Written by Evan L. Goldenberg, Architect, AIA
Design Build Consultants Inc.
Building a Wine Cellar? In this article (Part 2) we will discuss the various methods of refrigeration, if any, for your wine cellar project. There are three schools of thought on this topic. One could go low-tech, mid-tech, and high tech. Of course, I will always recommend high-tech because of it’s ability to maintain the highest level of protection for your wine while it is being stored and undergoing the aging process.
Low-Tech
There are many people who truly believe that the investment they make on a fine bottle of wine is the one and only investment they need to make in order to gain a “some-day” win fall profit when the wine is sold. Their reasoning is that if they buy it today and store it in their unfinished basement it will be worth lots of money someday! Oh, are they wrong. Now, more than ever, wine auction houses are carefully checking the provenance of the wines they take on consignment. If unchecked, they could have some very upset bidders whom may not return for a future auction. Some folks still would rather let nature take it course and allow the wine to age naturally without refrigeration.
Mid-Tech
Collectors become collectors over time. They begin their journey being invited to a local wine tasting being sponsored by a friend or a friends’ friend and while attending the tasting, it hits them like a ton a bricks that they like this sort of thing. They leave the tasting with fond memories of tastes, flavors, and aromas. Soon, after many mixed bottle cases and pages of tasting notes…the case purchases begin. After about a year they look over what has amassed and realize they need a wine cellar of some sort.
The first level, or mid-tech wine cellar, is typically built with a minimum standard of construction which will be discussed in a future article. Their wine cellar will include some brand of Through-The-Wall refrigeration system to maintain an even 55 to 60 degree temperature and a higher than ambient humidity. These through-the-wall systems are designed as miniature refrigeration systems and only have the ability to maintain specified set temperatures between 55 and 60 degrees. As they are “refrigeration systems” they have the ability to maintain a higher than ambient humidity level within the space they cool through the minimization of moisture removal. Most systems have internal condensate pans which allow accumulated water to evaporate naturally or with the aid of an electric heater to recirculate the moisture back into the cellar. None of these systems to date allow for the addition of an active humidification or dehumidification device. Humidity levels will generally run 10% higher than ambient based on refrigeration standards. The downside is that your humidity can never be regulated.
The greatest disadvantage to these systems is that they are not able to be field serviced. They must be shipped back to their manufacturer for in and out of warranty service. Some of the manufacturers offer refurbished replacement and loaner units. Downtimes vary but are typically only a few days until the loaner arrives and is installed.
High-Tech
When one desires, and can afford the best, there are two choices at this level. The first one we will discuss is the Ductless Split refrigeration system. This is a two part component system with a wall mounted Fan/Evaporator inside the wine cellar connected to a remote Outdoor Condensing unit with a refrigerant line-set and line and low-voltage wiring. These systems maintain a constant temperature up only and will maintain a higher than ambient humidity. The advantage to these systems is that they can be field serviced with locally available parts. System failures can typically be repaired the same day. This and all split systems must be installed and serviced by a licensed mechanical contractor. Choose your contractor based on his ability to provide 24/7/365 service.
Another split system and more costly to install is the Ducted Air-Handler refrigeration system. This system can be placed inside a wine cellar in a small closet or just adjacent to your wine cellar space. These distribute air via ductwork which must be carefully designed to accommodate the volume of air for each given space. The distribution ductwork can have an active hot water humidification device along with a duct heater to modulate air temperature during dehumidification. This system will provide 55 degree air both up and down and a relative humidity between 60 and 80 percent. The ductwork and air delivery systems should be designed by an expert to provide optimum results.
Technology changes every day. The latest electronics available offer 24/7/365 temperature and humidity monitoring via the Internet. If the temperature and or humidity rise or fall outside the pre-determined set point range the client will be notified vie e-mail of the alert. There are both hard wired and wireless systems available for existing applications.
In the next article we will discuss types of wine racking and alternative storage devices.
Also if you missed Part One of the series follow this link to read it!
Cheers, Evan G