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Re: Wine cellar cooling units

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jazz1

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In Reply to: Wine cellar cooling units posted by bigmike on May 8, 2005 at 17:22:39:

A cooling only mid wall air- conditioning split unit of 5000-7000 btu/hr should do the trick.
Although they are not happy to operate below 63 o F this is good enough, as constant temperature is more important than a lower temperature that fluctuate.
As all AC units have to get rid of condensate it is a good idea to let the condensate drain on the floor if it is covered with stone gravel, this will keep the humidity relatively high.
If it is too much the condensate could be drained into a bucket that can be empty when needed.
One word of warning, and I have learned this the hard way.
Most wines age rather than mature.
Wine today are made to drink relatively early.
If expensive top class French wines are the reason for your new cellar then it is worth while, otherwise, beware.
Serge

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words of wisdom. - jimbill 13:58:24 05/24/05 (0)
It's really a shame, too.
When I first started drinking wine back in the 70's, there was great joy in drinking an aged wine. Back then you could get Barolos and Riojas that were 10+ years old at a ridiculous price. And they were fantastic, much better than their young counterparts.
Now it seems that once a wine gets 8-10 years old they start losing their fruit and gain nothing in complexity (there are exceptions).
I know it's because of the higher demand (a good thing) and the lack of personal cellars. The winemakers have to do what sells.
But I feel sorry for all these new wine drinkers who will probably never get to see what a good aged wine is all about.

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