FOOD & DRINK
Italian Wine Cellar Stocking
If you are lucky enough to live in Italy, or are even just visiting, it is worth considering investing in a good stock of wine for your cellar. If you can visit local vineyards and buy direct from the grower the savings are substantial, even given the shipping fees if you need then to post the crates home.
a few excellent wines which can be drawn out on special occasions.
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• To really make your cellar work financially for you stock up on high quality wines in their infancy. Barolo and Brunello usually take up to 10 years of aging and can be purchased for a song when young.
If you are new to the concept of having a wine cellar don’t be put off because you are not sure how to stock it. There are a few simple rules:
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• Buy only wine that you have tasted and liked. Never buy wine just because it is a bargain or because you think it might mature into a better flavour if the first taste isn’t to your liking.
• Normally, throughout the year people drink a ratio of 5:3:2 red:white:pinkand/or sparkling but modify this to suit your own preferences.
• Buy multiple bottles of the same wine in case you really like it or are having a party and want all your guests to drink the same wine.
• If you are buying wine to keep then buy red wine – most white wine should be drunk within three years of production.
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• Buy by the crate – it is usually cheaper (and if it isn’t then don’t be afraid to haggle).
• Save your wine crates – this way, if you decide to sell your cellar at any point you will get a premium rate.
• Ask the vineyard owner what they recommend. These people know their grapes better than anyone. However, always taste test before buying.
• If visiting a few vineyards with the intention of purchasing wine then for goodness sake spit! The worst thing you can do is get drunk – all wine tastes great after the first bottle or so!
• Sparkling wine comes in heavier bottles so may cost more to ship home.
• Remember that, just like a wardrobe, you need an ‘everyday’ section and also
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• Your cellar should be a consistent temperature of between 50 – 60 degrees F otherwise the wine could be damaged.
• Keep track of your collection. You might want to make a database of your wine (or just pin a piece of paper on the wall) so you know where it is and how much of it there is left. This avoids the heart breaking situation of reaching for a wine and it not being there.
The content of your cellar should not be a prescribed mix of what your wine merchant recommends. Put your own stamp on it. Buy whatever it is that makes you happy and tastes good to you. Follow the above rules and you won’t go too far wrong. The only problem with owning a wine cellar is that it encourages you to drink more. Make sure that you stock enough ‘plonk’ so you are not reduced to drinking your carefully stashed Brunello di Montalcino before it is fully mature.
THE TUSCAN MAGAZINE | 19
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