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If you don't have the time or inclination to read any of our articles, our primary web site is www.galtwine.com

www.galtwine.com is our primary resource site for comprehensive information on all lines. But all visitors are welcomed to click on the Google advertisements located throughout this blog and compare the variety, knowledge and pricing offered by competitive resellers.

Don't be shy - browse as much as you want. Once you've exhausted the advertising verbiage (or your patience), we'll be available to provide technical data, evaluations and pricing that is guaranteed to be the lowest available anywhere in the industry on any product built.

We are the only source that will provide 200% rebates regardless of where you make a purchase - we are the only source that will provide you direct links to all competitors.

We've consolidated all manufacturers, resellers, importers and vendors of wine storage equipment for convenient, "one stop" browsing. Visit them all. We'll wait ......

Contact us anytime for help with any specific questions.

800.549.3832

ayn@galtwine.com

www.galtwine.com

"Sourcing every brand of wine cellar cabinet, racking, dispenser and cooling system - we represent the client, not a limited product line."

Minor Construction Delay

After 2 + years of planning and construction, ChateauCraft facilities are producing 6 wine custom wine cellar cabinets from reclaimed redwood for a new restuarant in Nevada.

Now we know why it took 2 years to get the building completed ....

Immediately to the left of the skier, you will see a roof gable which is the only visible part of the restaurant buried under the 30 feet of snow.

The picture was taken in early April of this year and we're told that there will be about 3 hours between the spring thaw and the fall of fresh powder in mid-August.

Myth-Information

"Play it again, Sam" was never spoken in the movie, Casablanca.

Piano hinges are perfectly appropriate and can be most effective for wine cellar cabinet doors than refrigerator or pivot hinges, depending upon such factors as the materials used, the weight of the door or the specific structural design. There is no functional distinction between the alternatives in general.

George Washington never chopped down a cherry tree - as a child or at anytime thereafter.

Manufactured wine cellar cabinets share an average insulation value of R6 - R8, which is more than sufficient in household applications. Claims of R-12 are undocumented and unnecessary.

There is not a single recorded instance of a human being killed by piranhas.

Carpet in a wine cellar is about the goofiest claim we've heard any vendor make. Carpet will absorb moisture, grow mildew and stink.

There were 13 stars on the Confederate flag, but only 11 Confederate States.

The second goofiest claim is that lighting should be fluorescent. Fluorescent lighting is ultra violet lighting. It kills things. Your wine collection is organic and undergoing chemical reactions as it ages. Do not introduce fluorescent into a wine storage enclosure. OK, maybe fluorescent lighting is just as goofy as carpet ....

Mark Twain gets credit for, "There 3 kinds of lies - lies, damn lies and statistics." Benjamin Disraeli actually said it first.

BTU ratings are routinely manipulated for marketing purposess. Meaningful capacities are a function of ambient temperature, length/frequency of operation and other external factors. A properly sized system is a properly sized machine for a given enclosure - equipment too large for a given sized space will undermine the integrity of the storage environment.

Our focus on accurate information will allow clients to realize that assembly line environments are not conducive to "hand-crafting" anything ... that materials and equipment used by such are usually the result of which supplier provided them the cheapest cost, as opposed to the "highest quality" ... that such species as"cherry" and "mahogany" exteriors can entail a very wide spectrum of esthetics (Asian versus American versus Honduran, etc.)

Most folks over the age of 12 realize that exaggeration is intrinsic to advertising, that subjective claims by resellers and manufacturers are going to be self-serving and, well, exaggerations to some extent.

But just because a "Fact" has been published on a web site, repeated in a forum or is "common knowledge" does not make it true or relevant.

Advertising 101

Marketing terms can be informative or misleading. Sometimes they mean what they say, sometimes they don't. Our role is to make the distinction. Some examples of abused, Double Entendres ...

