The greatest wine fridge ever.

Srsly.

Very cool but the non flush surface makes it very impractical.

Go on... make a better one. :P

Imagine coming home blotto, deciding a nice bottle of wine for the lady is in order. You stumble on your staircase, fall down and break your neck in your wine fridge.
Not only do you die, but the chick finds you and steals all your shit and ****s off home.

Fail.

How far down it goes? Funny if was as long as a mine :D

Pretty cool... but carpet really? needs a polished wood finish to those stairs.

Quote from psyave;366327:
Pretty cool... but carpet really? needs a polished wood finish to those stairs.

It's a fridge... you want to be able to walk around in it without your shoes on and not slip or freeze.

Aesthetics, in this case, are a little less important than safety and practicality.

hmmm still unsure about the carpet. You just get a polish that isnt slippery, the wooden floor at my parents place is fine, even after beer/wine has been split on it and no ones slipped while dancing at parties. As for freezing, your are talking about walking into a fridge :P

I just thought If you've put that much effort into creating a really cool fridge in your kitchen floor that you'd have a nice wood finish to it... not white, untrimmed carpet. Its just a few more points to make it look cooler. Great concept I reckon.

All the really cool ones I've seen in restaurants in melbourne are woodern or pure cement. 'Asiana', 'The Stokehouse' and 'The Point' are probably the 3 best I've seen.

Feet on cold surface = lose. Far shitter than simply walking into a cold room. It's really as simple as that. Putting on shoes just to go down would become quickly annoying.

I don't like the carpet either and floorboards would look really great. But I'd still choose an alternative.

But its a fridge... it doesn't matter what surface you have, its going to be cold on your feet.

Logic evades you. Floorboards/concrete/tiles/vinyl = colder on feet than rug/carpet in refridgerated environment.

I guess logic is evading me :s

But physics won't evade your cold feet on carpet! :D

Ever worked in a concrete floor fridge? What about a carpeted floor fridge? I have (Dad used to manage many pubs).

Let me know when you have. :)

sorry to burst your bubble, but concrete and carpet in the same refridgerated environment are the exact same temperature.

[hide=but]
unfortunately concrete will conduct heat away from the body faster than carpet, so it 'feels' colder
[/hide]

Is it even a fridge?
The bottles look to be red and white, as far as you can tell from the neck anyway, and the door doesn't have any rubber around it for a seal.
I'd suggest it's a cellar not a fridge.

Yep, I had to set up thermocouple experiments to log temp rates of fridges and freezers, and do swab tests to log fungi and bacterial rates in fridges over set temperatures... and I've done the same in autoclaves the size of a double bendy bus at 37?C and 42?C. You spend 10-60 mins in there, its hot or cold no matter what. I was however working in lab freezers and fridges... and this includes the lab fridges for cold beer storage when I worked at CUB, which had concrete flooring. Maybe the dimensions of the fridges or the way they were setup may have felt warmer, but I can't seem to grasp the logic at were carpet is warmers and why, and if it was warmer, why would you want your carpet to be warmer in your storage fridge?

I can understand that over a given amount of time, if you where on the one spot of carpet that the air between you and the carpet would warm up, making the carpet seem warms. ie the same concept of wearing a wetsuit while surfing. But you'd have to be in the one spot for a while wouldnt you?

oh wells, at least pala can explain it. :)

Carpet in fridges goes mouldy, anyway.

Quote from JugV2;366341:
Is it even a fridge?
The bottles look to be red and white, as far as you can tell from the neck anyway, and the door doesn't have any rubber around it for a seal.
I'd suggest it's a cellar not a fridge.

Jug is rights i thinks.

I'm not saying its not the same temperature - I'm saying it doesn't feel as cold on your feet as, say, concrete.

Quote from rec;366335:
Floorboards/concrete/tiles/vinyl = colder on feet than rug/carpet in refridgerated environment.

So instead of making your best effort to be 'technically' correct, trying to win an argument which has already been lost, simply try to understand what-the-f*ck I'm saying... how infuriating.

Quote from paladin;366340:
[hide=but]
unfortunately concrete will conduct heat away from the body faster than carpet, so it 'feels' colder
[/hide]

you're infuriated by someone agreeing with you? how funneh

No, that's not it at all. You truly are the king of semantics. :)

i just dont see how you can see an argument there

From you, or from psy?

I don't think cold/condensation/freezing/slipping will be an issue. Its a wine fridge. It would be around 15 degrees and humidity controlled. Any floor surface would be a-ok.

actualy closer to 12-13degrees. Bit hard to tell in the photos but I would assume the glass is Treated to block UV.

Quote from JugV2;366341:
Is it even a fridge?
The bottles look to be red and white, as far as you can tell from the neck anyway, and the door doesn't have any rubber around it for a seal.
I'd suggest it's a cellar not a fridge.
unless the room is upside down the cold air isn't going to be flowing out so no real need for a seal

ah that must be why they don't bother putting seals on chest freezers. oh wait, they do. convection isn't the only form of heat transfer yaknow.

Nerds...

shh OD, beats beer reviews ;P

I'm just waiting to see who comes up with the nerdiest comment to win.

