Page 80 - The Hunt - Winter 2024

VINTAGE
anything with a motor. It’s also important to store bottles on their sides so corks stay moist and plump, preventing oxygen from seeping in and liquid from seeping out as the wine ages over the years. Also, if you plan to put some
of your old treasures in a wine refrigerator
or similar apparatus, keep in mind that such machines give off heat, so some distance between open racks and a fridge is a good idea.
As for location, the two most important factors are suitability and convenience. A pool house or party barn might seem like a great place for a cellar—until you want to serve guests one more special bottle, and it’s 11 p.m. with ice and snow on the ground.
Vince Moro is in both the restaurant and the housing business. He has a detached underground cellar. “Subterranean is a lost art—popular years back, when root cellars were a necessity,” he says. “It’s so unique, most townships don’t have guidelines for building one.”
Then convenience took over. “There’s the element of attached versus detached—those
“The aesthetics of wine
cellars have changed
considerably in recent
years Gargoyles and
fancy moldings are out,
and cleaner, transitional
looks are more in vogue.”
—Cellarium Wine Cellars’ Don Cochran
who like the idea of a separate structure underground but struggle with the idea of getting there,” Moro notes. “I simply see it as a destination.”
Most people install cellars in their basements. “Another popular place is just off the kitchen or the dining room,” says Don Cochran, owner of Cellarium Wine Cellars in Coatesville, adding that this may require its own enclosed, temperature- controlled space.
The ideal situation is to have a room or area where the cellar looks completed but still has
JOHN TOATES ARCHITECTURE & DESIGN www.ToatesArchitecture.com 484-725-7978
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78 THE HUNT MAGAZINE
winter 2024-25