"Maintenance Free" (It can't be fixed)
"Stainless" (Aluminum and Plastic)
"Custom" (Mix and Match Standard Features Off the Assembly Line)
"Economy" (Cheap)
"Discount" (Cheaper)
"Compact Wine Cellar" (Modified Refrigerator)
"Replacement" (Cheap Imitation)
"Humidity Control" (Dry Corks)
"Premium" (Overpriced)
"Our Brand" (Same Product - Different Name)
"Limited Warranty" (You're on Your Own)
"Best" (Impossible to Define - Harder to Prove)
"Innovative" (Unproven)
"Vibration Free, Quietest" (Is It Working? If so, sound levels are equivalent and none vibrate.)
"Free Shipping" (Built Into the Product Cost and Padded)
"Special," "Sale," "Hot Deal," etc. (Inflated Retail Price - "Used Car" Mentality )
"Scratch 'n Dent" (Somewhere Between The Warehouse & Outhouse)
"State of the Art" (See "Best")
"UL, NSF, ABC, XYZ Rated (Paid a Fee)
"French Technology" (?????)
"Hand-Crafted" (Assembled By Humans)
"Technology" (Powered by Electricity)
"Furniture Quality" (Some Type of Wood By-Product)

Choosing a Wine Cellar Cabinet

"Cellar" simply refers to an environment that is suitable for indefinite wine storage, regardless of whether it’s the size of a shoebox or as big as a house – a free-standing cabinet or an integrated room.

There is no "better" or "best" or "finest" cellar. Ignoring the cheap stuff, there are several lines of quality products, imported and domestic, and among them one or a few will ultimately prove to be more appropriate for a given client’s priorities and parameters. Most often, the answers to fundamental questions will help narrow the focus.

In what part of the household will it be located (garage, formal living room, kitchen, informal area , etc .....)?

To what extent are esthetics important? (very formal, semi-formal, casual or just short of "butt-ugly" is OK)

Will the ambient routinely and consistently exceed ~ 80 degrees, requiring heavy-duty cooling and/or additional insulation?

Thermal-paned, insulated glass doors are fine for an air-conditioned living room. They are not sufficient for uncontrolled environments in excess of ~ 80 degrees. Heavy duty cooling generates a little more sound than most people would like inside the house and is unnecessary if the ambient is within that ~ 80 degree window.

Or is this a commercial application?

Front-of-the-House or Back?

Wine storage systems operate between the high 40’s and low 60’s. None will achieve or maintain serving temperatures for whites and sparklings. These machines cool slowly and gradually and will not effectively recover in high usage situations.

Structurally, few cabinets are actually designed to withstand the use and abuse of fast-paced operations.

On the other hand, reds can be maintained @ serving temperature and back up whites are protected. We’d recommend that pars be kept in a traditional refrigerator, but custom refrigeration systems are available in furniture cabinets if necessary.

Will your collection be standard Bordeaux and Burgundies, or do we need to accommodate a significant # of odd formats?

Do you have any dimensional limitations? (Including clearances for sufficient ventilation!)
Given that any hobby – wine collecting, golf, poker … may have a tendency to grow beyond expectations, what capacity would you reasonably anticipate in the foreseeable future?

In general, the fixed costs of the cooling system, labor and materials for the construction of a wine cellar is such that the incremental costs, per bottle, can be very nominal. Due to the economy of scale, for example, the cost differential between a 300 bottle cellar and a 400 bottle cellar can ~ $200.

What are your electrical requirements?

Most mechanical systems require a dedicated, 110v with 20 amp breaker. 220v is available with some lines.

There are certainly any number of other potential elements that may help focus on alternatives that will be most appropriate - with the exchange of a few questions and answers, we can help you narrow the focus. Among the established, mainstream U.S. mfg's, construction materials and techniques will be very equivalent ... the real distinction is the cooling system and the racking.

Redwood is the most appropriate species for racks and will allow the storage of most standard formats. Metal (or a combination of metal and wood) can transfer vibration and will hold only limited formats and therefore have a tendency to damage labels in a tight fit.

