Cellars for wine

Cellarpedia

Kennards Cellarpedia

We are passionate about wine cellaring and have learnt a lot in our experience.
We have created Cellarpedia to share some of this and dispel some myths.

If you have additional tips or wine cellaring wisdom we would love to hear it. Please email us at: Cellarpedia

Screw Cap Wines

Screw cap bottle closures have dramatically changed wines. The inert nature of the screw cap differs from the natural, organic and inconsistent cork seal. Screw caps have been adopted in Australia and New Zealand on-masse by producers.

Cork taint and wine oxidation have been eliminated.

Initial concerns about wine cellaring being compromised have been laid to rest. Wines sealed and stored with screw caps in the 1980's are tasting beautifully in recent taste tests. It is considered, that there is enough oxygen in the headspace for suitable aging. In addition, much of the aging and settling process requires no oxygen.

Screw caps actually offer a more predictable and consistent aging process so should make wine cellaring even more rewarding.

Understanding Cork Taint

Cork taint is an unpleasant earthy, mouldy or musty smell that overwhelms the natural fruit aroma in wine, and reduces the enjoyment and appeal of the wine.

Many studies have been undertaken that have revealed that the cork, though mostly responsible for cork taint, is not the only culprit. Wooden barrels, transport of wine or cork and storage conditions have also been attributed to a small element of responsibility.

It is caused by a mould created by the treatment of wood products.

A chemical compound commonly referred to as TCA (2,4,6 - Trichloroanisole) is considered to be the primary cause of cork taint.

Cork taint is the biggest peril bottled wine drinkers encounter. It is random, and no wine is immune regardless of its price or producer.

The cork and wine industry are tireless in their application to minimise cork taint, and pursue methods to see it eliminated.

Serving Wine Temperature

Most white wines are best served at 7ºC; Sauvignon Blancs, Rieslings and Chardonnays. Full bodied white wines should be served at 10ºC: Rich White Burgundies and Light Reds such as Beaujolais. Most red wines will be best consumed at 15 to16ºC; Cabernet Sauvignon, Merlot, Bordeaux, Syrah/Shiraz and Pinot Noir.

Wine Flaws and Wine Faults

In wine tasting, there is a distinction made between what is considered a flaw and a fault. Wine flaws are minor attributes that depart from what is perceived as a normal wine characteristics. These include excessivesulfur dioxide, volatile acidity, Brettanomyces or "Brett aromas" anddiacetyl or buttery aromas. The amount to which these aromas or attributes become excessive is dependent on the particular tastes andrecognition thresholdof the wine taster. Generally, a wine exhibiting these qualities is still considered drinkable by the large masses.However, some flaws such as volatile acidity and Brettanomyces can be considered a fault when they are in such an excess that they overwhelm other components of the wine. Wine faults are generally major attributes that make a wine undrinkable to most wine tasters. Examples of wine faults include acetaldehyde (except when purposely induced in wines like Sherry and Rancio), ethyl acetate and cork taint.
Source: Wikipedia

Cellars for Wine

Your wine is a valuable and treasured asset, too important to risk being spoiled by poor cellaring. Kennards Wine Storage provides the ideal environment for long-term wine storage.

Learn more about wine cellaring

Cellar Conditions

Your wine is a valuable and treasured asset. Kennards has established Cellar Conditions to keep your wine at stable temperature, suitable humidity and out of the light.

Learn more about cellaring conditions

Temptation Resistant

Undoubtedly, the biggest villain in premature consumption of your wine is you! Storing with Kennards Wine Storage removes the temptation from your home and will help you to preserve those treasured drops.

Learn more about resisting temptation