Check out the new, mobile-friendly!

Cellars 101: Getting Organized

Jennifer Fiedler
Issue: June 30, 2010

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.

For the full article, check out the new issue of Wine Spectator, on newsstands June 8, 2010.

To continue reading this page, become a member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of


= members only

Keep me logged in      Forgot Password?

Job Opportunities

Passionate about wine? Wine Spectator magazine is looking for an enthusiastic copy editor in the New York office.

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash | New! Unfiltered

» View samples
» Or sign up now!
» Manage my newsletter preferences


The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories