t's important to have a cellar or storage space large enough to hold a longterm stock of wine, but only if conditions are right. The room should be constantly cool (50-60°F) and with a source of light ventilation to avoid excess humidity. Nothing odorous should be stored in the room, which should be isolated from traffic vibrations, noise and odors. Lighting should be dim and direct sunlight rigidly avoided.
Even if the area is primarily for storage, it's wise to keep it neat and attractive. Customers like to visit even the most primitive of wine cellars. Shelves should be built of wood, tiles or cement, which resist temperature changes better than metal.
Bottles should be stacked horizontally with their labels facing up and grouped by estate or zone of origin or type. Horizontal stacking is important because it keeps the cork in contact with the wine, thus damp and elastic, and also because when the bottles are massed together the temperatures of their contents tend to remain stable.
If the room is subject to temperature fluctuations, it is best to keep sparkling wines, dry whites and roses close to the floor, where it's cooler. Aged reds and strong dessert wines may be kept higher, since their alcohol helps preserve them.
Wines should be recorded by type and vintage with a note of original cost. In some large cellars, wines are catalogued under a numbered code that is kept in a computer keyed to register any changes in the wine list.
