I walk in a commercial area I have not been in before where there is a business “Classic Wine Storage & Services.” I did not know such places existed. I knew some rich people had wine cellars in their homes but didn’t know you can actually rent storage. As you can tell, I am not a wine collector. I think the most expensive wine I ever drank was a $50 bottle. The average price of a bottle of wine for me is $8-$15, although I do like the $3 St. Charles Winery bottles at Trader Joes (3-buck Chuck) and the $3 Oak Leaf Vineyards bottles at Walmart. Apparently, some rich people pay a tidy sum to rent storage spaces for their vast collections. When my sister worked in New York, she knew a woman who worked as a personal assistant for an executive and spent most of her time in his cellar cataloging wines. Let’s take some time to explore the alternate universe of “Lifestyles of the Rich and Famous” and learn about wine storage.
According to its website: “Since 2006, Classic Wine Storage & Services has been recognized as the leader in private collector wine storage in Texas and is now expanding to other locations in the U.S. With our knowledge and experience we are able to help collectors throughout the United States with their wine needs. Our Facility Coordinators are certified sommeliers and able to assist in all aspects of our members’ wine-collecting experience.”
It has backup cooling systems and generator capabilities to keep wine safe. As a Classic member, you are given secure, mobile app access to your respective storage facility with touchless access control, so you can enjoy your wine whenever it is convenient for you. It also accepts wine deliveries for you and makes same-day deliveries to you in Texas Alcoholic Beverage Commission-permitted and refrigerated vans.
Classic Wine even offers custom wine cellar clients a turnkey solution paired with a full suite of concierge services — in-person consultation to discuss your vision, a buildout timeline that meets your needs, full-color, 3-D renderings of your cellar design and an accurate bid prior to construction.
In addition to leasing a wine locker, you can also have a social membership. It entitles you to priority access to allocated and rare wines; the opportunity to attend winery meet & greets, wine dinner, annual open house and seasonal events; instant savings on all wine purchases; a personal sommelier survey; and reservation of a social room for a private party for $250.
In addition, you may also subscribe to your choice of up to three wine clubs where you’ll receive a discovery guide featuring history of the winery, tasting notes and thoughtful food pairings for each wine and the opportunity to purchase more of the limited selection of wines, at the guaranteed lowest price, for your collection.
In the Born in the USA club, you’ll receive the best varietals from America — 2-3 bottles at $75-$99 per month. In the Symposium club, you’ll receive wine from Greece, Spain, Austria and Italy, just to name a few— 2-3 bottles at $75-$99 per month. In the Heavy Rotations club, you’ll receive 2-4 bottles at $150-$199 per month from harder-to-find collectible producers.
According to Wikipedia, storage of wine is an important consideration for wine that is being kept for long-term aging. While most wine is consumed within 24 hours of purchase, fine wines are often set aside for long-term storage. Wine is one of the few commodities that can improve in flavor and value with age, but it can also rapidly deteriorate if kept in inadequate conditions.
The three factors that have the most direct impact on a wine's condition are light, humidity and temperature. Historically, the storage of wine was handled by wine merchants. Since the mid-20th century, however, consumers have been increasingly storing their own wine in home-based wine cellars.
Light
Direct sunlight or incandescent light can adversely react with phenolic compounds in wine and create "wine faults," resulting in spoilage. Light-bodied white wines run the greatest risk from light exposure, and for that reason, they are often packaged in tinted wine bottles that offer some protection from light. Wines packaged in clear, light green and blue colored bottles are the most vulnerable to light and may need extra precautions for storage. In the cellar, wines are stored in corrugated boxes or wooden crates to protect them from direct light.
Humidity
Some degree of humidity is required to keep wines with cork enclosures from drying out. Even when wine bottles are stored on their sides, one side of the cork is still exposed to air. Should the cork begin to dry out, it can allow oxygen to enter the bottle, filling the ullage — the headspace of air between wine and the top of the container holding the wine — and possibly causing the wine to spoil or oxidize. Excessive humidity can also pose the risk of damaging wine labels, which may hinder identification or hurt potential resale value. Wine experts such as Jancis Robinson note that 75% humidity is often cited as ideal but also that there is very little significant research to definitively establish an optimal range. Concern about humidity is one of the primary reasons why wine experts such as Tom Stevenson recommend that wine should not be kept in a refrigerator since the refrigeration process often includes dehumidifying, which can quickly dry out corks.
