Temperature, the most important factor of a European-standardized wine cellar

Temperature is the biggest enemy of wine. If wine is exposed to the temperatures in excess of 20°C, wine will become “cooked” rapidly, resulting changes in flavors and colors. In case the temperature in the wine cellar is too low, the wine aging process will be slowed down. Therefore, the temperature of a European-standardized wine cellar should be kept in the range of 15 – 18°C.

Sunlight, a taboo at a European-standardized wine cellar

Sunlight exposure makes wine rapidly lose its sweetness and change the pigments leading to wine spoilage. Therefore, a European-standardized wine cellar must be built underground as the best way to protect wine from sunlight.

A European-standardized wine cellar must have a humidity range of 50% – 80%

Humidity is one of the primary elements impacting on the taste of fine wine. The ideal humidity for wine storage and keeping the typical flavor is often cited from 50% to 80%, especially 75%. The cellar must also be controlled by a hygrometer to always ensure an optimal humidity for proper wine storage.

Oak, the signature of a European-standardized wine cellar

When it comes to a European-standardized wine cellar, we have to mention about the presence of oak. Having the property of solidity, oak allows small amounts of oxygen in the air to pass through the barrel to mature the wine, acting as a softening agent upon the wine’s tannins. In addition, oak owns compounds with specific notes, adding new tastes to wine like smoke, vanilla, chocolate, leather and others. Furthermore, wine barrel fermented in oak has more different colors and various aromas than in other woods.

To have a truly comprehensive experience of a typical European wine cellar, please contact Ladofoods via the hotline at 0918978470 to book a tour at Dalat Wine Cellar.