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What are the Most Common Types of Wine Storage Solutions?

Wine storage and making wine is one of the most incredibly important parts in the entire overall wine process, and the most commonly used types of wine storage solutions are: wine cabinets, cooling units, wine racks, and custom designed wine cellars. A wine cabinet is one of the most particularly common wine storage solutions, and the choosing of a wine cabinet is of the utmost importance, as it is absolutely essential to know how to properly determine the optimal wine cabinet device.

If you are in search of a wine storage solution such as a wine cabinet, one optimum choice is that by Dometic, whose features include: no vibrations and no noise thanks to the proper absorption process, constant temperature throughout the year thanks to temperature regulation, constantly humidity of between 50 and 70 percent, anti UV protected glass, and constant ventilation as well.

As for wine and liqueurs cooling units, these are wine storage devices which are designed specifically to provide the most optimal conditions for the storage and aging of your wines, and these cellars provide an optimal, dark, quiet, and vibration-free environment with proper humidity levels that are required for the proper storing of any type of wine.

Breezaire is a popular company that offers wine cooling units, as they have the full range of wine cellar cooling units in order to meet the customers’ needs. As well, they offer both that of self-contained wine cellaring units and split wine cooling systems, which overcome almost any possible construction challenge. You can also request that Breezaire specifically design your wine cooling unit, so that it will fit your designated room perfectly and properly.

In regards to wine racks, these too are forms of storage for wine, and there are again many different styles and sizes to choose from. Then there is also the option of custom designed wine cellars. These are an especially sought after choice, as many people have large and extensive collections of wine, and these wine cellars are custom made to your exact desired measurements.

Any true wine connoisseur understands the true and essential value of the proper storage solutions for wine and wine glass, as the better kept and preserved the wine is while being stored, quite obviously the better it will taste once it is opened. Some wines are even aged for up to a hundred years or more even, and so to waste all of that delicious ripening process due to using the wrong storage methods, would be pretty disappointing to anyone.

Click here to learn how to build your own wine cellar

If it’s fine wines and great food that you live for, then it’s all about Food and Wine Magazine. This magazine has dedicated itself to the individual who cannot eat his food without the taste of a good wine and making wine. Here you can find the best unknown restaurants across America. There are recipes galore and the latest in the newest grape. Food and Wine Magazine also has numerous auctions to benefit charities and group trips to benefit the select palate. If your hobby is wine or if your hobby is food, or if you genuinely enjoy both, than Food and Wine Magazine will become your periodical of choice.

Sponsor of Top Chef

One of the most popular reality shows on television for Wine Making Recipes is Top Chef. The show, with its cutthroat cooking competitions to find America’s next Top Chef, has become number one in the ratings and is being sponsored by Food and Wine Magazine. This reality show has brought culinary skills to the forefront of the public. For the past 25 years Food and Wine Magazine has held a Food and Wine Fest in Aspen, Colorado. Securing tickets to this festival is now becoming rare as many people keep their tickets within their families. The festival is one of the most popular food and wine events of the year. The newest chefs are highlighted at the festival, as well as America’s newest Top Chef.

Food and Wine Magazine now reviews the latest videos of the country’s most popular chefs preparing certain recipes and recommends the best of these videos for Wine Making Guide. The top ten recipes of the month are also reviewed, as well as the top ten wine picks of the month. Wineries are very often reviewed with their picks of the recipes which would most benefit from their wines. All current wine, cocktail and food fests are always listed in Food and Wine Magazine. Of course there are many highlights of the latest appliances and the future in kitchens. There are also many articles written on what you already have in your kitchen and how that valuable appliance or utensil has been used for over a century. Food and Wine Magazine relays the latest cooking techniques and short-cuts to cooking your favorite meals and all the latest in seasonal entertainment. If you want to understand why certain wine glasses are better than others for a particular wine, then Food and Wine Magazine has your answer. For the culinary minded or if you would like to become culinary minded, then Food and Wine Magazine is your answer.

Box wine is Fruit Wine that is packaged in a bag, which is typically made of aluminum, and which is protected by a box, which is usually made of standard corrugated cardboard. There are many advantages to box wine, such as the fact that it the packaging method itself is arguably superior to other methods.