Some wine experts debate the importance of humidity for proper wine storage. In the Wine Spectator, writer Matt Kramer cites a French study which claimed that the relative humidity within a bottle is maintained at 100% regardless of the closure used or the orientation of the bottle. However, Alexis Lichine contends that low humidity can still be detrimental to premium wine quality due to the risk of the cork drying out. As a way of maintaining optimal humidity, Lichine recommends spreading half an inch of gravel on the floor of a wine cellar and periodically sprinkling it with some water.
Temperature
Wine is very susceptible to changes in temperature, with temperature control being an important consideration in wine storage. If the wine is exposed to too high a temperature — more than 77 °F — for long periods of time, it may be spoiled or become "cooked" and develop off-flavors that taste raisiny or stewed. The exact length of time that a wine is at risk of exposure to high temperatures will vary depending on the wine, with some wines — such as Madeira which is exposed to high temperatures during its winemaking — being able to sustain exposure to high temperatures more easily than other, more delicate wines such as Riesling. If the wine is exposed to temperatures that are too cold, the wine can freeze and expand, causing the cork to be pushed out or more usually the bottle to crack; this will allow more oxygen to be exposed to the wine. Temperature swings — such as repeated transferring a wine from a warm room to a cool refrigerator — can also cause adverse chemical reactions in the wine that may lead to a variety of wine faults.
In general, a wine has a greater potential to develop complexity and a more aromatic bouquet, if it is allowed to age slowly in a relatively cool environment. The lower the temperature, the more slowly a wine develops. On average, the rate of chemical reactions in wine doubles with each 18 °F increase in temperature. Most experts, such as Jancis Robinson, recommend that wine be kept at constant temperatures between 50 and 59 °F. Tom Stevenson speculates that 52 °F may be the most ideal temperature for storage and aging, while Karen MacNeil recommends keeping wine intended for aging in a cool area with a constant temperature around 55 °F. Wine can be stored at temperatures as high as 69 °F without long-term negative effect. Professor Cornelius Ough of the University of California, Davis believes that wine can be exposed to temperatures as high as 120 °F for a few hours and not be damaged.
Vibration
Although anecdotal information regarding the contributions of vibration in wine storage states that it contributes to the accelerated aging of wine with adverse effects, this remains a research area with relatively little data. In a particular study, vibrations of different frequencies have been shown to have their own distinct effect on the chemistry of the wine. The study concludes, "Vibration could be used to accelerate the aging of wine, but in most cases, this may lead to negative effects on wine quality. Therefore, to store red wines with limited changes in physicochemical properties, vibrations should be minimized."
Orientation of the bottle
Most wine racks are designed to allow a wine to be stored on its side. The thinking behind this orientation is that the cork is more likely to stay moist and not dry out if it is kept in constant contact with the wine. Some wineries package their wines upside down in the box for much the same reason.
Research in the late 1990s suggested that the ideal orientation for wine bottles is at a slight angle, rather than completely horizontal. This allows the cork to maintain partial contact with the wine in order to stay damp but also keeps the air bubble formed by a wine's ullage — the headspace of air between wine and the top of the container holding the wine — at the top rather than in the middle of the bottle if the wine is lying on its side. Keeping the ullage near the top, it has been argued, allows for a slower and more gradual oxidation and maturation process. This is because the pressure of the air bubble that is the ullage space rises and falls depending on temperature fluctuation. When exposed to higher temperatures the bubble's pressure increases — becomes positive relative to the air outside of the bottle — and if the wine is tilted at an angle, this compressed gas will diffuse through the cork and not harm the wine. When the temperature falls the process reverses.
If the wine is completely on its side, then this action will eject some wine through the cork. Through this "breathing" which can result from variations in temperature, oxygen may be repeatedly introduced into the bottle and as a result, can react with the wine. An appropriate and constant temperature is therefore preferred. Additionally, oxidation will occur more rapidly at higher temperatures and gases dissolve into liquids faster the lower the temperature.
While most wines can benefit from lying on their side, champagne and other sparkling wines tend to age better if they are kept upright. This is because the internal pressure caused by the trapped carbonic gas provides enough humidity and protection from oxygen. Caterer Magazine claims that the preference for upright storage of champagne is shared by the Comité Interprofessionel du Vin de Champagne who conducted an extensive study of champagnes that were stored in various conditions and orientations. This study found that champagne stored on its side aged more quickly because oxygen was allowed to seep in after the champagne corks lost their elasticity due to contact with the wine. However, the Comité Interprofessionel du Vin de Champagne still recommends storing champagne on its side, which can be read on their website at:
http://www.champagne.fr/en/tasting-and-appreciation/art-of-serving-champagne/storing-champagne-bottles where it is stated:
"Champagne is ready for drinking upon release, matured to perfection in the producer’s cellars.
