Viking VCWB300RSS Referenzhandbuch
A Brief Introduction To Wine Storage
®
Whatever your interest level
in wine may be, owning a wine cellar is a worth-
while investment. Aging wine is an art form that wine
lovers and connoisseurs have enjoyed for centuries.
There is no better feeling than turning a young, vibrant
wine into a mature classic for you to enjoy.
Keeping your wine healthy while it is young will
ultimately determine the quality of the end product.
Wine is perishable, so storage will determine how it
reacts to its environment and, ultimately, how it ages.
Trying to store wine at average household temperatures
is not recommended. Few people have subterranean
cellars and most wine consumers have inadequate
storage facilities. The right conditions are essential for
keeping your wine stored properly, and it is especially
important when storing fine wine. Fortunately, Viking
wine cellars offer more effective climate control
solutions. Just as enjoying wine is a multi-sensory
experience (involving taste, smell, color and feel),
there are multiple aspects involved in storing wine.
There are four essential factors necessary for optimal
storage that, when properly managed, will allow your
wine to evolve to its full potential.
Temperature
Viking wine cellars offer precise temperature control for optimum storage.
Of all the storage factors that will adversely
affect your wine, fluctuating temperature is the
most damaging. Therefore, avoiding this condition
should be your number one priority. Keep in mind
that summer heat may raise your household
temperature into the eighties, thus a climate-
controlled cellar is essential. In the absence of the
proper storage facility, some people attempt to
store wine in an air-conditioned room. This is not
recommended. A fluctuating thermostat will result
in frequent blasts of cold air, leading to dramatic
temperature swings that can damage the wine.
Storing wine in an uninsulated garage or
basement is also not recommended as the
uncontrollable temperature changes and high
or low humidity levels will damage the wine. Even
average household temperatures ranging from
the middle to high sixties can be harmful to wine.
Wine exposed to these conditions will expand
and contract at different rates and temperatures,
which can shorten the life of your wine.
When temperatures increase, the wine will
expand, pushing the wine and the cork past the
opening of the bottle. The wine that escapes
usually evaporates, thus leaving behind dried
wine on the bottle capsule and damaging the
label. Once the bottle cools again, the wine
will contract causing a vacuum in the bottle that
sucks air past the cork and implodes the cork
slightly. Any air that enters the bottle will react
chemically with the wine and, in turn, age the
Exclusive TriTemp™storage system
in Viking wine cellars preserves
different types of wine at optimal
serving temperatures.
wine prematurely, giving the wine a brownish
tinge and unintended, unpleasant off-flavors. This
phenomenon is referred to as oxidation.
Wine that experiences an accelerated
maturing process, or that is exposed to excessive
heat, will frequently produce off-flavors and will
seldom reach its potential quality. In order to age
wine properly, a fine wine must mature slowly
over an appropriate period of time. This brings
about flavors and nuances that can only evolve
with proper maturation. Scientists say this happens
when wine is stored at about 55 degrees
Fahrenheit, with slightly lower temperatures for
sparkling and white wines.
In addition to high or fluctuating temperatures,
low temperatures will also prove problematic when
storing wine. Wines stored at or below 40 degrees
Fahrenheit cannot progress into a mature state,
and temperatures below freezing should always
be avoided.
Humidity
The second factor in achieving optimum
storage involves the humidity level at which wine
is stored. Having an appropriate amount of
humidity is critical to preventing the corks from
drying out.
Dry corks cause oxidation by allowing
wine to leak through and around the cork, and
enabling air to enter the bottle. However, too
much humidity will induce the development of mold
and will damage the labels, negatively affecting
the market value of fine wine. Maintaining
humidity levels in the 60% to 75% range should
keep the corks from drying out while preventing
the formation of unwanted mold.
15 shelves accomodate up to 150
full-size wine bottles horizontally,
keeping corks moist.
Vibration & Light
The third factor to be considered for optimum
wine storage is vibration. Excessive movement
or vibrations caused by noisy compressors or other
sources can impede the stable development of
wine. It is therefore important to have a premium,
quiet compressor in your wine storage facility,
while also minimizing all other external sources of
possible vibration.
The fourth factor is light. Placing your wine in
direct sunlight or ultraviolet light will deteriorate
the quality of the wine. Many wineries use bottles
with colored glass to help protect the wine from
these harmful elements. A Viking wine cellar with
low-intensity light and ultraviolet-resistant glass will
help preserve the quality of your wines.
UV-resistant glass protects wine
from the harmful effects of light, and
the lower zone has taller maple
fronts for additional UV protection.
Coated racks reduce
vibration and hold bottle
snugly in place.
There are many reasons for owning a wine
cellar. A wine cellar will control the four main
factors for storing and aging wine successfully.
Convenience is an added incentive, as a well-
stocked cellar assures you of always having the
right wine at the right time. Since most retailers
offer discounts by the case, it also makes economic
sense to buy more than one bottle at a time,
particularly from exceptional vintages.
A wine cellar allows you to store your wine
away from foods that could potentially start to
ferment, such as fruits, vegetables, and cheeses.
Additionally, owning a wine cellar is a fun way
to observe and taste a promising young wine
and follow its evolution into a high quality, mature
wine that will please your palate and highlight
any occasion. There is simply no other way to
experience the full potential of great wine.
Should I have a Viking wine
cellar?
