On Tuesday, January 24, 2017 at 7:00:56 PM UTC-5, graham wrote:
> On 2017-01-24 2:07 PM, DaleW wrote:
> > Thursday I was indecisive in store, ended up with clams and lamb. So a first course of clams and linguine, then couple small rib chops along with pimenton cauliflower.
> > 1993 Ferret Le Clos Tete de Cuvee Pouilly-Fuisse
> > Knew this was iffy when I got in a private sale, pretty advanced, though not truly oxidized. Apples/cider, a nutty hint, tired, some chalky notes hinting it would have good a while ago. C+/B-
> >
> Dale
> At what temperature do you maintain your cellar? Mine is cool and stable
> but a bit warmer than the pundits recommend. However, some of my wines
> that are recommended for drinking, are still a bit "behind".
> Graham

My cellar is passive (belowgrade rubble walls on 2 sides, drywall with 4 inches insulation on 2 sides facing basement). Temperature range at eye level from about 66-67 F at end of summer/Sept to 48-50 in Feb/March. No daily changes. I also have overflow at my office that's similar (maybe gets to 70) and professional storsge for some wine I expect to hold for long long time.. I've generally been happy with results.

This was not from my cellar but from a recent private sale. Of course, 23 years is longer than anyone holds Pouilly-Fuisse, even Ferret. It was cheap enough ($20) to take a chance- a friend had bought from same cellar with good results. The Fleurie ($10) & Taittinger ($25) were from same sale, I'm interested enough in novelty/variety to take a flyer on things like that.