Cellaring Advice?

[Hacker]

I have recently downsized (house, not wine) and bought a Kitchener Wine Cabinet which holds around 350 bottles. The storeroom which holds the cabinet is quite large and has some wall shelving. The room is protected from the sun and within the day fluctuations, and ranges from a low of about 15 degrees in winter to about 21 in summer. I can store 150-200 bottles in this shelving, so my question is; are some wines more robust at being cellared at the higher end of the temp scale? I know higher percentage fortified wine is, but I don't really have any of that. Rather, I am thinking of Margaret River Cabs, Barossa/Mclaren Vale shiraz, Bordeaux reds, Chardonnays, Pinots.
I am guessing champagnes may need more protection, but really am not sure. Or am I being overly cautious and should just put everything in the shelves?

[Chris H]

That is a pretty good storeoom that only gets to 21 degrees in Sidenee Hacker. Whites and Pinots are the most affected by higher temperatures but obviously everything is better when stored in cool, stable temperatures.

[Hacker]

That is a pretty good storeoom that only gets to 21 degrees in Sidenee Hacker.

Well to be honest I haven't lived here thru a summer, but did move in during an extended heat wave in mid April (27-29 degrees) and 21 was the highest it got. Fingers crossed that is all it will climb to.

[catchnrelease]

How long does it spend at 21C? If the mean temp is somewhere around 18C or so I'd be fine storing anything there. Maybe the bubbles could use a bit more stability to help with the pressure inside, but for still wines? I rekon you're fine.

[Hacker]

How long does it spend at 21C?

I reckon December to March/April. I agree with the champagne.

[Phil H]

I am not certain on which wines are more robust than others. I also live in Sydney, and have stored my wine under my split level house, with the temperature fluctuations more than what you described.
I store my more expensive and long term wines in my wine fridge, and the others under the house. I have been doing this for around 10 years, and haven't had any problems.
An issue is by having the wine cabinet in the storage area, you are making the conditions worse, particularly in summer. The wine fridge has to work harder, hence generating more heat, increasing the temperature. Is it possible to move the fridge to another area? Of course the size of the room and how well insulated the room is will determine the level the fridge will affect the temperature.

[TiggerK]

If anything was going to be in passive cellaring conditions, robust younger reds under screwcaps would be my first choice. Bubbles, whites, lighter reds, cork and of course the really good stuff in the fridge.

[ticklenow1]

Hacker,

You could put your wines in polystyrene boxes as well. I did this for a couple of years in the early 00's and have had no problems with the 60-80 bottles I did this with. My temps were fluctuating a lot more than what you say yours do as well. Also wrap them in newspaper and make sure the polystyrene boxes seal well. Tyson Stelzer recommends this if you have no other options.

Cheers
Ian

[Hunter]

Has anyone had much experience with the kitchener range ? Seem cheap.

[Chris H]

A friend has had two Kitcheners for many years and they have been good. No moving parts so no vibration either.

[michel]

Hacker,

You could put your wines in polystyrene boxes as well. I did this for a couple of years in the early 00's and have had no problems with the 60-80 bottles I did this with. My temps were fluctuating a lot more than what you say yours do as well. Also wrap them in newspaper and make sure the polystyrene boxes seal well. Tyson Stelzer recommends this if you have no other options.

Cheers
Ian

i reckon this is a reasonable approach
put the wines that are to be consumed over the next few years in the boxes
and the long termers in the fridge.

[Hacker]

Has anyone had much experience with the kitchener range ? Seem cheap.

I bought a Kitchener that holds supposedly 370 bottles about a month ago. So far so good.

Thank you everyone for your advice. I think I will put the medium termer's in the store room and my DRC's in the Kitchener.

[Croquet King]

I store mine under the house (double brick) and in the cardboard boxes they come in. With the wine in there, the cardboard provides a bit more insulation. I've put a thermometer probe in there and I think it drops the temp by at least 2 degrees.