Wine Cellar / Fridge for 40 bottles.
- legourmettv Jul 17, 2009 07:21 AM
We are looking at wine storage for our kitchen set, based on size we need to 'store' about 40 bottles.
Yes, this will be primarily a 'set piece' more for show (as far as viewers are concerned) but I have a practical streak. I want it to be functional, and since it will be seen I don't want to endorse something that isn't worthwhile.
The debate here at the moment is compressor vs thermoelectric. Are the thermoelectric units in this size capable of consistent cooling? We like the no moving parts idea - sound issues while we shoot, vibration issues for the wine.
Mostly this won't be for long term storage, It'll be filled with wine that we'll be cooking with and most will only reside inside for 8-12 weeks.
Any personal experiences with units of this size?
I've helped people buy this size but it was their primary storage (for special wines) rather than a showpiece unit. We went with Transtherm (loft series, 100 bottles) and Kenmore Elite. If you really wanted to, you can buy a Liebherr WU5600, which I think runs about $5K retail.
Since no wine is going to stay there for more than 12 weeks and you've stated that it's wine to cook with, compressor vs thermoelectric is probably irrelevant.
"Since no wine is going to stay there for more than 12 weeks and you've stated that it's wine to cook with, compressor vs thermoelectric is probably irrelevant."
It may be irrelevant in this scenario, however since by using this unit on-screen we will be lending an endorsement to it; I still want it to be the best for long term storage as well.
No idea about the wine fridge as my place is too small for anything more than a six bottle wine rack so it's kind of immediate consumption only here and temp has to be determined by a manual wine thermometer! I am fascinated by your process though. I'd have guessed it was the network rather than the chef who made the call so kind of cool and interesting to know you have some input.
Then double congratulations! Very interesting, esp because there are often discussions on why tv chefs use allclad, don't use cast iron, etc ( all of which are easy enough to figure out) and so it's interesting to see how a show is built. I used to be quite a fan of the food network but I truly think the quality of the chefs and shows have declined seriously so there are just a couple of shows left that I watch
I am a big fan of Eurocav and vanti products. Since it is just for short term cellaring, no need to spend a fortune in my opinion. If we ever remodel our kitchen, I will put an Avanti under the counter, as I too do not plan on doing any longterm aging in this particular cellar.
We have a 166 bottle Avanti in the kitchen now that has anything ranging from $40 pinot noir to several hundred dollar bottles of First Growth Bordeaux and Sine Qua Non. I love it, and trust it just as much as the Eurocav. It's a great appliance for he price IMHO. -mJ