, according to any real advertising law, an apartment that meets all of these conditions must be listed as a \"charming, damp basement\" because that\'s what it means.
Perfect storage area
The burrs cellar
It is a natural underground cave or vault with limestone inside.
It does not have a separate pipe or pipe, and is an ideal wine paradise where temperatures are low enough in summer and winter;
Temperature fluctuations like this are gradual;
Wet, solid darkness and tranquility provided by several feet of ground.
Contrary to this ideal is the reality of urban or suburban life, and there is hope.
Wine is stored under less than ideal conditions, but a natural law of organic chemistry applies: the activity will double every 10 degrees Celsius increase in temperature.
This means that the wine you store matures much faster in temperatures around 70 degrees Fahrenheit than in coffers 50 to 55 degrees Fahrenheit.
This does not mean that the wine will deteriorate at 70 degrees.
This means that the wine is faster than the winemaker expected, so it will not have all the qualities he expected.
It can still be a fun, most enjoyable wine, although paying $150 to $200 for a box of margaug Castle is a sad waste, and can\'t drink it when it\'s really mature and ready.
The other thing is to have less wine.
They need less aging and less care.
So, let\'s make a distinction: There are two ways to store for our purposes.
For two to 10 years or more, there are long-standing aging, \"laid\" quality and very good wines.
Now, or for the next year or a half, there is a simple storage of drinking.
For simple storage, if you can find or create a place at home that respects the basic storage conditions, the burraglike cave is not really necessary.
Advertising avoids situations where the room is too hot, or where the temperature keeps rising and falling.
Obviously, unless you build a special cooling device (
More information below)
This is the kitchen rule.
This is an understandable and popular place to put a box or two for the convenience of the chef who usually links these things to food or whiskey, gin and other alcohol, all of these chefs are placed on shelves in the kitchen.
Still, with the temperature fluctuating, the traffic and the crowding of the cabinets, the kitchen is probably the worst place to keep the wine.
Avoid particularly bright rooms.
The decorators tend to think of wine as \"something interesting\", offering \"rich color accents\" like many bottled pillows \".
They use wine racks, extremely expensive wine racks as room dividers, for example, many recessed spotlights can bounce back from the \"gorgeous rubies\" of the wine, so, dear, your wine can be \"a work of art . . . . . . Such a work of conversation.
\"It\'s best to bottle the decorator.
Keep your wine away from the bright lights.
Including direct sunlight, of course.
If you have one, check out a dark back room.
I used the maid\'s room and now used as my wife\'s study room, sometimes the guest room and the full time wine hole.
Or consider a wardrobe with no pipes in it or the traffic at home is too heavy.
Put the thermometer in and read it for a few days at different times of the day.
If it stays around 70 degrees, you will be on the road in the winter, in order to keep the temperature down and stable, instead, turn off the radiator in the summer, if there is air conditioning in your home or apartment, please control the cool of the storage area.
Put a bowl of water in the room to provide the necessary humidity.
The author of \"Which wine\", the resident American member of the famous wine family from Germany and France, Peter cercher, has two \"wine cellars \".
He put a bar in the closet in the middle of his brownstone duplex, where, in the metal storage box, he kept his \"current\" wine, simple Manchester United enjoy cote-dur-rhone and Beaujolais for daily drinking.
He installed a refrigerator for white people, and it was also simple things, such as the famous Blue Nun Liehfraumilch of his family\'s brand.
The white man was drunk in three to four weeks;
The Reds stayed here for three to six months.
His second cellar was the old coal cellar of his building, two to 3 feet underground, in which he installed a thick wooden door that isolated it from the rest of the cellar.
This is a serious layoff.
Keep in mind that not every wine cellar is a good, even acceptable wine storage area.
You will want to check all the quality of it and pay special attention to the temperature around any pipe or central heating unit.
Some wine cellars are too wet.
Jacques Peiping, one of the founders of the famous chef, restaurant La Potagerie, started from the basement of his northern farmhouse and found it too wet to be re-done with gravel and cement.
He may have learned from his old house in Lyon, where he absorbed too much water from the Earth.
Recently, when he and a brother cleaned it up, they found their label missing, at least 20 years old.
A series of uncontrolled blind tastings followed, the results were completely unpredictable, some of the bottles were excellent and others were mined out.
I have heard of old refrigerators, which are not plugged in for storage, and their inherent insulation features provide protection.