"It will, however, keep well for several years if stored on its side in a cool, dark, draft-free place, following the three golden rules of champagne storage:
- Constant, low ambient temperature around 50 °F.
- Generous humidity.
- No direct exposure to sunlight, noise or excessive vibration."
Alternative wine closures
Storing wine that is bottled with alternative wine closures other than cork, have many of the same considerations in regards to temperature and light sensitivity. While humidity and concerns about oxidation are not as pronounced, the relatively recent popularity and increased usage of these closures have not given many opportunities for research into the storage and aging potential of wines that use these closures.
Alternative wine closures are substitute closures used in the wine industry for sealing wine bottles in place of traditional cork closures. The emergence of these alternatives has grown in response to quality control efforts by winemakers to protect against "cork taint" caused by the presence of the chemical trichloroanisole or TCA.
The closures debate — chiefly between supporters of screw caps and natural corks — has increased the awareness of post-bottling wine chemistry, and the concept of winemaking has grown to continue after the bottling process, because closures with different oxygen transmission rates may lead to wines that taste different when they reach consumers.
The cork-industry group Associação Portuguesa da Cortiça or APCOR cites a study showing a 0.7–1.2% taint rate. In a 2005 study of 2,800 bottles tasted at the Wine Spectator blind-tasting facilities in Napa, California, 7% of the bottles were found to be tainted.
Synthetic corks
Synthetic corks are made from plastic compounds designed to look and "pop" like natural cork, but without the risk of TCA contamination. Disadvantages of synthetic corks include a risk of harmful air entering a bottle after as little as 18 months, difficulty in extracting them from the bottle, and difficulty in using the cork to reseal the wine. James Laube of Wine Spectator notes that some can also impart a slight chemical flavor to the wine.
Unlike natural corks, many synthetic corks are made from material that is not biodegradable but recyclable as resin identification code #4 or #7. There are two main production techniques for synthetic wine closures: injection molding and extrusion. There are also methods claimed to combine the two techniques of injection and extrusion. A 2007 study by Victor Segalen Bordeaux 2 University showed that injection-molded synthetic corks allowed the highest levels of oxygen permeation when compared to natural cork and screw caps, offering the lowest protection against oxidation of the wine.
Synthetic wine bottle closures may allow for a controlled oxygen transfer rate, which affects the sensory characteristics.
Screw caps
Screw caps or "Stelvin caps" are closures made only from aluminum material that threads onto the bottleneck. They are the predominant closure used by Austrian, Australian and New Zealand wineries. This can be attributed in part to the New Zealand screw cap initiative which promotes the use of screw caps instead of cork. Screw caps form a tighter seal and can keep out oxygen for a longer time than cork. These benefits aid in maintaining the wine's overall quality and aging potential. Michel Laroche of Domaine Laroche noted that this played a role in his decision to adopt screwcaps. "Extensive quality tests show convincing results: apart from protecting against cork taint, screwcaps are also beneficial in the aging of wine, particularly preserving the aromatic freshness."
An often-cited contradiction is the case of experiments carried out by Château Haut-Brion in the 1970s, when 100 bottles were placed under screwcap for long term observation. According to Haut-Brion manager Jean-Bernard Delmas, the result was that "it worked perfectly for the first ten years, until the plastic in the caps went brittle and let air in."
A disadvantage of screw caps according to wine expert Jancis Robinson is the opposite of oxidation: reduction, which may suppress a wine's aroma and possibly cause unpleasant ones, a problem that particularly affects Sauvignon blanc which is a grape variety with natural tendencies toward reduction. Furthermore, there is the screwcap's public image, as "consumers still perceive screwcaps as being for 'cheap' wines, regardless of the price tag."
In a 2004 study of consumer opinions conducted by the wine consulting firm Wine Intelligence found that nearly 52% of American consumers and 60% of British consumers reject the idea of using screwcaps for their fine wine. The 2007 Victor Segalen University study in Bordeaux showed that screw caps closures allowed the lowest amount of oxygen permeation when compared to natural and synthetic corks, offering the highest level of protection against oxidation of the wine.
Following studies by the faults clinic at the International Wine Challenge in September 2006, it became widely reported in British newspapers that test results show that one in 50 screwcap bottles, 200,000 bottles worldwide, may be affected by the chemical process sulphidisation. Jamie Goode presented arguments against reports he described to "represent the science of closures badly, are filled with inaccuracies and misunderstandings, and do not serve the wine industry well," and addressed the inaccuracies in specific points.
