All About Kimchi

Author: David Wills
Source: ezinearticles.com

I’d never even heard of the stuff until I came to Korea, and when I was presented with a side dish of it at dinner, I thought, Hmm, this is ok. It was indeed palatable, but nothing special. The next day I was given it for lunch, then dinner. And the next day. And the next. Pretty soon I opted to pass over the kimchi. It wasn’t that it tasted awful, but rather that it just wasn’t good enough to eat twice a day.

But kimchi is everywhere in Korea and ignoring it won’t make it go away. I work in a school, and consequently I have to discuss food with my kids to teach them the English words for edible things. “What did you have for breakfast?” “Kimchi.” “Lunch?” “Kimchi.” “Dinner?” “Kimchi.” Koreans literally eat kimchi three meals a day. Frequently, they will have kimchi jjigae (soup, or stew) with a side of kimchi. There’s also kimchi in many other foods, served with a side of kimchi. I wondered how much kimchi the average Korean ate each year, and checked out the statistics, and found that they consume seventy-seven pounds of it per capita, per year.

“What is your favourite food?” I asked every kid in my school at least once a semester, when the textbooks dictate this a necessary discussion. “Kimchi, and…” They’ll usually mention two things, but one of them will always be kimchi. I recently asked my class to write an essay about their favourite food, and most of them were about kimchi. One of them was the word “kimchi” written two hundred times on a piece of paper.

When I leave school, having had my kimchi-based school lunch and kimchi fueled children talking about kimchi, the last thing I really want to think about is kimchi. Yet I hop on the subway and there it is: the smell of a hundred people who’ve eaten fermented cabbage for three meals that day, and three the day before, farting, burping, coughing and breathing kimchi into the air. Ass-kimchi is worse even than “fresh” kimchi.

In my own home I feel I am safe, but then I turn on my air conditioning and realise that LG puts kimchi enzymes into their air conditioners, in a move that is surely as Korean as putting timers on their fans to prevent suffocation.

Whenever I leave Korea, I yearn for a kimchi free day, and usually I get it. However, when I was in Fukuoka and Beijing, the local Korean populations were so kimchi-crazy that supermarkets and restaurants had bags of the stuff rotting away, waiting to become a fart. More irritating, however, is at the ferry port in Busan, waiting for my boat ride out of kimchi-country, and there is a store that sells giant discount bags of kimchi for Koreans leaving Korea. There’s no way they could go a day without kimchi, so they stock up enough of it to last their journey. Suitcases bulge with kimchi, and as I get on the ferry it becomes apparent that lunch is making its way into the atmosphere after a few hours in the digestive tract.

Where must a guy go to get away from kimchi? The Korean Space Research Institute developed “space kimchi” to accompany Korean astronauts on their journeys away from kimchi-world! Imagine the smell of a space station once the kimchi arrives… There’s nothing less welcome than a kimchi-fart in a space suit.Unbearable.

But in honestly, it’s funny watching Korean defend kimchi. They’ll throw science about, claiming kimchi is healthy. Indeed, kimchi is healthy… when eaten occasionally. When eaten three meals a day it has a serious contribution to the development of gastric cancer, something in which Koreans lead the world. A Korean person is ten times more likely to suffer from gastric cancer than an American.

Korean scientists, as always, are backing the old wives in terms of bizarre theories. Kimchi apparently keeps SARS away, and is rumoured to stop one from contracting AIDS. In 2005, at Seoul University, researchers fed kimchi to thirteen birds with avian flu (poor defenceless things) and allegedly eleven of them recovered. Now they say it lowers stress in mice, and is being available in anti-cancer, anti-obesity and anti-aging varieties, thanks to over half a million of the government’s dollars, even in these dark days of the plummeting won.

The library of Korean propaganda relating to kimchi is expanding at a rate of three hundred books and dissertations per year. Writing about the negative qualities of the national dish is something that just isn’t done, given that most of the research is funded by the crooked government. The well-respected article that exposes kimchi’s unhealthy side was published in Beijing, because in Korea there was no chance of having such a thing made public. Strangely, it was written entirely by Korean scientists. Perhaps they were hoping to redeem themselves after fan death, fake-cloning, bird flu, and other national embarrassments.

