What makes a great wine cellar?

A Ten Thousand-Foot View

Because our friends over at Wine Racks America have already done a fantastic and in-depth writeup on this subject, our guide will be brief and actionable.

If you are in the market to house a large collection of bottles, you likely already understand the conditions under which wine best ages. Cool, temperature and humidity-stable, preferably not in direct sunlight. We think of the classic French or Italian earth-and-stone, torch-lit, underground cellar. Perfection - for those fortunate enough to have access. For the rest of us, there are workarounds.

The above conditions can be described (in incredibly reductionistic terms) as the 60/60/60 rule. 60 degrees Fahrenheit, 60 percent relative humidity, and 60 percent (or more) of UV exposure mitigated. Earthen cellars in the right parts of the world accomplish the preceding criteria naturally. If you don't have a basement which satisfies the above consistently and without seasonal swings in temperature or humidity, then you will need to construct a room which can be actively managed, instead.

Because of how we build modern structures, the 60/60/60 rule dictates a few special additions to the design of the room. 60 degrees is on the chillier side for an interior, but still well above ambient temperatures in polar locations. This becomes problematic in areas like Las Vegas or Phoenix, where basements are uncommon and exterior walls are often subject to punishing heat and sunlight. Areas prone to sub-freezing temperatures tend to be less of a challenge, but still present their own obstacles. R-13 insulation is the bare minimum for any cellar, simply to guard against temperature fluctuation. R14 and above is recommended, especially for regions where temperatures of either extreme are present. To maintain the room at 60 percent relative humidity, a vapor barrier must be installed. Avoiding UV exposure means either eliminating windows or reducing light transmission considerably.

Then comes the cooling unit itself. Usually mounted in a wall, it will need to be installed somewhere accessible for maintenance and the adjustment of settings. It will also need to be installed somewhere it can either directly vent to or run ducting to an outside location.

It should go without saying that if your space is not properly sealed or insulated (for example, from the addition of single-pane or "floating" glass panels), then the above modifications will be rendered useless.

If all of that sounds like a lot of work, it's because it is! And, if you're here, reading this - to the point you are shopping for racking - there is a good chance you are well beyond the construction of your room. There is a good chance that you are simply trying to convert an existing room that you know good and well is not built to these specifications. You might be thinking that this entire idea is overwhelming and that maybe a wine cellar isn't worth all of this effort. Well, I'm going to let you in on a little secret:

It usually isn't. Let me elaborate.

Most wine is perfectly fine to store at room temperature for up to six months, so long as it isn't subject to extreme temperature fluctuation or sunlight. If you have a revolving inventory of wine that gets enjoyed on a regular basis, you likely don't need perfect storage conditions. If you plan to drink your wine, you don't need to rebuild an entire section of your home. Where this becomes necessary is for the collector.

If your wine is an investment - you have multiple decades-old Grand Crus which need to be babied - then, you ABSOLUTELY need to construct your room the right way! 

We know how much a collection can be worth. The right construction is another form of insurance. It is the equivalent of saved regular dealership maintenance receipts for a classic car. You CANNOT get away with doing this part half-right. Tear the room down to the bones and build it again. So many times, we have seen homeowners or contractors attempt to skirt these requirements and shove an undersized cooling unit into a poorly-insulated room. Invariably, it results in headache for everyone involved.

In summary, you likely do not need to build a veritable Fort Knox of wine. Though, if you feel that you do, you must do it right.