Vino-Seal and Vinolock
Vino-Seal, also sold as Vinolok, is a plastic/glass closure originally developed by Alcoa and now produced by a Czech crystal glass producer Preciosa. Since its introduction into the European market in 2003, over 300 wineries have utilized the closure. Using a glass stopper with an inert o-ring, the closure is claimed to create a hermetic seal that prevents oxidation and TCA contamination. A disadvantage of the closure is the relatively high cost of each plug — 70 cents each — and cost either of manual bottling or else obtaining compatible bottling equipment.
Zork
Zork is an alternative wine closure for still wines, that seals like a screw cap and pops like a cork, created by an Australian company of the same name. The closure has three parts: an outer cap providing a tamper-evident clamp that locks onto the band of a standard cork mouth bottle, an inner metal foil which provides an oxygen barrier similar to a screw cap and an inner plunger which creates the “pop” on extraction and reseals after use. Introduced in 2010, it is the first on-bottle, resealable closure for sparkling wines.
Opposition
There is continuing opposition to the use of alternative closures in some parts of the winemaking industry. In March 2006, the Spanish government outlawed the use of alternative wine closures in 11 of Spain's wine-producing regions as part of their Denominación de Origen or D.O. regulations.
Although environmentalists lament the loss of cork forests to commercial crops such as eucalyptus, advocates of artificial corks claim that "natural corks" are just "granules and dust bonded with solvents" and no more biodegradable than the artificial product. "Granules and dust bonded with solvents" describes "agglomerate corks." These differ from "natural corks" that are one piece made out of cork bark.
Places to store wine
Since the end of the 20th century, there has been growth in industries relating to wine storage. Some wine connoisseurs may elect to store their wine at home in a dedicated room, closet or cellarette. Other options involve purchases and rentals at off-site wine storage facilities that are specifically designed for the task.
Wine will prematurely develop if stored in an environment that has large temperature variations, particularly if these occur frequently. Temperature control systems ensure the wine cellar temperature is very stable. The variations cause corks to expand and contract which leads to oxidation of the wine.
If wine is stored in conditions that are too dry, the cork will shrink and cause leakage. Too moist, and mold and contamination may occur. Climate-controlled wine storage maintains moderate humidity levels from 55% to 75% to avoid these problems and assist in the optimum wine development conditions.
Some industries focus on the construction of home wine cellars and wine caves, small rooms or spaces in which to store wine. Others produce smaller wine accessories, such as racks and wine refrigerators. These appliances can feature adjustable temperature interfaces, two chambers for red and white wines and materials which protect the wine from the sun and ambient environment.
Wine preservation and dispensing systems have also been developed that store wine at their optimal temperatures and use nitrogen gas to dispense the wine. Nitrogen gas helps prevent wine from oxidation and premature spoilage.
Speyer wine bottle, world’s oldest bottle of wine
The Speyer wine bottle or Römerwein is a sealed vessel, presumed to contain liquid wine, and so named because it was unearthed from a Roman tomb found near Speyer, Germany. It is considered the world's oldest known bottle of wine.
The Speyer wine bottle most likely holds wine, and was originally found in 1867, in what is now the Rhineland-Palatinate region of Germany near Speyer, one of the oldest settlements in the area. The artifact has since become known as "the world's oldest existing bottle of wine." The bottle has been dated between 325 and 350 AD and is the oldest known unopened bottle of wine in the world. Since its discovery, it has been exhibited at the Wine Museum section of the Historical Museum of the Palatinate in Speyer, always displayed in the same location within the museum. The "Römerwein" is housed in the museum's Tower Room. It is a 1.5-liter glass vessel with amphora-like "shoulders," yellow-green in color, with dolphin-shaped handles.
The bottle was discovered during an excavation in a 4th century AD Roman nobleman's tomb. The tomb contained two sarcophagi, one holding the body of a man and one a woman. One source says the man was a Roman legionary, and the wine was a provision for his celestial journey. Of the six glass bottles in the woman's sarcophagus and the ten vessels in the man's sarcophagus, only one still contained a liquid. There is a clear liquid in the bottom third and a mixture similar to rosin above.
While it has reportedly lost its ethanol content, analysis is consistent with at least part of the liquid having been wine. The wine was diluted with a mixture of herbs. The preservation of the wine is attributed to the large amount of thick olive oil, added to the bottle to seal the wine off from air, along with a hot wax seal. Petronius (c. 27–66 AD), in his work, “Satyricon,” writes of plaster sealed bottles, and this one is analogous. The use of glass in the bottle is unusual, however, as typically Roman glass was too fragile to be dependable over time.
While scientists have considered accessing the liquid to further analyze the content, as of 2018 the bottle remained unopened, because of concerns about how the liquid would react when exposed to air. The museum's curator, Ludger Tekampe, has stated he has seen no variation in the bottle in the last 25 years.
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