Certainly, the industry standard of mechanical systems is Breezaire. there is no "replacement" that is "just as good." With an immaculate ~ 20 year service history and the most comprehensive warranties in the industry, it is used by every mainstream cabinet producer - from ChateauCraft to Le Cache, Vinocraft, Impressions and all the other names under which they are re-marketed.

Vinotheque is the exception - they are a quality company, but they manufacture Whisperkool or the "QT". Obviously, they are going to put their own machine in their own cabinets. Both the cabinet and mechanical systems are of solid quality as well.

Mechanical warranties should be 6 years minimum – due to their service histories, we provide extended warranties on any Breezaire or Whisperkool product. Our Lifetime Loaner programs and warranties on Breezaire cooling systems never require any "deposits" or hidden costs.
Eurocave, Transtherm and Cavavin are highly dependable imports that utilize a "cold wall" or static cooling system, as opposed to the American forced air machines.

Neither system is "better" or more functional.

Wine Cooling Systems

The most cost-effective, straightforward, approach to a wine cellar environment control is a "through-wall" system. Installation costs are nominal ... the process is essentially idiot-proof, speaking from personal experience. For enclosures up to 2,000 cubic feet (8,000 BTU's), under appropriate conditions, this configuration is the most logical starting point for consideration.

Breezaire and Whisperkool are industry standards - neither does more or less than the other in maintaining cellar conditions. Both are subject to our extended warranties. Visit the "Tech Specs" page for more specifics on installation and technical data.

'Though an entirely different animal, picture a window unit air conditioner .... the sizing of the equipment is generally based on the volume (cubic footage) of the area. Additionally, the exhaust (and fresh air intake) should have "wide open" access to a well, ventilated area outside the cellar that is at least 2.5 - 3 times the size of the cellar. This is determined by measuring the width, depth and height.

The environment from which the machine will draw fresh air and into which it will dump the warm air is assumed to not "routinely and consistently" exceed ~ 80 - 85 degrees. 3 hours tomorrow afternoon or one day next week @ 88 degrees, is no big deal, but "routinely and consistently" is the operative phrase. The equipment is designed to maintain a ~ 25 - 30 degree differential (delta) between the fresh air supply and the cellar temperature.

Temporary, gradual changes in air temperature will have no direct impact on the wine's temperature. The thermal mass of the liquid will change 8 - 10 times more slowly than that of the air. 'Kinda like a swimming pool in August - it can be 100 degrees outside, but if you jump into the water, the water is still cool. We used to use the analogy of putting a pan of water on the stove and turning on the burner ... if you put your finger into the pan, nothing happens for several minutes. If you remove the pan and hold your hand directly over the burner, you will realize how volatile the air really is. (Due to an unfortunate incident in Missouri, we no longer use that analogy on the advice of our lawyers.)

To beat the point to death, every time you open the cellar door, the outside air will, essentially immediately, cause a rise in your interior temperature. Attempts at micro-managing Mother Nature are a waste of time. Cool air sinks and warm air rises - there will always be a variations in air temperature. Otherwise, the compressor would never turn on or ever turn off. Short of a chamber at the NASA facility, we'll always have nominal, inconsequential, changes in the cellar environment. If the wine doesn't care, neither should you.

OK, sticking with the "through-wall" approach ... while not highly recommended, within nominal limits, equipment can be "upsized" to address higher temperatures. You can't expect results by oversizing a unit to accommodate construction deficiencies, but from practical experience - adding BTU's can deal with periodic spikes in ambient temperatures. Manufacturers do not recommend such an approach and they are certainly experts.

But, as a matter of practice, "heavy duty cooling" options are offered by cabinet makers and we have any number of projects where slightly larger capacities function effectively in slightly more hostile environments.

Certainly there's a trade-off ... ideal, appropriately designed, machines that may cost a few thousand dollars more than a "through-wall" system, will provide consistency within narrower limits. But in no case can "through-wall" equipment be "ducted," "vented, "diverted" or retro-fitted. The air exchanges have to be segregated and the exhaust will not overcome the static pressure (inertia of the still air). No "what if's," "but I live in ...," "my contractor says ...," or "my brother-in-law did it." Air exchange must be horizontal and unencumbered.

While there is no "quietest" through wall system, sound sensitivity is a very subjective issue and impossible to quantify. None of these things are going to rattle the windows, but larger machines will generate corresponding fan sound. They may,or may not be appropriate for interior walls.

'Can't or don't want to go through the wall? Remote systems of varying configurations are the next step. Now you'll pretty much need a licensed mechanical contractor. With the exception of CellarMate's unique ductable system, all will need to be charged with refrigerant. Installation costs just went up dramatically.

CellarMate will need to located in a well-ventilated environment with an ambient not to exceed 90 degrees. The duct work shouldn't exceed 25' - the shorter the better.

Breezaire offers most proven split system for capacities up 1,000 cubic feet (4,000 BTU's). The condenser should be located within 100' (subtract 10' for every 90 degree bend in the line set) in a well-ventilated area with an ambient not routinely and consistently exceeding ~ 80 degrees. The condenser is not designed for low ambient operation, nor particularly hostile environments.

WCI manufacturers both split air handler systems as well as a ductless split system up to 13,000 BTU's. Outdoor condensers are available and will function effectively in the mid-30's or on rooftops in Las Vegas.

Final observations:

A bank balance won't change the laws of physics. Especially for our contractor clients - we won't put you in the middle of probable or avoidable service issues - we don't place any equipment into an inappropriate application, no matter how expensive the project, no matter what the owner's name, no matter how demanding they may be.

There is a very low threshold at which the mystique of wine storage technology gives way to marketing hype best suited for rosebeds. Most wine has traveled in the cargo holds of ships, on the trailers of 18-wheelers, sat on shipping docks or resides in 72 degree wine shops and restaurants. It's not plasma.

Certainly a consistent and controlled environment is important in the long run - otherwise, we'd have real jobs. But there is nothing exotic about wine storage equipment, nor is wine jeopardized by nominal, occasional and gradual variations from "perfect" conditions. Certainly, it's a bad idea to monkey with controls - all that will be accomplished is that you'll change the set point, i.e., the storage temperature. The equipment isn't going to cool any faster - which would have an adverse impact even if it did.

Food poisoning can be fatal, but when's the last time anyone "adjusted" their kitchen refrigerator's settings or hooked up digital displays and alarm systems? Groceries are lot more perishable than wine. Don't get sold on the hi-tech, "pristine environment" nonsense. A $10 thermometer, located in the middle of your enclosure will assure you that a pretty basic, 'though specialized, piece of refrigeration equipment is properly functioning.

References to "humidity control" are redundant and potentially misleading - any HVAC or refrigeration system "controls" humidity just by the way it functions. No wine cooling system is going to allow you to "set" the humidity level, relative to the temperature. They will, on the other hand, maintain such within the optimum window (50% - 75%), with Mother Nature's cooperation. For very arid environments, supplemental moisture may need to be provided - a humidificaton component, a flower pot full of water or a wet towel.

"Wine Refrigerators," & Pet Rocks

In the Beginning (about 7 years ago), there was Avanti. You had your choice between a 24 bottle model or a 34 bottle model. Then came Danby, Haier - all reputable importers of small appliances. Eventually, everyone and his brother began importing Chinese dorm refrigerators and marketing them under "Private Labels." The marketing geniuses created a mystique and demand, if not a functional need.

Stateside, Marvel and U-Line had always offered front-vented, "built-in capable" alternatives produced in the U.S. and priced accordingly. Capacities have grown, aesthetic offerings have diversified and the hi-tech nonsense has taken over. Now Marvel makes Viking, U-Line makes Echelon, Sub-Zero makes a fortune .... every appliance maker has gotten into the act. And none have reinvented the laws of physics.