David Wills is the editor of Beatdom Magazine (http://www.beatdom.com) and the Korean Rum Diary blog (http://www.koreanrumdiary.blogspot.com). He is an English teacher and enjoys travelling the world and documenting his journeys.

Spanish Tapas Is Perfect For A Barbecue Grill

Author: Barbecue Smoker Recipe Man
Source: isnare.com

“Going out to Spain again? How wonderful!” many friends say to me.

Well, no actually it isn’t. Yes I admit the weather makes a pleasant change from the dreary precipitation of North West England and I do have some great friends where I work in Spain but at the end of the day it’s not a holiday it’s work.

Dressed in a suit and tie traveling on a plane full of holiday makers to Alicante is depressing enough but then it’s the taxi to the plant, a full days work in an air conditioned office followed by the taxi to the hotel. Back to the plant in the morning, another full day etc. etc…..get the picture? What’s the weather got to do with it?

The one saving grace for me on business trips is the food. Spanish food ranks right up there for me because like Italian food, it relies on the freshness of the ingredients and a simple cooking process. Unique to Spain though is the array of snacks available in the bars – Tapas.

Because of the simplicity of cooking and the variety, many tapas lend themselves to the barbecue grill and have found their way into my free barbecue recipes web pages. Every day I try a new bar, new tapas, ask the barman how it is prepared and then punch it out on the laptop during the flight home. Maybe there is an upside to business travel after all.

The word tapas (plural) originates from the word tapa meaning a cover. In the bars and bodegas of Andalucia in the days before air-con, the barman would provide a tapa to cover his customer’s sherry glass to stop the flies getting in. It wasn’t long before the barman would place a little bread on the tapa and this is where the tapas evolution started.

Technically tapas are appetizers designed to be eaten in the bar with an aperitif before going home for the main lunchtime meal and of course the siesta. The tapas revolution now means that they are available all hours and many can be eaten at the same time to make a meal in itself and it’s this concept that makes tapas ideal for the barbecue grill.

Some do need a little adaptation and take for example Esgarrat which is bacalao (dried salted cod fish) and roasted red peppers in olive oil. The sweetness of the peppers combines beautifully with the salt of the cod to produce a wonderful combination of flavours. Share a plate with friends and dip your bread in the oil – fantastic on a hot summer’s day!

Preparation of Esgarrat take time (a week) and uses two basic techniques of barbecue smoking, firstly curing and then fire roasting so here’s how to do it.

Take 150g or 6oz cod loin fillet (skinned) and place it in a polythene bag with two tablespoons of salt. Seal the bag and slam it in the refrigerator for a week. On the day of consumption, remove the cod loin from the bag, wash under the tap and slice thinly as you would with smoked salmon. Technically bacalao should be dried in the air but I find the process above more than adequate and certainly the best that I can achieve in a damp maritime UK climate.

When the barbecue charcoal is good and hot, place two red peppers on the smoker grill and roast until the skin is black and blistered and the flesh is soft. When complete, place the peppers in a polythene bag, seal it and allow to cool. When cool, remove the peppers from the bag and peel away the black skin and you’ll be left with a beautifully soft sweet pepper that’s ready for slicing. Cut into strips, place in a shallow serving dish with the salt cod and gorge it in olive oil – job done, give it an hour just to let the flavours mingle and you are ready to serve.

Enjoy Esgarrat, enjoy the summer and above all, enjoy your barbecue grill.

