The world of wine storage can get pretty confusing…part of my job is to help wine lovers figure out the best method of storage for their individual needs. Much has to with what is in their actual collection, the bottle capacity and of course budget. But there is certainly much more to it than that. Below are a couple of recent articles I worked on that can help distinguish if a single or dual zone wine refrigerator is best for you, and some pretty stunning cellars that we created over the years. Check it out!
Just thought I would share a couple of pieces I co-wrote along with some of the talented writers here at Wine Enthusiast. Some great information on how to decipher if you need a wine cellar/refrigerator, as well as what kind may be right for you, and how to serve all your wines like a pro!
Check out this great article from Christie’s Auction House regarding different ways to store your wine, featuring quotes and info from yours truly ;)
I was discussing California wines with a buddy of mine the other night, and he explained an issue with some of the expensive Napa Cabs that he has tasted recently and I think it is a pretty common one. He purchased a bottle of the latest 2011 vintage of Caymus… a well known “Cult” Napa Cab. He opened it with his wife the other night and felt it was just good, not great….and for $70 he was expecting great! So what happened? Is Caymus overrated and not worth the money? Possibly, depending on your palate. But I think there is a different reason for his disappointment, and something that is overlooked by many wine drinkers.
Certain wines, especially big and tannic red wines from California, France and Italy, really need some time to age and evolve before they are ready to drink. These wines can have high levels of alcohol, tannins, acid, oak treatment and concentrated fruit. In a younger stage they can either be overtly over the top and massive (which actually suits certain palates) or they can be out of balance and discombobulated where the body or “mouthfeel” of the wine doesn’t match up with the nose or the finish. When this happens it can leave you with that “eh” kind of reaction to what should be a fantastic bottle of wine.
Caymus is a great example because unlike most of the big Napa Cab names they release their wines rather early. They are putting out 2011 right now while most big names are putting out ’09 or ’10. If they are releasing vintages a few years back then they have been doing the aging of the wine for you in their own wine cellar. So a 2008 Silver Oak that is just released will be much more approachable (ready to drink) than a younger Cab of the same caliber. Many Italian red wines, like Barolo and Brunello, require up to 5 years of aging before they are even released and depending on the vintage they can still use some time to mature.
Does that mean that all the wine you buy has to be laid down and aged for years before drinking…not at all! Only about 10% of wine on the market is meant for short to long term cellaring, meaning most of the $10-30 wines you typically purchase are ready to drink right away. But some of the more expensive and better made wines will certainly benefit from a few years of aging in a properly climate controlled wine fridge or wine cellar. As the saying goes, patience is a virtue.
Have you been disappointed with a wine recently? We’d love to hear about it!
Chefs Rick Tramonto and John Folse’s latest venture Restaurant R’evolution is located inside the Royal Sonesta Hotel in the heart of N’awlins. They selected Wine Enthusiast to handle the design of their 10,000 bottle climate controlled wine cellar. I had the pleasure of working with Chef Tramonto and his staff in creating this elaborate showcase cellar. I have yet to see it in person, but it looks pretty impressive here. Check out the link below!