Therefore not only is the box wine easier and safer to transport around, but as well it preserves the wine better and thus allows it to age to perfection, without any unnecessary oxygen being able to seep in and tamper with the flavor of the wine.

As well there is the fact that box wine is not subject to cork taint or spoilage, even after you have actually opened the wine. There is also a much greater efficiency of storage and in particular an elimination of the risk of breakage incurred by transporting wine in bottles.

Just as there are advantages to the box Citrus Wine however there are disadvantages as well, such as the fact that the bag used in this method is not hermetically sealed, and so because of this it has an unopened shelf life that is much shorter than most other types of wines. The box wines are also labeled by many wine connoisseurs as being ‘cheap’ wines, as they claim that the wine simply does not have the authentically aged taste and depth that other wines do.

Where to buy

If you are interested in purchasing box Fruit Wines, you can generally find at least a remote selection at any wine or liquor store near you, however if you have no luck here then you are going to want to locate a specialty wine store in your localized area. There are also various companies available online that you can order from, and because the box wines are easy to transport, you are really able to order wine from anywhere in the world.

The best idea is to have a selection of both box and bottle wines, so that you can have more of a variety, but you do have to remember that because box wines have a shorter life span they are going to need to be opened and drank before the others. As long as you do not drink these wines after the due date specified then you will be fine.

You also want to remember that your options are much more limited when it comes to the boxed wines, because they are fermented and stored differently than bottled wines and so there is not as much variety to choose from.

The home wine makers may want to blend wines in order to improve the taste of a particular wine. This is different than commercial wineries that blend wines in order to create consistency in the wines that they sell.

To be able to calculate how to properly blend wines, it is recommended that the home winemaker use the Pearson Square because it is a visual math tool that can help determine values when blending wines and it is a tool that anyone can use.

Pearson’s Square:

Let us look at an example of using this simple application. Let us say that you have two wines, and one has an acid level of 1.2 and the other is 0.5. Let us say further that you want the end acid result to be .8. The top left corner (A) and the bottom left corner (B) represent the acid level of the two wines you are trying to blend. The center number in the square (C) is the desired acid level. The two numbers on the right are numbers that you calculate. Square D (0.4) is the difference between square A (1.2) and square C (0.8); in addition, the square E (0.3) is the difference between square B (0.5) and square C (0.8).

You now have the numbers 0.4 and 0.3. This creates a 4 to 3 ratio of the wines. When you blend these two wines, you will use four parts of the first wine for every three parts of the second wine in order to get an acid level of 0.8. This simple calculation is already taking you down the road of creating the blended wine that you desire.

There are certain rules that should be followed when attempting to blend two wines:

• Blend two wines at a time in small quantities. Make sure you write down the results.
• Filter the wine after you blend.
• Spit don’t swallow when testing.
• Blend two similar wines of the same year.
• Wait a day before blending large quantities and retest your final formula.
• Test with the end product in mind. What is it you want to improve?
• Need some inspiration? Go to your local wine store and see what commercial wineries have blended.

If you follow these simple ways you should be able to make your own wine blend with fantastic results.

Interested In Learning More?

Here are some great resources I have found online that you should consider having a look at:

• Using Pearson’s Square (PDF) (from the North Texas Wine Makers Guild)
• Person’s Square Calculator (Excel Spreadsheet) (from the North Texas Wine Makers Guild)
• Tim Patterson’s Blending Spreadsheet (from WineMaker Magazine)

Scott “The Wine Making Guy”

Alright … so the cherries are clean and have been stoned/pitted therefore it is now time to press the fruit so that we can separate the juice from the pulp.

Now, I can tell you that for my first few batches of fruit wine I wanted to go a bit on the “cheap” so I used a potato masher to press the fruit. While this certainly works I can tell you that it really sucks doing it as you have to put a lot of muscle into it and you are left thinking that there must be a better way of doing this … and there is!

For our batch of cherry wine I decided to rent a ratchet grape/fruit press from one of our local wine making shops and it cost us $10 a day.

You might be able to find something similar on eBay or at a garage sale for under $100 but if you’re planning on buying a new press expect to spend over $250. Here’s a website I found that carries this model and several others www.homebrewit.com/aisle/1150.

Note that the press is a heavy bugger so we decided to press our grapes outside. This also made it easy for us to hose it down before and after we used it.

