Because the water table is so high, New Orleans' houses do not have cellars or basements, so wine would have been kept in special rooms, like this one. 

During this time, the majority of wine was imported from France and Spain.  Popular imported wines of the 19th century included Madeira, claret, sherry, brandy, and port. Beer and ale, which were usually imported from Holland and Germany, would have also been available. 

In New Orleans, alcohol was usually acquired in barrels directly off arriving ships or from local merchants.  After purchase, the wine or beer would be put into bottles.  After the alcohol was consumed, the empty bottles were not thrown out; they were washed, dried, and then reused. Cases of bottled wine were also available, but bottled wine was less common than casks.