In Zermatt, Switzerland, in a very good country inn in Tenne, the owner brought excellent wine from the cellar and was on call in a big old pine hope box
If the drawers are easy to slide, it is safe for the bottles to be placed inside, and their drawers will also be served.
Harriet Lebeck suggested improvements to teach highly respected wine/beverage programs at Waldorf University.
She and her husband, engineer Bill, found that the filing cabinet, though not romantic, worked well.
With the full suspension system, they can slide smoothly and maintain weight, and one drawer in the cabinet of standard letterhead size can accommodate two boxes of wine.
Then you can consider a more detailed solution if you have space and money.
Even in high-rise buildings in New York or Cape Cod in Scottsdale, you can build a modern burraglike cave.
For example, you can buy a separate vault and install it at home.
There are several in the market, they are all very expensive, mainly depending on the size.
The largest local distributor is the Viking fitness company located in Hempstead, New York. Y.
Their smallest unit, which holds 14 boxes, costs $1,450.
Their biggest unit is a small room size unit.
6 feet cm high 8 inch cm 6 feet cm 5 inch cm deep 12 feet cm 5 inch cm wide
Will hold 2,028 bottles (169 cases)
It costs you $4,575 before you put a bottle.
If the universal Viking fitness customization builds a unit in your home, the price will be lower.
This seems surprising, but the company has achieved considerable savings by eliminating the freight charges for pre-built units manufactured and then transported from major California factories, as well as using local materials.
Named after the commercial name, this wine library has all the temperature and humidity to control the wine demand, lined with California Redwood, a bit like a sauna;
In fact, this is a renovation of the sauna.
Two years ago, Lembecks conducted a thorough cost study of the wine bank and three competitors, including the unit cost, the annual electrical cost of each bottle, the depreciation of the unit, even lost 5% interest, assuming it was in a bank at a rate of 5% per year.
They find that the bigger the unit, the bigger the economy.
But in general, it\'s a costly adventure.
Larger units average about $9 a year.
If your average life span is three to five years, the price of a case of wine is $30 to $40. This means that you have well eliminated the original savings of buying wine when you were young.
There is a cheaper, less fancy way.
Global and other companies will sell you a refrigeration device.
About $600, you can have basic cooling and humidity control equipment in the area of 6 feet by 6 feet.
Roger Yaseen, president of the state, the largest food society of la Chaine de Rotisseurs, spent three adjacent areas of the town-house cellar, the space is about 4 feet millimeters wide, 50 feet millimeters long, standard Commercial refrigeration units have been installed.
He estimates that the cost today is about $500.
In addition, now that the price of labor and materials will reach between $600 and $700, he asked a carpenter to line the walls and ceilings with cork and build a diamond-shaped wooden rack.
This needs to be done a bit.
The first shelf was pine, and the wood expanded.
The second rack made of one-inch plywood is not strong enough to withstand the accumulation of weight at the bottom and therefore collapse.
Now they are supported with one-inch blocks of wood and pieces of wood.
The problem with this solution is more space than cost.
Hankel investment company Yaseen lives in an apartment with a shelf and about 70 bottles of wine.
He said: \"One of the reasons I bought the house eight years ago was because there was a basement.
\"For anyone other than wine lovers, this behavior and explanation sounds rather unbalanced.
When the lebecks saw the size and features of the cellar in their home now in Forest Hill, they told the broker that they would take over the place, even before checking the rest of the house.
If you have the same passion as me for wine but lack of capital and/or desire to own a house in the city, I give the last thought: Find a friend in the country
Ask him, what is he doing in that unused corner of the basement?
Then ask him if he is willing to be a friend and a rich man from time to time in exchange for a bottle of wine, and in order to share the chance of a regular tasting, he asks you to store, this is to check the status and progress of mature wines.
Today, one Saturday, when I finished writing this, in fact, my wife and I were driving to Guige Mountain, about an hour and a half north of our West Side apartment.
There, with the help of my father-in-law and other relatives, I will open 11 boxes of wine and we will put them on simple shelves together, he built a local carpenter along two walls in the cellar of his 18th-century house.
Then we will pick some bottles and take them upstairs, all of us --
Wife, husband, children and parents
Will taste and share.
Good day for wine, good day for family.
A version of the file was printed on page 215 of the New York edition on October 24, 1976, with the title: Food: A Guide to storing wine under less than ideal conditions.
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