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These things are a relatively new device in the wine world. I don't remember seeing them back in the 80's, even in private cellars. Back then most home cellars/rooms were kept at the same temperature as the home. Yet wines aged properly and drank well.
Wine stores and wholesaler warehouses are always at around 73 degrees. Their older wines stored at the same temps as the jug stuff and other alcohols. The shops may have the expensive wines in a locked cage, still at the store temperature. Seems to have worked for decades.
As for the wine. Are the chemical reactions taking place truly affected by the 18 degree difference (55 vs. 73)? I've had wines from climate controlled cellars that have gone over the hill due to age. I'd argue they would have gone over the hill in the same amount of time as at normal home temperatures.
These refrigeration units are expensive and power consuming. I kind of feel like they are the (get ready!) expensive cables of the wine world.
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...as I understand it, the key is avoiding temperature variations as well as extremes.When the temperature varies the cork expands and contracts, allowing air into the bottle which oxidizes the wine.
The ideal temperature is around 55 F, IIRC.
I've had a 750 bottle capacity wine cooler since 1991 and have had to change the cooling unit once and get it repaired after my move last year. It's in my garage and I keep it at about 60 F.
Before that I built in shelves on the cooler wall of my garage to store the wine, but there was still a good temperature variation.
My cooler is only about 1/2 full now, but I don't know where else I would store a few hundred bottles of wine. The other advantage is being able to keep them organized by type and year and have them accessible.
A friend with a smaller wine cooler uses software to catalogue his wine and has it referenced by a number on the shelf so he can easily locate any of them.
Another friend keeps his wine in cases under his house.
Edits: 08/01/09
My point/question is that they are a commercial money maker that is of no use.
Is there science behind 55 degrees being advantageous? Will 73 degrees really make a difference?
I agree that large variations in temperature may cause the cork to change. But is there any science to determine how much change is necessary to make a difference? I would think that it would need 20+ degrees to alter the cork closure.
Most homes have a thermostat that keeps a home within 5 degrees of variation throughout the year. Most wine collectors can afford the energy cost and probably keep their homes in a 3 degree range.
Wine racks are much cheaper to install and they don't require an electrical cord. They are also much more space efficient because they don't require a refrigeration unit or insulated enclosures.
People who collect wines can typically afford these luxurious items. I'm just questioning their need.
If they don't make anything better, then why have them?
...clear our a closet in your house and build shelves with racks. When your collection outgrows it, move to the next closet. Or keep them in boxes under the house.A guy I know made an extra bedroom his wine cellar - lined the whole room with racks and put a special cooler in to keep the temperature cool and constant. Most of his parties ended up in there and he'd open some amazing wines. Even had the music piped in.
But to keep the wine in my garage, I needed something to contain it and manage the temp. I don't want to take chances with an expensive collection.
As to what temp and how much range, you'll have to talk to an expert - try a knowledgeable sommelier.
Or you could ask Google, like I did below.
Edits: 08/04/09
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