A Featured Best Wine Article

The Perfect Wine Cellar Equipment

Congratulations on your move from wine lover to wine
connoisseur. If you are planning to buy a wine cellar this
guide will give you some information on buying the perfect
wine cellar equipment.

1. Storage

Bottles should be stored on their side so that the cork
remains moist and they should also not be exposed to
vibration or temperature change. It should be maintained at
a constant 50 to 55 degrees with a humidity rate of 70%.

2. Size

Size matters and if you choose to buy a larger wine cellar
you need to make sure the unit will fit. Consider the space
you have to work with, the size and weight of the unit and
make sure to add the additional weight for the wine which
averages about 3 pounds per bottle.

3. Types

There are different types of wine cellars. If you live in a
house where you have a spare room that you can turn into
a wine cellar you are very lucky. Don't skimp and make sure
it will hold at least 500 bottles of wine. Build it well so that
the bottles don't come crashing down. That would be a
real shame.

For many of us we don't have that extra space. Not to
worry you can buy a free standing wine cellar which can be
placed in a house or even an apartment. They are available
in many different sizes so no matter what your space
limitations you will be able to find one that will work.

4. Build It

If you decide to build your own wine cellar remember that
north walls are best because they get the least amount of
light. You can use the first floor of your house, a garage, or
in some cases even a crawl space depending on the ability
to keep temperature constant.

The first stem in starting to build your wine cellar is building
the frame. You need to frame the outer walls of the
basement with 2" x 6" studs . Then you will need to
insulate so that you can keep the room a constant
temperature. Don't forget your door is going to have to
seal tightly so you will need to weather strip it. The drywall
you use should be resistant to moisture.

Start thinking about the design of your racks before you
actually begin construction. Decide what type of racks you
want and what material you want to build them out of.
Have a look at existing pre-fab racks to get some ideas.

You will also need to invest in a wine cellar cooling unit so
that you can maintain the correct temperature and
humidity. A cooling unit is very similar to an air conditioning
unit. Your wine should be maintained at around 50 degrees
and the humidity should be around 70%.

There is a great deal of wine cellar equipment available on
the market so whether you build from scratch or buy pre-fab
you've got plenty of options.

About the Author

April used to be a bartender with over 7 years of experience. She later retired to become a freelance wine critic and a writer for a number of wine books. In these books, she specializes on finding the right glassware and utensils for your bar. Visit http://www.ebarware.com for a list of "must haves" such as a wine
glass rack for your bar.

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Another Great Pinot Wine Article

Cooking With Wine

Wine is often enjoyed as a drink among friends, but did you ever notice that wines enjoyed at the table are just as often the ingredients of major recipes? When did this happen or were we all too warm and fuzzy to even notice? Explore wine as a flavoring for holiday cooking and enter a brave and scrumptious new world. You might even want to re-visit at other times of the year as well.

Although there are many wonderful spices and seasonings available throughout the culinary cosmos, there is truly nothing that intensifies and enhances the flavor of food as much as wine does. Apart from the virtues of taste that we all enjoy, wine releases flavors in food that are unique. However, there are some things to watch for while cooking with it, and none of them involve drinking too much or finding someone to drive you home.

Probably the most important rule of thumb is never to cook with a wine you would not drink. Most cooking wines on the market today are truly terrible, and as such can only add a terrible flavor to whatever you are preparing. If it tastes like vinegar in the bottle, it will introduce the same flavor to your casserole. (Consider that old expression about quacking like a duck, walking like a duck and looking like a duck.) Buy a nice bottle (not too cheap and not too costly) and always be aware that whatever flavor the wine has will be transported to your dish.

It's also important to know that when wine is used as flavoring it should simmer with the recipe because it takes time for the flavor to take hold. You should also wait about ten minutes after adding an initial dose and taste before adding any more. The flavor of any wine can overpower the best of dishes quite easily. If added late in the cooking process, it can also impart a harsh taste. Also, do not use aluminum or cast-iron pans when cooking anything with wine. Stick with enamel and other non-reactive cookware. Generally speaking, when a recipe calls for water, it can be replaced with the same amount of wine. A tablespoon or two can also enhance the flavors of gravies, oils and marinades.

Red or white is the eternal question revolving around the wine mulberry bush. Some say red wine with meat and white with fish and some say, well, other things. Don't worry about what others say or about what tradition dictates is proper and fitting for this time of year. Let your own tastebuds be your guide.

About the Author

J. Williams lists many free recipes from Easy Home Recipes, a site dedicated to providing free recipes that anyone can use.

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Wine Reviews For Your Reading Pleasure

Wine History - When the cork met the bottle

The role of the Church in the production and marketing of wine declined with the Reformation, particularly in northern Europe, but this did not convulse the wine world half as much as the discovery of the usefulness of corks about a century later. For the first time since the Roman empire, wine could now be stored and aged in bottles. Throughout the Middle Ages wine had been kept in casks which had presented a dual handicap: first, too long kept in wood could rob a wine of all its fruit; second, once the cask was opened the wine inevitably deteriorated unless drunk within a few days. The bottle, with its smaller capacity, solved the former problem by providing a neutral, non-porous material which allowed wine to age in a different subtler way and removed the latter problem by providing sealed containers of a manageable size for a single session's drinking.

However, the cork and bottle revolution was not an instant success; bottles were then so bulbous they would only stand upright which meant the corks eventually dried out and as a consequence let in air. But, by the mid 18th century, longer, flat-sided bottles were designed which would lie down, their corks kept moist by contact with the wine. As a result wine making now took on a new dimension. It became worthwhile for a winemaker to try and excel, wines from particular plots of land could be compared for their qualities, and the most exciting could be classified and separated from the more mundane plot wines. As a result today's great names of Bordeaux, Burgundy and the Rhine first began to be noticed.

In the early 19th century, Europe seemed one massive vineyard. In Italy 80% of people were earning their living from wine and in France there were vast plantings rolling southwards from Paris. Also the vine had moved abroad thanks to explorers, colonists and missionaries. It went to Latin America with the Spaniards, South Africa with French Huguenots, and to Australia with the British. Could anything stop this tide of wine expansion?

Well, yes and it came in the form of an aphid called phylloxera, that fed on and destroyed vine roots. It came from America in the 1860's, and by the early 20th century, had destroyed all Europe's vineyards and most of the rest of the world's as well. The solution was to graft the vulnerable European vine, vitis vinifera, onto the phylloxera-resistant American rootstock, vitis riparia, naturally a very expensive effort. The most immediate effect in Europe was that only the best sites were replanted and the total area under vines shrank drastically as a result. Elsewhere the havoc wrought was comparable and vineyard acreage is only now expanding to old original sites destroyed over a century ago.

The 20th century brought further change as science and technology revolutionised viticulture and wine making. But despite the chemical formulae and computerised wineries, the grape retains its magic and allure that attracts wine enthusiasts from all over the world.

About the Author

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