A Bottle of Red, A Bottle of White

Hamptons homeowners are a privileged lot. To us, a 3,000-square-foot house seems small while a pool and tennis court are almost expected. Those who are finally able to craft their humble East End abode want to add the stuff they've always dreamed of - bowling alley, screening room, elevator, a home gym. Amenities abound in the land of the fabulous and fat-of-wallet.

One popular amenity in Hamptons homes is the wine cellar, the prized possession for those who find wine a passion, or even a hobby. With a sophisticated lifestyle comes a sophisticated palate. More often than not, the typical customer is not a raging connoisseur. "Almost every house going up out there has a wine cellar," said Linda Brown, of Custom Wine Cellars, a Cincinnati-based company that does work all over the Hamptons. "It expands your ability to entertain."

One doesn't have to be a collector to have a cellar though. "People who want wine cellars tend to be fun people who do fun things," she said. "It's like having any other room in the house."

Brown knows her stuff. She designed the cellars for the Hamptons Designer Showhouses in 2006 and 2007, with the 2006 cellar having a capacity for 3,500 bottles.

The company constructs the simplest cellars to the more elaborate, from very utilitarian designs to cellars with exotic woods and finishes, grapevine base molding, carvings - the whole gamut. For most, a cellar will be a very important space where a lot of time will be spent. A wine cellar also increases the value of the home.

As for size, an average cellar is 8' x 10' or 11' x 11', slightly bigger than a small bedroom. One cellar Brown just built in a Hamptons home was 24' x 22' - with a price tag of $200,000. There's a misconception too that the walls of a wine cellar should be lined with cedar. "That's for keeping the moths out of your sweaters," Brown laughed. Different woods can be used, but cedar is not one of them.

Brown's clients sometimes feel somewhat overwhelmed by the whole process. The benefit is that she can do everything for them, presenting first color renderings of the project, providing lighting, racks and installation.

By far, the most crucial element in the construction of the cellar is to make sure the temperature of the room is maintained between 55 and 57 degrees Fahrenheit, and kept at 55 to 75 percent relative humidity. "Most important is to avoid fluctuation in temperature. That's what kills wine," said Brown.

The right kind of insulation - on the floor, walls, and ceiling - has to be installed. Concrete walls are fine, but since it's not the most attractive material, the walls can be made nicer by applying stucco, or the newer, narrower thin bricks that are so popular now. Brown also consistently encounters clients who want a cellar that's large enough for a table and chairs, but she advises them against that, since an average of 56 degrees isn't exactly comfortable. "I tell them, unless you want to dine with your coats on, not to do it!"

After the cellar is built, it's time to stock.

Proper storage is the most important factor. "And be practical," Brown said, advising to accommodate for the growth that's sure to happen. "I tell clients to consider what they think they'll buy and add 25 percent. People who already collect wine, who travel, know to anticipate."

For those who don't, Brown offers advice on purchasing and storage, whether the client will like wine slots, or cases, large format bottles or small. A typical 8' x 10' cellar will hold 1,200 to 1,300 bottles.

The whole process takes about six to eight weeks, and Brown says people should think conservatively once they decide on a design. "You want to make sure you're happy in the end. Think of what your needs are. You don't want to rush this."

Would she call a wine cellar a luxury item? "Well, in the Hamptons, it's almost standard."

- Cindi Cook

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