Usually, when thinking of wine cellars, aficionados imagine cathedral-like stacks of specialized shelves, visited occasionally by master vintners. In fact, wine cellars include a wide array of storage spots. Per bottle, most wine is stored in improvised wine cellars. The best are temperature and humidity controlled, sometimes far away from civilization, and sometimes for decades or hundreds of years. Most, however, are in convenient places at home. The purpose of wine cellars is to bring out tastes which may only be experienced after a carefully controlled aging process. Wine is a sensitive and natural beverage, strongly affected by environmental factors.
Strictly speaking, a wine cellar is any area where wine is purposefully stored. Although this definition is flexible, it’s important to remember that the purpose of wine storage is what makes a wine cellar, not the location or the characteristics of the storage area itself. These factors may determine the quality of the wine storage, but they do not make or break “wine cellar” status.
As a matter of fact, virtually any area which demonstrates the environmental qualities needed for wine storage may be considered a wine cellar. For example, wine may be “cellared” under the sink, where the flow of water keeps the air cool and moist. These are two of the most important factors for wine storage. If the air is too dry, the cork may deteriorate, allowing the passage of oxygen into the bottle chamber. As wine is exposed to oxygen, it slowly turns to vinegar. If the air changes in temperature, the taste of the wine will vary depending on the varietal, and the wine will go bad if the temperature varies by a large degree. The cooler the air in the wine cellar, the more slowly the wine will age. The purpose of keeping the wine cool is to ensure a consistent temperature and humidity, and not because a cold temperature will produce a more desirable taste. If wine is too cold, it will not age properly.
Other potential “wine cellars” include space under the house, under the stairs, or in a closet, so long as the temperature and humidity are consistent and conducive to aging. Another major consideration is the level of vibration in a wine cellar. If a wine cellar is too close to a running motor, or perhaps even audio equipment, the taste of the wine will be affected over time. Such factors may influence the exposure of cork to oxygen as well.
“Cellaring” is the practice of storing wine, and this practice is not limited to a literal wine cellar. Wine has been stored in caves for longer than cellars, and some wine cellars are modeled after caves. In any case, the idea is to keep wine in the environment where it will age without going bad. If factors which cause wine to go bad are eliminated, then the wine will age according the characteristics of its varietal. In fact, most wines are not suited for aging. In general, only very sweet whites, like Gewurztraminer, are suitable for aging. Indeed, most reds are meant to be consumed young as well. Only very “big” and characteristic reds should be aged in a wine cellar. Above all, remember that the careful aging of wine defines a wine cellar.