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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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Any advise on wine chillers is appreciated. Do the dual temp units work
and are they necessary? Any brands to stay away from? It does not have to be a built in. I know basically nothing about wine, this is a gift for another who drinks mostly red wines. Thank you. |
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![]() Ph@Boy wrote: > Any advise on wine chillers is appreciated. Do the dual temp units work > and are they necessary? Any brands to stay away from? It does not have > to be a built in. I know basically nothing about wine, this is a gift > for another who drinks mostly red wines. Thank you. Unless you can find out exactly what the person wants, I would strongly suggest a gift certificate at a large wine supply dealer who has many choices. There are so many unanswered variables. How much storage does the person need? What is the limit you will spend? Does the person intend to store the wine to age a long time, or is the unit just for keeping wine at the proper serving temperature? Where would they put the unit? Style may be an issue, especially if the wine-lover has a spouse who has strong ideas about decoration. Wine storage units can range from about 12 bottles to thousands. Finishes can range from unpainted to fine hardwood furniture. In northern regions with a deep cellar, the person may not need a wine cooler at all. Adding a wall or two, possible insulation, and some wine racks may be all that is needed. The larger the collection, the more attractive the cold, deep cellar option becomes, and one does not have to worry about equipment failures. The dual temperature feature is mainly for people who want to keep some wine at the correct serving temperature all of the time. For long term storage, a single temperature in the 50s degree F range is fine. Red wines may need to be warmed a bit before service, and some whites may need to be chilled a bit. |
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