A personal cellar is a very interesting thing. By “personal cellar” I literally mean someone’s own personal collection of wines that they showcase and flaunt or store for memories and momentous meals. Personal cellars vary dramatically in size and contents. Some rich old man might have a cellar the size of a basement, while my college friend’s “cellar” includes the car because after it is brought home from the market, it is immediately consumed (you could say we like instant gratification). As for contents, the wine inside this rich old man’s cellar might include vintages pre-prohibition (if he is really old or really rich), varietals from all over the world, and dust-laden bottles of all sizes. My college friends carry only one bottle, right off the shelf, bottom of the barrel, boxed wine that is so “high class” is takes the varietal title of red wine. There are major differences between the two type of cellars described and that typically includes money and years of experience.
As a young wino, I am quite curious about the whole culture concerning cellars. In my newly acquired legality for fermented grape juice, I saw cellars to be pompous and borderline ironic. Pompous, because, well, just about everything in the wine industry has an air of snobbery. And somewhat-completely ironic because the point of wine is to drink it and not “lay it down” to look at and possibly drink in many years. But whoa whoa whoa was I wrong! Not about the pompous side- there is still obviously some of that. But I was incorrect about the “letting it age” aspect- there are some myths and facts that make it worthwhile. The wine is constantly changing both inside the bottle and out. The different acids (i.e. lactic and malic) are interacting with things like tannins and sulfur dioxide and reactions are occurring that change the balance and taste. The “balance” is the differences in ratios between fruity taste, acidity, alcohol percentage, residual sugar and so on. The evolving interactions will provide an altered taste when opened the vintage year or ten years later and in some cases this may provide a fuller, more mature taste sensation.
Before you start laying down every bottle you purchase, there are some major myths that need to be busted! For instance, a wine that is out of whack from the get go is going to be just as appalling in ten years. Also, not all wine is prepared, or even meant, for aging. Acidity and alcohol percentage play a vital role in the cellar-or-not-cellar decision. Higher end wines are typically made for laying down. On the other hand, cheap wine now may not even be cooking worthy in a couple of years. Palmeri Wine is made with high mountain fruit and therefore contains the ability to produce high quality at a young age- immediate open and instant satisfaction, and even into the tertiary period after it has matured (unlike my college bank account) to greatness.
When storing your increasing collection of only the finest of fine wines, remember to keep the bottles stored on their side or upside down. These two positions keep the cork moist and therefore airtight so their aging process will not get disrupted by an unintended smelly “puberty” of corked wine. The upside-down position may not be the sexiest position to display your awe-inspiring collection, but opening something that was stored upright can only be characterized as horrific.
So remember that your personal stocked cellar should included some serious quality over quantity because that yucky stuff is going to get ghastly (male locker room style) in a couple of months and even those underage drinkers yearning for some alcohol are going to turn it away.
OH! And did I mention that we are having a steal of a deal for our library wines!?! You can’t find a more perfect tall dark glass of yummy-ness for such a price! These wines will be delicious to open now and just as palate pleasing in years from now! Click here for more información.