Manhattan-based designer Steven Gambrel created this one-of-a-kind subterranean “keyhole” cellar in a summer home in Long Island’s Sag Harbor. In the existing underground space, Gambrel transformed a water cistern into a romantic, low-lit cellar and entertaining masterpiece.
“You’re escorted down this tiny staircase, [see] the beautiful glowing wine cistern and this big long candlelit table, and that’s where you have dinner,” Gambrel says, adding that the concept was driven by the existing house and its materials.
“If the outside of the house is made of brick or stone or wood, that should help inform what kind of wine cellar I might design. The bricks had all the patina and character and wear and tear of a century-and-a-half of time, and the walls are the original stone foundation of a 19th-century house.”
The takeaway: Consider temperature and humidity when plotting out your cellar location. Wine will age properly in a consistent climate of 53–57˚F and 50–75 percent humidity. Some cellars (like this one) inherently support this environment, more common in a basement-level room with concrete or brick walls. If not, choose a cooling unit that doesn’t sap humidity from the room. Racking style and materials are a matter of taste, as long as bottles are stored horizontally or minimally angled.