Thermoelectric Wine Coolers Or Wine Refrigerators – Advantages of Thermoelectric Wine Refrigerators

Author: Jonathon Wilson
Source: ezinearticles.com

Wine coolers’ refrigeration systems are usually conventional compressor units or thermoelectric units. A conventional compressor cooling system contains four fundamental parts – the compressor, condenser, throttle valve and evaporator. In simple terms, these parts work together to circulate and heat up a refrigerant which is then condensed and cooled, with the heat rejected and evaporated and the now cold refrigerant mixture lowering the temperature of the enclosed space it is in. In contrast, thermoelectric cooling systems are solid state semiconductor devices without moving parts, fluids, chlorofluorocarbons or other chemicals or gases. Put simply, electrons moving through a semiconductor material absorb heat and move it to the hot, expelling end of the unit cooling the air in the enclosed unit.
Thermoelectric coolers have several advantages over conventional compressor units including:

- Thermoelectric units have no moving parts, which results in less vibrations, a more silent operation and virtually maintenance free operations.
- Thermoelectric wine refrigerators are more environmentally friendly because they do not release ozone depleting chemicals such as chlorofluorocarbons or other gases.
- Thermoelectric coolers’ solid state design allows them to take up less floor space, plus they are more lightweight.
- Thermoelectric devices do not cycle on and off and have smaller temperature fluctuations and more precise temperature control (+/- 0.1 degree Celsius)
- Thermoelectric coolers have high reliability with tests showing lives greater than 200,000 hours (almost 23 years)
-Thermoelectric works best with relatively steady state cooling temperature demands and where power is supplied to the unit on a uniform basis, like wine coolers.

However, compressor based systems are more efficient at cooling than thermoelectric units (estimated at 4 to 12 times more efficient) and can withstand more adverse conditions. Thus, thermoelectric cooling units are generally used more in environments where cooling demands are not as onerous and where their solid state nature (no moving parts, quiet operation, maintenance-free) and smaller size outweighs pure cooling efficiency. Thermoelectric wine coolers are not meant for large cooling applications such as air conditioning units. Thermoelectric devices are best suited to smaller cooling applications, like wine refrigerators.

Visit WineCoolersGuide.com to learn about wine coolers or wine refrigerators. Find the best wine cooler to fit your wine storage needs using our articles, content and calculators.

Lardo di Colonnata : A Tuscan Delicacy

Author: Andrea Flint
Source: articleage.com

Pork is a staple food of the mountain regions of northern Italy, where it’s often said that a well butchered pig should leave ‘nothing but the oink’ behind. As a pig is typically around 30% fat, thrifty locals had to come up with a way to use and preserve this valuable source of protein, and the result is Lardo.
Lardo di Colonnata, to give it its full name, is a delicacy produced from pork fat in and around the Tuscan mountain town of Colonnata. Happily for fans of cured meat, it’s not only a frugal way of preserving pork fat over winter – it’s delicious too!
It’s made in large vats known as conche, fashioned from marble quarried at the nearby ‘white mountain’ of Cararra, which are first liberally rubbed with garlic. Next, layers of pork fat, salt, and a special mix of herbs and spices are added until the vats are full. The conche are then sealed with a wooden lid and left in cool mountain caves for 6 months or longer to mature in the clean air.
After the maturation time is over, the conche are opened to reveal a silky-smooth, meltingly tender ‘meat’ which can be eaten in much the same way as Parma Ham or other prosciutto.
While Lardo is often used to keep roasted meats moist by placing a thin layer over the skin, it is also delicious simply sliced thinly and eaten with bread, olives, and a good extra virgin olive oil as part of an antipasto course. It is not at all tough or greasy, and is well worth trying even if the idea of eating pure fat leaves you a little apprehensive!
Despite the long years of making Lardo in the traditional way, most of the examples that you may find in your local deli or store will have been made in a much more industrial setting, mainly as a result of modern hygiene laws taking precedence over customs and heritage. Gone are the marble conche and the mountain air, replaced by stainless steel and air conditioning.
However, visitors to the area around Colonnata may still be lucky and get hold of Lardo made in the old way that has been proven over the centuries – just don’t tell the authorities if you do!
Andrea is a writer for the Recipedia food and drink glossary where you can read about more Italian delicacies such as Bresaola and Balsamic Vinegar.
Article Source: http://EzineArticles.com/?expert=Andrea_Flint

Green Cooking – 24 Ways to Reduce Kitchen Energy Consumption and Increase Efficiency

Author: Sara Hohn
Source: ezinearticles.com

Home cooks of all skill levels can save money by using their kitchens more efficiently. By modifying cooking habits, making better use of existing appliances and purchasing new appliances that are energy-efficient, home cooks can save money, extend the working life of cookware and lessen the time spent cooking. These tactics are part of Green Cooking, which is about reducing waste, using less energy, less water and making less noise during the cooking process. Incorporating Green Cooking principles, the average household can minimize their home’s energy consumption and save hundreds of dollars per year on utility bills.

