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homepukes
·Mine is built into the kitchen cabinets and I don’t have an issue with noise. I do have an issue with high humidity though.
Is your wine refrigerator too loud?
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TexOmega
·A year out with my Danby........... keeps things cold, never hear it and it is quite close to my home-office/desk, 4-5ft.
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Pastorbottle
·
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Matty01
·Don’t bother with wine fridges, to really impress the visitors you need a guitar fridge! that’d be a boast to beat any bloody wine fridge, you can go on to bore/explain the guitars kept at a constant temperature and humidity stay in tune better…..the funny thing is they probably do…
I need a guitar fridge too?
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Father Time
·I just keep 'em in my normal fridge... and unscrew the caps as needed... 👍
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krogerfoot
·Don’t bother with wine fridges, to really impress the visitors you need a guitar fridge! that’d be a boast to beat any bloody wine fridge, you can go on to bore/explain the guitars kept at a constant temperature and humidity stay in tune better…..the funny thing is they probably do…
Seeing that photo again reminds me that the most valuable item I own outright has been sitting on a windowsill for at least 18 months now.
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vbrad26
·Does anyone of any input or opinions on Subzero? Even just in general?
We are going to be in the market for another wine fridge and my wife wants a tall skinny one.
I think the Subzero she is looking at is 18" wide but like, as tall as me (about 6')
We are going to be in the market for another wine fridge and my wife wants a tall skinny one.
I think the Subzero she is looking at is 18" wide but like, as tall as me (about 6')
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vbrad26
·I sure do appreciate everyones input on my post above lol.
That sucker got popped in today. Still needs the finished panel that matches our cabinets attached to it.
But in any case it is ready to accept our usual maximum of 5-10 bottles of wine priced under $25 hah.
That sucker got popped in today. Still needs the finished panel that matches our cabinets attached to it.
But in any case it is ready to accept our usual maximum of 5-10 bottles of wine priced under $25 hah.
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Pastorbottle
·Too much farting about with wine, whisky is so much easier just stick em on the shelf! More efficient too, considering there is more shitface goodness in whisky than in wine!
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vbrad26
·Too much farting about with wine, whisky is so much easier just stick em on the shelf! More efficient too, considering there is more shitface goodness in whisky than in wine!
Though I haven't figured our how to pair whisky with a nice pasta dish yet lol.
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BlackTalon
··This Space for RentI think it's more of a 'before' and 'after' thing. And if you have enough before, any pasta dish will taste great.
Side note -- pastas with prosciutto, speck, pancetta, etc. should be able to match with some smoky whiskeys. Cream sauce will help, versus primarily tomato- or olive oil-based sauces.
Side note -- pastas with prosciutto, speck, pancetta, etc. should be able to match with some smoky whiskeys. Cream sauce will help, versus primarily tomato- or olive oil-based sauces.
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vbrad26
·I think it's more of a 'before' and 'after' thing. And if you have enough before, any pasta dish will taste great.
Side note -- pastas with prosciutto, speck, pancetta, etc. should be able to match with some smoky whiskeys. Cream sauce will help, versus primarily tomato- or olive oil-based sauces.
But yeah I don't think you're wrong there. I'm more of a cream sauce guy anyway!
One of my favorites is one my wife makes Rigatoni in cream sauce with pancetta and of all things...peas!
Sounds pretty basic (and it is) but one of my absolute favorites!
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BlackTalon
··This Space for RentUnderstood, but just laying a roadmap for how it can be done.
Yeah, adding peas happens a bit at my house, too. And we're mainly tomato- and olive oil-based sauce eaters. Red wine is our preference, although we only go through a couple bottles per month these days.
I'm not a scotch fan, but don't mind bourbon every now and then. When I eat at restaurants I'm usually still working on a cocktail when the food hits the table; it's often a Manhattan or Old Fashioned variant, even at the Italian/ Italian-American restaurants. If I feel like red wine I'll borrow my wife's glass for a minute.
Yeah, adding peas happens a bit at my house, too. And we're mainly tomato- and olive oil-based sauce eaters. Red wine is our preference, although we only go through a couple bottles per month these days.
I'm not a scotch fan, but don't mind bourbon every now and then. When I eat at restaurants I'm usually still working on a cocktail when the food hits the table; it's often a Manhattan or Old Fashioned variant, even at the Italian/ Italian-American restaurants. If I feel like red wine I'll borrow my wife's glass for a minute.
