Wine storage,Any Storage systems or anything?
What's the best system or method to store 15,000 bottles of wine in a small winery?
September 17th, 2010 · 5 Comments · Wine Storage Racks
Tags: storage systems·wine storage
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winegirlnc // Sep 17, 2010 at 10:25 am
It depends on how much space you have, how often you need to access the bottles, if they will be on display to the public, etc. The first thing to remember is to store them in a cool (preferably climate controlled) dark place. You should check International Wine Accessories or Wine Enthusiast catalogs and look at their shelving systems. They do some really nice custom systems.
barbiegirl<3 // Sep 17, 2010 at 10:25 am
Chug it!!!!!!!!!! =)
jamesobriant // Sep 17, 2010 at 10:25 am
Once wine is bottled, wineries don’t think in terms of storing wine by the bottle. They store it by the case (12 bottles) or by the pallet (about 40 cases). 15,000 bottles of wine is 1,250 cases, or about 30+ pallets.
When wines are bottled and the corks, capsules and labels in place, they are placed in cases with the cork down.
Most wineries, even smaller ones, will stack cases on a Pallet, commonly 7 cases to a course, with six courses on a pallet. Next, they wrap each pallet with clear plastic. Then, they use a fork lift to move the pallets to their case goods storage area. The winery where I work seldom stacks pallets more than three pallets high, and two high is preferred.
There are additional storage issues related to winery bonding and taxation that your winery tax accountant will need to address.
Mike // Sep 17, 2010 at 10:25 am
Upright (in their case boxes) in a temp controlled room (~55-60 degree).
I’m assuming you’re not aging, just storing stock that hasn’t been sold yet.
Chris M // Sep 17, 2010 at 10:25 am
However you decide to store the wine, make sure it’s stored lying down so that the cork is being kept moist. If you intend to keep a bottle for, say ten years, but it’s stored upright, then there is every chance that the cork will lose moisture which in turn could lead to the cork compressing and allowing air to enter which would oxidise the contents. Ask yourself, do I want to serve my finest beaujolais, or my finest malt vinegar?