[zdoppiklonikaa]

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[77rexulceme]

What was used in the Aventino?

[parishilton]

Sorry for the lon response - you aren't on ignore

I have tried both and it's the usual, you pay for what you get. The difference is that you actually get something. The 60 DKK could easily become a daily wine and the more expensive could be a showoff wine.

I have got a bottle of Aventino 2006 from same area, and I'm looking forward to taste it (it's somethiing between - 79 DKK).

Glad you liked them. I reckon 79DKK is about £11? Decent price. That Aventino looks great. I'd probably have bought it... good to get the heads up!
http://www.aventinowines.com/wines/aventino.html

[BoBoMasterDesign]

Kitchen is the worst possible place to keep wine because the massively fluctuating temperature due to cooking will kill it if you leave it there for any length of time. So I'd definitely get a rack in the basement.

If the basement is reasonably constant temp, (with seasonal fluctuations rather than daily) I'd say that's fine. You don't need to refrigerate.

If you are going to refrigerate it, you don't want it as cold as a standard domestic fridge. ~13C is about right for storage. (55.4F apparently). Even for white, just store it that temp and chill it down for drinking. And even then you only want to down go to 6-8 degrees (43-46F).

[Intockatt]

Excellent!

I'm happy to try and give you some recommendations if you let me know some stuff you already like.

[plantBanceper]

Post editing, fag! Someone get me another beer.

[Fegasderty]

bump.

[Pcodaygs]

Speaking of Pinot Noir (not typically something I like), I recently tried Willamatte Valley Vineyards Whole Cluster Pinot Noir. It's still lighter-bodied than I like, but it's tasty enough that I don't really care.

-Arrian

[turbutbamethyg]

We have a basement room, which we've put racks for about 120 bottles in. Upstairs we have a few small racks (~ 30 bottles) for the stuff we're going to be drinking soon. We're currently overstocked so have about 10/20 bottles still in their boxes in the basement.

Most of the stuff we have ~ 90 bottles or so is stuff we're ageing. But it is convenient to be able to have most different types on hand, and we try and keep things stocked... actually we were trying to work out if we could get some more racks in. Have to have a clear out of the basement first.

Most people with wine cooling systems in their kitchen do it more for show than anything else. The bottles are under daily sunlight. The refrigerating systems are usually cheap, leading to continuous vibrations. And then they stock last year's young wine, expecting it to mature or something like that. Hilarious.

It's still miles ahead of my cave though. Much better for the wine, not so good for me. It got broken into until I stopped storing my wine there.