It doesn’t take long for a disorganized collection of wine bottles to feel unmanageable, especially if your storage space doesn’t have wine racks. If you are a wine lover with a growing number of favorite vintages, then constructing a custom wine cellar may be just …
Tag: wine cellar construction
What type of cooling system is best for your wine cellar? Is it a self-contained, through-the-wall system (covered in a previous post on this site)? The ductless split wine cellar cooling unit is another of three primary types of refrigeration systems for wine cellars. The …
Wine is best enjoyed when it is stored and served at certain temperatures. A wine cooling unit is made especially for the purpose of maintaining the correct conditions for wine storage. There is no way a standard air conditioning unit can provide the right environment for a wine room or wine cellar. The cooling unit is a foundational part of a wine cellar, though many other factors contribute to its effectiveness. There are three basic types of wine cellar cooling units, those being: Self-contained, ductless-split, and ducted-split air handler climate control systems. Is a self-contained cooling unit best for your wine cellar?
Air Conditioning Units Won’t Do
A self-contained through-the-wall wine cellar cooling unit resembles a window air conditioning unit, but they are not the same thing at all. An air conditioner provides cold blasts of air for short spans of time to create a certain temperature in the room. Spikes in temperature are common with basic air conditioning. Wine cooling units, on the other hand, run much more frequently. They keep a room at a much more constant, colder temperature. In addition, self-contained wine cellar cooling units regulate humidity.
When is a Self-Contained Wine Cooling Unit Best?
The most affordable wine cooling unit is the self-contained variety, and it is also the easiest to install. This type of cooling unit is best for use in wine rooms and wine cabinets that have adequate ventilation. These are one-piece, wall-mounted units that are vented through the wall. There are no drain lines for this type of cooling unit. Everything needed is built right in, other than the need to vent, since it contains exhaust. These units are quiet but do make a noticeable amount of noise, same as split systems.
A huge consideration when installing a self-contained wine cellar cooling unit is which wall is best for placement and exhaust. Oftentimes, these systems mount to an interior wall, exhausting hot air and creating fan noise in an adjacent room. The adjoining room must be well-ventilated, in order to contain the heat that the unit vents. The adjoining room should not exceed 80°F. It should also usually be no smaller than the wine storage space.
A down side to self-contained systems is that the manufacturer usually requires that they be uninstalled and shipped in for repair or service. A benefit of a self-contained wine cooling unit is that it allows for maximum racking space in the wine cellar, and it is virtually an invisible feature.
When creating an ideal wine environment in your home, it’s best to contact professionals, such as the experts at Rosehill Wine Cellars. At Rosehill, we only focus on wine cellar construction. We can ensure that all components of your wine cellar are appropriate for wine storage, including the wine cooling unit. With help from our experts, you will get the best advice on whether to install a self-contained wine cooling unit or another variety.
Wine cellar cooling units can rightly be considered the cornerstone of a proper wine storage environment. There are many other factors that impact the effectiveness of a wine cooling unit, however. The following are more facts about wine cellar cooling units, including information about other …
If you have a wine cellar, a wine cellar cooling unit is essential. The entire point of a wine cellar is to provide the right environment in which to store wine. The cooling unit is the component that does the most to accomplish that crucial …
A custom wine cellar built by experts who specialize in creating the ideal wine environment is often mistaken as being faulty. After all, the purpose of having a wine cellar is to protect and preserve wine so that it can be enjoyed at the point of optimal maturity. Questions arise when a clear percentage of the wine from a cellar is discovered to have gone bad. It’s only natural to wonder if the wine cooling unit or other components of the wine cellar failed, resulting in spoiled wine. The blame for bad wine very rarely lies in the construction or maintenance of a wine cellar, however. Across the wine industry and in wine collections everywhere, it can be expected that about 5% to 10% of the wine will turn out to be undrinkable. This is why waiters at restaurants allow diners to taste their wine and give their approval or send the bottle back. There are four basic reasons that wine goes bad, and they are that the wine is: Oxidized, corked, refermented, or cooked.
Just as air affects a cut apple, turning it brown, too much air has an undesirable effect on wine. One of the reasons corks are ideal for sealing bottles of wine is that the natural material allows in miniscule amounts of oxygen during sometimes years of storage. Wines become oxidized if too much air gets in. For instance, if a cork dries out, which can occur as a direct result of how and where the wine is stored, oxidation ruins the wine. If you have a professionally built wine cellar and use wine racks as recommended by experts, you can typically avoid having any dried out corks.
When a fungal compound called 2,4,6-trichloranisole (TCA), also known as cork taint, gets into cork, a musty odor is imparted into the wine. You can recognize corked wine when the bottle is opened and you smell the contents. The sniffing notes are described as smelling of moldy cardboard, dirty socks that have been left too long in the hamper, or musty basement. TCA is usually caused by problems in the environment of wineries, such as antifungal treatments and moldy cellars.
When yeast and sugar are still in fermented wine, the wine will literally begin fermenting in the bottle again. This causes the wine to be off-flavored and a wee bit bubbly. Spritz is desirable in champagne but not in fine still wine.
When wine has been exposed to excessive heat, such as in bad storage, it becomes baked or maderized. It will literally taste like Madeira, with flavors of candied fruits and almonds. You can sometimes spot cooked wine before opening it because the cork will usually push partly out of the neck, due to expansion.
While it’s true that a faulty wine cellar can be the cause of cooked or oxidized wine, having the guidance of professionals like those at Rosehill Wine Cellars can ensure that it doesn’t happen to you. It’s usually a safe bet that spoiled wine is not the wine cellar’s fault.