Another advantage provided by a good
storage system is that the temperature at which
the wine is maintained will be much closer to its
optimum serving temperature. This is particularly
desirable when you want a nice wine on the spur
of the moment for a dinner party, or when arriving
home with a need for relaxation.
While storage temperatures for reds tend
to be cooler than recommended serving
temperatures, it is much better to serve the wine
a bit too cool and let it warm in the glass or
decanter to the desirable temperature. Most
people serve red wines too warm (room
temperature), which detracts significantly from
their potential pleasure. Conversely, white wines
are frequently served too cold, inhibiting the
wine from displaying its texture and flavors.
Viking has addressed these issues by creating
three separate chambers in its storage units, each
with its own temperature control. Thus, reds can
be stored at one temperature, while whites and
champagne are stored at different temperatures.
Another zone can be kept slightly cooler than the
optimum serving temperature for wine you will be
offering at a dinner party that night. This gives you
the flexibility to manage your collection in a way
that balances your storage and aging requirements,
with the convenience of short-term accessibility.
Q – What type of wine should be cellared?
A– Every wine will benefit from proper
storage conditions. The appropriate
length of storage depends on the grape
varietal and the quality of the wine.
Q – What are the proper temperature and
humidity settings for storing wine?
A– The general rule is that temperature
should be approximately 55 degrees
Fahrenheit (55-60 degrees Fahrenheit is
adequate for red wines) and humidity
between 60% and 75%. Sparkling wines
and most white wines, which generally
develop at a faster rate than reds, can
be stored at lower temperatures
(45-55 degrees Fahrenheit) to slow the
maturation and provide a longer
“drinking window.”
Q – Why are bottles stored horizontally?
A– To keep corks moist and swollen
which prevents air from entering the
bottle, thus avoiding oxidation.
Frequently Asked Questions
Q – Is it okay to store champagne in the refrigerator?
A– Only for a period of up to 24 hours.
The temperatures are too cold and dry,
plus odors from food may impart off-flavors.
Q – Do storage levels affect the temperature?
A– It is always better to have the cellar
well stocked. More mass controls the
temperature better, preventing the
compressor from running too frequently
due to having to cool an excess
volume of space.
Q – How long should wine be cellared?
A– The evolution of a wine is fascinating
and complex. Generalizations regarding
the time needed for a particular wine
varietal to reach its peak of development
are just that – a general guideline. Within
a varietal, the vintage and the vintner’s
individual style of making the wine, along
with other factors, will have a substantial
influence on the ability of a particular
wine to age well. Some of the better wine
critics will include in a wine’s review a
“drinking window”, or range of years during
which they predict the wine will be at its
best. We recommend that you subscribe
to one of these experts’ newsletters to
help you in selecting wines to buy and in
determining how long to age them.
Typically, dry white wines don’t benefit
much, if any, from aging (very fine
Burgundy, Riesling, and Champagne are
prominent exceptions). Nevertheless, it is
wise to store them in a cellar to protect
them from heat and light damage. Red
wines are a different story. A fine, well-
balanced red wine from a good vintage
WINE AGING
GUIDELINES
Barolo 5-15 years
Bordeaux 5-15 years
(some much longer)
Burgundy 2-10 years
Cabernet Sauvignon 3-10 years
Chianti 0-5 years
Merlot 0-5 years
Pinot Noir (other than Burgundy) 1-6 years
Port – Vintage 10-30 years
Rioja 3-10 years
Syrah 5-10 years
Zinfandel Red 1-5 years
will usually improve with some age. Most
very fine Cabernet Sauvignons, Bordeaux,
Syrahs, Burgundys, Barolos, and Riojas
are made with the expectation that they
will be allowed to age in order to reach
their full potential.
Set forth here is a table of very general
guidelines for the aging of several red
wines by varietal or region. Again, for an
outstanding bottle of wine, it is worth
doing a little research.
Q – What temperatures are best for serving wine?
A– The temperature at which a wine is served
has a significant effect on its taste. The
appropriate temperature allows a good wine
to express its depth and complexity of aromas.
In general, red wines served at temperatures
above 68 degrees will taste monolithic and
have a warm, alcoholic aftertaste. They
lose their balance and liveliness. White wines
are often served too cold, suppressing the
flavors and richness of the wines.
WINE SUGGESTED
TEMPERATURE
Beaujolais 54-59˚ F
Bordeaux – Red 62-67˚ F
Bordeaux – White 50-54˚ F
Cabernet Sauvignon 62-67˚ F
Champagne 40-44˚ F
Chardonnay 45-50˚ F
Chenin Blanc 43-48˚ F
Chianti 58-63˚ F
Dessert Wines 45-50˚ F
Gewurztraminer 45-50˚ F
Merlot 58-63˚ F
Pinot Gris 45-50˚ F
Pinot Noir 58-63˚ F
Rioja 59-68˚ F
Port – Tawny 50-55˚ F
Port – Vintage 62-67˚ F
Rosé 40-44˚ F
Sauvignon Blanc 50-54˚ F
Sparkling Wines 45-50˚ F
Sparkling Wines – Inexpensive 40-44˚ F
Syrah 59-68˚ F
Zinfandel Red 62-67˚ F
Included here is a table of recommended
serving temperatures. Since it is seldom
possible to monitor or control a wine’s
temperature during a meal, we suggest
serving it at a temperature somewhat cooler
than its recommended range, allowing it
to warm up and develop in the glass.
Andere Handbücher für VCWB300RSS
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