Here are the steps we followed to press our cherries:

Step 1 - Put the cherries in the press & place a clean bowl by the spout

Step 2 - Add the pressing blocks

Step 3 - Add the ratchet arm and press away until no more juice comes out

Step 4 - Transfer your juice to a clean stainless steel pot

Step 5 - Transfer cherry pulp to a straining bag (tie a knot at the top)

Step 6 - Bring your cherry juice to a boil but remove immediately from heat. This will help kill any bacteria or bugs that might be in the press.

Et voila! You now have the main ingredient for your cherry wine!

You will of course want to rinse your fruit press at this point and return it to your local wine supply store (if you rented it).

Fruit Pressing Tips:

1. Rent The Right Tools: Using a fruit press made this part of the process so much easier. If you are going to be a casual wine maker and have access to a grape/fruit press at your local wine supply store then rent it - don’t buy it (unless you have a hole burning in your pocket). The store we rented it from also wasn’t in a hurry to get it back so gave us a few extra days before we had to return it.
2. Have Help: I was happy to have my wife Michelle help me with this as there was a lot going on here, whether it be taking turns ratcheting the press, having someone ready to dump the juice if the bowl got too full to helping move the equipment around (note that the press was very heavy). She also seemed to be happy to get her hands in there and fill the straining bag with the cherry pulp.
3. Keeping Your Juice Clean: Your fruit press will undoubtedly be something that sits in the corner gathering dust between uses. This part of the process won’t exactly be clean so all you have to do is hose the press down before you use it knowing that your juice will most likely have some bugs in it. This is why we heated the juice to a boil then immediately took it off the heat. We didn’t want to burn the juice or reduce the amount of liquid in it - just enough heat to kill as much of bugs in it that should be in there. Adding a Camden tablet in our next step will also help kill any bacteria or bugs as well.

Up Next:

Stay tuned as next week we look at the recipe itself. Time to get fermenting and turning the juice into wine!

Enjoy and if you haven’t already please join in the discussion by becoming a member of our Cherry Wine Project community by going to http://thecherrywineproject.ning.com/

- Scott “The Wine Making Guy”

P.S. I recently met a fellow Canadian by the name of Dominic Rivard who has been in the wine industry for over 15 years. His main passion is fruit wine and is in fact a founding director of the Fruit Wines of Canada Association.

He has written an excellent fruit wine book called “The Ultimate Fruit Wine Guide” that you might consider having a look at.

He has also recently joined The Cherry Wine Project Community and I’m sure would love to hear from you!

To get things rolling here let’s use this post to talk about what we did to get the cleaned and ready for the fruit press!

If you’ve read “The Birth Of The Cherry Wine Project” then you already know that we purchased 20 lbs of beautiful and juicy red cherries in British Columbia - at Carl’s Fruit Stand to be exact (located on the highway between Kamloops and Valemont).

As you can imagine getting 20 lbs of cherries ready for wine making was going to take a bit of “elbow grease” because you have to remove the pit (aka the “stone”) from inside the cherry before you make your wine because:

1. They prevent you from being able to press all of the juice out of the cherries
2. If broken/cut they add a bitter taste to your wine

My wife Michelle and I therefore decided to invest $28 CAD in a “Cherry Stoner” from Carl’s Fruit Stand (last one they had - so I’m told - probably a trick to get us to buy it) so that we can quickly and easily remove the pit from the cherry.

I have to say, this was a great investment as we were able to get through the batch of cherries pretty quickly!

I should point out though that before we “stoned the cherries” Michelle cleaned them first.

She disinfected our kitchen sink, filled it with the cherries, ozonated water (we happen to have a little ozone generator I installed under our sink that we purchased from Cashidoo) and added Nature Clean All Natural Fruit and Veggie Wash (helps remove pesticides, bacteria and dirt).

You can never be sure what the fruit farmers used to grow their fruit or what is living on them despite how tasty they look!

She then made fast work of the cherries using our new Cherry Stoner. If you’ve never seen one here’s how it works:

1. Load your cherries into the little “cherry bin”
2. Press down on the plunger

   

3. “Stoned” cherry pops out

   

4. Repeat until you are left with these:

   

   

To be perfectly honest, it was a lot easier then I thought. It certainly helped that my wife Michelle chipped in and actually surprised me by doing most of the work on her day off while I was at work.

