GTA’s premium wine cellar @dymonwinecellar is now open at 1460 The Queensway, Toronto!

The modern concept of wine storage has changed dramatically with collectors, agents, and enthusiasts eager to show off their precious wines more daring and inventive ways.

I found the most perfect state-of-the-art fine-wine storage facility in our own back yard (Toronto). I recently went on a private tour of Dymon Wine Cellar has with General Manager, Christian Frayssignes, and found it to be a place of inspiration and elegance, offering high-quality professionally controlled private cellars with precision humidity, insulation, temperature controls with modern technology! What else stood out for me was the exclusive wine club facilities, including tasting rooms and member’s lounge.

Dymon Wine Cellar has certainly been designed to be exceptional, like the wines you keep!

The wine cellars are now open.  The wine club will be open once the COVID restrictions are lifted.

To book a safe tour and for more information:  https://winecellar.dymon.ca/en / Christian Frayssignes @  416-848-5951

Dymon Wine Cellar has just announced that they will be offering, for a limited time, new members receive “two months free”

#wine #winecellar #cellar #winestorage #winelovers #winetime #wineenthusiast  #winecollector #winewednesday #instawine #winestagram #finewine #vino #cellaring #dymon #dymonwinecellar #gta #canadianownedcanadaproud #torontowineclub #torontowinestorage  #winestoragetours #torontowine #winetoronto #wineinvestment #shoplocal

SOTHEBY’S INTRODUCES ‘INSTANT’ FINE WINE CELLARS


SOTHEBY’S INTRODUCES ‘INSTANT’ FINE WINE CELLARS

Sotheby’s Retail has introduced an ‘Instant Cellars’ concept, giving customers in the US and Hong Kong the chance to buy wine collections for drinking, cellaring and investment.

In the US, these cellar ‘starter packs’ range from a simple introductory cellar costing US$5,000 to a collection costing US$25,000, with two further options in-between; while only two options are, currently, available in Hong Kong.

The number of wines, choice and average bottle price changes from cellar to cellar and includes a consultation with a specialist in order to arrive at a final selection that suits the tastes of the individual.

The selection of wines available also differs slightly between the US and Hong Kong but covers all the basics of French, Italian, Australian and US fine wine

All of the cellars, once chosen, can be delivered to select US cities or within the Hong Kong SAR in 24 hours.

The options available in the US include:

  • Cellar 1 – ‘Introductory’: 50 bottles of wine with an average price of $115; the customer chooses 25 wines, two bottles of each. $5,000
  • Cellar 2 – ‘Intermediate’: 72 bottles of wine with an average price of $150; choose 36 wines, two bottles of each. $10,000
  • Cellar 3 – ‘Enjoyment’: 165 bottles of wine with an average price of $165; choose 55 wines, three bottles of each. $25,000
  • Cellar 4 – ‘Investment’: 90 bottles of wine with an average price of $300; choose 15 wines, six bottles of each. $25,000

The full list of wines for each cellar include:

  • Cellar 1 – 2004 Dom Ruinart; Bernard-Bonin 2015 Meursault Vieilles Vignes; 2009 Branaire-Ducru; 1996 Calon-Ségur; 2005 Langoa Barton; 2009 Montrose; 2014 Denis Bachelet Gevrey Chambertin Vieilles Vignes; 2013 Aldo Conterno Barolo Bussia; 2013 Ulysses.
  • Cellar 2 adds – 2008 Louis Roederer; 2010 Climens; 2013 Pavillon Blanc; 2014 Bonneau du Martray Corton Charlemagne; 2011 Comtes Lafon, Volnay; 2006 Forts de Latour; 2013 Ornellaia; 2013 Claude Dugat, Gevrey Chambertin.
  • Cellar 3 adds – 2009 Dom Peerignon (Tokujin Yoshioka edition); 2002 Pol Roger Winston Churchill; 2013 Aile d’Argent; 2015 Domaine Leflaive, Puligny Montrachet Clavoillon 1er Cru; 2009 Hosanna; 2001 Léoville Las Cases; 2005 Vieux Château Certan; 2005 Montrose; 2007 Prieuré-Roch, Nuits Saint Georges Clos des Corvees; 2011 Solaia and 2013 Araujo.
  • Cellar 4 – 2012 Angélus; 2009 Pontet Canet; 2014 Geroges Roumier, Chambolle Musigny; 2009 Pavillon Rouge; 2008 La Mission Haut-Brion; 2015 Robert Groffier, Chambolle Musigny Les Hauts-Doix 1er cru.

Here is the breakdown – The US$5,000 entry-level instant cellar includes some of the best French Burgundy and Bordeaux, as well as Napa Valley Cabernet Sauvignon and Italian Barolo. At the high-end of the spectrum, Sotheby’s offers two US$25,000 cellars, which give potential buyers a chance to purchase either a range of top-flight wines for “enjoyment” or a more select group of top red Burgundy and Bordeaux for investment.

The “enjoyment” cellar, as Sotheby’s has dubbed it, includes 55 different wines, for a total of 165 bottles. The range of wines chosen is designed to give future collectors a chance to explore and discover what kinds of grapes, regions, and styles they prefer. Fans of white Burgundy, for example, have eleven selections to try, offering the chance to compare styles of winemakers and different vintages.

The cellar includes two white Burgundies produced by Domaine Leflaive in 2015, a Bourgogne Blanc, which is the most generic appellation for white wine in Burgundy, and a selection of premier cru, a designation in Burgundy a notch below the top-tier Grand Cru that’s only given to single vineyard wines.

Buyers can decide whether they prefer one over the other, or compare Leflaive’s Burgundies to two examples of 2015 white Burgundies produced by Jean-Noel Garnard.

The “investment” cellar, by contrast, includes only 15 selections of red wine, with six bottles of each, meaning the average price of each bottle is US$300. The 90 bottles are more or less evenly split between Burgundy and Bordeaux, and are from top producers and vintages expected to grow in value. Examples range from a 2005 Vieux Château Certan from Pomerol, Bordeaux to a Domaine Anne Francoise Gros Echezeaux Grand Cru from Côte de Nuits in Burgundy.

Sotheby’s is also offering two versions of the instant cellars in Hong Kong: an introductory cellar of 46 bottles for HK$33,000 and an intermediate cellar of 62 bottles for HK$70,000.

For the collection management and advisory business, Sotheby’s is targeting clients who are eager to build a cellar but aren’t confident in their tastes, or what they should buy. For an annual fee Sotheby’s will work with these clients to ascertain their preferences (“we have a fun questionnaire,” Gilbert says), but it’s up to the client how much they want to be involved and “how much they want us to take the reins,” she says. Sotheby’s will even buy wines from “trusted sources” outside the company, as well as from Sotheby’s, and will help install and manage the inventory.

For long-time collectors, Sotheby’s can help track inventory, as well as guide clients on what wines to drink, sell, or continue to age.

Sotheby’s will charge an undisclosed annual fee for its wine advisory services, while the fees for collection management will be tailored to the individual needs of each client.

Sources:  Drinks Business and Sotheby’s

SIX BASIC RULES FOR STORING WINE ON YOUR BOAT with comments from The World Executives Sailing Club

This article came about by trial and error, and through the experiences of local and international sailors who enjoy the occasional glass of wine or two at the end of the day.

First, it is important to note that wine is very much an organic product, which can change with time, temperature, light and movement.

Finding “ideal storage conditions” on your boat is challenging, and unless you have these, it is not wise to store your bottles, as you will soon find out.

For the purposes of this article, the wines that I will be referring to are “ready-to-drink”, short-term storage wines with cork closures.

1. TEMPERATURE
The key here is to maintain a constant temperature, with little or no fluctuation. The generally agreed-upon temperature for short-term storage ranges from 45-64ºF (7-18ºC) as long as variations are gradual. Temperatures above 65 ºF (19 ºC) will cause wine to age prematurely and lose its flavour and balance.

Temperature stability is the “holy grail” to storing your wine on your boat

2. LIGHT
Ensure the area is dark. Ultraviolet light can affect the composition of wine, which is one of the reasons why wine is traditionally bottled in coloured glass.
Extra care should be given to Champagne and other sparkling wines; they are more sensitive to light.

Never store your wine in direct sunlight or in a well-lit cabin

3. VENTILATION
Air can easily seep into a wine bottle through the cork enclosure. Highly volatile chemical compounds, and other odors such as: gas, diesel fumes, solvents, cleaning solutions, or aromatic food products such as onions, garlic or strong cheeses can and will significantly affect the characteristics of the wine.

