Wine Cellar Articles

Posted on Apr 21, 2016

Wine Cellar Design: Like the Vine to the Wine

The wine cellar design is like the vine to the wine. From harvest to assemblage, designing and crafting a WORLD CLASS Wine Cellar is similar. How?

Let's start with vine to the wine: Wine Harvest 101, compliments of Wine Folly.

Depending on the grape, the region and the kind of wine that a winemaker wishes to produce, the exact steps in the harvesting process will vary in time, technique and technology. But for the most part, every wine harvest includes these basic vine-to-wine steps the same.

  • Pick the Grapes
  • Crush the Grapes
  • Ferment the grapes into wine (from sugar to alcohol)
  • Age the wine
  • Bottle the wine

Like the vine to the wine, this is how the wine cellar design process compares:

  • (Pick the grapes) - Pick your design style. Traditional, Modern, Old World. A walk-in or showcase style.
  • (Crush the grapes) - Break down the design elements. Space Planning, Functionality, Cellar Motif, Racking Style, Color and Texture, Lighting and Display.
  • (Ferment the grapes into wine-sugar converts to alcohol) - A blueprint converts to fabrication and the building process begins.
  • (Age the wine) - Timing is everything! Like the wine, each cellar is unique to its style and taste therefore so is the time it takes to build.
  • (Bottle the wine) -Your World Class Wine cellar is complete and ready to be stocked with your favorite bottles of wine.

To learn more about our "Wine & Design" consultation, come to our newly re-modeled studio!

15979 N. 76th St. Suite A Scottsdale, AZ 85260

Or contact us at: 480-922-WINE

Video Presentation


Richard's favorite food recipes and suggested wines.

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"This is by far one of the best wine pairing seafood items for me personally. Wild King Salmon & Pinot Noir. "-Richard Benson

Tropical Teriyaki Salmon

There a several recipes to use with this dish, however the best is simple and supports the Pinot Noir pairing. The tropical teriyaki is introduced as a drizzle element over the grilled filets topped with sesame seeds.

Meiomi Pinot Noir / Vintage 2014 Notes

A rich garnet color with a ruby edge, the wine opens to reveal lifted fruit aromas along with toasty oak notes. The well-integrated oak provides structure and depth seldom seen in Pinot Noir.

Wild Caught King Salmon, if fresh, should not be smothered in any sauce. This recipe intends to allow Salmon the starring role with its grilled presentation. Drizzled with Tropical Teriyaki Sauce plays nicely with the Meiomi Pinot Noir which in itself is bold enough to play back and frolic in this pairing.Cheers, RB


  • 2 tablespoons sesame oil
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon soy sauce
  • 1 teaspoon brown sugar
  • 1 minced garlic
  • 4 (6 ounce) salmon filets
  • 4 tablespoons “Mikee Tropical Teriyaki Sauce”
  • 1 tablespoon sesame seeds


1.Mix sesame oil, olive oil, lemon juice, soy sauce, brown sugar and garlic powder in a medium bowl.

2.Portion salmon filets and remove skin (if necessary). Toss filet portions in oil marinade. Place filets on cutting board for 5 minutes prior to grilling. Discard leftover marinade.

3.Place salmon filets (presentation side down) onto grill (medium high) and sear the presentation side for 4-5 minutes depending on filet size & heat. Turn, and grill until fish is opaque and flakes easily, about 2-3 more minutes. Plate immediately over spring mix greens or your favorite base and drizzle Tropical Teriyaki Sauce on a diagonal over presentation side. Finish with toasted sesame seeds and serve.