Wine refrigerators may. In fact, be justified in a few applications. If you live in Phoenix & are used to warmer-than-civilized household temperatures ... If you have a second home or travel extensively and the A/C thermostat is set @ 80 ... if you have a neat wet bar in the rec room and want a toy in the cabinet system ... then a wine refrigerator may make sense.

In any event, these things are not suitable for "storage" in a technical sense. We're dealing with machines and Mother Nature here, so there are no absolute answers. But any wine that is going to be around a couple of years from now belongs in a more appropriate environment than a wine refrigerator. That's why capacities are moderate (~150) ... the assumption is that you'll "consume and replace" within the next year or so.

A "wine cellar" - whether it's the size of a shoebox or a house - a cabinet, an integrated room or a locker - refers to the environment suitable for storage. That proper environment entails a lot more than just temperature.

If you only have a handful of "aging" wines, rent a locker in a proper storage facility - any major metro area will have a few. Remember, time before consumption is more relevant than the cost of the wine. A $500 bottle is much better off in a consistent 72 degree temperature for a few months than a $20 bottle is in a "wine refrigerator" for 4 years.

On the other hand, over 70% of the wine bottled is ready to drink the same day. Given that there's a $Gazillion (at last estimate) in wine inventories sitting @ 72 degrees in wine shops, restaurants and bars (all perfectly safe), there's no material difference between racking a bottle in the dining room or wine refrigerator for most folks.

We're still trying to figure out this "Multi Temp" thing. As with hamburger meat, "storage" temperature is significantly distinct from "serving" temperature for wine. The former is a matter of chemistry, the latter is purely subjective opinion. Any enclosure, somewhere between 12 and 24 cubic feet, cooled by a single machine, cannot consistently maintain a 25 degree differential internally. Even if it could, you'd have a tropical storm inside.

A consistent, single temperature of 55 - 57 degrees is optimum for any wine for long term storage. Consistency between ~ 50 and ~ 75 is perfectly OK in the short term. The wild swings that can result from under-engineered, "Multi Temp" machines aren't particularly good for the wine - and you'll ultimately be chilling or decanting a given bottle before serving anyway.
Haier, Avanti, Danby are quality imports with a stable and reputable North American presence ... Even the more expensive American products - Marvel, U-Line, Sub-Zero, Viking, etc. are obviously superior products.

On the other hand, there are a few alternative, imported "brands" that have neither the service histories, warranties, nor vendor support provided by mainstream lines. Many "brands" change manufacturers regularly based solely on which provided the cheapest production bid. Of course, the label stays the same as does the advertising verbiage.

Stick with the aforementioned names and you'll be OK. Anything actually built in the States is a safe choice as well.

These are just refrigerators - there is nothing"special" about any of them. The principles are pretty simple, as are the mechanical systems.

A true wine cellar cabinet will cool slowly and gently to avoid severe fluctuations in temperature. It must access the ambient fresh air supply in order to achieve/maintain appropriate humidity levels.

Modified refrigerators have no means by which to access the ambient absolute humidity and they cool relatively quickly. When an area is cooled quickly, the warm air (and the associated humidity) is evacuated quickly.

1/3 of the battle is temperature (mid 50's), but fluctuations can have adverse effects, long term, and the dehydrative effect of quick cooling can lead to oxidation/evaporation of the wine.

To the extent wine refrigerators accomplish anything, just keep your wine in the mid 50's. Any red wine that you remove with your 98.6 degree hands, decant and decant or allow to breathe in a 72 degree dining room will warm to proper serving temp in short order. Stick your whites and sparklings in the kitchen fridge for 1/2 an hour - or freezer for 15 minutes ....

Oh ... The Pet Rocks? They're just as useful, but probably last longer.