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.
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