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Have you accumulated a large amount of wine bottles over the years and you are ready to build your own custom wine cellar? Here are some tips to help you build your very own wine storage.

Let’s start with the basics.

What is a wine cellar?

A wine cellar is a climate controlled room used to store and age wine. Restaurants typically store all of their wine bottles in a cellar. However, it is a trend today to have wine cellars built in residential homes.

When learning to build your own, consider the following steps.

1. Start thinking of the design of your rack cellar. Figure out where you want to place your cellar. The most common place would be in your basement. Start making measurements of the area where you will be placing the cellar.

2. Think of the type of wood you would like to build. Depending on the area you are building the cellar, an ideal type of wood to be used should be redwood. Redwood is a light and is a soft wood that is used because of its resistance to rot and mildew in a damp cellar. Another type of wood that is used is mahogany. It is a hardwood and is resistant to decay, therefore it has more longevity and is less likely to dent. Unless treated, you should avoid birch, cherry and oak because they will hold mildew in a damp environment.

3. How many racks you will need to store all of your bottles.

4. Choosing a standard or a split cooling system. Both systems are popular, but it comes down to your personal preference. Standard cooling system costs less upfront and is easier to install. However, the system can be loud and it only lasts between 5-6 years. The split system has a longer lifespan, but it is more expensive since you will need to hire a professional to install the HVAC.

5. The minimum wall insulation should be R-19 and the minimum for ceiling is R-30.

6. Type of lighting. Most common lighting that is installed is recessed canned lighting with a dimmer switch.

7. Most common type of flooring used is tile. Although other types of flooring can be used, tile is most common because it helps keep the cellar cool.

Related Reading:

The Wine BibleTHE MOST COMPLETE WINE BOOK EVER. A must for anyone who loves wine, whether they are a pro or an amateur. Thorough, authoritative, and entertaining. (Robert Mondavi, founder and chairman emeritus of the Robert Mondavi Family of Wines)

"The most informative and entertaining book I've ever seen on the subject." (Danny Meyer, co-author of The Union Square Cafe Cookbook)

The essentials: The romance and intrigue of Burgundy of sauvignon blanc and the surprising elegance of Spain's top Riojas. Italy, one of wine's most enchanting and ancient homelands. What makes a great wine great? The reason behind Champagne's bubbles. The precise and food-friendly wines of Germany. California, wine's Camelot. The lip-smackingly good wines of Australia. The complexities of Port revealed. How a vineyard profoundly affects a wine's character.

Plus, matching wine with food - and mood. The secrets of professional wine tasters and how to expand your wine-tasting vocabulary. And everything else you need to know to buy, store, serve, and enjoy the world's most captivating beverage.

The shimmering elegance of Veuve Clicquot, affordable luxury in a glass, page 185.

Ravishing, elegant, and rich, Petrus in Ingrid Bergman in red satin, page 156.

Some wines are like people... they get better as they get older, pg. 64.

Sherry, the world's most misunderstood and underappreciated wine, page 437.

With a little bit of information about sake anyone can find a great bottle to enjoy with friends.

Finding the right sake can be difficult for people who have little knowledge about sake and how it is made. Many people call it rice wine which is only half true, it is made from rice but it is not a wine although it enjoyed in a similar way. Sake can be brewed with many different types of rice, but unlike wine which is defined by its grape varietal, such as chardonnay or merlot, sake is defined by how much the rice is polished. There are over 90 different varieties of rice used in sake that can impart different flavors; but the most important factor continues to be the polish on the rice.

Rice polishing is a process whereby the rice is tossed or milled, often with an abrasive such as flour, sand, or even water, to remove the outer coating of the rice. This coating contains nutrients that are essential to the human diet, but unnecessary and sometimes a downright hindrance to the brewing process.

The percentage of rice that is polished determines the quality, and price, of a bottle of sake. A low quality bottle will have 30% of the rice milled, leaving 70% of the starchy rice center remaining. A top shelf bottle of sake will have at least 50% of the rice polished off and is known as Dai Ginjo grade sake. The percentages listed are the amount of rice remaining before brewing. This number is known in Japanese as Seimaibuai (say-my-boo-eye) and along with Junmai are the two most important words to learn before drinking sake.

Junmai sake is defined as sake with no distilled alcohol added to the brewing process. It has a further requirement of having a Seimaibuai of at least 70%. Distilled alcohol began being added to sake during world war two when there were huge shortages of rice. A little bit of extra alcohol made the small amount of rice go much further. During the war the sake tasted quite differently than at times before or after. This was because of the lack of rice. After the war many brewers continued the practice of tempering the rice with grain spirits, albeit with more rice than was available during the war. The result was more cost effective sake that was almost unnoticeably different from true sake. So if you are looking for more authentic sake; ensure that it has Junmai somewhere on the label.

Once the bottle, or (preferably) bottles; are chosen it is time to invite over some friends for an informal gathering. According to Japanese customs; sake should be enjoyed on an empty stomach in a cream colored room with north facing windows. Then, without wearing any cologne or perfume, the group enters the room with no thoughts of the outside world to begin tasting. It is an interesting custom that focuses the taster’s sense on the sake and nothing else; but less formal events are usually a little bit more fun.

Sake should be enjoyed very similarly to wine; with attention going to the texture, thickness and color before smelling the drink. Is the sake clear or cloudy, yellow or white? Smell and taste go hand in hand so to fully taste the beverage it is important to breathe in (if possible) while sipping and then breathe out while swallowing. This gives the fullest aroma and taste sensation and really pulls out otherwise unnoticed flavors. Focus on the good parts of the drink and repeat often.

Related Reading:

Oster 4208 Inspire Electric Wine Opener with Wine ChillerAt the touch of a button, the Oster Wine Opener easily opens up to 30 bottles on a single charge. The stylish and ergonomically designed soft-grip handle will fit into the palm of your hand for a firm grip. Also includes a foil cutter to remove wine seals and a recharging base for convenience.

Shiraz, known as syrah in France, Chile, Argentina and most parts of the United States, is a type of grape. This grape, used to make wine, has a deep purple color. Shiraz is a unique wine, and has one of the highest serving temperatures of them all, 65 degrees Fahrenheit.

The name Shiraz is taken from the city of Shiraz, Iran, where it is said that the process of wine making originated 7,000 years ago. According to some historic accounts, Guy De’Sterimberg brought Shiraz to southern France after visiting Iran during the crusades. Eventually, he became a hermit and created a vineyard on a hill near his home in the Rhone River Valley. This wine became known as the Hermitage.

Many times, Shiraz is blended with other grape varieties, like Merlot, Grenache, and Cabernet Sauvignon. Lately, some Austrailian producers have begun adding nerly 4 percent Viognier to their wine, which adds apricot tones to the scent and flavor of the wine. Because it’s such a small percentage, the producer doesn’t have to declare on the label that the wine is a blend.

Under American wine laws, either Shiraz or Syrah may appear on the bottle’s label, though few American wineries choose to follow the New World style and label them Syrah. While increasing amounts of the grape are being grown in Washington state, California still has the stronghold in America. Introduced in 1985 to the state of Washington by the Woodinville, Washington Columbia Winery, the area is also blending Shiraz with Grenache, Viognier and Cinsault.

In very warm regions, the shiraz grape usually isn’t strong enough to stand on its own in a bottle. In more mountainous areas, however, wineries tend to produce more varietal based wines. This is why many of these wines that come out of Napa Valley, CA tend to be blends.