Hey folks,
Been a while since I contributed to this board... To be honest, the level of conversation was quite a bit over my head so I took a hiatus, absorbed as much as I could at work in the past few months, and now feel as though I can at least speak the language.
This board is such an incredible resource, I'd be a fool not to check it often.
The latest winatomy in my life:
- just bought my first Bordeaux futures last week, a number of 2005's to have and to hold with my wife, drinking one or two each year until somewhere around 2035 (when I'm 56)
- signed up for the WSET program held here in my hometown of Calgary
- managed the logistics and organized the backroom for the first ever International Value Wine Awards here in Calgary, with guys like Gismondi, Aspler, Tobe, Phillips, Stimmell, and Lawrason judging more than 750 entries and 3100 bottles
- sampled 89 Krug, 96 d'Yquem, Leoville Barton, Pontet Canet, d'Angludet, Gruaud Larose and others all this past Tuesday
- and finally, I am within two months of taking posession of my first house, brand new, and am looking at my options for a cellar; either a room I develop in the basement or a cabinet I will buy when I move in.
Which brings me to my first pertinent question:
In reviewing some of Environment Canada's climatological data, I have concluded that Calgary's relative humidity is around 71.2%, which, from what I've heard, is within the desirable range for which corks will not dry out and mould will not grow.
Additionally, in my new house we have a drum humidifier that should appropriately moderate humidity to take care of the hardwood floors. That said, the humidifier is likely not aimed at or in consideration of the undeveloped basement, but there should be some spinoff as air and humidity likely circulate throughout the house.
The basement should do an equitable job of moderating temperatures as well, and so long as I develop a wine cellar room at the opposite end of the basement from the furnace system, I feel as though I won't have too much trouble obtaining and maintaining a 12-14 degree C ambient temperature.
So the question is, does this make sense to anyone regarding wine storage? Is there something I'm missing, am I over simplifying or underestimating? I know we'd all like to have sealed walls, with a cooling unit installed on its own thermostat, but that's not always financially feasable. Should I go ahead and build a room, or invest in a Vintage Keeper or similar free-standing unit?
Thanks for your input!
Craig