Fruit Cleaning Tips:

1. Garbage In/Garbage Out: Be sure to sort through your fruit and discard stems, bugs, dirt and spoiled fruit. If you wouldn’t put it in your mouth it probably shouldn’t be in your wine. Your wine will only be as good as what you put into it.
2. Tools of the trade: No matter what fruit you choose to make your wine with consider what tools you can use to make the job a whole lot easier to remove pits, seeds and anything else that shouldn’t be there.
3. Many hands make light work: Part of the lure of wine making is the social aspect so it doesn’t hurt to get someone to help you out. It also makes some of the more daunting and less fun tasks get done much more quickly plus you have someone to chat with!

Up Next:

Stay tuned as next week we look at how we pressed the cherries to “coax” the juice out of them …

Enjoy and if you haven’t already please join in the discussion by becoming a member of our Cherry Wine Project community by going to http://thecherrywineproject.ning.com/

- Scott “The Wine Making Guy”

I found this video on YouTube and it had me wondering how many people make wine from store bought grape juice.

Have a look at the video and let me know if this is something you’d try yourself. I’m certainly not knocking the video or this wine - just not something that I had thought of …

Would love to hear what you think so be sure to leave a comment!

- Scott “The Wine Making Guy”

If you haven’t heard already I recently announced the birth of what I have dubbed “The Cherry Wine Project“.

I thought I’d begin by explaining what it is and answering a few questions you might have about it.

What Is It?

The purpose behind The Cherry Wine Project is to help teach people how to make fruit wine - plain and simple!

I figured why not arm myself with a digital camera and take pictures while I make a batch of cherry wine explaining what I was doing as I did it.

Why Cherry Wine?

Good question but the answer is simple … my wife and I were in British Columbia (where some of the best fruit in Canada come from) a few weekends ago, drove by a fruit stand and saw that they were selling 20 lb boxes of fresh, juicy cherries. So how could we resist!

I’ve also tasted my ski patrol buddy Brian’s cherry wine and it was excellent so I thought why not give it a try.

The other reason I wanted to make it was for my wife Michelle as she makes probably THE BEST French Onion Soup known to man (I’ll see if I can get the recipe from her for you), which is typically made with port or sherry (i.e. Harvey’s Bristol Cream). She likes to make it though with this cherry wine I brought back from Holland … some might say in fact it was the “secret sauce” in her soup. Unfortunately she ran out so I guess you can say I was given some incentive if I ever wanted to have some French Onion Soup again …

What If I Don’t Want To Make Cherry Wine - Can I Make A Different Kind Of Fruit Wine?

Absolutely! If cherry wine isn’t your bag baby then no worries! Wine making is simply a process that is pretty much the same regardless of the type of fruit you use so you can definitely use what you learn here to make your own wine. In fact, consider combining fruits! It’s really up to you.

Is There A Cost To Participate?

This is the best part actually. There is no cost to be part of The Cherry Wine Project. That’s right - zilch, nothing, nada!

So Why Are You Doing This?

Why not! I’m doing it anyways and I love to share my love and passion for wine making. I’m really just like that guy you know who lives next door or down the street who enjoys making wine and having people over to sit and talk wine making.

I’m a student of wine making myself and gain to benefit from your wine making experience as well. Have I messed up wine batches before? Hell ya! But the thing is you learn from your mistakes and improve your techniques from there.

How Do I Particiapate And Stay In Touch With The Project?

Two things you should do:

1. Sign Up To My Free 5-Part Wine Making Course: If you haven’t done so already of course! You’ll not only get 5 lessons emailed to you, you will also receive updates when new posts for The Cherry Wine Project and put up on this blog. There is a sign up form on the right side of this page.
2. Become A Member Of The Cherry Wine Project Community: Additional posts, comments and forum discussions where you can actively participate can be found at: http://thecherrywineproject.ning.com. It’s FREE TO JOIN!

I think that pretty much explains it but if you have any questions certainly don’t hesitate to give me a shout by going to www.AllWineMaking.com/WordPress/contact/.

My goal is to release one post per week but check back often as you never know when I’ll add several posts in a row if things get really exciting.

