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The Enemies of Wine meet their Match!

NKBA SoFlo Chapter members were hosted by Subzero, Wolf & Cove showroom in Miami for a super interesting conversation about Wine Storage, with a delicious lunch prepared by Chef Alex Diaz and Chef Marcello Florio, and a very sweet wine a chocolate pairing class with Sommelier Ray Sholes!

The first small detail I learned from Janet, one of our Sub-Zero presenters, when she placed a foam cooler on top of the counter was to stop referring to "the unit" as a wine cooler... It is a wine storage unit. (Yes, even with experience. We keep learning every day. That is the beauty of our NKBA and ASID communities, but that is another post I should work on…)

Many units have double or more temperature settings, pull-out shelves, are tall or small for under-counter installation, are stainless steel or built in with stainless steel or decorative panels to match the rest of the cabinetry surrounding the unit, and so many more features that help you select the right unit for you depending on the final use or design concept for the area.

Which is my favorite? All of them; you don’t always need to use a full built-in unit with a decorative pull. Sometimes, the stainless steel fronts and proud installation work nicely, giving a contrast color to the cabinetry or room.

The talk was focused on general information about wine storage and not so much on presenting a particular Sub-Zero unit, so i want to share the knowledge so you can apply it if you are in the market for any of these units. (Obviously, at Blu Ink Interiors, we would love to apply our experience in specification and design for you!)

When planning and specifying a wine room or cellar — a home bar integrated with the kitchen… we must take these four storage points into consideration to select the unit, and for the design portion, it is very important that you ask yourself: What would be the size, so how many bottles, what kind? Will it be open for display or underground? Is it a temperature-controlled room? Lighting? Finishes.

Once we have a general idea of the use or size of the room, we can plan the layout, storage solutions, and wine storage appliances.

Here is what she had to say!

" The five worst enemies for wine storage:

  • Temperature

  • Light

  • Humidity

  • Vibration

Temperature: Experts recommend, in general, that wine be kept at temperatures ranging from 40 to 65 degrees Fahrenheit for consumption, with the exact temperatures varying depending on the type of wine and individual experience.

Light: Experts agree that direct light, particularly ultraviolet rays, can destroy a wine’s color and flavor.

Humidity: Experts agree that wine must not be exposed to air, as air can cause oxidation, which can ultimately cause wine to go bad. Keeping the cork moist ensures the tightest seal possible. While storing wine on its side is one way to keep the crock moist, experts also recommend that wine be stored in an environment with 60 to 70 percent humidity.

Vibration: Wine is delicate, and its components can break down over time if exposed to heavy vibrations. This can leave wine lacking in scent and flavor.

Recommended Storing and Serving Temperatures:

Sparkling Wines and Sweet Whites

41 degrees F (5 degrees C) Asti Spumante

43 Degree F (6 Degree C) Non-vintage Champagne and Sparkling Wine, Cremant, Cava

45 Degree F (7 Degree C) Sauternes, Einswein, Sweet Vouvray, Rose, Tavel, White Zinfandel

46 Degree F (8 Degree C) Vintage Champagne and Sparkling Wine, German Table Wine, Muscats, New World Riesling, and Gewurtztraminer Dry Whites

Dry Whites

46 Degree F (8 Degree C) Loire Valley Whites, Alsace Riesling, Italian Whites

48 Degree F (9 Degree C) Sauvignon Blanc, Chablis, Chenin Blanc, Bordeaux Blanc

50 Degree F (10 Degree C) Chardonnay, Australian Semillon

52 Degree F (11 Degree C) White Burgundy, Viognier, Condrieu

54 Degree F (12 Degree C) Full-Bodied Chardonnay and White Burgundy, Graves Light to medium bodied reds

Light- to medium-bodied Bodied Reds

54 Degree F (12 Degree C) Beaujolais, Valpoclicella

55 Degree F (13 Degree C) Ideal long-term storage temperature for all wines, Côtes du Rhône, Young Spanish, and Portuguese Wines

57 Degree F (14 Degree C) Tawny Port, Barbera, Sanglovese, Madeira, Chinon, Amontillado Sherry

59 Degree F (15 Degree C) Chianti, Lighter Zinfandels

61 Degree F (16 Degree C) Young Bordeaux, Young Cabernet, Rioja, Pinot Noir, Merlot Full Bodied Reds

Full-Bodied Reds

63 Degree F (17 Degree C) Barolo, Chianti Reservas, Cabernet Sauvignon, Red Burgundy

64 Degree F (18 Degree C) Grand Cru Bordeaux, Shiraz, Mature California Cabernet, Mature Rhodesia and Zinfandel

66 degrees F (19 degrees C) Vintage Port "

And there you have it! A very detailed list of temperatures to store your favorite wines according to the Sub-Zero, Wolf, and Cove team!

They have product demonstrations throughout the year with their own chefs on some specific dates; you can contact their Miami showroom for more details.

If you are in the market to update your wine cellar, kitchen or any other room in your home, make sure to hire a professional that will not only create a beautiful space, but functional and with the correct appliances for your needs!

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