Moveable Wine Mini Cellar?

[jyl]

I had an idea that I wanted to run by you guys.

I have about 8 cases of wine in the basement. It is not expensive stuff, mostly 1999 to 2006 cabernets and pinots from local (Oregon) vineyards, around $25-30/bottle bought at vineyards over the last few years. But, still, in aggregate it represents a bit of money and I think I should store it appropriately.

The basement is usually around 65F. A few degrees colder in winter, maybe 70F during summer heat waves. The central heat/air ducts are un-insulated and travel through the basement ceiling, giving it a certain degree of conditioning.

I gather that wine should ideally be somewhat colder. Should I go as far as storing the wine in a "cooler"?

If the answer is "yes" - I don't know, which is why I'm asking - then here is my idea.

I could build a box about 5' x 8' floor and 7' tall. It could rest on heavy duty casters. I could insulate it, install an insulated door. Then I could install a wine cellar cooling unit in one side. A unit rated for 250 cu ft is about $500, a third the price of a 96-bottle "wine cooler".

This moveable mini-cellar could live in the basement. I figure it could store at least 30 cases, so lots of room for "expansion". I wouldn't build racks for individual bottles, just shelves to hold the boxed cases on theIr sides.

Why "moveable"? Because eventually we're going to finish the basement, so I don't want to build anything permanent down there. Hopefully this mobile unit could eventually be "docked" into whatever floorplan we end up with. If not, it will not have cost too much.

Comments? Criticisms? Things I've missed? Don't bother?

[JJ 911SC]

I belong to a couple of wine club.

I found that the best way is a couple of small wine fridge (white & red) that were around $200. They hold about 20 bottles.

Since you will have some left over... Start enjoying them now. Life is too short.

[imcarthur]

The goal for wine storage is stable cool temperature with no vibration & no strong odors.

I have an uninsulated 5' crawlspace with poured floor. Ditto with the ducts. It never gets above 65 & never freezes. I bought cheap utilitarian racks for about $70. They bolt to the wall, but would be very easy to move. I mounted them on a north wall that never gets sun - in theory the coldest spot in the basement. I position hard insulation around them in the summer months to keep it around ground temperature & remove it in the winter to stay above freezing. Therefore I slow down any temperature change & keep the mean temp roughly stable +/- <5 degrees.

I have had wines that I have stored for 10 years & they were great.

Ian



A picture without the hard insulation in front.

[stuartj]

Originally Posted by jyl

I had an idea that I wanted to run by you guys.

I have about 8 cases of wine in the basement. It is not expensive stuff, mostly 1999 to 2006 cabernets and pinots from local (Oregon) vineyards, around $25-30/bottle bought at vineyards over the last few years. But, still, in aggregate it represents a bit of money and I think I should store it appropriately.

The basement is usually around 65F. A few degrees colder in winter, maybe 70F during summer heat waves. The central heat/air ducts are un-insulated and travel through the basement ceiling, giving it a certain degree of conditioning.

I gather that wine should ideally be somewhat colder. Should I go as far as storing the wine in a "cooler"?

If the answer is "yes" - I don't know, which is why I'm asking - then here is my idea.

I could build a box about 5' x 8' floor and 7' tall. It could rest on heavy duty casters. I could insulate it, install an insulated door. Then I could install a wine cellar cooling unit in one side. A unit rated for 250 cu ft is about $500, a third the price of a 96-bottle "wine cooler".

i wouldnt bother, it will be fine. it would ideally be stored a little cooler, but what hurts wine is temp change as much as anything. keep it in lain over, boxes out of light. you will always lose some- the longer you cellar it, the greater chance of taint.

[Don Plumley]

55F is regarded as ideal cellar temperature. Colder than that and the wine won't develop. Warmer than 75 it will slowly bake. As others have said, rapidly moving temperatures are the biggest concern. A secondary concern is Humidity - it should be between 55-85% to help keep corks from drying out.

A simple insulated area will do a lot to keep temperatures in control as the wine itself is a biomass. The more wine packed together, the more stable the local temperature - good excuse to buy more wine.

I think a simple insulated box would go a long way to help the wine from hitting the 70's.

[imcarthur]

Originally Posted by Don Plumley

the wine itself is a biomass

I have heard wine described as nectar of the gods, glorified fruit juice, a food group etc etc. But a biomass? It just seems so clinical.

Ian