Wines for the Cellar

Wines for the Cellar

Not all wines are made for the cellar.  In fact, more than 95% of all wine purchased in the U.S. is consumed within two weeks of purchase.  Winemakers are well aware of this and make most of their wines in a style that drinks well upon purchase.  But certain wines need some time in the cellar. Among these are mid-priced or luxury-priced Cabernet Sauvignon, all Nebbiolos, white dessert wines such as Sauternes, Tokaji Aszu, late-harvest German Riesling, and vintage Port.  Sweet fortified wines such as Oloroso Sherry and Madeira can be stored in the cellar for decades. All Port wines, other than vintage Port, will not improve over time in the cellar.

Short Term Storage

The convention wisdom of storing wines on their sides in a cool place or cellar does not apply to wines intended to be consumed within a few weeks; and then only for cork-finished wines.  Wines are alive and undergo an aging profile. Wines stored in warmer (not above 80°) environments age faster than those in a cellar, but you won’t notice any difference over a period of a few months. Wines to be enjoyed within a few weeks can be stored at room temperature.

Long Term Cellar Storage

Some wines can take a very long time in the cellar to mature to reach their optimal point. Red Bordeaux, Nebbiolo, and vintage Port begin to show their stuff at about 20 years in the bottle. Do not bother drinking these wines in their youth. New World Cabernet Sauvignon begins to show well after 5 years in the cellar. Most wines benefit from at least a little bit of storage time in a cellar.

Wines for long-term cellar storage are ideally kept in a dark place at 55°. A suitable range is 50°- 60°.   A temperature-controlled wine cellar or cabinet is ideal but in some regions an insulated garage, basement or closet can be called into service. There should be as little temperature variation as possible in the cellar.

The Benefits of Aging Wine in a Cellar

Wines designed for long-term storage in a cellar undergo an evolution that is almost indescribable. The fresh fruit aromas and flavors of youth evolve into dried fruits and red wines often take on characteristics of coffee, tea, leather, tobacco, and truffles. Aromatics become stronger with bottle time in a cellar. Red wines that are properly aged in a cellar are a luxurious treat that few wine drinkers ever experience and they are well worth the wait.

Some wine cellar manufacturers include Haier, Eurocave, and Vinotemp.