When storing your bottles make sure there are no chemical compounds, or strong odors in the area

4. HUMIDITY
Ensure there is humidity and proper air circulation. Humidity is necessary in order to prevent corks from drying out.

Mold or rot will develop in areas with longstanding moisture, or high humidity conditions. Low humidity can cause the cork to dry out and crack, allowing more air into the bottle.

The ideal humidity level for wine storage is between 50% – 70%

5. MOVEMENT
Wine bottles should never be shaken, bumped, or vibrated. This will greatly increase the rate of chemical breakdown. Avoid storing your bottles where there are frequent vibrations, such as close to dishwashers, air conditioners, and boat engines.

Purists insist that vibrations affect flavour and bouquet

6. STORAGE
Wine should always be stored on its side to keep the cork moist and wet. Storing wine on its side keeps the wine in constant contact with the cork ensuring no air gets into the bottle.

Air is one of the greatest enemies to a good wine

If you do not have the luxury of having a built-in wine cellar on your boat, my suggestion is that you find a location that captures all the above conditions. I have found that most of these can be met by storing your bottles in the bilge. Further to preserve the wine I also suggest to wrap the wines individually in newspaper. This is not attractive but it works!

Members of The World Executives Sailing Club further assisted me with my research. I received an overwhelming response to my question: “Do you have an unique way of storing wine on your boat?” The answers range from comical remarks to technical overviews – Here are some of my favorites:

“my belly 🙂 – Howard Colt”

“I was the skipper of a 106 ft staysail schooner, then called S/Y Mariepierre now Aschanti of Saba. The trick of storing wine on a boat, any boat, is even temperature as close to cellar temp as one can get. Mariepierre had a wonderful wine cellar in the mid-ship bilge area with normal wine racks, no particular trick to that. That wine was meant for the aft’guard, we up forward of the foremast, we had a 50 lit. red wine cask from an Alicante ship chandler. We stored that cask as close to the waterline we could under the fo’c’s’le ladder. We gained access to the wine by siphon it out. This wine was sensitive to everything including air so we made air as scares as possible. Well after a good month at sea only our engineer managed to drink the vinegar. Here in Sweden on more modestly sized sail boats we have a problem with a short season with very low temperatures on both ends, and midnight sun and quite warm during the six weeks surrounding July. When the water temp is quite right we store wine as dry as possible in the bilges, bottles and “wine in the box” with the carton box part removed prior castoff. On late or early season voyages cold weather and cold water we store the wine we consume for the next two – three days wrapped in a sleeping bag or similar. NB one need two good days of even temp for the wine to taste as good as it can. Best of Luck http://www.superyachttimes.com/images/4/2214/pic1.jpg- Göran Svalling”

“I like your priorities Liz!

We lived aboard for four years and travel overland often, here are a few ideas:

The PlatyPreserve, transfer the wine from the bottle to this container for durable, compact, short to medium term storage. http://www.cascadedesigns.com/Platypus/Wine-Preservation/PlatyPreserve/product

Padded pack for two bottles – http://www.bottlewise.com/

And then there is my favorite! A 10L French military issue jerrycan marked “VIN” on the side. These are the cans that the French military used to use to dole out the soldiers daily ration of wine. If you live near your favorite winery this would be perfect! http://www.expeditionportal.com/forum/showthread.php?t=21917 – Brian McVickers”

“Liz,
On a boat, it is likely to get hot in the salon and cabins. The coolest place is under the salon flooring (bilge) where it is cooler and near water temp. Place the bottles so they don’t block any water flow thru the bilge and separate them with material that does not break down when wet. If the yacht has other storage areas, be certain that bottles are seriously secured since normally the yacht may rock & roll in various weather conditions -Tim Monsul”

“Excellent question! Before opening, we stored red wine in the icebox of each of our different sailboats over the years. After opening, the wine bottle storage was never a problem because the wine was always finished, and the empty bottle secured appropriately. Many sailors on the great lakes would store their wine or beer in the bilge of the boat. especially during long distance races. Jeremy, where does one store red wine on the corporate aircraft that you sell? – Thomas Harvey”
“Well…. wine in my country is a national sport (Spain), and I would say that wine (good wine that is) does not like being shaken about nor does it like warm temperatures. I would not take GOOD wine to a sail. However, if desperate for wine while sailing, carton box wine (…personally, wouldn’t touch it with a barge pole…) could do the trick. In a transatlantic crossing in 1990, we took 200 bottles or cheap white and rose, newspaper wrapped and stored in carton boxes all over. We drank about two a day and the skipper sold the rest when we arrived (at quite a profit I must say….) – Victor Guasch”

“I had an interesting observation a number of years back regarding wine and passage making on sailing yachts. There might even be some money to be made here if we are clever… I was thinking all wines turned to vinegar because we had those expensive charter wines still on board during our post season passage from the Caribbean to the Med and once we would arrive it, the little that was left (ha!) was no good any more.
Not being able to resist the amazing price on those reds out of Provence at the end of the season I decided to stock up anyway for the return to the Caribbean. Lo and behold, by the time we got back the wine was aged perfectly. The moral: Don’t keep the good vintage wines around too long. But if you want to stock up, buy some of the fresh young ones and roll ’em around for about a month or so. Don’t let your friends see the bottle, just tell them it is something really special you brought back. They will be really impressed! 😉 – Ann E McHorney”

Lastly, make note of these six basic rules next time you stock your boat with wine, and enjoy what you drink because life is too short to drink bad wine!

Liz Palmer
Wine Writer

UNLESS YOU WANT TO END UP WITH MADEIRA OR VINEGAR, HERE ARE 6 BASIC RULES FOR WINE STORAGE ON YOUR BOAT

This article came about by trial and error, research, and the experiences of local and international sailors who enjoy a glass or two of wine after a day at sea.
.
Firstly, it is important to note that wine is very much an organic product which may change with time, temperature, light and movement. Finding ideal storage conditions on your boat is challenging, and unless you have “ideal storing conditions”, it is not wise to purchase and store fine wines. Otherwise, you’ll probably end up with the most expensive vinegar around.

For these purposes I will be discussing short-term storage for “ready-to-drink” wines with cork closures.

~~~~~~

TEMPERATURE
The key here is to maintain a constant temperature, with no fluctuations. The generally agreed-upon temperature for short-term storage ranges from 45-64ºF (7-18ºC) as long as variations are gradual. Temperatures above 65 ºF (19 ºC) will cause wine to age prematurely and lose its flavour and balance. If wine stored at temperatures below 45ºF, the wine will lose its flavor and aromas.

• Temperature stability is the “holy grail” of wine storage.

LIGHT
Ensure the area is dark. Ultraviolet light can affect the composition of wine, which is one of the reasons wine is traditionally bottled in coloured glass. Extra care should be given to Champagne and other sparkling wines; they are more sensitive to light.

• Never store your wine in direct sunlight or in a well-lit cabin.

VENTILATION
Air will seep into your wine bottles through the cork. Highly volatile chemical compounds are particularly harmful. Some odors to look out for include gas or diesel fumes, various solvents (i.e. paint, cleaning solutions), or various aromatic food products such as onions, garlic and strong cheeses.

• Check to make sure there are no strong smells or odors coming from substances stored near wine.

HUMIDITY
Ensure there is humidity and air circulation. Humidity is necessary in order to prevent corks from drying out. Do not store bottles in area with longstanding moisture or high humidity conditions or mold will develop. The ideal humidity level for wine storage is between 50% – 70%. Low humidity can cause the cork to dry out and crack, allowing more air into the bottle. High humidity can create mildew or rot on the cork.

• Humidity is necessary in order to prevent corks from drying out.

MOVEMENT
Wine should never be shaken, bumped, or vibrated. This will greatly increase the rate of chemical breakdown. Therefore, avoid putting your wine in locations where there are frequent vibrations such as close to the engine, near dishwashers and air conditioners.

• Purists insist that vibrations affect flavour and bouquet.

STORAGE ANGLE
Wine should always be kept on its side – this will keep the wine in constant contact with the cork ensuring no air gets into the bottle.

• Air is one of the greatest enemies to a good wine, and it can turn it into vinegar.

If you do not have the luxury of having wine cellar on your boat, my suggestion is that you find a location that captures all the ideal conditions. I have found that most of these conditions can be met by storing wine in the bilge. Further to preserve the wine and keep the constant temperature, my suggestion is to wrap the wines individually in either polystyrene or newspaper.

To further assist me, I sent out the question: “Do you have an unique way of storing wine on your boat?” to The World Executives Sailing Club (Social Network Site). I received over 30 answers from fellow sailors ranging from quite comical to technical – Here are some of my favorites:

“my belly 🙂 – Howard Colt”

“I was the skipper of a 106 ft staysail schooner, then called S/Y Mariepierre now Aschanti of Saba. The trick of storing wine on a boat, any boat, is even temperature as close to cellar temp as one can get. Mariepierre had a wonderful wine cellar in the mid-ship bilge area with normal wine racks, no particular trick to that. That wine was meant for the aft’guard, we up forward of the foremast, we had a 50 lit. red wine cask from an Alicante ship chandler. We stored that cask as close to the waterline we could under the fo’c’s’le ladder. We gained access to the wine by siphon it out. This wine was sensitive to everything including air so we made air as scares as possible. Well after a good month at sea only our engineer managed to drink the vinegar. Here in Sweden on more modestly sized sail boats we have a problem with a short season with very low temperatures on both ends, and midnight sun and quite warm during the six weeks surrounding July. When the water temp is quite right we store wine as dry as possible in the bilges, bottles and “wine in the box” with the carton box part removed prior castoff. On late or early season voyages cold weather and cold water we store the wine we consume for the next two – three days wrapped in a sleeping bag or similar. NB one need two good days of even temp for the wine to taste as good as it can. Best of Luck – Göran Svalling”

“I like your priorities Liz!
We lived aboard for four years and travel overland often, here are a few ideas:

The PlatyPreserve, transfer the wine from the bottle to this container for durable, compact, short to medium term storage. http://www.cascadedesigns.com/Platypus/Wine-Preservation/PlatyPreserve/product.

Padded pack for two bottles – http://www.bottlewise.com.

And then there is my favorite! A 10L French military issue jerrycan marked “VIN” on the side. These are the cans that the French military used to use to dole out the soldiers daily ration of wine. If you live near your favorite winery this would be perfect! http://www.expeditionportal.com/forum/showthread.php?t=21917 – Brian McVickers”

“Liz,
On a boat, it is likely to get hot in the salon and cabins. The coolest place is under the salon flooring (bilge) where it is cooler and near water temp. Place the bottles so they don’t block any water flow thru the bilge and separate them with material that does not break down when wet. If the yacht has other storage areas, be certain that bottles are seriously secured since normally the yacht may rock & roll in various weather conditions -Tim Monsul”

“Excellent question! Before opening, we stored red wine in the icebox of each of our different sailboats over the years. After opening, the wine bottle storage was never a problem because the wine was always finished, and the empty bottle secured appropriately. Many sailors on the great lakes would store their wine or beer in the bilge of the boat. especially during long distance races. Jeremy, where does one store red wine on the corporate aircraft that you sell? – Thomas Harvey”

“Well…. wine in my country is a national sport (Spain), and I would say that wine (good wine that is) does not like being shaken about nor does it like warm temperatures. I would not take GOOD wine to a sail. However, if desperate for wine while sailing, carton box wine (…personally, wouldn’t touch it with a barge pole…) could do the trick. In a transatlantic crossing in 1990, we took 200 bottles or cheap white and rose, newspaper wrapped and stored in carton boxes all over. We drank about two a day and the skipper sold the rest when we arrived (at quite a profit I must say….) – Victor Guasch”

“I had an interesting observation a number of years back regarding wine and passage making on sailing yachts. There might even be some money to be made here if we are clever… I was thinking all wines turned to vinegar because we had those expensive charter wines still on board during our post season passage from the Caribbean to the Med and once we would arrive it, the little that was left (ha!) was no good any more.
Not being able to resist the amazing price on those reds out of Provence at the end of the season I decided to stock up anyway for the return to the Caribbean. Lo and behold, by the time we got back the wine was aged perfectly. The moral: Don’t keep the good vintage wines around too long. But if you want to stock up, buy some of the fresh young ones and roll ’em around for about a month or so. Don’t let your friends see the bottle, just tell them it is something really special you brought back. They will be really impressed! 😉 – Ann E McHorney”

Lastly, make note of these six points (Temperature, Light, Ventilation, Humidity, Movement, and Storage Angle) when storing wine on your boat, enjoy the summer and what you drink because life is too short to drink bad wine!

Liz Palmer
Wine and Travel Writer
Summer 2010