Would You Like Some Cheese With That?

I'm thinking seriously about converting the basement into a whine cellar.  Yes, whine.

Our house is filled with two distinct, yet complimentary, vintages, a 2003 and a 2006, both of which are currently on top of their game.  However,  I'm afraid that the warmth and light might be spoiling them.  You see, I signed on for good grapes, not raisins.

Nothing a solid cork can't fix.

Both are all legs with pungent, lingering aromas and hints of wildberries and nuttiness.  Their flavor is complex, loud and brash with earthy undertones, and left unintended for too long can turn slightly bitter.  The finish is exhausting.

They pair nicely with macaroni and cheese, goldfish crackers or any number of Ben and Jerry's offerings.

We have ample supply, to the point where my wife and I are nearly sick and often woozy on the verge of collapse.   The mornings are lessons in headaches and moderation. 

Hence my designs on a cellar.  While I am enjoying them both immensely- and partake in them daily, there are times when nothing sounds better than putting them away for a nice long rest.

Too much whine can give me a headache.  It happens. 

The bittersweet, of course, is in the aging.  I'd hate to miss a drop.