Thanks for reading and I really look forward to connecting with you!

- Scott “The Wine Making Guy”

P.S. If you haven’t checked it out already you can start by reading the recipe I’m following for the cherry wine by going to www.allwinemaking.com/WordPress/2008/07/19/cherry-wine-recipe/

Here’s the cherry wine recipe that I am following for my batch wine that will be featured as part of The Cherry Wine Project (as found on page 8 of the “Winemaker’s Recipe Handbook” by Raymond Massaccesi):

CHERRY, Sweet:

>> Please note that this recipe produces 1 gallon of wine so multiply as appropriate to the size of batch you would like.

6lb Mixed Cherries

1/2 pt Grape Concentrate (we used both red and white)

7 pts Water

2 3/4 lb Sugar (granulated)

3/4 tsp Pectic Enzyme

1 tsp Yeast Nutrient

1 Campden, crushed

1 pkg Sherry or Port Yeast

Starting S.G. 1.100 - 1.110

Method:

1. Wash, remove stems and leaves, and remove pits (use a pitter — either mechanical or a couple of extra hands from around the house). Be careful not to break the bitter pits.

2. Using a nylon straining bag mash and squeeze out juice into straining bag, tie top and place in primary.

Note: We used an actual fruit press to press the cherries and to remove the juice. We then added the cherry skins to a cheese cloth “sock”, which we then put into the primary.

3. Stir in all other ingredients EXCEPT the yeast. Cover primary.

4. After 24 hours add the yeast.

5. Stir daily, check S.G. and press pulp lightly to aid extraction.

6. When ferment reaches S.G. 1.030 (about 5 days) strain juice from bag. Syphon wine off sediment into carboy (secondary). Attach airlock.

7. When ferment is complete (S.G. has dropped to 1.000 — about 3 weeks) syphon off sediment into a clean secondary. Reattach airlock.

8. To aid clearing syphon again in 2 months and again if necessary before bottling.

Cherry Varieties:

Most cherry trees do not adapt well to a mild winter climate. The handsome trees, the crown of flowers in spring, and the fruit, whether sour, sweet or crosses, make them highly desirable.

Sour varieties include: Montmorency, North Star, Early Richmond and Meteor.

Sweet varieities include: Bing, Royal Ann, Van and Lambert.

If you’re interested in reading more blog articles on cherry wine (and other related recipes) consider reading the following articles in the blog-o-sphere:

I mentioned in my email last week that I purchased one of those Tap-A-Draft kegging systems for carbonating beer and wine coolers and here are some initial thoughts:

1) I like how it fits nicely in my fridge - not quite like a beer tap at the pub but close enough!

2) I’m a little disappointed in the level of carbonation that you get with the system to be perfectly honest. I like a little more “bubbly” in my beer and to me it tastes a little flat.

3) Each bottle contains the equivalent of 15 bottles of beer so I only have a pint once in a while. You need to add a new CO2 cartridge to dispense the beer and one thing I’ve noticed is that if you let the beer sit in the fridge for a few days between pours you lose the pressure and need to add another CO2 cartridge (this makes sense as the CO2 will dissolve into the beer). At $13 per package of 8 or so cartridges it gets pretty expensive as you are constantly putting in new cartridges.

To increase the level of carbonation in your beer you can “prime” the container by adding some sugar (i.e. as you would if carbonating your beer in the bottle), which is what I plan on trying next. Note that you need a special cap for the plastic bottle, which has a one-way valve so that the bottle doesn’t “blow up” if the pressure gets to be too large.

4) I actually did a taste test this evening where I tried the bottled version of the beer against the Tap-A-Draft version and I noticed that the bottled version had much nicer, creamy taste then the Tap-A-Draft, tasted a little more complex and definitely had more “fizz” to it.

(Note that I did enjoy both so perhaps I’m just being overly picky …

Anyhoo, just some quick thoughts for you on how things are going with my new “toy”as I know some of you were asking me what I thought about it. I’ll be blogging more about it in the coming weeks and would be interested in hearing what your comments are especially if you have one.

According to the place I bought it from they can’t seem to keep them in stock as they’re so popular so I’m definitely not the only one who owns one !

So stay tuned for more …

- Scott

Here are some other discussions on the Web about the Tap-A-Draft that I have found: