GETTING THE CELLAR READY FOR OUR DEPARTURE

The For Sale sign is up in front of the house. Dozens of folks are streaming through our completely staged home – meaning that it looks pretty much like we don’t live here. Every morning, we hide all of the evidence of our occupancy and we depart whenever the realtor notifies us that a showing is happening. Fortunately, that has been happening very regularly of late.

We will be heading to Europe for a while, no fixed address, probably for most of 2015 and maybe beyond. I am looking forward to sampling more of the wines of Spain, France, Germany, and Austria (at a minimum), but what to do about our wines in our home cellar?

Now, when I say “cellar,” I should note that we live in a suburban tract house. No basement. Our “cellar” consists of a number of stashes around the house, where lighting is minimal and temperature is fairly steady. The really good stuff is in a wine refrigerator in the garage, but there are bottles on a rack in our utility closet, another rack in a hallway, another on the cabinet in our dining room (French only!), and more on a small rack built into our kitchen breakfast nook.

When the move was being planned, we had about 350 bottles in total. We rented a locker at CELLAR MASTERS in Newbury Park, CA, where we put a dozen cases right away and where the remainder will go when we leave.

The focus now is on drinking wines that will not age well, or that are at or near their peak now. We are also supplementing with some purchases of whites, which we do not tend to keep over time for the most part. Our wines are mostly from California, with the Central Coast and Napa and Sonoma well-represented; plus a couple of cases of French wines, and a few Australians and one or two from British Columbia’s Okanagan Region.

So, our case of ARTISTE wines, our CLENDENDEN FAMILY WINES and the AU BON CLIMAT are being consumed, as are our STOLPMAN and some CABERNETS. Our French wines, mostly Bordeaux, will age well, as will the Burgundies. We will keep some of the newer CLOS PEPE Pinots, which should last a few years, and we will have a lot of assorted CABERNETS and MERLOTS from California to keep.

I expect that we will be down to about 200 bottles when we depart sometime in mid to late February. At some point, we will likely have the wines shipped from the storage facility to wherever we land, or sell it off. It is both fun and a bit sad to be consuming some of the bottles that we obtained from the wineries or through friends. But, there are worse things that one has to do, right?

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