How to Handle a Large Wine or Whiskey Cellar Fast

Quick Answer

Handling 500+ bottles does not mean you need to type 500 lines of data. Speed comes from smart triage.

• Focus on the top 20% of bottles (the most valuable) first.
• Take panoramic and shelf photos instead of moving bottles.
• Send the photos for a rough estimate before detailed listing.
• Use dictation or scanning apps if a list is mandatory.
• Skip the low-value 'daily drinkers'.

The 80/20 Rule of Inventory

In most cellars, 80% of the value is in 20% of the bottles. Identify the 'Growths' (Bordeaux), 'Grand Crus' (Burgundy), or 'Age Statements' (Whiskey). List these in detail. The rest can be grouped as 'Misc Red Wine' or 'Table Wine'.

Batch Photography

Do not photograph single bottles unless they are over $500 in value. Instead:

• Photograph spines as they sit in the rack (left to right, top to bottom).
• Pull boxes out and photograph the end-labels.
• Group loose bottles on a table in rows of 10 and take one clear shot.

What We Don't Need

Save yourself hours by skipping these details in your initial collection:

• Exact ABV percentages (unless it's cask strength whiskey).
• Back label reviews or importer text.
• UPC codes.
• Tasting notes.

Common Mistakes

The biggest mistake is 'Analysis Paralysis'—trying to be perfect and never starting.

• Creating a manually typed spreadsheet for 1,000 cheap bottles.
• Moving bottles unnecessarily (increases breakage risk).
• Googling every single bottle (retail prices are misleading).

What to Do Next

Move fast.

• Take 5-10 overview photos of the collection.
• Highlight the 3 most expensive brands you see.
• Text or email them to us for an instant ballpark.
• We can send a team to pack and inventory if the value warrants it.