I wonder if the owners actually drink wine; or if they just installed it to wow all their toffey-nosed friends.

I'd probably say they drink wine. ;)

Oh, and yeah; the images are being passed around with a title of "fridge", but I'd probably say it's not - for the same reasons some of you argue the point. Even so, if not a fridge, maintaining a suitable temperature shouldn't be a problem anyway, as they've created a cellar environment.

As for the specific temperature for storing wine, if you wanted to get really anal, that would depend on the specific wines. Without getting down to specific grape regions, grape types and blend varieties, 13-15 for red, 9-12 for white, and 7-10 for rose. Generally, 10-15 is fine for all wine.

Really, though, when storing wine the biggest rule is simply that the temperature is never colder than -2ish and preferably no hotter than 25ish. Beyond that, the single biggest concern is that the temperature remains relatively consistent... 10-15 or 15-20 are both fine, but when you're going from 10 to 20 regularly, the wine can spoil due to rapid expansion/contraction, potentially letting it oxidise.

I personally would just aim for a persistant 13 degrees regardless of what wine I have stored... that way my Belgian strong dark ales would fit in just nicely, too! ;) I drink less white than I do red, and would chill it before serving anyway.

Quote from rec;366389:
the wine can spoil due to rapid expansion/contraction, potentially letting it oxidise.

it won't spoil from the expansion and contraction. it WILL spoil because that expansion breaks the cork seal, which lets air in, and THAT causes the oxidation.

please be clear when trying to be clever.

Another reason for screw tops.

I bet you could OC the crap out of your pc and store it down that hole.

Quote from paladin;366391:
it WILL spoil because that expansion breaks the cork seal, which lets air in, and THAT causes the oxidation.

No shit. Thanks for repeating me.

Quote from rec;366389:
10-15 or 15-20 are both fine, but when you're going from 10 to 20 regularly, the wine can spoil due to rapid expansion/contraction, potentially letting it oxidise.

I am not a text book, do not try to interact with me like one. Try reading a conversational statement as a conversational statement.

You have a habbit of reading in the utmost literal sense, instead of just understanding what the person is actually saying.

Try actually talking to some real people sometime (and that means resisting the urge to pick holes in their phrasing).

then how about try, when you're giving information, to not give misleading information that requires interpretation.

the implication of your statement is that expansion/contraction is the direct cause of spoiling, which it is not, and that spoiling leads to oxidation, which it does not. in fact the exact opposite is the case, oxidation leads to spoilage.

since you've devolved this thread now into ad hominem attacks, you seem to have a habit of wanting to say one thing, and then typing something completely different. how many alcohol-calories are in your 50 carb keyboard you used to type that post again?

as for taking your posts literally - if by that you mean to say i read your post and take it at face value, then by all means, i'll start treating your posts at a korny level of communication instead of acting on the presumption that you actually typed what you meant.

I'm very sorry for the inconvenience of having to interpret my forum dialogue.

For most people, working out what people are saying - be it in text or spoken language - is just merely a part of everyday communication. The phrasing of explainations and remarks don't always hold up against critical review, but then again, most of the time there's no one anal enough to instigate that critical review... people just 'get it'.

I'll ensure that all future statements are checked and double checked, so that we can avoid any more potential misunderstandings. And perhaps in future, if you really feel someone needs to be pulled up on a statement due to it being potentially misleading, you could try being less condescending? Just a thought. ;)

see the problem with hoping people 'fill in the blanks' in an 'authoritative' post is that more often than not, they fill it in with garbage.

I like wine.

The change doesn't need to be all that rapid.
When a bottle gets warmer the wine expands more than the bottle this increases pressure and forces some of the wine's aroma or bouquet to leak out(this also causes a reddening of the cork). When the bottle cools it causes a pressure decrease and cause air to be sucked into the bottle. This happens with screws tops also as it is the pressure changes that cause the problem not the cork itself and a screw top isn't completely air tight.

Where the cork gets affected by storage is with low humidity as it dries out the cork causing it to be more porous.

A wine becoming "corked" is different to the wine oxidising, though? They can happen independant of each other, despite the cause being a similar one, yeah?

I was under the impression that 'corked' was basically when bits of cork fall into the wine.

Oxidation is the reaction that occurs when the wine contacts air.

Actually corked wine is mostly caused by a fungus breaking down in the wine. It is a fungus that commonly grows on cork trees. The chemical that cause the corked taste and smell can also come from different sources include some of the cleaning agents used in wine making or rubber seals breaking downs in the bottling machines.
My first bottle of corked wine was a screw top.

Oxidizing causes a vinger taste and the corked taste is often discribed as wet news paper or a musty smell/taste to the wine.

That's my understanding, too - but it doesn't have to be actual chunks afaik. It can be the cork breaking down over long periods of time. This can leave the wine with a chalky texture and "cork" taste?

So I guess what I'm asking is, does this process of this redding of the cork continue or start that degredation, which happens due to pressure changes?

Replied at the same time Morge was. Disregard. :)

blah blah blah - alcohol - drink it cold. :p

btw - cool cellar!

Yeah thats some serious awesome right there. bit hard to get to all the wine, id rather a cabnet :P

Oh wow that is awesome, I bet he gets all the chicks