The most common reason for laying down wine, and thus considering the development of a wine cellar, is because you have bought the wine before it is ready to drink. In the distant days of zero inflation a wine merchant could afford to offer large and varied stocks of mature wine. Nowadays, however, it is the consumer's responsibility to provide any extra ageing. It is this extra dimension to the wine market that has affected the modern approach to wine cellars. No longer do wine cellars have to be dark and dingy dungeons that deter anyone but the most avid wine enthusiast, but can be welcoming rooms that enhance the enjoyment of the wine contained therein. Indeed more and more modern houses are being designed and built with wine cellars. There are plans available on-line that allow you to build your own wine cellar and many companies that supply the necessary wine cellar racks and wine cellar accessories.
When you are considering your wine cellar design, and there are many wine cellar designs, from the small home wine cellar to those that assume the proportions of a restaurant wine cellar, the most important design decisions must be based on your particular wine choices, and this objective is different for each category of wine.
CHAMPAGNE: Many people like their's fresh and frothy. If you like it with a less aggressive bubble, with a full golden colour, and a toasty, honeyed flavour, then you should expect to lay down a non-vintage champagne in your wine cellar for at least 12 to 18 months, and to not drink a vintage until it is about eight years old.
PORT: Young port can have a fiery, peppery taste and a broad sweep of intense sugary richness. Many people like it like this, but if you want it to become smoother and milder, further maturity is a must within the wine cellar. Vintage ports from great years need to be at least 15 years old, and 'single quinta' wines should certainly be 10 years old. Crusted port should be ready to drink about 4 years after bottling. Even basic Ruby port will improve for a year or two, but Tawnies, and Late Bottled Vintage wines rarely improve much.
WHITE WINES: Chardonnay wines, especially from Burgundy Côte d'Or, Australia or California, can gain a deeper nutty, buttery flavour if stored in your wine cellar until they are 4 or 5 years old. German wines of Spätlese quality and upwards lose sweetness if stored but gain in character for several years. Sweet wines from Sauternes in particular, but also Graves Supérieures and the Loire get a nuttier, spicier taste when stored for anything from one year (for Graves Supérieures) to ten (for good Sauternes).
RED WINES: Many red wines have a surfeit of harsh tannin and rasping acidity when young. This applies in particular to wines from Cabernet Sauvignon, Syrah or Nebbiolo grapes. Though modern reds are often made to mature early, even an 'ultra-modern' wine like Beaujolais Nouveau tastes better for a few weeks rest in the wine cellar. 'Cru' Beaujolais are usually best at 1 to 2 years old, though they will last much longer. Red Burgundy is drinkable young, though often gets richer and more exciting after 3 to 5 years. Northern Rhône reds need a couple of years and wines like Hermitage often improve for 10 - 15 years. Red Bordeaux can be drunk young but wines from say Médoc, Graves or St-Emilion can improve for 3 to 20 years.
As your tastes develop so will your wine cellar and it is important to consider expansion into your wine cellar design, so whilst it may be important for some to get the wine cellar doors right, it is what you lay down there that is paramount.
