Theatrical restaurant wine cellars have inspired many a home version. Beyond the design, however, are there techniques to running a restaurant cellar that collectors can adapt for personal use? After all, top restaurants are well-versed in managing bottles based on sheer numbers-they may handle more inventory turnover in a year than some collectors will see in a lifetime. We asked restaurant sommeliers across the country for some basic organizational tips for the private collector.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!