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sheepdoll
·How did I miss this thread? Someone donated the maker space a wine fridge. I think they finally shifted it out. It was fairly noisy when tested. Nice wood side panels.
Our house is built into the side of a hill, so we have a natural wine cave. Since the land was once between two winery (and where the cisterns were/are located) People like to give us wine. One of the winerys was called Christian Brothers. They left this area in the 1930s when moved to Napa. Took the cemetery with them. There is a big gash in the side of the hill. People in those houses call them poltergeist houses. They were built in the 1970s.
Some people think the corner of the room where we keep the wine haunted. Did meet the old 'Brother Timothy' once, said the called this Mt Hope and would come up here to meditate. This was never official CB property though. Our neighborhood was built by Italian immigrants from Sicily in the 1930. Urban legend says they had a poker game to determine who got what lot when the land was subdivided from the land grant.
Olive trees do grow on this hill like weeds. as do Oak and redwood. They block the views so they are cut down. One Olive is fruiting. I am tempted to see if I can press out some oil for industrial use. The neighbors below us planted a vinyard. Do get good grapes from our one vine, well the birds get good grapes from the vines. One has to have a lot of vines as the birds get their share first.
Our house is built into the side of a hill, so we have a natural wine cave. Since the land was once between two winery (and where the cisterns were/are located) People like to give us wine. One of the winerys was called Christian Brothers. They left this area in the 1930s when moved to Napa. Took the cemetery with them. There is a big gash in the side of the hill. People in those houses call them poltergeist houses. They were built in the 1970s.
Some people think the corner of the room where we keep the wine haunted. Did meet the old 'Brother Timothy' once, said the called this Mt Hope and would come up here to meditate. This was never official CB property though. Our neighborhood was built by Italian immigrants from Sicily in the 1930. Urban legend says they had a poker game to determine who got what lot when the land was subdivided from the land grant.
Olive trees do grow on this hill like weeds. as do Oak and redwood. They block the views so they are cut down. One Olive is fruiting. I am tempted to see if I can press out some oil for industrial use. The neighbors below us planted a vinyard. Do get good grapes from our one vine, well the birds get good grapes from the vines. One has to have a lot of vines as the birds get their share first.
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vbrad26
·Understood, but just laying a roadmap for how it can be done.
Yeah, adding peas happens a bit at my house, too. And we're mainly tomato- and olive oil-based sauce eaters. Red wine is our preference, although we only go through a couple bottles per month these days.
I'm not a scotch fan, but don't mind bourbon every now and then. When I eat at restaurants I'm usually still working on a cocktail when the food hits the table; it's often a Manhattan or Old Fashioned variant, even at the Italian/ Italian-American restaurants. If I feel like red wine I'll borrow my wife's glass for a minute.
I too have been enjoying an old fashioned before the main course.
I used to be an IPA guy, and I still am. But have become a little bored with them.
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josiahg52
·Understood, but just laying a roadmap for how it can be done.
Yeah, adding peas happens a bit at my house, too. And we're mainly tomato- and olive oil-based sauce eaters. Red wine is our preference, although we only go through a couple bottles per month these days.
I'm not a scotch fan, but don't mind bourbon every now and then. When I eat at restaurants I'm usually still working on a cocktail when the food hits the table; it's often a Manhattan or Old Fashioned variant, even at the Italian/ Italian-American restaurants. If I feel like red wine I'll borrow my wife's glass for a minute.
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krogerfoot
·I’m pleased that attention has finally been returned to one of the vital questions of our time, namely do I own a wine fridge and is the wine fridge too loud. The answers are currently yes and no, with an asterisk because the most recent tally is six wine fridges. I have been on a strict buy-on-sight policy for used wine fridges and we now have four working units and two dead ones and none of them makes all that much noise.
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krogerfoot
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vibe
·I may be slow to the thread here, but I have a lot of wine fridges (I’m a winemaker). I have 2x Eurocave Double L Premier in my office, 2 x Wine enthusiast classic 250 bottle units in my garage, and a Rocco fridge. I had also built a room in my old house and installed a cooler for it. I am pretty surprised, but the wine enthusiast units are the best. At half the price of the Eurocaves, they are an insane value.
