Common name for the locality, where wine is mostly in bottles or stored in other containers. In the original sense, this means an underground space, but the term also applies equally to a ground-level arrangement. Under winery on the other hand, one usually understands a production site, which unlike an independent winery does not have its own vineyards and processed by grape producers delivered grapes, as for example in Winzergenossenschaften or other processing communities. However, winery is also used as a name for a wine shop (wine shop). From every producer, trader and processor of wine is one cellar book respectively.
A good wine cellar has one (summer and winter) temperature from around 8 to 12 ° C (is also the ideal wine temperature for most white wines) and one humidity from 70 to 80%. The ideal temperature is as uniform as possible, and strong fluctuations are far more damaging than higher temperatures, but uniform temperatures over a longer period of time. From about 20 to 25 ° Celsius, it becomes problematic because heat accelerates all chemical processes. An uncontrolled warm storage is the most common cause of premature aging of wines. Among other things, the fruit flavors are destroyed. A possible source of error is also the Korkmotte, who likes to lay her eggs in damp places such as corks. The hatched caterpillars can eat cork and leaking, resulting in oxidation and spoiling the wine.
The best possible wine cellar should be dark and well ventilated, but free of draft and vibrations. According to conventional doctrine, the bottles must be horizontal, so that the cork always wetted by the liquid and does not dry out. However, there are now studies that suggest a sufficient storage at sufficient humidity. Frequently becomes champagne or. sparkling wine also stored standing, as well Madeira. port wine. sherry and similar wines. The reason is carbonic acid (with sparkling wines) or high alcohol contents could damage the cork. An undamaged cork has a positive effect on the durability out. Often occurring in a cellar dark basement mold (Kellerkatze) is desired.
Regarding the shelves, there are two important criteria. First, the bottles must be easily removable. One should as few as possible at best no bottles have to be removed or regrind to get to the desired. Furthermore, a corresponding label for attaching codes for a management system must be possible. To keep track, from a certain amount (30 bottles) is a corresponding Wine cellar management required on paper or computer program. Also in the wine cellar can additionally one Wine Cabinet make sense. Many wine shops and cellars today also offer the possibility to rent premises or a place. How to behave in a wine cellar is under Keller law described. See also below bottle aging. Weingenuss. wine temperature and Wine to food,