1908 Jack's Manual by J A Grohusko

CELLAR MANAGEMENT.

CELLAR TEMPERATURE.

The most desirable place for the storage of wine is an underground structure. The walls should be thick, with double doors, and the floor dry and concreted. Hot- water pipes, sky-lights or badly fitting doors, are most detrimental as they are destructive to a uniform tempera ture. There should, however, be an abundance of ven tilation and the thermometer kept at about 56 deg. Fahrenheit, which should not vary more than 2 or 3 deg. upon either the hottest summer or coldest winter day. Excessive heat or cold destroys the life of the wine. A flaming gas jet is not advisable if ventilation is insufficient, because when lighted the temperature rises, creating too much heat near the top of the cellar and when ex tinguished it quickly falls. There should be only three tiers or bins in the cellar, and the bottles placed in them with their noses inclined, if anything, a little downwards, in order to ensure the corks being always kept wet with the wine. The bottles should look as neat and regular as it is possible to make them. Carelessness in binning will, of course, lead to much breakage. Examine each bottle to see that it is properly corked and that there is no leakage before bin ning away, although, perhaps, an infinitesimal leakage may not be detrimental, but perhaps the reverse. The lx)ttles should not be laid down in the bin unless in good condition, and if not bright must be stood up for twenty- four hours until the deposit has been precipitated, to pre- BINNING.