Using the following tips, you can maximize the efficiencies of your kitchen’s appliances and refine your cooking habits to save energy, save money and “cook green.”

1. Full-size ovens are not very efficient when cooking small quantities of food. When cooking small-to medium-sized meals, use a smaller toaster oven. In general, the smaller the appliance, the less energy used, so choose the smallest appliance suited to your cooking task. The more energy-efficient an appliance is, the less it costs to run.

2. Keep kitchen appliances and cookware clean. When surfaces are clean, you maximize the amount of energy reflected toward your food, cooking more quickly and evenly.

3. Utilize residual heat. Turn off the oven or electric stove top a few minutes before the end cooking time. The appliance will remain hot enough to complete the cooking process.

4. Energy-efficient appliances may sometimes cost more to purchase, but savings on utility bills will be realized in the long run. Try to gradually replace your old appliances with more energy-efficient models. Look for appliances with the Energy Star designation indicating that the appliance is up to current energy-efficiency standards. New and better appliances continue to be developed, cooking food faster and with greater convenience. And faster cooking times mean less energy use.

5. If you have an electric stove top, make sure your pan completely covers the heating element and is the same size as the burner. Use flat-bottomed pans that make full contact with the elements. For example, a six-inch pan on an eight-inch element wastes 40 percent of the element’s heat output. With gas burners, make sure the flame is fully below the pan; otherwise, heat is lost and energy is wasted. The moral is, if you use a small pan, use a small burner and vice versa.

6. Don’t preheat the oven unless a recipe (such as bread or pastry) requires it. A good rule of thumb is that any food with a cooking time of more than 60 minutes can be started in a cold oven.

7. No peeking. Every time you open the oven door, it can lower the internal temperature as much as 25 degrees. Use a timer to set the cooking time, and be sure your oven window is clean enough for you to see how your dish is progressing. Be sure to check the seal on your oven door to make sure it is working properly.

8. In the oven, stagger dishes at different rack levels to ensure proper air flow. Good air flow helps the oven work more quickly and efficiently. Rearrange oven shelves before you turn the oven on. Doing it after the oven is hot not only wastes heat, but is an easy way to burn yourself.

9. Piggyback dishes on top of each other, either by using the same heat source for two or more chores, or by baking such items as cookies using retained heat from prior baking or roasting. Multitask wherever possible. Cookware such as a Chinese steamer, can cook different dishes on different tiers simultaneously and inexpensively.

10. Choose your cookware carefully. Glass and ceramic cookware conduct and retain heat better than metal. If a recipe calls for a metal baking pan, you can usually switch to glass or ceramic which will allow you to lower the cooking temperature by 25 degrees.

11. By warming food first (either on the counter or in the microwave-it uses less energy than an oven) you can cut down on the amount of time your oven is on.

12. Take Cover! Water boils more quickly and foods cook faster if there is a lid on the pan, keeping the heat in. Also, don’t boil more water than you will be using.

13. Cooking frozen foods uses more energy – thaw them out first. Thawing in the refrigerator is best because it helps the efficiency of the refrigerator, cooling it down and reducing the energy required to keep it at its working temperature.

14. Cook with a microwave when possible. Microwaves use between one-fifth and one-half as much energy as conventional stoves. They are most efficient at cooking small portions and for defrosting. To cook food in the microwave faster, place it on the outer edges of a rotating tray rather than in the center, allowing more microwaves to interact with the food. Food cooks faster as the surface-to-volume ratio increases. When cooking potatoes, for example, thinner slices will cook faster than cubed or quartered sections. During warm weather when air conditioning is in use, microwaves generate less radiant heat reducing the energy load on your air conditioner.

15. Use pressure cookers. They use 50-75 percent less energy than ordinary cookware and it’s the easiest and fastest method of cooking..

16. Induction cooking uses 90% of the energy produced compared to only 55% for a gas burner and 65% for traditional electric ranges. Induction cook tops have the same instant control as gas and are the fastest of all cook top types to heat and cook food.

17. Use electric kettles to boil water. They consume half the energy needed to boil water on the stove.

18. Turn down the heat after water boils. Lightly boiling water is the same temperature as a roaring boil.

19. Toaster ovens, although generally not very well insulated are good choices for small to medium portions of food that cook relatively quickly. For baking and broiling, they use about one-third the energy of a regular oven.

20. Slow cookers also reduce energy use in cooking. Slow cookers such as crock-pots will cook an entire meal for about 17 cents worth of electricity.

21. Convection ovens consume up to one-third less energy than standard ovens. Heated air is continuously circulated by the oven’s fan, for more even heat and reduced cooking times.

22. Pressure-cooking is the easiest and fastest green cooking method. A new pressure cooker can reduce your energy consumption for cooking by more than 50%.

23. Electric skillets, like a deep griddle with walls, can steam, fry, saute, stew, bake, or roast a variety of food items – some can even double as serving dishes.

24. Soak dinnerware and cooking utensils that are heavily caked with dried food in cold water with a small amount of soap. This eliminates the need for prolonged scrubbing and using large amounts of water.

Sara Hohn is the founder of http://KitchenetteCookware.com, which provides consumers with cookware, bakeware, kitchen tools and small appliances. They specialize in providing high-quality, compact goods to cooks with small kitchens.

For more information, please contact info@kitchenettecookware.com.

UK Custom Refrigeration Manufacturer Launches ‘Cool-Cab’ product for Electronic Equipment Racks and Enclosures.

Author: Anonymous
Source: free-articles

Caspian Climatic Limited, Malmesbury, Wiltshire, United Kingdom.

October 2002

Where high external temperatures or thermal build up within the equipment means fan driven ambient air-cooling is ineffective, then a refrigeration module is the answer. The โ€˜Cool-Cab’ unit will cool sensitive & expensive equipment by refrigerating the air without the problem of condensate.

The unit is available for most rack/enclosure sizes. By utilising the โ€˜cool-cab’, companies can make great savings that will more than justify the outlay. No more need for expensive air-conditioned rooms for servers and electronics, apply the solution directly to the racks and cabinets housing the equipment.

Standard Features:

Condensate self disposal

Automatic Cooling mode

Flexible mounting fittings

Adjustable on/off temperature controls

High capacity refrigerated air-cooling system

Heavy-duty steel construction

Electronic Temperature Control

Options available:

Powder coat finish

Power supply variations 120v/ 208v/ 240v

Refrigerant โ€” R134A or alternative

Docking plug-in

Optional Network Interface

Technical Information:

Technical Support Department

Telephone: +44 (0) 1666 822200, Fax: +44 (0) 1666 822855,

Email: techsupport@caspian-climatic.co.uk Phi Magnetronics Ltd

Marketing Information: Please contact:

Miss Laura Stuart

Sales & Marketing

Tech Rep UK

Phone: +44 (0) 1823 352572

Fax: +44 (0) 1823 352797

laura@tech-rep.co.uk

http://www.tech-rep.co.uk

, Internet: http://www.caspian-climatic.co.uk/coolcab

Press Release Contact: Miss Laura Stuart

Marketing Department Caspian Climatic Ltd

1, Marco Polo House, Cook Way, Bindon Road, Taunton, Somerset TA2 6BG, United Kingdom

Tel: +44 (0) 1823 358917, Fax: + 44 (0) 1823 352571

Email: sales@caspian-climatic.co.uk

Buying an Ice Machine For Your Bar – Part I

Author: Jesse Starr
Source: ezinearticles.com

Determining Capacity Requirements

When determining the capacity requirements of the ice machine for your bar, there are a variety of factors you must account for. You must attempt to estimate demand accurately based on projections or if you are replacing an existing machine, you must look at your previous use. If you are replacing an existing unit in a bar, consider whether or not the existing machine was keeping up with demand and if you ever ran short of ice during peak times. The first step in determining the new machines capacity needs is choosing the type of ice you will be using. For a bar, these choices generally include classic cubes, gourmet ice, and contour ice. The next step is to make a list of all the places where ice is required; think about the back bar, server stations, et cetera. The third step is to figure out when you will be needing the most ice and account for this in your estimates. Your bar’s peak times will depend on its location and design. Finally, use an ice machine usage chart to determine your approximate daily ice needs. If you are opening a new bar and not just replacing an existing machine, it may be wise to allow for growth in your business by adding 10-20% to your machine usage estimate.

Cooling Methods

Ice machines have two available methods for keeping the ice frozen once made. The location, set up, and existing or planned HVAC systems of your bar will determine which method is right for you. Air-cooled machines use insulation only to keep the ice in the storage bin frozen. What this means is that they are largely influenced by the ambient temperature of the room or area they are in. If your bar is well air-conditioned and a steady temperature is maintained, an air-cooled machine will work quite well and save you money compared to a water-cooled unit.

However, if your bar is going to be outside on a beach in a warm climate, an air-cooled machine will have to work harder to produce ice and will most likely waste a lot of water do to melting. The other element to consider is that air-cooled units produce more heat than a water-cooled machine. If you plan to have your ice machine in use at an outdoor bar in a warm climate, a water-cooled machine is a better option than air-cooled. While more expensive, water-cooled ice machines are much more efficient than air-cooled machines because they utilize a cold water based cooling system to maintain the temperature of the ice machine and storage bin. This leads to less ice melting and more effective production of ice. Finally, it is important to consider all factors when selecting a cooling method and remember to think about the costs of water in your area and how this will affect your ice production costs. An ice machine is one of the most important pieces of bar equipment for your operation and must be selected carefully.

Jesse Starr is a contributing writer for FoodServiceWarehouse.com. He writes about restaurant supplies and equipment, pizza supplies and how to choose the best pizza equipment.

Wine Cellar Refrigeration Issues

Author: Jennifer Lynn Hanson
Source: ezinearticles.com

All wine lovers would love to have a real wine cellar in their homes to properly store their wines and to display them in style. However, the cost to build one is high, as is the cost to maintain them. Most of the cost and issues are caused by the wine cellar refrigeration. Proper wine cellar refrigeration requires planning ahead and being aware of the potential problems that can, (and most likely will), arise.

1) The cooling unit in the cellar will require a backup unit in case of failure. In case something goes wrong with the refrigeration system, you should take the necessary steps to ensure there will be a backup system to keep the wine cool if the system goes down. While the backup system will not provide ideal temperatures, it will at least keep the wine from going bad as you fix the chiller. Often, the air conditioning unit can do the job but it will take a professional wine cellar builder to determine whether or not that’s an option. Also, a generator should be installed to guard against power failure.

2) Dedicated electrical circuit. There is significant cost involved in installing a dedicated electrical circuit to power the cooler. It will require plans, licensing, and a licensed electrician to do the work.

3) Maintenance. Unlike water heaters and air conditioning units, wine cellar refrigerators or coolers require consistent maintenance. Depending on a number of factors, the unit will run for about half the time, every day. This kind of energy output makes the life span of these systems finite.

4) A vapor barrier and insulation will need to be installed. It is very important to keep the humidity level correct in order to keep the ideal temperature in the cellar consistent. So too is keeping the hot air out and the cool air in. Therefore, a vapor barrier and insulation must be put in.

Don’t pay inflated prices for the wine fridge that you choose. Visit Wine Cooling Units Online. It is a free online resource to help wine lovers purchase the right wine storage refrigerator for them.

Wine Cellar Refrigeration Issues

Author: Jennifer Lynn Hanson
Source: ezinearticles.com

All wine lovers would love to have a real wine cellar in their homes to properly store their wines and to display them in style. However, the cost to build one is high, as is the cost to maintain them. Most of the cost and issues are caused by the wine cellar refrigeration. Proper wine cellar refrigeration requires planning ahead and being aware of the potential problems that can, (and most likely will), arise.

