Ken TNQ

[ken gillman]

Good morning Gavin, and Greetings to everyone from Ken in Tropical North Queensland. May I introduce myself. I am a retired professional (science/ medicine) close to 60yrs. I still publish scientific papers, I read (no TV), relax, go to gym most days, walk dogs. I never answer the phone! My wife and I do, of course, love food and wine. We have a 'cellar' with 1500+. About half Aus, especially Rieslings, the rest, Germany, France, Italy, a little Spain. A (very) few treasured botts of old ports, Muscat etc sauterne, Madeira, TBAs. Love sherry, cognac, single cask whiskey and malts. I think a claim to 'eclectic' taste is justified. Dislikes: cocktails (except champ + cognac), and other things that I have mostly forgotten about because I don't have them.
Motto 1) 'Rien n'est importante' and 2) A meal without wine is like a day without sunshine. And why do you think we choose to live in the tropics!

[Waiters Friend]

G'day Ken

What I would like to know is how do you maintain a 1500 bottle in Nth Queensland (espacially tropical)? Have you enclosed the bottom of a 'Queenslander' in concrete andairconditioned it?

I've had the opportunity of living in similar parts of WA, but part of my resistance has been the cellar maintence, and I'd be interested to see how you have met this particular challenge.

Cheers

Allan

[ken gillman]

Good morning WF
A room ~4x2m at the end of a dining room. Use the insulation stuff used in boats/lorries (5cm), line w marine ply. Ordinary A/C (split sys nowadays) keeps contents at 17°C. For racks we use use that metal grid stuff you put in concrete, floor to ceiling, gives 24 in each vertical row. Can damage labels if your fussy, but quick and easy and economical. If you try to go below 17 you get problems with condensation on inside walls even if house is A/C. That's our experience for what it is worth. Having the secret door into the cellar off the D/room is really good.