Check out this wine cellar and more at designacellar.com.  

Have you been dreaming about the perfect wine cellar? Here are some tips, tricks and resources to make 2012 the year to make it happen!  

There are many things to consider when it comes to storing wine. To cellar or store wine allows it to develop and mature into a more smooth, complex wine. You may know that you need to lay your wine down in a cool, damp place, but to take your wine to the next level and protect it for years to come, here are some additional things to consider.

Temperature
Did you know temperature fluctuation is just as important as actual temperature? The ideal temp for a wine cellar is 55 - 58 degrees F. However, any temperature that is 40 to 65 degrees F will suffice as long as it remains constant. (The longer you plan to store it, the cooler it should be. Higher temperatures accelerate the aging process, and lower temps inhibit the process.)    

The degree and speed of the temperature change are critical. A gradual change of temperatures between summer and winter won't matter, but daily fluctuations in temp will harm your wines by aging them too rapidly. Changes in temperature can cause the cork to contract and enlarge, which allows air into the bottle that will oxidize the wine. Strategize the location of your cellar. Does the sun shine into your wine cellar heating it up during the day? Are there hot water pipes running next to your wine storage unit? Ovens? Mini-fridges? All of these things put off heat, which can affect temperature. 

Humidity
Humidity is also extremely important, though often overlooked, when it comes to creating the right cellar space. A moderately damp cellar is ideal, which is why basements are perfect locations. Sixty percent relative humidity is best, give or take 10 percent each way. When the humidity is higher than 70 percent, mold and degradation of the labels and glue can occur. Relative humidity under 50 percent can cause corks to dry out. Here are directions  on how to measure the humidity of a space or cellar. A humidifier can be a simple fix to achieving ideal humidity.

Here are a few resources to consider when planning your wine cellar:

Building vs. Buying?
The quickest way to get a cellar is to buy the racks and materials you need.  Wine Racks America and  Design a Cellar both offer custom-made wine racks and cellar kits that range from $300 to $500. However, if you want a unique design or are looking to save some money, you may want to build your own. Consider how many bottles you plan on storing and remember to allow room for expansion. Also consider the weight of the actual wine (actual liquid) in the bottles when selecting a design and the materials. 

Organizing

When your cellar is wine-ready, spend some time planning your organizational structure. Remember that white wines can be aged from two to five years, while red wines continue to improve for five to 10 years, sometimes longer depending on the varietal. It is best to keep your white wines closer to the floor where it is cooler and red wines higher up, because those are aged longer. For convenience, keep the wines you plan to consume first, waist to shoulder height and closer to the door for easy access. Store your long-term investments in the cooler, darker corner, so they are less disturbed. You may choose to organize your bottles by vintage or by region; whichever makes the most sense to you. Also, consider placing identifying hangtags on the necks of the bottles, so you don't have to move or disturb them to find out their information. The idea is to let the bottles rest until you are ready to consume them.  

We also suggest checking out www.winecellarsecrets.com and Tony Aspler's "Cellar Book" for information on how to build your own home wine room.  

To read this story on our website, click here.  

A twist on Greek lasanga, photo courtesy of midwestliving.com.   

Greek Pastitsio (Greek lasagna)

Here's an adventurous twist on a deep-dish favorite. You can use local lamb or beef for this recipe. It will go great with a glass of Chambourcin.  

Citrus Blintz Casserole from Feast.com

Who says casseroles have to be for dinner? This creative dish is perfect for a brunch with friends. Try a semi-sweet wine like Vignoles to counteract the citrus, or highlight the creamy filling and flaky crust with a sparkling wine cocktail.

A classic favorite that's perfect for winter! This one will take a little more time, so sip on a glass of Norton or Chambourcin while you're roasting the bird and the veggies. Delish!    

Elaine is the winemaker at Sainte Genevieve Winery and a board member of the Missouri Wine Technical Group.    

How long have you been making wine? 

"My parents started the winery when I was 8, and I never remember not being a part of the business." 

Where and how did you learn to make wine?

"I learned the basics from my dad, then received my formal education at Fresno State in California. I also interned at Cribari Winery and Ferrari Carano Winery in California and value those experiences immensely. Winemaking isn't static, so I try to continue to challenge myself, and make better wine every day, every year."

What, if anything, did you do before becoming a winemaker?
"I spent a lot of time on the farm riding horses, climbing trees and dressing up my cats. I've had only one job that wasn't at a winery: I scooped ice cream one summer in high school."

How would you describe yourself in three words?

"Bubbly, complex, great-legs"

What is your favorite wine to make?

"I like to make Vignoles. It's one of the first grapes that ripen in our vineyard, and the excitement of the harvest coming in, that first taste of fresh Vignoles grape juice out of the press, the smell of the yeast ... it's the thrill you prepare for all year."  

What is the toughest challenge about winemaking in Missouri? 

"I find Norton to be intriguing. The chemistry isn't typical, but when done right, it can be an amazing wine."  

What is your favorite food and wine pairing?

"Seyval Blanc and Croque Monsieur, Red Raspberry and Flourless Chocolate Cake." 

If you didn't make wine, what would you do? 

"I'd be a private chef, maybe the White House chef." 

Conference: February 9-12, 2012
Trade Show: February 10-11, 2012
Location: St. Charles Convention Center, St. Charles, MO