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Keeping Your Babies Safe: A Note on “Cellaring” Wine

8 Sep

I’ve been running the air conditioner in my apartment non-stop.  This is not only because it’s been pretty warm here in DC, but because I have a case of wine (with some awesome picks like the 2006 Radio-Coteau “Savoy” pinot noir and a few white and red Burgundies) I’m keeping for two tastings I’m hosting for the staff of my school newspaper.  I’m really paranoid that the wines will go bad.

I’ve had a few bad experiences with wine that was improperly stored.  For instance, my last sentimental bottle of L’Esprit du Silene gave up its spirit after being stored (by my parents) on top of the refrigerator.  More recently, the two cases of wine my roommate and I had “cellared away” in a spare closet turned to vinegar after the cruel DC summer.  But this was nothing compared to the Battle of the Somme-like destruction experienced by my friend and fellow wine blogger Shea during a particularly nasty heat wave in British Columbia.

Of course, the destruction of my own two cases did set me back quite a bit of money.  Just as important as the economic aspect, however, is the frustration of opening bottle after bottle of vinegar in the quest of hospitality or romance.

So how does one avoid this fate?

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