Starting a Home Cellar Part 2: Red Wines

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Creating a cache of wines for a private cellar is a task rarely seen in this country today, although in years past it was a creative idea.

In the 1970s and 1980s, thousands of people throughout the country engaged in this activity, putting away a couple of dozen wines that would improve in a few years and would be the basis for some people expanding their collections that eventually proved to be financially beneficial.

Not many wines improve so significantly that they become worth a lot of money, but creating a wine cellar was almost never done for that purpose. The main reason was to have wine on hand. Often, it would be better than what was available in the supermarket.

The primary wine put in cellars 40 years ago, and today as well, is red wine that may improve. Since most red wines are released too young, a little extra time in a cool space helps smooth them out and makes them far more interesting.

The following suggestions are intended for beginners who want to start a collection.

The first and most important idea is that high-alcohol wines tend to be less likely to improve than wines with lower alcohols. Historically, reds under 14 percent alcohol seem to improve more reliably than wines with alcohols above 14.5 percent.

With winemaking techniques improving all the time and grape-growing now a fine art, choosing the proper vintage is less of a concern than it once was. It must be said that 2023 was an exceptional vintage in California. The reds we’re beginning to see are reliable for aging.

Cabernet Sauvignon

This grape has more history and persona than just about any red wine. But unfortunately, with hundreds of producers making it, what to buy has always been a serious question.

Although its reputation is the highest in the country, Napa Valley’s cabernets are priced so high today that they are likely out of the range of most buyers. Most from Sonoma County offer good value, and several from Alexander Valley can be excellent.

The cabernets from Rodney Strong (2020) and Kendall-Jackson (2021), both from Sonoma County, can be found nationally for about $15. They are excellent options. Both will improve for several years and may be consumed now. I'd buy three or four cabs.

Zinfandel

This grape usually makes wines with slightly higher alcohols. And the higher the alcohol is, the more likely the wine is to lack some of its fresh fruit. Try for wines with no more than 14.2 percent alcohol. It’s great with pizza, and it is also good at barbecues. Get two bottles.

Merlot

This slightly lighter, more approachable Bordeaux-style wine should be in every stash. Good versions may be found at about $17. Buy three bottles.

Pinot Noir

When the main dish is salmon or rare roast beef, this is my go-to choice for a companion wine because it is lighter and more elegant and needs no added time in a cellar. The best can be expensive, but at about $25, you can find truly fine versions. I recommend one or two bottles.

Grenache

It is easy to forget about this lighter-style red because it’s not as widely seen. But I love the pomegranate/cranberry aromatics and lower tannins. Several quality versions from Spain (called garnacha) can be found here at $15. But remember: Too much alcohol makes for a clumsy wine. More than 15 percent alcohol isn’t recommended. Find two bottles.

There are hundreds of additional red wines that could be great additions to a home cellar. One is Chianti from Italy ($12 to $20), which works nicely with pasta dishes.

In the small space we have today, I’ve recommended about 20 bottles of red. Combined with last week’s suggestions of a like number of whites, our theoretical starter’s cellar now has about three cases.

Next week, in the last of three parts, we'll explore the final ideas in starting a wine cellar.

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