A .750 liter bottle of wine weighs approximately 3 to 3 1/2
pounds.
Wine stored in individual wine bottle bins and covering a
wall 8 ft. by 8 ft. would hold about 576 bottles.
A column of wine 1 foot wide by 8 feet high weighs about
216 - 252 pounds.
The ideal liquid temperature for storing wine in a wine
cellar is 55 degrees.
The ideal humidity level of a wine cellar is 70 percent.
Red wine tastes best between 62 and 65 degrees.
White wines taste best at around 48 degrees.
Champagne tastes best at around 38 degrees.
Wine is like a mushroom, it thrives in a cool, dark. damp
place. UV rays and dry warm air do not make a great
tasting mushroom and do not make a great tasting
bottle of wine!
Q. What's the difference between a wine room or
grotto and a wine cellar?
A. All three could mean the same thing, however, many
times a wine room or grotto is an unconditioned space
that does not promote the life of the wine.
Q. How long will my wine last if I don't keep it in a
temperature controlled wine cellar?
A, Generally speaking, it depends largely upon the wine.
Many may not last longer than 6 months to a year in
unfavorable conditions, Some may last a little longer
before their life expires.
Q. How long will my wine last if I have a
temperature controlled wine cellar?
A. Again, it depends upon the wine. Some wines are not
made to be "cellared" very long after purchase and many
could outlive you. To "experience" wine, do a little
homework and consult a wine magazine or a consultant
to learn about the vintage and life expectations.
Do expect the integrity of your wine to last longer and
most likely improve with aging in a temperature
controlled wine cellar.
Q. Does my wine cellar have to be underground?
A. No, as a matter of fact an underground cellar in some
parts of the country may be harmful to your wine. Soil
conditions and water table level are to factors that could
have dramatic effects on your cellar. Ninety-nine
percent of the wine cellars we design and build are
above ground and simply a special room strategically
located in the home or building.
Q. Can we use an upstairs room for our wine cellar?
A. It is possible; however several things must be done
structurally to ensure there is more than adequate
support for the concentrated weight of the wine cellar.
Let's say you want to build a cellar for 500 bottles of
wine. The combined weight of the wine, racking, and
equipment could be 1800 to 2000 pounds. Add to that
the possibility of exceeding your collection goal and
suddenly your wine cellar might decide to move itself to
a lower floor! Standard wall construction and flooring
joists are not enough to support the concentrated load.
Q. Why is managed humidity important in a wine
cellar?
A. If all your bottles of wine were screw tops then it
wouldn't matter. However, any cork or synthetic corks
on managed humidity to keep the bottle sealed and
preserved. Dried cork - wine no good. Cork to damp -
mildew. Mildew - wine no good.
Q. I'm building my collection and haven't filled my
racks. My chilling unit runs all the time, why?
A. The wine (liquid) is what helps to maintain the
constant temperature in the room. If you have empty
spaces in your racks try filling your used sports drink
bottles with water and place them in the bins. They'll
displace about the same amount of liquid volume and
help to keep the room at a more even temperature.
Q. I've noticed the bottles near the door have sweat
on them, is that a problem?
A. It could be a problem or it could be a symptom. Make
sure you do not leave the door open long, the warmer
air coming in contact with the chilled wine will sweat the
bottle. Check the seal around the door. If you see light
around it or can pass a sheet of paper through the seal,
it's time for adjustments. Leaks around the door will
allow the heavier cold air to escape and the warmer air
to draw in thereby increasing the humidity quicker than
the chiller can extract it.
If you have a question regarding wine storage
or problems you've encountered, email us or
call us and we will share that and the solution
on this page.
mark@cellarcharacteristic.com
469-831-7357
Cellar Characteristic
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