Wine has become more than just a nice drink shared by the fireplace. Today it is treated by many as an investment. It is very important to get acquainted with the three biggest enemies of wine in a bottle. They consist of heat, dryness, and light. The perfect storage area will keep the wine at a fairly low temperature with a good amount of humidity and very little light. Any drastic change in temperature or humidity is sure to harm your drink.
Wine cellars are normally some kind of room or cabinet in the home that is used to store and protect the liquid, but in most cases, this term refers to an underground location. Those that are above ground are generally known as a wine room. Smaller wine cellar chillers located in the home is generally called a cabinet or refrigerator.
Now that we have reviewed the different descriptions between the two, we will review the real benefits. Some wineries come with three different temperature zones – the first zone is typically used for storage (also good for light reds). The second is typically used to cool whites. The end zone is typically used to chill sparkling wines. What this is essentially doing is combining a cellar with a wine cooler. Of course, this makes the cellar ideal but impractical.
So, now we know that some of the differences allow us to review some of the temperatures that will be used most frequently and with what type of wines they will be used. Rich, full-bodied, red wines are best served between 59-66 degrees Fahrenheit (15-19 degrees C).
If you use wine coolers, choose the temperature you prefer. Sparkling wines and champagne will generally taste better at 43-47F (6-8C). If you use wine coolers, adjust the temperature somewhere within that range.