Cellaring Wine: A Complete Guide to Selecting, Building, and by Jeff Cox

By Jeff Cox

Wine is an adventure. There's an air of secrecy of romance to bringing a bottle up out of your personal cellar, rigorously drawing out the cork, pouring the wine right into a goblet, and taking the 1st delectable sip. Now Jeff Cox, writer of From Vines to Wines and a revered gourmet, exhibits you the way effortless it truly is to have a wine cellar of your own.
You'll methods to create a operating process of choosing wines that might age good, how one can lay them down thoroughly, and the way to acknowledge after they have matured and are able to be savored. Cox pinpoints the optimum temperature, gentle, and humidity for a wine cellar. He walks you thru attainable destinations in your wine cellar--the basement, an previous root cellar, your storage, or perhaps a closet--and outlines what every one position calls for. He explains whilst you'll want a climate-control equipment. And he discusses the professionals and cons of shopping for a freestanding unit very similar to a fridge. Cox even indicates you ways to maintain solid documents so that you comprehend at a look what you might have, the place it's, and what kind of you must purchase in order that your cellar doesn't turn into depleted. And he can provide a crash path in appreciating the body spray and taste of a very good wine.

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The Central Coast from Santa Barbara to San Simeon and inland to Paso Robles is studded with wineries. The regions around Monterey County and the Santa Cruz Mountains are also home to many worthwhile wineries. To the east, the foothills of the Sierra Nevada Mountains grow some excellent Zinfandels, Barberas, and other varieties. When visiting wineries in person, you not only usually get to taste what you’re buying, but you’ll also often find small production and library wines (older wines from the winery’s own cellar) for sale that aren’t available anywhere else.

The defining taste of these grapes is that aromatic, sweet, grapey, Welch’s Grape Juice flavor called foxy. It was juicy-fruity and syrupy but still a small step up from Coke and Virginia Dare. My next discovery was a huge leap forward: At age 23, I tried a bottle of French Beaujolais, a fresh, fruity, modest wine but made from Vitis vinifera, the classic wine grape species of the Old World that includes all the finest wine grape varieties, including Cabernet Sauvignon, Chardonnay, Riesling, Merlot, Pinot Noir, Cabernet Franc, and Sauvignon Blanc, among dozens of others.

Because my jeroboam is such a large bottle, the preceding 15 years have probably brought it to perfection. Probably. I must find a reason to open it soon — like money in my pocket, great wines burn a hole in my wine cellar. w i n e a l e rts Some wine clubs will send you e-mail messages about small shipments they receive of very good wines, giving you a chance to nab a few before they all get away. The Wine Club of Santa Ana, for instance, in southern California, recently followed up The Wine Spectator’s “Top 10 Wines of 2001” with an e-mail saying that they had seven of the ten wines in stock and they could be 44 part one — Why Collect and Cellar Wine?

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