I am sorry if you felt that way regarding your conversation. I would think that they may have just been attempting to explain what the “ideal” wine storage unit would be. However if you have never lost a bottle in your current storage scenario it would seem that what you have is working just fine. Again, these temperature and humidity specifications are for somewhat longer term storage of wines. So if you are comparing what you have to that of a UPS or FedEx warehouse, which are extremely short term locations where wine may be sitting, than you are probably correct and not in need of a longer term storage vehicle. I hope this helps clear up any questions or concerns.

I still have serious issues with the answer. I am not interested in an expensive wine cooler. I think my storage is better than what you would find in UPS, Fedex or trucking warehouses. Certainly better than what you will find in wine merchant stores with erratic heating and cooling outlets around the store. Seasonal differences.

Yesterday in a conversation with a degreed “wine expert”, I was told that your answer was one from a wine snob trying to sell a giant wine cooler. Why can’t we all be REALISTIC?

Isn’t this the problem that hinders wine enjoyment?

Sorry for ultimately being unappreciative. I really expected a better answer. Politeness is being pushed aside. I am 72 years old and have never experienced a corked, spoiled or “skunked” wine in all of those years. I guess every shipper, restaurant, wine vendor and homeowner must have controlled refrigeration every step of the way.

If this is an off-the-wall response, let the comments follow. Comments from real people please.

Respectfully submitted,

Gerald Miller

55-68 degrees is a pretty large fluctuation, even for shorter term storage as you mentioned is the case for most of your collection. While some of the better wines will probably survive, you may lose a bottle here and there with that kind of inconsistency. Reds tend to be a little sturdier than whites and can probably handle it a little better. I would think the best thing to do is to gauge how many bottles are compromised by the storage climate, and see if you find that number acceptable. The downside you may encounter is not in ruining so many wines to the point where they are turned, but not letting them reach their full potential depending on the quality of the wine.

I hope that helps Gerald. If you have any more specific questions you can contact one of our Wine Storage Consultants at 800-377-3330.

Thanks!

Wines are priced around $10.00 or $22.00 on average. None are intended for storage longer than two years as a general average. Closet and the room look fairly interesting for what I was trying to achieve.

A selection of whites are stored in a wine cooler at around 45 to 50 degrees. As they are consumed, they are replaced with wines from the “closet.”

My assumptions are that the temperature is lower and more stable than anywhere else in our home. It is certainly lower temperature than floor displays in a wine shop. There is no investment quality wine in the wine “closet.”

If there would be any harm to the wines under the above conditions, is the white or red more at risk?

Any comments, good or bad, will be appreciated. I am fairly new to this, and am anxious to learn.

Many thanks!!

I’ve heard that Robert Parker says if you can keep your wine under 65F you should be fine. And more recently I’ve read that Jon Rimmerman from Garagiste suggests that keeping wine at too constant a temperature can create a suspended animation situation where wines don’t age as well as if their temperature is allowed to seasonally vary from say 55F-63F as it would in an underground wine cellar.

I’d love to hear your thoughts on these other observations, especially Rimmerman’s. Thanks!