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ROJO
Jan 14, 2006

One day, I will ascend from this dreary existence and rule the meatbags




Oven Wrangler

pork never goes bad posted:

I get the impression that the concern is cooking a decent bottle of local bubbly designed to drink in the next few years when you store it for 9 months in a hot house. The advice so far is good if you're storing wine for years (I use off-site storage in the east bay for longer term aging, and love it for what it is - I add and pick up wine about two or three times per year and otherwise buy for immediate consumption or store under a year in my closet and try to let nothing go more than two months in the July-September period). If you mostly buy wine for consumption within twelve months of purchase or in that ballpark, then I'd look at Wirecutter reviews and go with their suggestion.

https://thewirecutter.com/reviews/best-wine-fridges/

Yeah that is definitely more my use case for sure.

Thanks for the wirecutter suggestion.

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got off on a technicality
Feb 7, 2007

oh dear


IMO wine can vary greatly in terms of sensitivity to storage conditions. Champagne, which you mention is 40% of your drinking, is the most sensitive. I am ultra ocd about storing champagne for that reason, but will have no qualms about leaving a Napa cab at 70F for a week or two. I even won't buy champagne from stores that keep them unrefrigerated

Anyway you might find that a little locker (10-15 cases at ~$30/month) coupled with 3-6 bottles kept in the regular fridge could work for your use case. If you still end up getting a wine fridge I suggest picking one with a proper compressor, not a thermoelectric model

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