Looking for any articles that provide tips on wine buying strategies for a wine cellar. Have about 500 bottles in my cellar, but will need to cull out many, mostly Calif. cabs, that have gone past their prime. Need a more focused plan going forward.
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you mean drinking bottles that have finally matured?
Step one - buy wine that you like.
Step two - drink them before they go past prime.
drink one a day
This is a good approach, but if you have 500 bottles, chances are you add to your collection during the course of the 365 day year, so you may never run out of wine.
It's sort of like a country with a high population growth rate. India is growing at the rate of about 15 million people per year. While people die there, the birth rate is higher than the death rate.
So, with a wine cellar, unless you drink and don't buy, you're not going to diminish the cellar.
I happen to really like a number of Cali cabs from the 1980's, especially mountain fruit. How old are the cabs you're looking to cull out? I wouldn't necessarily write those off just yet?
I was inexorably creeping towards a similar predicament. Ended up selling off over 700 bottles a few months ago. All (CA cabs, West Coast Syrahs, vintage port and a fair dusting of French Bordeaux) were either about to hit their drinking windows, or were a few years or so from entering them. Problem solved!
More along the lines of a plan to balance purchases against usage in order to avoid losing wines that have peaked and are going downhill
Your best strategy imo would be to list the dishes that you prefer to eat.
Then work backwards.
Once you have between 5-10 foods that you regularly enjoy, buy fine wine which will pair well with them and which will stand the test of time.
Generally you will want 30 bottles of bordeaux to pair with lamb, 30 bottles of Burgundy to pair with beef, 20 bottles of sauvingon blanc to pair with fish, 20 bottles of cabernet franc to pair with veal or gamey meats with vegetables, 20 bottles of suaternes or similar to pair with fois grois, 20 bottles of chianti (or similarly acidic red wine like cot) to pair with lasagne or bolognese) 20 bottles of chenin blanc to pair with seafood or chicken & mushroom dishes and so on.
Why not list the dishes you intend to focus on first and then divise a plan as to which wines you deem worthy of space in your cellar with which to pair them with?