1) The cooling unit in the cellar will require a backup unit in case of failure. In case something goes wrong with the refrigeration system, you should take the necessary steps to ensure there will be a backup system to keep the wine cool if the system goes down. While the backup system will not provide ideal temperatures, it will at least keep the wine from going bad as you fix the chiller. Often, the air conditioning unit can do the job but it will take a professional wine cellar builder to determine whether or not that’s an option. Also, a generator should be installed to guard against power failure.

2) Dedicated electrical circuit. There is significant cost involved in installing a dedicated electrical circuit to power the cooler. It will require plans, licensing, and a licensed electrician to do the work.

3) Maintenance. Unlike water heaters and air conditioning units, wine cellar refrigerators or coolers require consistent maintenance. Depending on a number of factors, the unit will run for about half the time, every day. This kind of energy output makes the life span of these systems finite.

4) A vapor barrier and insulation will need to be installed. It is very important to keep the humidity level correct in order to keep the ideal temperature in the cellar consistent. So too is keeping the hot air out and the cool air in. Therefore, a vapor barrier and insulation must be put in.

Don’t pay inflated prices for the wine fridge that you choose. Visit Wine Cooling Units Online. It is a free online resource to help wine lovers purchase the right wine storage refrigerator for them.

How To Cellar Your Wine

Author: Jennifer De Jong
Source: isnare.com

So, you love wine, you’ve bought a few of your favorite bottles and you store them in a wine rack on your counter or on top of your refrigerator. Then one day your friend brings you a bottle and you get another bottle for a gift and you begin to run out of room on your counter. Then you begin thinking…where is the best place to store my wine. Most wine lovers have seen the day that requires graduating from a couple bottles in a rack to coming up with some sort of system to sort, store, and keep wine accessible. The following are some tips for keeping your wine healthy and tasting good long-term.

Wine is best stored under cool, dark, airy conditions, free from vibration, odors and dampness. A cellar need not be under the house. The single most important factor is temperature stability. Wines stored where the temperature varies gradually with the seasons are better off than wines stored in a room which is heated during the day and then allowed to cool to winter temperatures at night.

The ideal cellar temperature is 12-15oC(53-59F) with a relative humidity of 65-75%. It is worthwhile using a thermometer to monitor summer temperatures. It may be a cause for concern if the cellar temperature goes much over 18oC(64F), as warm conditions will accelerate the development of your wines, possibly reducing the pleasure to be had from them.

Store wine on its side, ideally with the neck sloping slightly upwards so that the cork remains wet, the bubble of air is in the shoulder and any sediment will collect at the bottom of the bottle. This will make the wine easier to decant. Place the bottle with the label facing up or use written neck tags so you do not disturb a wine to identify it. Align the bottles so that the corks are visible – this will allow easy inspection for problems such as leakage.

Depending on the size of your cellar and your budget, your wines can be stored in either racks or boxes. There are various racking and storage systems available ranging from metal individual bottle storage racks through to custom-built wooden systems. Cardboard cartons in which wines are packed provide efficient insulation and also protect the wine from light. Another alternative, albeit an expensive one, is specially designed styrene boxes, which provide excellent insulation and double as wine racks.

Air conditioning and refrigeration may effectively reduce temperatures but will also reduce humidity causing cork shrinkage. Buckets filled with water and regularly topped up will usually solve this problem. Alternatively, several companies now offer cellaring cabinets of varying sizes, that are, effectively, modified refrigerators with humidity control and these same companies can also supply humidity control units for rooms.

It is important to note that your wines will mature more quickly if your cellaring conditions are not ideal. If you are like me, you have more everyday style wine in your cellar than anything. These wines are better to drink quickly rather than store for years and years. However, proper storage conditions will keep your wine from spoiling too quick and you may be surprised with the excellent aging results you achieve with some higher end or more complex styles such as Bordeaux or Pinot Noir/Burgundy. Try asking your local wine merchant to suggest some wines for you that age well and have fun starting a collection of age worthy wine to go with your everyday wine.